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Whole wheat Naan

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Ingredients:
4 cups whole wheat flour
1/2 a cup plain yoghurt
1 tspn yeast
1/2 a tspn baking powder
2 tblspn Olive oil
Salt to taste
Chopped pudina/cilantro/onions & green chillies/garlic butter can be used for naan variations.

Method: Dissolve yeast in a small bowl filled with 1/2 cup lukewarm water. Add one tspn salt to the flour and run the food processsor. Add the yoghurt & yeast mixture followed by 1 tblspn olive oil. Process well till the dough is well mixed and is sticky, elastic and gooey. Make balls out of the dough. Press the balls between the palm of the hand, toast them on one side of the griddle. Set the oven to broil at 450 degrees. Once the naan is toasted nicely (shows golden brown specs at the bottom and tiny bubbles on top) slide it on the top shelf of the oven and let it bake for 2 minutes until it turns golden brown. Watch the naan carefully at this stage as it takes just a couple of minutes to bake on one side. It first puffs up and then turns golden brown. Remove from the oven and enjoy the naan with the curry of your choice.

Naan variations: Pudina Naan, Hara dhania Naan, garlic butter naan etc. After you press the naan on the griddle or tava, sprinkle the pudina/cilantro/onions & green chillies, press lightly and then grill under the broil for 2 – 3 minutes. The naan is ready to enjoy.

Traditional Lamb Kofta Curry

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kofta curry

This is a traditional south Indian kofta curry dish with meat balls that are made with blended raw and cooked meat. They are lightly fried and then simmered in an aromatic curry till they are soft, juicy and succulent. So delicious!

I learnt this recipe from my mom and one of my favourite dishes that I enjoyed as a child and still do. Now it is my daughter’s favourite dish.The Koftas are made with meat from the leg portion of the lamb – half of which is cooked with herbs & spices and then mixed with the other half which is uncooked. Then it is made into meatballs and fried and cooked again in an onion based curry sauce. Lamb can be substituted with beef or veal. But I always prefer the lamb koftas to all others for their flavour, taste and texture. Though the beef and veal koftas are good enough, the lamb ones still reign supreme.

lamb kofta curry

Ingredients for the Koftas:
1 lb leg of lamb
1/2 a cup chana dal (split chickpeas)
4 green chillies (medium size)
1/2 an onion (medium size)
4 garlic cloves
1/4 tsp turmeric powder
4 cloves
4 green cardamoms
1/2 an inch cinnamon (cassia bark)
1/4 cup cilantro chopped

fried kofte

Instructions for the koftas:
1. Wash the chana dal 3 or 4 times till the water is clear. Drain well, keep aside.

2. Clean and wash 1/2 a lb of chunky lamb pieces and add to it the chana dal, onion, garlic, green chillies and turmeric powder in a small pot and cook on medium heat turning over the meat pieces with the dal mixture till the meat is no longer pink.

3. At this stage the dal is a little al dente which is the texture we need. Remove from stove and let it cool to room temperature.

4. Remove the meat pieces from the dal mixture and keep aside. First grind the dal mixture in a wet grinder or an all purpose blender. You may add just a little water if necessary but it should be of chutney consistency and not watery. Pound and powder the whole spices in a mortar and pestle.

5. Once the dal mixture is like a smooth paste, add the cooked meat pieces a few at a time by pulsing the grinder/blender. We just want to shred the meat pieces and not grind them fine. The meat fibre should be visible and not become a paste. The fibrous texture of the meat makes the koftas taste better.

6. Add fresh chopped coriander, salt, ground cloves, cardamoms, cinnamon and mix well with the dal mixture at low speed till it is of dough consistency. Keep aside.

7. Now finely grind the raw meat, add salt and mix it well with the ground kofta dough. Knead well, then make round koftas by rolling them in between your palms.

8. Heat oil in a dutch oven or wok and when the oil is moderately hot, deep fry them lightly till they are golden brown. Prick them here and there gently with a fork and set aside. Makes 15 – 16 medium sized koftas.

Ingredientsfor the curry:
2 large onions
1 tbs ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric
1 tsp coriander powder
1 tomato (medium size)
4 cloves
4 green cardamoms
1x 2″ cinnamon stick
1/4 cup yogurt
4 green chillies
cilantro  as desired
1/4 cup  vegetable/canola oil
1/2 cup coconut milk
salt to taste

Instructions for the curry:

1. Finely slice the onions. Set the pot on medium heat. Add the cloves, cinnamon stick and cardamoms to the medium hot oil in the pot. When they begin to leave an aroma add the chopped onions and fry them till golden brown.

2.  Add the ginger garlic paste, coriander powder, turmeric and red chilli powder followed by chopped tomatoes, green chillies and lastly yogurt when the tomatoes are a little bit softened.

3. Add 1/2 a cup water, stir well and when it starts bubbling add the fried koftas. Close the lid and cook on medium heat for at least 10 mins till the koftas are soft and juicy.

4. Care should be taken not to stir the curry with a spatula while cooking. Lift the pot with the kitchen mitts and gently give it a swirl on and off. If you shake it too hard the koftas might break.

5. Add coconut milk and simmer for 5 more minutes. The curry should thicken a little bit and the koftas should be soft and juicy.  Garnish with chopped coriander and serve hot with plain rice and enjoy.

Notes:
1. Do not soak the chana dal. It should be added to the meat immediately after washing it.

2. The whole spices – cloves and cardamom do not grind well when they are thrown in together with the dal mixture. So they have to be ground separately. I smash and powder them first using a mortar and pestle before grinding them or just mixing them with the dal mixture.

3. Pricking the koftas with a tooth pick before dropping them in the curry makes them juicy and soft.

4. Shredding the meat pieces by pulsing gives the koftas a better texture and taste.

5. Moist kofta dough makes the koftas very soft and juicy. If you find the kofta dough dry after grinding add a little water and make it soft.

6. Freshly ground coconut (1 tbs) can also be added instead of coconut milk. Simmering the kofta curry on low heat till the oil comes to the top makes the koftas juicy and flavourful.

Recipe

lamb kofta curry

Traditional Lamb Kofta Curry

Author: Fouzia Husainy
This is a traditional south Indian kofta curry dish with meat balls that are made with blended raw and cooked meat. They are lightly fried and then simmered in an aromatic curry till they are soft, juicy and succulent. So delicious!
Course Main Dish
Cuisine indian cuisine

Ingredients
  

For the Koftas:

  • 1 lb leg of lamb
  • 1/2 a cup chana dal split chickpeas
  • 4 green chillies medium size
  • 1/2 an onion medium size
  • 4 garlic cloves
  • 1/4 tsp turmeric powder
  • 4 cloves
  • 4 green cardamoms
  • 1/2 an inch cinnamon cassia bark
  • 1/4 cup cilantro chopped

For the Curry:

  • 2 large onions
  • 1 tbs ginger garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tomato medium
  • 4 cloves
  • 4 green cardamoms
  • 1 x 2" cinnamon stick
  • 1/4 cup yogurt
  • 4 green chillies
  • cilantro as desired
  • 1/4 cup vegetable/canola oil
  • 1/2 cup coconut milk
  • salt to taste

Instructions
 

For the Koftas:

  • Wash the chana dal 3 or 4 times till the water is clear. Drain well, keep aside.
  • Clean and wash 1/2 a lb of chunky lamb pieces and add to it the chana dal, onion, garlic, green chillies and turmeric powder in a small pot and cook on medium heat turning over the meat pieces with the dal mixture till the meat is no longer pink.
  • At this stage the dal is a little al dente which is the texture we need. Remove from stove and let it cool to room temperature.
  • Remove the meat pieces from the dal mixture and keep aside. First grind the dal mixture in a wet grinder or an all purpose blender. You may add just a little water if necessary but it should be of chutney consistency and not watery. Pound and powder the whole spices in a mortar and pestle.
  • Once the dal mixture is like a smooth paste, add the cooked meat pieces a few at a time by pulsing the grinder/blender. We just want to shred the meat pieces and not grind them fine. The meat fibre should be visible and not become a paste. The fibrous texture of the meat makes the koftas taste better.
  • Add fresh chopped coriander, salt, ground cloves, cardamoms, cinnamon and mix well with the dal mixture at low speed till it is of dough consistency. Keep aside.
  • Now finely grind the raw meat, add salt and mix it well with the ground kofta dough. Knead well, then make round koftas by rolling them in between your palms.
  • Heat oil in a dutch oven or wok and when the oil is moderately hot, deep fry them lightly till they are golden brown. Prick them here and there gently with a fork and set aside. Makes 15 - 16 medium sized koftas.

For the Curry

  • Finely slice the onions. Set the pot on medium heat. Add the cloves, cinnamon stick and cardamoms to the medium hot oil in the pot. When they begin to leave an aroma add the chopped onions and fry them till golden brown.
  • Add the ginger garlic paste, coriander powder, turmeric and red chilli powder followed by chopped tomatoes, green chillies and lastly yogurt when the tomatoes are a little bit softened.
  • Add 1/2 a cup water, stir well and when it starts bubbling add the fried koftas. Close the lid and cook on medium heat for at least 10 mins till the koftas are soft and juicy.
  • Care should be taken not to stir the curry with a spatula while cooking. Lift the pot with the kitchen mitts and gently give it a swirl on and off. If you shake it too hard the koftas might break.
  • Add coconut milk and simmer for 5 more minutes. The curry should thicken a little bit and the koftas should be soft and juicy.  Garnish with chopped coriander and serve hot with plain rice and enjoy.

Notes

1. Do not soak the chana dal. It should be added to the meat immediately after washing it.
2. The whole spices - cloves and cardamom do not grind well when they are thrown in together with the dal mixture. So they have to be ground separately. I smash and powder them first using a mortar and pestle before grinding them or just mixing them with the dal mixture.
3. Pricking the koftas with a tooth pick before dropping them in the curry makes them juicy and soft.
4. Shredding the meat pieces by pulsing gives the koftas a better texture and taste.
5. Moist kofta dough makes the koftas very soft and juicy. If you find the kofta dough dry after grinding add a little water and make it soft.
6. Freshly ground coconut (1 tbs) can also be added instead of coconut milk. Simmering the kofta curry on low heat till the oil comes to the top makes the koftas juicy and flavourful.
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Sunehri Chicken

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Ingredients:
Chicken breasts: 1kg cut into chunky cubes
Coconut milk: 1/2 cup thick and 1cup thin extract
Onions: 1 med size
Ginger: 1/2 an inch thinly diced
Green chillies – 2
Jalepeno pepper: 2-4 med size
Dry red chillies: 2 long
Red chilly flakes:1/2 a tsp
Whole coriander: 1 tsp
Turmeric: 1/2 tsp
Lemon grass: 1 tbsp leaves chopped + 1inch stem
Fennel seeds: 1tsp
Green cardamoms: 4
Dry ginger powder:1tsp
Oil: 4-5 tblspns.
Juice of half a lemon
Salt to taste

Method:
1.Clean, wash and towel dry the chicken cubes. Rub them with salt and lemon juice and set them aside.
2. Grind together coriander seeds, fennel seeds, lemon grass, green cardamoms with ginger powder. Marinate the chicken pieces with this dry rub for 1/2 an hr.
3.Heat 2tbsps of oil in a pan and fry the chicken pieces till they turn slightly golden on both the sides and keep them aside. Remove the charred remains from the pan.
4. In the same pan heat 2 more tblspns oil on medium heat. Roast together the dry red chillies, coriander and  fennel seeds. 
5. When they slightly change color add diced ginger and jalepenos deseeded and cut lengthwise. Lightly fry them for a minute. 
6. Add the chopped onion and stir till it turns translucent. Now turn the heat to medium low and pour in the thin coconut milk followed by the fried chicken pieces and when it just begins to boil add the thick coconut milk.
7. Let the chicken simmer in the coconut milk and spices for sometime. Do not cook on high heat as this will curdle the coconut milk.
8. Add the appropriate amount of salt, throw in a few stalks of cut lemon grass, garnish with chopped cilantro and serve hot with boiled or vegetable fried rice.

Chicken Jalapeno

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Ingredients:
Chicken breasts- 2
Jalepenos – 2
Garlic paste – 2 tsp
Fresh Parsely – 1/2 a cup
Coriander powder – 1tsp
White chilly powder – 1tsp
Olive oil – 1 tbs

Marinade: Clean, wash and cut the chicken breasts into thin flat pieces, drain, wipe with a paper towel. Rub the chicken pieces with salt & lemon juice and keep aside. Deseed and finely chop the jalepenos, finely chop the fresh parsely and set aside. Mix together garlic paste, coriander powder, white chilly powder, chopped jalepenos, parsely and olive oil. Smear the chicken with this mixture. Leave for half an hour. Preheat oven to 400 degrees. Bake in the lowest shelf of the oven for 40 minutes – 1 hour till it is just done and still juicy. Serve hot and enjoy.

Thai style chicken

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Ingredients:
Chicken Whole -1
Lemon grass powder-2 tsps
Galangal powder – 2 tsps
White chilly powder-2tsps
Fresh garlic paste-1tsp
Oil -1tbspn
Lemon juice-2 tsp
Salt as per taste

Method:
De-skin, clean and wash the whole chicken. Make some slits on the breast, thighs and drumsticks, drain, rub some lemon juice and salt and keep aside. In a small bowl mix all the 3 powders (galangal, lemon grass and white chilly) with 1tbspn oil and rub the chicken with it. Let it marinate for 1/2 an hr and bake in the oven for 45minutes or till done.

An alternative method to this recipe would be to use a ground paste of fresh lemon grass and galangal instead of dried powders. This would enhance the flavours and taste.

Dal dill eggplant curry

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A tasty dal curry with fried eggplant flavoured with dill. The soft eggplant soaked in the dal and the aroma of fresh dill enhances the taste of this curry. Care should be taken not to overcook the dal or mash the eggplant pieces while mixing.

Ingredients:
Arhar dal – 1/2 cup
Chinese eggplant – 2
Dill – 1 cup (stems removed)
Onion – 1 medium size
Ginger garlic paste – 1 tspn
Red chilly powder- 1/2tspn
Green chillies – 2 small
Tomato – 1 small
Cilantro – a few sprigs

Method: Wash arhar dal 3 or 4 times till the water looks clean. Add 3 cups of clean water to the dal, a pinch of turmeric powder and let it cook on the stove till it is tender. Fry the chopped onion in a little oil till golden brown. Add ginger garlic paste, turmeric powder, red chilly powder and chopped tomato turning from all sides till the onion and the tomato blend well in the masala to form a thick paste. Add this fried paste to the dal followed by the chopped dill and let it simmer for 2 or 3 minutes. Meanwhile cut the eggplant lengthwise into 3 inch pieces. Rub them with a little salt and fry them in hot oil till golden. Remove on paper towels and immediately add them to the hot simmering dal with dill. Do not stir, just shake the dal pot gently to mix and pour in the serving dish carefully after adjusting the salt and adding the chopped cilantro. Add a dash of lime or lemon to give a light tangy flavour to the dish. This dish can be served with rice, paranatas, pita or naan.

Shrimp Spinach Kadi (Curry)

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Ingredients:
Jumbo black tiger shrimp -25
Fresh Spinach – 1 pack or 1 bunch
Small size onion – 1 chopped
Small size tomato – 1 chopped
Split fenugreek – ½ a tspn
Mustard seeds – ½ a tspn
Coriander powder – 1heaped tspn
Cumin powder – ½ a tspn
Red chilly powder – ½ a tspn
Turmeric powder – ¼ tspn
Tamarind – the size of a lime
Ginger garlic paste – 1 tspn
Green Chillies – 4
Dry red chillies – 2
Salt to taste

Method: Clean, devein and wash Shrimp. Remove the stems from the spinach, wash, chop and set aside. Add the ginger garlic paste, salt, turmeric and red chilly powder to the shrimp and leave to marinate for 10 minutes. Heat 1 tablespoon oil, add mustard seeds and when they begin to crackle add dry red chillies, curry leaves, fenugreek then chopped onion & chopped green chillies. Fry till the onions turn translucent then add the marinated shrimp. Add chopped tomatoes, coriander, cumin, turmeric & chilly powders and salt. Stir fry the shrimp in this masala just till it becomes opaque. Remove the shrimp and keep aside. The shrimp will become rubbery if you let it cook with the spinach. Now add the chopped spinach to the same pot, give it a nice stir then pour 1 cup of water and cook till the spinach softens. Mix and mash the spinach well till it attains curry consistency. Transfer the cooked masala shrimp to the pot. Soak the tamarind in water, squeeze the juice and add it to the spinach shrimp curry. Adjust the salt, add a lttle more water if it is too thick. Garnish with chopped coriander and serve with boiled rice.

Masala chicken

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Ingredients:
1 Whole Chicken cut into 12 pieces at the joints – 1.5kgs
Lemon juice – ½ cup
Salt to taste
Oil –1 cup (for deep frying) + 1 tspn
Ginger garlic paste – 1 tblspn
Red chilly powder – 1 tspn
Turmeric powder – ½ a tspn


For the dry roast masala:
Cloves – 6
Zeera seeds – 1tspn
Coriander seeds – 1tblspn
Cinnamon – 1 inch stick
Rice grains – 1 tspn

For the fried masala:
Medium sized onion – ½
Curry leaves – ¼ cup
Dry red chillies – 2 long
Whole Black pepper corns – 1 tspn

Method: Clean, wash and dry the chicken with paper towels. Rub salt and ¼ cup lemon juice all over the chicken pieces, leave for 15 minutes. . Roast each of the dry masala ingredients separately. The rice grains should be roasted till they turn opaque. Grind all the roasted spices and keep aside. Chop the ½ onion and fry it in a little oil along with the curry leaves, dry red chillies (break them and fry their seeds too) and pepper corns. Grind the wet fried masala separately and keep aside. Marinate the chicken with ginger garlic paste, red chilly powder (resham patti preferred), turmeric powder and keep aside for ½ – 1 hour.  Heat the oil in a kadai (a thick bottomed vessel), deep fry the marinated chicken pieces till golden brown and set aside.  Take another kadai, heat 1 tspn oil on medium heat and add the ground masalas – the dry roast followed by the wet fried one. Mix well, pour ½ a cup of water from the sides, adjust the salt & let it come to boil.  Add the fried chicken pieces, turn them over and let them simmer for 2 or 3 mins till the masala thickens and coats the chicken pieces. Add some chopped coriander. The masala chicken is now ready to be served. Enjoy with rice and curry of your choice. 

Badami Chicken (Almond Chicken Curry)

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This is a lip smacking, rich tasting chicken dish which can be prepared quickly. My kids loved it and called it the best chicken dish they have ever tasted!

Ingredients:
Whole chicken(cut into pieces)
Onions 1 big size
Coriander seeds – 1/2 tsp
Fennel seeds (saunf) – 1/4 tsp
Star anise – 1
Bay leaf – 1
Almonds – a handful
Red chilly powder – 2 tsp
Turmeric powder – 1/2 tsp
Yogurt – 1/2 cup
Ginger garlic paste – 3 tsp
Green chillies – 4 small
Cilantro – a few sprigs
Vegetable oil – 2 tbs
Salt to taste

Instructions:
Clean, wash, drain the chicken, grind almonds with the star anise and set aside.

2. Rub the chicken with salt, 2 tsp ginger garlic paste, red chilli powder, turmeric powder, yogurt and leave to marinate for 1 hr.

3. Heat oil in a heavy bottomed pan. Add fennel, coriander seeds and bay leaf to the hot oil followed immediately by chopped onions. Fry till golden brown, add remaining 1 tsp ginger garlic paste, turmeric, and chilli powder to the onions, give it a quick stir,  then add the marinated chicken.

4. Turn over from all sides and cook till the chicken changes colour and gets nicely roasted in the masala. Add whole green chillies and the remaining yoghurt.

5. Make a paste of the almond and star anise mixture with a little water and add to the chicken. Blend well and leave to simmer for 10 – 15 minutes till the mixture thickens.

6. Garnish with chopped coriander and serve hot with ghee rice or Naan.
The subtle flavour of anise combined with almonds gives a rich taste and flavour to the dish.

badami chicken

Recipe

Badami Chicken ( Almond Chicken Curry)

Author: Fouzia Husainy
This is a lip smacking, rich tasting chicken dish which can be prepared quickly.
Course Main Course, Main Dish
Cuisine Indian Moghulai

Ingredients
  

Ingredients:

  • Whole chicken cut into pieces
  • Onions 1 big size
  • 1/2 tsp Coriander seeds
  • Fennel seeds saunf - 1/4 tsp
  • 1 whole Star anise
  • 1 Bay leaf
  • 15 Almonds (a handful)
  • 2 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • Yogurt - 1/2 cup
  • 3 tsp Ginger garlic paste
  • 4 Green chillies
  • 1/4 cup Cilantro (chopped)
  • 2 tbs Vegetable oil
  • 1 tsp Salt (to taste)

Instructions
 

Instructions:

  • Clean, wash, drain the chicken, grind almonds with the star anise and set aside.
  • Rub the chicken with salt, 2 tsp ginger garlic paste, red chilli powder, turmeric powder, yogurt and leave to marinate for 1 hr.
  • Heat oil in a heavy bottomed pan. Add fennel, coriander seeds and bay leaf to the hot oil followed immediately by chopped onions. Fry till golden brown, add remaining 1 tsp ginger garlic paste, turmeric, and chilli powder to the onions, give it a quick stir,  then add the marinated chicken.
  • Turn over from all sides and cook till the chicken changes colour and gets nicely roasted in the masala. Add whole green chillies and the remaining yoghurt.
  • Make a paste of the almond and star anise mixture with a little water and add to the chicken. Blend well and leave to simmer for 10 - 15 minutes till the mixture thickens.
  • Garnish with chopped coriander and serve hot with ghee rice or Naan.
  • The subtle flavour of anise combined with almonds gives a rich taste and flavour to the dish.

Notes

  • Make sure to grind the almonds to a fine paste by adding a little water after grinding them dry first.
  • You can also make this dish without adding turmeric and red chilli powder and replacing it with white or black pepper.
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White Chicken Korma

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white chicken korma

Korma is a royal dish that has its roots deep buried in the Mughal cuisine of the Indian Sub Continent and can be traced back to the 16th Century. Korma was prepared in the royal Mughlai kitchens and the famous white korma was perhaps served to Shah Jahan and his guests at the inauguration of the Taj Mahal. The technique of making korma is different from other curries. The meat/chicken is seared on high heat in ghee (clarified butter)and then left to simmer in its juices for a long time till the meat turned soft and tender. Sometimes it was sealed with a lid and left to steam on a low flame in the last stages of cooking and this technique is called “dum”. There are many variations of the white korma and it depends on the method of preparation and the mixture of spices used that results in different flavours.
white chicken korma

In my version of the white korma, I used a creamy marinade for the chicken flavouring it with whole spices such as star anise, nutmeg, fennel, cardamom etc, seared it on high heat and then simmered in the white sauce till done. I did not use any turmeric or red chilli powder. For the sauce I chose to use fried onion paste instead of browning the onions as is done in the traditional style. The outcome was a creamy, silky, smooth and delicious korma so tasty and flavourful and loved by all. You can also check my other recipe for Shahi White Lamb Khorma (in the Instant Pot) which is made with a different white sauce.

Ingredients:
1 Whole Chicken – 2 lbs
For the Marinade:
¼ cup yogurt
2-3 tbs cream cheese
1 tsp fennel seeds
1/8 tsp nutmeg
1/8 tsp mace
1 star anise
2 tsp black pepper corns
1 tbs garlic paste
1 tbs lemon juice
2 tbs whipping cream
4 chopped green chilies
a pinch of saffron dissolved in warm milk.
1 tbs vegetable oil
salt to taste

For the Korma:
1/2 tsp black pepper corns
1/8 tsp mace
1/8 tsp nutmeg
1 star anise
4 green cardamoms
1 black cardamom
1/2 tsp fennel seeds
2 bay leaves
2 – 4 tbs vegetable oil
1/4 cup fried onion paste
2 tsp ginger garlic paste
2 tsp coriander powder
1/2 cup Yogurt
4-6 green chilies
1/4 cup cilantro chopped
1/4 cup full cream
salt to taste

Instructions:
1. Cut the chicken at the joints (6 pieces) and the breast into 6 pieces. Clean, wash and towel dry. Then rub the chicken with salt and lemon juice and leave to rest for 15 minutes.

2. Blend together cream cheese, yoghurt and whipping cream until smooth so there are no lumps. Grind together fennel, mace, nutmeg, star anise and pepper.

3. Add the dry ground spices, garlic paste, chopped green chilies  salt, saffron and one tbs oil to the cheese mixture and mix well to make a smooth paste. Massage the chicken pieces with this mixture thoroughly and marinate for 4-6 hrs.

white chicken marinade

4. Place the marinated chicken in the oven for 20 minutes on convection roast or you may also broil them on high s for 5 – 8 minutes on each side and when it starts browning a bit, remove and keep aside to cool. The chicken may not be completely cooked, but it doesn’t matter because we’ll be cooking it in the korma again. We just want to give it a grilled look. The 3rd option is to barbecue them lightly.

5. Heat the oil in a heavy bottomed pot.5. Heat the oil in a heavy bottomed pot.

6. Sizzle the whole spices (Black and green cardamoms, fennel seeds, star anise, mace, nutmeg  and pepper corns in the vegetable oil for 10 seconds then add fried onion paste, coriander powder, green chilies and yoghurt. Mix well.

7. Now transfer the broiled chicken with all its juices to the pot.  Adjust the salt and simmer for some time till the chicken is completely cooked (10- 15 minutes). Add some water if the gravy is too thick. Finally add the whipping cream, simmer for 2 more minutes and serve hot garnished with some chopped coriander. Enjoy!

Recipe

White Chicken Korma

Author: Fouzia Husainy
In my version of the white korma, I used a creamy marinade for the chicken flavouring it with whole spices such as star anise, nutmeg, fennel, cardamom etc. I seared it on high heat and then simmered on low flame in the white sauce till done. I did not use any turmeric or red chilli powder. For the sauce I chose to use fried onion paste instead of browning the onions as is done in the traditional style. The outcome was a creamy, silky, smooth and delicious korma so tasty and flavourful and loved by all.
Course Dinner, Lunch, Main Course

Ingredients
  

  • I
  • 1 Whole Chicken - 2 lbs

For the Marinade:

  • Hung Yogurt - ¼ cup
  • Cream cheese - 2-3 tablespoons
  • Fennel seeds - 1 tsp
  • Nutmeg - 1/8 tsp
  • Mace - 1/8 tsp
  • Star anise - 1star
  • Black pepper corns - 2 tsp
  • Garlic paste - 1 tbs
  • Lemon juice - 1 tbs
  • Whipping cream - 2 tbs
  • Green chilies - 4 chopped
  • Saffron - a pinch dissolved in warm milk.
  • Vegetable oil - 1 tbs
  • Salt to taste

For the Korma:

  • Black pepper corns - 1/2 tsp
  • Mace - 1/8 tsp
  • Nutmeg - 1/8 tsp
  • Star anise - 1 star
  • Green cardamoms - 4
  • Black cardamom - 1
  • Fennel seeds - 1/2 tsp
  • Bay leaves - 2
  • Vegetable oil 2 - 4 tbs
  • Fried onion paste - ¼ cup
  • Ginger garlic paste - 2 tsp
  • Coriander powder - 2 tsp
  • Yogurt - ½ cup
  • Green chilies - 4 - 6
  • Cilantro chopped - ¼ cup
  • Full cream - ¼ cup
  • Salt to taste

Instructions
 

  • Cut the chicken at the joints (6 pieces) and the breast into 6 pieces. Clean, wash and towel dry. Then rub the chicken with salt and lemon juice and leave to rest for 15 minutes.
  • Blend together cream cheese, yoghurt and whipping cream until smooth so there are no lumps. Grind together fennel, mace, nutmeg, star anise and pepper.
  • Add the dry ground spices, garlic paste, chopped green chilies  salt, saffron and one tbs oil to the cheese mixture and mix well to make a smooth paste. Massage the chicken pieces with this mixture thoroughly and marinate for 4-6 hrs.
  • Place the marinated chicken in the oven for 20 minutes on convection roast or you may also broil them on high s for 5 - 8 minutes on each side and when it starts browning a bit, remove and keep aside to cool. The chicken may not be completely cooked, but it doesn't matter because we'll be cooking it in the korma again. We just want to give it a grilled look. The 3rd option is to barbecue them lightly. Do not brown the chicken pieces.
  • Heat the oil in a heavy bottomed pot.
  • Sizzle the whole spices (Black and green cardamoms, fennel seeds, star anise, mace, nutmeg  and pepper corns in the vegetable oil for 10 seconds then add fried onion paste, coriander powder, green chilies and yoghurt. Mix well.
  • Now transfer the broiled chicken with all its juices to the pot.  Adjust the salt and simmer for some time till the chicken is completely cooked (10- 15 minutes). Add some water if the gravy is too thick. Finally add the whipping cream, simmer for 2 more minutes and serve hot garnished with some chopped coriander. Enjoy!
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Chicken Pasanda with Fleshy Red Chillies

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For the Marinade :
Yoghourt – 4 tblspns
Ginger garlic paste – 2 tspns
Turmeric powder – 1/4tspn
Coriander powder – 1 tspn
Cumin powder – ½ tspn
Red chilly powder (*resham patti) – 1 tspn
Garam masala powder – ½ tspn
Lemon juice – 1 tblspn
Oil – 2 tblspns
Salt – ½ tspn
Orange coloring – a pinch


* A medium hot chilly powder which gives a distinct flavour and nice red color to the dish. Desi brand is recommended.



For the Curry:

Oil – 2 tblspns
Onion – 1 large
Ginger garlic paste – 1 tspn
Turmeric – ¼ tspn
Red chilly powder – 1 tspn
Coriander powder – 1 tspn
Star anise – 2 or 3
Cloves – 3 or 4
Saunf – 1 tspn
Red fleshy chillies (*Red jinta chillies) -3 or 4
Sour cream – 2 tblspn
Milk – ½ cup

*Fresh Red Jinta Chillies With their thick, fleshy skin and distinctive flavour, these chillies are perfect for spicing up soups and stirfries. The 8cm long waxy red pods have flavoursome flesh and hot seeds making them a good all rounder.


Method: 
1. Cut the chicken pieces in flat square pieces and pound them lightly with a knife making zig zag lines on both the sides without mincing the chicken. Smear them with salt and lemon juice and leave for 10 minutes.

2. Mix all the ingredients to prepare the marinade and and let the chicken pieces marinate in this paste and leave for one to 2 hrs.

3. Broil the chicken pieces on each side for 3 minutes.
4. To prepare the curry, heat a little oil, add cloves, fennel seeds, star anise and then sliced onions till golden brown. Add ginger garlic paste, turnmeric, coriander powder, red chilly powder, stir a little bit then add sour cream to make a nice paste.
5. Add broiled chicken with the liquid followed by red fleshy chillies cut into dices. Add milk and leave to simmer for sometime. Garnish with chopped coriander and serve hot with persian rice.