Chicken handi

Half kg chicken

1 large onion, ground
Oil
1 tbsp ginger garlic paste
1/2 tsp black pepper
1/2 turmeric powder
1/2 tsp salt

1/2 cumin powder
1/2 red chilli powder
1/2 tsp coriander powder
4 tbsp tomato paste

1/4 cup coconut milk
1 cup cream
2 tbsp ground almonds
1 tbsp kasuri methi
2 green chillies

hare masale ki murghi

1 kg mughi
7 laung
5 hari elaichi
12 Kali mirich
1 small piece of darchini
1 tbsp adrak lesan
3 medium sized chopped onions
Half a cup dahi
2 small tsp salt, or according to taste
20-25 cashews or almonds, soaked and ground to a fine paste
A paste of:
6 hot green chillies, or according to taste
A bunch, 70 grams green coriander
A bit of salt

Slow to splutter
Add 3 medium sized chopped onions, when they soften, add the chicken in descending order of size
When the murghi changes color, add 1 tbsp adrak lesan. Stir carefully. Add two tsp salt, or a little bit less to taste. Add the dahi. Once it's steaming cover amd let it cook on low heat 20 minutes or till nearly done.
Stir and add the cashew/almond paste. Let it cook for ten minutes. See that the gravy doesn't stick to the bottom on the pan. Keep heat low and occasionally stir gently till fully incorporated.
Add the greenchilli and coriander paste just before removing from heat. Don't cook the chicken after you've added the mix so the gravy remains a bright green.
Serve with roti or sheermal.

Masala Murgh

Ingredients:

oil 1 cup
black cardamom 2 pieces
cumin seeds 1 tsp
cloves 6
cinnamon stick 1 piece
black peppercorns 8

chicken 1 kg (cut in 12 pieces)
salt 1 tsp
red chilli powder 1 tsp
onion 1 large (ground to a paste)
yogurt 1 1/2 cup
ginger & garlic paste 1 tbs
coriander powder 1 tbs

green cardamom powder 1/2 tsp
mace powder 1/4 tsp
nutmeg powder 1/4 tsp
fried onions 1/2 cup
garam masala powder 1 tsp
kewra water 2 tbs
fresh coriander, chopped, 2 tbsp



Recipe:

1: Heat oil in a pan. Add the cinnamon stick, black peppercorns, cumin, cloves, black cardamoms mix and fry on medium flame till they puff up and leave aroma.
2: Add the chicken and fry on high flame till it changes colour.
3: Add salt, red chilli, coriander powder, ginger-garlic and whisked yogurt. Cover and cook on low to medium flame till the chicken is cooked and the oil separates. If the mixture curdles, separate the whole garam masala and blend the gravy and add it back to the pan.
4: Now, add the fried onions, nutmeg, mace, garam masala, green cardamom powder, kewra water, water. Let simmer on low flame for 2 minutes. Add the coriander leaves.
Serve with sheermal and rice.

Murgh makhani

1 kg chicken

1 1/2 tbsp tandoori masala/ tikka masala, 1/2cup pureed onion  1tsp red chilli powder, 2 tsp salt, 2tbsp lemon juice, 1/2 tsp zeera powder and 1tbsp ginger and garlic paste, 5 tbsp yoghurt. Leave for at least half an hour and shallow fry till the chicken is done and develops a reddish colour.  For the gravy,  take 1 tbsp of butter and a few drops of oil so that the butter doesn't burn. Add whole cumin seeds and 1/2 tbsp ginger and garlic paste. Paste of 10 cashews. Add in the tomato puree (for 1kg chicken take 6 medium sized tomatoes)  now add in the 1/2 tsp red chilli powder, 1/2 tbsp garam masala powder and cook for some time. Now add 3 tbsp  tomato ketchup. You can add some sugar now to balance the flavors. Now add the chicken and just fry for a few minutes. Add in 1 tetra pack of full cream, add in 1 tsp kasuri methi

Murgh Lababdar

Serves 2, takes an hour to prepare

250 grams chicken
2-4 tbsp oil
1/2 tsp ground back pepper
1/3 tsp red chilli powder
1/2 tsp dhanya powder
1/3 tsp ground green cardamom
1/2 tsp salt
1/5 tsp turmeric powder
1/3 tbsp honey
3 strong green chillies, chopped
1/3 cup sliced onions
1 tomato, cut in thin rings, or, finely chopped
1/2 cup tomato paste
1/3 cup tomato ketchup
1 1/2 tbsp flour (aata or maida)
100 grams grated cheddar cheese
2/3 tbsp kasuri methi
2/3 to 1 cup fresh cream
1 1/2 tbsp or more fresh coriander, chopped

Heat oil in a pan. Once hot, put in the chicken pieces and turn the flame to medium, add the ingredients till onion, let the color of the chicken change. Turn the heat to low, cover the chicken until slightly cooked. About 15 minutes. Stir carefully as to not break the chicken pieces, add the tomato ingredients and the flour, cook on low heat and let meat incorporate the spices. Cover and cook for another 25 minutes. Add the grated cheese and stir well, if the gravy is too thick and is sticking to the bottom of the pan, add 1/3 cup of milk and stir till mixed. Add the kasuri methi. Do not mix.
Right before serving, take the pan off the flame and stir in the fresh cream till evenly blended in the gravy. Don't add the cream while still on the flame. Check for the salt-spice balance and adjust accordingly. Sprinkle the coriander. Serve with naan or rice.