Tandoori Chicken Masala

 

  • Cuisine: North Indian (Punjabi)
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 20 minutes

Ingredients:

Marinade

  • Chicken legs, without the skin- 4 pieces
  • Yogurt 10 tablespoons
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Lemon juice 1 teaspoon
  • Olive oil 1 teaspoon

For the masala (gravy)

  • Onion, sliced 2 medium
  • Tomatoes, chopped 3 medium
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Red chillies, whole (deseeded) 2-3
  • Cinnamon stick 1 inch 1
  • Cardamoms 3-4
  • Cloves 3-4
  • Sunflower Oil 4 tablespoons
  • Water 2 cups

Method:

Chicken tandoori

  1. Make gashes on the chicken legs and thighs.
  2. Mix all the ingredients for the marinade and add the chicken pieces to it. Make sure the marinade is spread evenly on all the surfaces.
  3. Keep it aside for a couple of hours or marinate it overnight.
  4. Pre-heat the oven at 180 C for 5 minutes, when ready to cook the chicken.
  5. Put the marinated chicken on an oven tray lined with foil and cover the tray with another sheet of foil.
  6. Put it in the oven for 25 minutes.

Masala (gravy)

  1. Heat 4 tablespoons of oil in a pan, add cinnamon, cardamoms and cinnamon and cook for 1 minute.
  2. Saute’ the onion until golden brown. Add the garlic paste and cook for another minute.
  3. In the meantime, grind the chopped tomatoes and red chillies to a smooth paste.
  4. Add the paste and turmeric to the onion and cook until the oil starts to separate.
  5. Add 2 cups of water and bring it to a boil. Add the tandoori chicken pieces in the gravy and reduce it to medium flame. Cook for 25 minutes.

12. Increase the flame and cook for another 5 minutes.

13. The special chicken dish ‘tandoori chicken masala’ is ready to be served with rice and some salad.

14. I personally feel that sautéed mushrooms with salt and pepper goes very well with this dish. You might feel that it is a weird combination but trust me, it goes really well when served on a bed of rice with tandoori chicken masala. You can also make some dal tadka (one of my recipes on the blog) for a complete main course.

15. Please try this recipe and leave a comment on my blog if you like it.

 

 

 

Spicy red and green chutney

Chutney is a condiment, which forms an integral part of Indian cuisine. It is a perfect accompaniment with kebab, pakora, dosa, idli and also tastes delicious with flatbreads. Chutneys make me very nostalgic, it reminds me of my childhood! My mum makes different types of chutneys! When I was growing up, I remember my mum making them and storing them in the fridge. It was very exciting, as I loved them and used it as a dip for pretty much everything!

If you would like to know more about the history of chutney, you can follow the link below:

https://www.bing.com/search?q=chutney+wikipedia&qs=AS&pq=chutney+wiki&sc=5-12&cvid=44009E39868E46DE93D36FCCEBBEE907&FORM=QBRE&sp=1&ghc=1

Spicy green chutney:

Ingredients:

  • Coriander leaves 1 cup
  • Mint leaves ½ cup
  • Garlic cloves 4
  • Green chilli, chopped 1
  • Lemon juice 2 tablespoons
  • Salt to taste

Method:

Put all the ingredients in a grinder and grind it to a smooth paste. Serve it as a dip with anything you like!

Spicy red chutney:

Ingredients:

  • Tomatoes, chopped 2 medium
  • Garlic cloves 3-4
  • Red chillies, whole 2
  • Paprika ½ teaspoon
  • Creamed or dessicated coconut 4 teaspoons
  • Salt to taste
  • Oil 1 tablespoon

Method:

  1. Heat oil in a non-stick pan and add garlic and red chillies.
  2. Saute’ for 2 minutes and add 1 cup of chopped tomatoes to the pan and cook for 5 minutes. Add coconut, paprika, salt and mix it well.
  3. Switch off the gas and let it cool down.
  4. Grind the mix to a smooth paste.
  5. Red spicy chutney is ready to be served with kebabs, fritters, dosa etc.

The chutneys can be stored in the fridge for 1 week or can be frozen for a month. You can thaw it in the fridge overnight or for a few hours at room temperature.

 

 

Chicken pakora with spicy green chutney

Chicken pakora is a very easy and tasty finger food, which can be served at all parties. It can also be served as a starter with some salad and chutney. My daughter absolutely loves it and prefers to have it with rice and dal tadka (recipe in one of my previous posts).

  • Cuisine: Indian
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Serves: 6

Ingredients:

  • Chicken breast, cut into pieces 1Kg
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Gram flour 1/2 cup
  • Semolina 2 tablespoons
  • Cumin powder 1 tablespoon
  • Coriander powder 1 tablespoon
  • Garam masala powder 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Paprika 1 teaspoon
  • Salt to taste
  • Water 1 tablespoon
  • Oil 2 cups for deep frying

Method:

1. Mix all the spices with the chicken. Add gram flour and semolina and mix it well. It will seem very dry.

2. Add adequate water (I added 1 tablespoon of water) to make a smooth mixture, that clings to the chicken.

3.Leave it aside and heat 2 cups of oil in deep non-stick pan. Once the oil is hot, add the chicken pieces one by one.

4. Fry for approximately 10 minutes or until reddish brown and crispy.

5. Remove the pieces and drain the excess oil on a kitchen towel. Serve it hot with a dip of your choice. I like to serve it with green chutney but you can also serve it with yogurt, tomato ketchup or a hot chilli sauce.

I will post the recipe of spicy green chutney next time. It is a great dip for all types of Indian starters and finger food.

 

 

 

 

Quick Masala Prawns

Masala Prawns is a great recipe as you can serve it as a starter or as a main course with rice or couscous. It can be made very quickly, even on a weekday after coming back from work and it tastes amazing!

  • Cuisine: Indian
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes

Ingredients:

  • Prawns (cooked) 250 grams—you can also use raw prawns but it would take longer to cook them.
  • Onion, finely chopped 1 large
  • Tomatoes, chopped 2 medium
  • Coriander leaves, chopped 2 tablespoons
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Whole red chillies, deseeded 2
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Paprika 1/2 teaspoon
  • Oil 3 tablespoons
  • Salt to taste
  • Water 2 tablespoons

Method:

1. Coat the prawns with salt and turmeric.

2. Heat 1 tablespoon of oil in the pan and saute’ the prawns until golden brown.

3. Add the remaining oil in a different pan and saute the onions until golden brown. In the meantime, grind the tomatoes and red chilles to a smooth paste.

4. Add the tomato paste, garlic and ginger paste, cumin powder, garam masala powder and paprika to the onion and cook until the oil starts to separate from the paste.

5. Add the prawns and coriander leaves to the pan, pour 2 tablespoons of water and cover it with a lid. Simmer for 10 minutes. Increase the flame and fry the prawns until dry.

6. It is ready to be served as a starter or with rice/couscous.

Delicious Oven Cheese Omelette

 

Delicious Oven Cheese Omelette is a very easy and quick recipe! It is great for lunch or breakfast. You can enjoy it with salad or bread!!

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 4

Ingredients:

  • Eggs 6
  • Red onion, finely chopped 1 medium
  • Tomato, finely chopped 1 medium
  • Mushrooms, finely chopped 4-5
  • Red or green pepper, finely chopped 1
  • Pepper 1 teaspoon
  • Cheddar cheese, grated half a cup
  • Oil 1 teaspoon
  • Salt to taste

Method:

1. Beat the eggs and add all the ingredients to it except cheese.

2. Grease an oven proof dish with oil and add the egg mixture to it.

3. Preheat the oven to 180 degrees C and bake the eggs in the oven until brown and puffy for around 25 minutes.

4. Remove the dish from the oven, add the grated cheese to it and put it back in the oven for another 5 minutes. Remove it and cut it into equal pieces.

5. The oven cheese omelette is ready to be served with salad or bread.

 

 

 

Tadka dal trio

After a series of non-vegetarian delicacies, we are back to a few vegetarian specialties. Dal tadka trio is a delicious recipe made with three types of dal (pulses)- red lentils, green lentils and brown lentils. It has a rich and beautiful taste but is extremely easy to make!

  • Cuisine: Indian
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves 10

I sometimes cook in large quantities, so that I can freeze it or can eat it for a couple of days, as it becomes difficult to cook daily after a full day of work. It keeps fresh in the fridge for 3-4 days and it can be stored in the freezer for upto 2 weeks.

Ingredients:

  • Red lentils 1 cup
  • Green lentils 1 cup
  • Brown lentils 1 cup
  • Onion, sliced 1 large
  • Tomatoes, chopped 3 medium
  • Ginger paste 1 teaspoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 tablespoon
  • Garam masala powder 1 tablespoon
  • Red chilli powder 1/2 – 1 teaspoon (according to taste)
  • Salt to taste
  • Corinader leaves for garnishing

For tempering (a cooking technique in which whole spices are roasted in oil or ghee)

  • Ghee 1 tablespoon (easily available in the supermarket)- you can use oil if it is not available
  • Dry red chillies, whole 2-3
  • Cumin seeds, 1 teaspoon

Method:

1. Add red, brown and green lentils in a pan and pour 5 cups of water.

2. Add turmeric and salt to taste and boil it until tender. If you boil it in the pressure cooker, it would need 7 whistles and would be quicker.

3. In the meantime, heat oil in a deep non-stick pan, add cumin seeds, whole red chillies and cook for 1 minute.

4. Add the sliced onions and saute’ until golden brown. Add the chopped tomatoes, ginger paste, cumin powder, garam masala powder and red chilli powder. Cook until the oil starts to separate from the gravy. Switch off the gas.

5. Once the lentils are tender, add them to the gravy and mix it well. Add the ghee to it.

6. Pour it in a dish and garnish it with coriander leaves. Serve hot with naan bread or a bowl of rice.

 

Hariyali Chicken (Green chicken curry)

Hariyali means greenery! It is a dish where chicken is prepared in green sauce and can be served dry (hariyali chicken tikka) or in a curry (hariyali chicken). It is a very simple recipe and tastes great! It is cooked in a sauce made with spinach, corinader and mint leaves.

  • Cuisine: Indian
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Serves: 6

Ingredients:

  • Chicken legs, skinless 1 Kg
  • Spinach leaves ½ cup
  • Coriander leaves 2 ½ cups
  • Mint leaves 1 cup
  • Yogurt 1 tablespoon
  • Onion, sliced 1 medium
  • Garlic 3 cloves
  • Ginger paste 1 teaspoon
  • Lemon juice 1 ½ tablespoon
  • Dry red chilles (deseeded) 2-3
  • Cumin powder 1 teaspoon
  • Garam masala 1 teaspoon
  • Paprika 1 teaspoon
  • Oil 3 tablespoons
  • Water 1 cup

Method:

1. Make a couple of gashes on the chicken legs and marinate it with 1/2 tablespoon lemon juice, 1 teaspoon paprika and salt to taste.

2. Add the spinach leaves, coriander leaves, mint leaves, dry red chillies, garlic cloves, ginger paste, cumin powder, garam masala powder and half cup of water to a grinder and make a smooth paste.

3. Heat 3 tablespoons of oil in a deep non-stick pan and saute’ the onions until golden brown. Add the pre-marinated chicken pieces and saute’ for 5 minutes.

4. Add the green paste and yogurt to the chicken, mix it well and cover it with a lid. Cook on a medium flame for 30 minutes.

5. Add half cup of water and cook for another 15 minutes on a low flame. Switch off the gas.

6. It is ready to be served hot with Jeera (cumin) rice or plain rice or your choice of flat bread. Hope you like this recipe!

Tandoori trout fillet

 

Tandoori Chicken dates back to as early as the Mughal era, originated in Punjab (a state in North India)  before the partition and was popularised in Moti Mahal by Kundan Lal Gujral.

Tandoori fish is a variation of the same dish, where the fish is marinated with yougurt and spices and then roasted in the oven. It is usually made with sea water fishes such as Surmai, Pomfret or Rawas. My tandoori fish recipe is for a trout fillet! It is more easily available at the supermarkets or fishmongers and tastes great.

  • Cuisine: Indian (North)
  • Preparation time: 10 minutes
  • Cooking time 30 minutes
  • Serves 6

Ingredients:

  • Trout fillet 1 Kg
  • Yogurt 6 tablespoons
  • Sunflower oil 1 2 tablespoons
  • Lemon juice 3 teaspoons
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Tandoori masala 1/2 tablespoon (easily available in the supermarket)
  • Red chilli powder 1/2 teaspoon
  • Salt to taste

To garnish:

  • Red onion slices- 1 onion
  • Cucumber slices- 8-10
  • Lemon slices- 4-5
  • Coriander leaves- few

Method:

1. Wash and descale the trout fillet as per my previous recipe for Salmon Kalia. Make 4-5 gashes on either side of the fish.

2. Prepare the marinade: Mix yogurt, 1 tablespoon oil, 1 teaspoon lemon juice, garlic and ginger paste; turmeric; cumin, coriander and red chilli powder; tandoori masala and salt to taste. Mix all the ingredients well. Mix the remaining oil and lemon juice in a separate bowl.

3. Place a foil on a big oven tray. Coat the fish well with the marinade on the tray. Leave it aside for 4-5 hours if possible. If not, then marinate for at least 1 hour.

4. Pre-heat the oven to 200 degrees C. Roast the fish for 15 minutes, then baste with the oil and lemon juice. Garnish the fish with lemon slices and put it back in the oven for another 15 minutes.

5. Switch off the oven. Cut equal pieces of the fillet and garnish it with lemon slices and coriander leaves.

6. The tandoori trout fillet is ready to be served with a bowl of rice, onion and cucumber slices as a main course or as a starter with salad.

 

Salmon Kalia (Bengali fish curry)

Macher (Fish) kalia is a very rich festive Bengali (West Bengal is a state in the Eastern part of India) dish cooked in special occasions particularly as a part of an elaborate marriage feast. It is usually cooked with river fishes such as Rui or Katla.

Since, I cannot always buy the special river fishes, I wanted to try the same dish with a different fish! I thought Salmon would be the best to try this recipe. Here is my version of kalia with Salmon- it has always been loved by my family and friends! Hope you all like this recipe.

  • Cuisine: Indian (Bengali)
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • Serves 6

Ingredients:

  • Salmon fillets 6 (cut into halves)
  • Onion, sliced 1 large or 2 medium
  • Tomatoes, chopped 2 medium
  • Ginger paste 1/2 teaspoon
  • Dry red chillies (Deseeded) 2-3
  • Turmeric 2 teaspoons
  • Garam masala powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Green chillies 2-3 to garnish
  • Salt to taste
  • Sunflower oil 4 tablespoons
  • Water 1 cup

Method:

1. Descale the fillets prior to cutting them into halves. To descale, put them inside a freezer bag, remove the scales using a knife and wash it under cold water to remove any loose scales.

2. Cut it into halves and add turmeric and salt to taste.

3. Heat 2 tablespoons of oil in a large non-stick pan, put the salmon pieces and reduce the flame. Cook both sides for 4 minutes each until slightly brown. Remove the pieces from the oil and drain it on an absorbent paper.

4. Heat 2 tablespoons oil in another non-stick pan. Add the onions and saute’ them until golden brown.

5. In the meantime, grind the chopped tomatoes, ginger paste and dry red chilli to a paste in the grinder.

6. Add the tomato paste, turmeric powder, cumin powder, garam masala powder and red chilli powder to the onion. Cook until the oil starts to separate from the onion tomato paste.

7. Add water, whole green chillies and salt to taste. Bring it to a boil and add the salmon pieces slowly in the gravy. Reduce the flame, cover the pan with a lid and leave it to cook for 10 minutes.

8. Switch off the gas. Remove the salmon pieces from the pan and put it in a flat serving dish first, to keep the salmon pieces intact. Add the gravy from the pan on to the dish.

9. Mouth-watering Salmon Kalia is ready to be served with a bowl of rice and lemon wedges.

Try this recipe- you will love it! Please leave a comment on my facebook page if you like this recipe.

Turkey kofta masala (meat balls in a rich gravy)

Christmas celebrations are not complete without a turkey on the table in Britain. Likewise, it is the most relished meat in the United States during Thanksgiving!

I roast a turkey every year during Christmas and I love the entire process from buying to putting it on the table for my family. About 7 years ago, I discovered turkey mince and was very excited to be able to explore different dishes. Also, turkey is lean meat and is more healthy compared to lamb, pork or beef.

Today’s recipe is Turkey koftas in a rich  gravy! It is one of my family’s favourite dishes and is a regular for dinner!

  • Cuisine: Indian
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Serves: 6

Ingredients:

For the koftas (meat balls)- makes 30 medium sized meat balls

  • Turkey mince 750 grams
  • Cornflour 1 tablespoon
  • Garlic paste 1/2 teaspoon
  • Ginger paste 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder (blend of cardamom, cinnamon, cloves) 1 teaspoon
  • Paprika 1 teaspoon
  • Red chilli powder 1/2 to 1 teaspoon
  • Salt to taste
  • Oil for shallow frying

For the rich gravy:

  • Onion, sliced 2 medium
  • Tomatoes, chopped 2 large
  • Garlic paste, 1/2 teaspoon
  • Ginger paste 1/2 paste
  • Dry red chillies 2-3
  • Cardamoms 2-3
  • Cloves 2-3
  • Cinnamon 1 inch sticks 2
  • Turmeric powder 1/2 tablespoon
  • Cumin powder 1 teaspoon
  • Fresh cream 2 tablespoons
  • Salt to taste
  • Oil 3 tablespoons for cooking
  • Water 1 cup

Method:

1. Wash the turkey mince and drain the excess water. Tranfer it to a plate and knead it like a dough. Add garlic paste, ginger paste, cumin powder, coriander powder, garam masala powder, paprika, red chilli powder, cornflour and salt to taste. Mix all the ingredients well.

2. Divide it into 30 equal parts and roll them into balls.

 

3. Heat 2 tablespoons of oil in a large non-stick pan and shallow fry the meat balls for 2 minutes. Reduce the flame and cover the pan with a lid and cook for 8-10 minutes until golden brown.

 

For the rich gravy:

4. Heat 3 tablespoons of oil in a large non-stick pan and add Cinnamon sticks, cloves, cardamoms and cook for a minute.

5. Add the sliced onions and saute’ until golden brown. Add the garlic paste and cook for 1 minute. In the meantime, grind the chopped tomatoes, ginger paste and the dry red chillies to a smooth paste.

6. Once the onions are golden brown, add the tomato chilli paste and cook until the oil starts separating. Add 1 cup of water and salt to taste and bring it to a boil.

7. Add the koftas (meat balls) in the gravy and cook for 10 minutes. Add fresh cream and bring it to a boil. Switch off the gas and leave it for a minute.

8. The turkey koftas are ready to be served with a bowl of rice or a flatbread of your choice.