I have this undying interest to make a new chicken dish every time I cook chicken at home. Sometimes it comes out well and sometimes it becomes a flop. Since V only eats dry chicken dishes, that is what I cook 99% of the time. This is one such dish I tried recently. It came out really well, so I tried it again for a small get together at home. Our friend’s two year old daughter loved this, which was a pleasant surprise considering it was pretty hot. It literally takes about 20mins to prepare this dish.
Ingredients: 1 lb(half kg approx) boneless chicken breast 1 tea spn garam masala 5 green chillies (increase or decrease according to spiciness of the chillies) 1 tbl spn ginger pieces A pinch turmeric 1 tea spn garlic pieces 1/2 cup chopped onion 1/4 cup chopped tomato Oil Salt
Method: Grind green chillies and ginger to a paste. Drain any extra water from chicken pieces. Add this paste, garam masala, turmeric, salt to chicken pieces and mix well. Leave it aside for about 15mins. Heat oil and add garlic. When they turn brownish, add onions and fry till they turn brown. Add chicken pieces and cook for about 3-4mins. Now add tomato pieces, cover and cook till chicken is completely cooked. Remove the lid and keep stirring the pieces on a high heat till all the water is evaporated and pieces get a nice thick coating of masala. Serve hot as a starter or with rotis/chapatis.
Serves : 3-4 Preparation time : 20mins
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My cooking has changed a lot in last couple of months. I tend to make more simpler dishes these days. In a day, I get about 30mins-1hr sometimes to cook. Whenever I cook, I try to make it in more quantity and eat left overs next day. But there are some days when we crave for something special. Last week, we had one such day. After Ishaan went to bed, I stepped into kitchen thinking what to make. I wanted something masaledar . I checked in fridge and saw few vegetables, begging to be used. So I started putting together this dish. Final outcome was very very delicious, thick gravy – somewhat on the lines of butter chicken . We had it for dinner and next day at lunch.
Ingredients: 1 cup each of capsicum(bell pepper), potatoes, cauliflower 2 tbl spn cashews 1/2 cup onion 1 tea spn kasoori methi 1 tea spn garam masala 1 tea spn chilli powder 1/2 cup tomato 1 tea spn cumin seeds 1 tea spn ginger paste 1 tea spn garlic paste Oil Salt
Method: Heat two cups water and add cashews, 1/4 cup onion and tomatoes. Cook for few minutes. Grind to smooth paste. Heat oil and add cumin seeds. When they start popping, add onion, ginger-garlic paste and fry for few minutes. Add all the vegetables, chilli powder, garam masala, salt. Mix well. Cover and let it cook on a low heat for few minutes (add little water if required). Add kasoori methi, mix well. Now add the cashew paste. Cook till it starts boiling and gets thick. Serve with rotis/chapatis or flavored rice .
Serves : 3-4 Preparation time : 25mins
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