NON-VEG CURRIES
Chicken Leg Pieces Fry
Ingredients for Chicken leg pieces Fry:
- 1/2 kg boneless chicken breast, cut into small cubes
- 2 tsp garam masala
- Salt to taste
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- 2 tsp red chili powder
- 3 tbsp oil
- 2 tbsp yogurt
- 2 green chili
Method:
Grind the green
chili in a blender and mix with yogurt and set aside.
Cook the boneless
chicken in a pan with salt, ginger garlic paste and cook till water dries up.
Add the coriander
powder, garam masala, yogurt and green chili paste and cook on low flame
till the chicken is tender
Heat oil in a non
stick pan and add the cooked chicken. Fry well.
Add the chili
powder and cook for further 3-4 minutes, stirring well. Switch off the
flame and serve hot.
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Chicken curry
- 2 tbsp. canola oil
- 2 cups onions, finely chopped (about 2 medium onions)
- 1 cup plain yogurt, rom temperature
- 1 tsp. cornstarch
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 to 2 fresh serrano chiles, minced
- 4 lb. bone-in chicken thights, skin and excess fat removed
- 1 tbsp ground coriander
- 1½ tsp. ground cumin
- ¾ tsp. turmeric
- ¾ tsp. cayenne
- 1 28-oz. can whole peeled tomatoes, chopped with their juices
- ½ cup fresh cilantro, chopped, more for garnish
- 1½ tsp Salt
- 1½ tsp. garam masala
Method :
Heat the oil in a deep Dutch oven or wide
saucepan over medium-high heat.
Add the onion and cook for about 4 minutes,
stirring often.
Reduce the heat to medium and cook until the
onions are golden brown, stirring often, about 10 to 12 minutes (be careful not
to burn them, lower the heat if necessary).
Put the yogurt in a bowl and add the
cornstarch, mix well.
Add to the onions the ginger, garlic, chiles
and cook for 2 minutes, stirring often.
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Ingredients:
500 grams mutton pieces (Goat meat) with bones
4 large sized onions a) 2 onions cut lengthwise to be used for tempering b)
2 onion cut in cubes to be used in masala paste
12-15 cloves of garlic
3 bay leaf
7-8 dried red chili. Soak the chilies in hot water for 10 minutes before using them in paste
2 tbsp whole coriander seeds
3 tsp cumin seeds
1 tsp black peppercorn
1 tsp poppy seeds
1 inch cinammon stick
2 black cardamom
1 tbsp dried lichen
1 star anise
6 cloves
¼ tsp mace
½ inch turmeric root
Mustard Oil- Can be substituted by any other oil
Salt
Clarified butter
Method
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Mutton curry
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-rkvE6effsTk6F0_z28IOfO4mYdt67Zd0EyqeIwjCaG-WrD5ESDlqEKLLl11AjqoSD7XjOyua5-Aj9dj2yRWrvoduJqMpHMuEqsmYeGF2BGShyWkkwp1OfZimlakHN4PNinQWIFkUJf5/s400/MUTTON+CURRY.jpg)
Ingredients:
500 grams mutton pieces (Goat meat) with bones
4 large sized onions a) 2 onions cut lengthwise to be used for tempering b)
2 onion cut in cubes to be used in masala paste
12-15 cloves of garlic
3 bay leaf
7-8 dried red chili. Soak the chilies in hot water for 10 minutes before using them in paste
2 tbsp whole coriander seeds
3 tsp cumin seeds
1 tsp black peppercorn
1 tsp poppy seeds
1 inch cinammon stick
2 black cardamom
1 tbsp dried lichen
1 star anise
6 cloves
¼ tsp mace
½ inch turmeric root
Mustard Oil- Can be substituted by any other oil
Salt
Clarified butter
Method
Take Onion
cubes,coriander seeds, red chilies, garlic, 1 tsp cumin seeds, turmeric root,
mace,cinammon stick, black cardamom,star anise, dried lichen, black peppercorn,
poppy seeds in a grinder. Grind all these ingredients into a fine
paste using water
Fine Masala paste
is ready
Heat 5 tbsp oil in
a large pan. Add bay leaf to the pan and fry them till they become brown.
When bay leaf
turns brown,add cumin seeds, onions (cut lengthwise) and fry them until onions
become brown.
Onions become
brown in 7 minute. Add mutton pieces and mix them well.
Remember to stir
the pieces after every few minutes.Cook mutton pieces covered until the water
that oozes out from the mutton dries completely.
Mutton is roasted
for 20 minutes on low flame.
Now add masala
paste to the pan and cook it until the oil separates out and we can see traces
of oil at the sides of the pan.
Oil gets separated
in about 10 minutes and masala is nicely roasted.
Now add salt as
per taste.
Add 3 cups of hot
water for gravy. We can increase or decrease the water content to adjust the
consistency of gravy.
Now cook the
mutton covered until it is completely cooked.
Mutton gets cooked
in 20 minutes.
Heat 1 tbsp ghee
(clarified butter) in small pan and now add 1 tsp cumin seeds.
Now pour the
tempered cumin seeds on the mutton gravy and cover the lid immediately.
Cover the mutton
curry for 15 mins and after that we can serve the gravy.
Mutton Curry is
traditionally relished with roti(Phulka),steamed rice and raw onions.
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