Non-Veg Curries

Chicken Leg Pieces Fry

Ingredients:

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

Process:

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

Ingredients:

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

Process

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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Mutton curry

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

Process

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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