Chicken Curry with Tomato - Onion Paste - 1

My brother and his family hired a cook two years back, after they had a baby. Since my brother is a great cook himself (and a hard critic), when he says something I feel like I should taste it immediately. Few months back he said he likes the chicken dishes prepared by his cook. Then when my parents were visiting them, they noted down the recipe of few of the dishes. This chicken curry with onion-tomato paste is one of them. It is very simple to make and tastes delicious. By the way, I have run out of ideas for recipe names!.

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Pictorial: Make a paste of onions, green chilli and tomatoes. Heat oil and add whole spice. Add onions, ginger garlic paste and cook. Add marinated chicken. Add spices and beaten yogurt. Add chili powder, paste. Cook till done.

Chicken Curry with Onion-Tomato paste

Ingredients

  • 1/2 kg chicken
  • 1 and 1/2 cups onion
  • 1 cup tomato
  • 1 cup yogurt
  • 1 tea spn garam masala
  • 3 green chillies
  • 1 tea spn chilli powder optional
  • 4 cloves
  • 2 " cinnamon
  • 1 bay leaf
  • 2 cardamom
  • 2 tea spns ginger-garlic paste
  • A pinch turmeric
  • 4-5 strands coriander leaves
  • Salt
  • Oil

Instructions

  • Add ginger-garlic paste, turmeric, a little salt and 2 tbl spn yogurt to chicken pieces and keep it aside for 30mins.
  • Heat a little oil and add cloves, cinnamon, bay leaf, cardamom. When a nice aroma starts coming, add 3/4 cup onions, 1 tea spn ginger-garlic paste to it and fry till translucent.
  • Now add the chicken and fry for few minutes. add garam masala and salt. Mix well.
  • Make a paste of 3/4 cup onion, green chillies, tomato to a paste and add it to chicken pieces, mix well.
  • Beat the yogurt well and pour it in chicken. If necessary, add the red chilli powder.
  • Cover and let it cook till chicken is completely done (you can cook in pressure cooker, I just cook on stovetop).
  • Garnish with coriander leaves(optional). Serve hot.

Chicken Curry with Onion-Tomato paste

Ingredients

  • 1/2 kg chicken
  • 1 and 1/2 cups onion
  • 1 cup tomato
  • 1 cup yogurt
  • 1 tea spn garam masala
  • 3 green chillies
  • 1 tea spn chilli powder optional
  • 4 cloves
  • 2 " cinnamon
  • 1 bay leaf
  • 2 cardamom
  • 2 tea spns ginger-garlic paste
  • A pinch turmeric
  • 4-5 strands coriander leaves
  • Salt
  • Oil

Instructions

  • Add ginger-garlic paste, turmeric, a little salt and 2 tbl spn yogurt to chicken pieces and keep it aside for 30mins.
  • Heat a little oil and add cloves, cinnamon, bay leaf, cardamom. When a nice aroma starts coming, add 3/4 cup onions, 1 tea spn ginger-garlic paste to it and fry till translucent.
  • Now add the chicken and fry for few minutes. add garam masala and salt. Mix well.
  • Make a paste of 3/4 cup onion, green chillies, tomato to a paste and add it to chicken pieces, mix well.
  • Beat the yogurt well and pour it in chicken. If necessary, add the red chilli powder.
  • Cover and let it cook till chicken is completely done (you can cook in pressure cooker, I just cook on stovetop).
  • Garnish with coriander leaves(optional). Serve hot.
Baked Vegetable Patties - 20

It was around 3 years back, we had arranged a baby shower for a friend. I decided to make ragda pattis and when I started to cook, I realized it would take me forever to pan fry all those pattis. So I baked them. Everyone enjoyed it and they did not know it was baked at all.

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When Ishaan was born, many of my blogger friends also had their first kids. So one mommy blogger created a FB group and we all joined. When all the babies grew up and became toddlers, we started discussing about food. My friend Sia from Monsoon Spice shared a veggie finger recipe. I loved the idea of adding vegetables. Ever since then, instead of ragda pattis, this baked vegetable patties served like a chaat has become a regular at my home. The bread crumbs crisp up when baked, so it tastes amazing served just out of oven. I keep everything ready and bake it just before my guests arrive. I have made this many times for get togethers and it is always a hit.

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Pictorial: Take all ingredients (except bread crumb) and mix well. Make balls and roll in bread crumbs. Top with a little oil and bake. Take all chutney ingredients and grind. Mix chaat masala and salt with onion.

Baked Vegetable Patties

Ingredients

For Patties

  • 1 cup mashed potatoes
  • 1 and 1/2 cups boiled vegetables green peas, corn, carrots etc
  • 1 tea spn garam masala
  • 1/2 cup chopped onion
  • 1 tea spn ginger-garlic paste
  • 1/2 tea spn chilli powder
  • 2 tbl spn chopped coriander leaves
  • 1/2 cup bread crumbs
  • Oil
  • Salt

For Chutney

  • 4-5 dates
  • 2-3 green chillies
  • 1/2 cup coriander leaves
  • 2 tbl spn mint leaves optional
  • 1 tbl spn chopped ginger
  • 1 tea spn cumin seeds
  • 1 tbl spn jaggery optional
  • 1 tbl spn tamarind or 1 tea spn tamarind extract
  • Salt

For Topping

  • 1/2 chopped onion
  • 1/2 tea spn chaat masala
  • Salt
  • Sev

Instructions

  • Preheat the oven at 350F for 10mins.
  • Take potatoes, vegetables, onion, spices, ginger-garlic paste, salt, coriander leaves in a big bowl and mix.
  • Make small balls from the mix.
  • Roll the balls in bread crumbs.
  • Slightly flatten them.
  • Line them on a greased baking sheet or cast iron pan (Instead of greasing the baking sheet, it can be lined with parchment paper to avoid sticking).
  • Keep patties on the baking sheet/cast iron pan.
  • Top each with a little oil (helps in crisping, optional)
  • Bake at 350F for 15mins then turn them upside down and bake for another 20mins.
  • Serve with ketchup or as a chaat (I prefer serving as chaat) as mentioned in next steps.

Serving as chaat

  • Grind all ingredients of chutney.
  • Mix onions with salt and chaat masala.
  • Serve patties with chutney, onions and sev.
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