Скачать или смотреть North Indian Thali Recipe with Chicken Chop Fry & Creamy Veg Korma

SPICY CHICKEN CHOP FRY
INGREDIENTS:

1 kg chicken drumsticks
1/2 cup of cashew nuts roasted
3 onions sliced and fried golden
5 cloves of garlic
1 tbsp of dried rose petals
1 tsp of green cardamom powder
1/2 tsp of mace powder
10-12 dried red chillies
1/2 tbsp of garlic paste
1 tbsp of ginger paste
Add the masala
Add salt to taste
Add juice of 1/2 a lemon (2 tbsp of lemon juice)
1/4 cup of oil
1 heaped tbsp of butter
1” cinnamon
4 green cardamoms
4-5 cloves
10-15 peppercorns
1 cup of Yogurt
1/2 tsp of turmeric powder
1 tsp red chilli powder
1 tbsp of roasted kasuri methi
1 tbsp of chaat masala
Freshly chopped coriander
1/4 cup of fresh coriander chopped finely
10-15 mint leaves torn
1 onion sliced
1 tbsp of oil





METHOD:

Take 1 kg chicken drumsticks

For masala
Take 1/2 cup of cashew nuts roasted
Take 3 onions sliced and fried golden
Take 5 cloves of garlic browned
Add1 tbsp of dried rose petals
Add 1 tsp of green cardamom powder
1/2 tsp of mace powder
10-12 dried red chillies
Grind it to a coarse paste

To the chicken
Add 1/2 tbsp of garlic paste
1 tbsp of ginger paste
Add the masala
Add salt to taste
Add juice of 1/2 a lemon (2 tbsp of lemon juice)
Apply the masala well to the chicken and mix well
Marinate the masala & chicken for 1 hour


Heat 1/4 cup of oil
Add 1 heaped tbsp of butter
Add whole spices
1” cinnamon
4 green cardamoms
4-5 cloves
10-15 peppercorns
Add the chicken to the oil
Sauté the chicken for 4-5 minutes on a high flame
Cover & cook it on medium to low flame on 5 minutes
Stir the chicken at regular intervals



Dressing

1 cup of Yogurt, whisk it
Add 1/2 tsp of turmeric powder
1 tsp red chilli powder
1/4 cup of fresh coriander chopped finely
10-15 mint leaves torn
Add 1 onion sliced (crushed)
Mix it well
Add 1 tbsp of oil
Add the yogurt mixture to the chicken
Spread it well
Sprinkle 1 tbsp of roasted kasuri methi
1 tbsp of chaat masala
Cover the lid and cook for 5 minutes
Sauté the dish gently after 5 minutes
Garnish with freshly chopped coriander

Serve



VEGETABLE KORMA

INGREDIENTS:

3 tbsp of ghee
3 sliced onions & brown them
1/2 a cup of cashew nuts
200 gms of paneer
2-3 tbsp of ghee
1 star anise
10 peppercorn
5-6 cloves
4-5 green cardamoms
1” cinnamon
2 black cardamoms
1” ginger finely chopped
6-7 garlic finely chopped
1/2 tsp turmeric powder
1 tbsp of red chilli powder
1 cup of yogurt
100 gms carrots, french beans, peas & cauliflower each
3 green chillies finely chopped
10-12 almonds (soaked & peeled for 8 hrs)
1 cup of vegetable stock (water used to boil vegetables)
1/2 cup of freshly chopped coriander
1/2 cup of fresh cream


METHOD:

Heat 3 tbsp of ghee
Add 3 sliced onions & brown them
Add 1/2 a cup of cashew nuts, brown them as well
Cool them
Grind it into fine paste

Take 200 gms of paneer & fry to a golden brown colour


For the gravy
Heat 2-3 tbsp of ghee
Add whole spices 1 star anise
10 peppercorn
5-6 cloves
4-5 green cardamoms
1” cinnamon
2 black cardamoms


Add 1” ginger finely chopped
6-7 garlic finely chopped
Add 1/2 tsp turmeric powder
1 tbsp of red chilli powder
Reduce the flame
1 cup of yogurt
Stir it immediately & continuously till the oil starts to separate
Add boiled veggies- 100 gms carrots, french beans, peas & cauliflower
Add 3 green chillies finely chopped
10-12 almonds (soaked & peeled for 8 hrs)
Add the coconut & cashew paste
Mix it well
Add 1 cup of vegetable stock (water used to boil vegetables)
Mix it well
Add fried paneer as well
Gently mix the curry
Adjust the salt
Add 1/2 cup of freshly chopped coriander to this
Mix it well
Shut the flame
Add 1/2 cup of fresh cream
Mix it well

Serve








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Produced by- Shashank Alshi, Shivani Jaiswal, Vishnu Pillai & Team