Chicken Tikka

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: Chicken Tikka : : Boneless Chicken pieces - 2 med sz breast--400 gms : Thick Yogurt - 1 cup : Garlic Ginger Paste - 1 tsp : Garam Masala - 1 tsp : Red Chilli Powder - 1 tsp : Tandoori Colour - 1 tsp or 1/2 tsp tumeric : Fresh Corriander chopped fine - ˝ cup : : = Mix the Garlic-Ginger Paste, Garam Masala, Red Chilli Powder, Tandoori Colour and the Corriander with the Yogurt to make a marinade. Marinate the chicken for one to two hours. : = Pre-heat the grill for 10 minutes. : = Place the chicken pieces on a greased cookie tray, or on skewers. : = Grill for about 10 minutes, turn, and cook for another 10 minutes, or till chicken is cooked through. : = When done, brush with butter. Serve hot, with lime. : Note : The cooking time is approximate. Experiment with your grill. : Butter Chicken : (or Chicken Makhanwalla as it is known in : India, "makhan" meaning "butter") : Chicken Tikka prepared (see recipe above) : Butter - 100 gms : Cashewnut, powdered - 100 gms : Chicken stock - ˝cup : Tomato Puree - 6 tbsp : Garlic Ginger Paste - ˝tsp : Garam Masala - 1 tsp : Red Chilli Powder - 1 tsp (less or more, according to taste) : = Melt the butter in a heavy-based pan. Add the cashewnut powder and fry on low heat. : = Add the Chicken stock, Tomato Puree, Garlic Ginger Paste, Garam Masala, and Chilli Powder. Turn the heat to medium. : = On boiling, add the previously prepared Chicken Tikka and cook for 10 minutes on low heat. : Note : Add a little cream on top before serving. : : Mint chicken : Vegetable Oil - 1 tbsp : Boneless chicken pieces - 200 gms : Onion - 1 large : Garlic, crushed - 1 clove : Ginger, crushed - small piece : Garam Masala - 1 tbsp : Tumeric (Haldi) - 1 tsp : Corriander Seeds, powdered (Dhanya) - 1 tsp : Fresh Corriander leaves, chopped fine (Kothmir) - ˝ cup : Fresh Mint leaves, chopped fine (Pudina) - ˝ cup : Tomato Puree - 2 tbsp : Chilli Powder - 1 tsp (less or more, according to taste) : Salt : = Heat the oil in a pan. Add onions, ginger, and garlic - sauté till onions are transparent. : = Add the mint and corriander leaves, and fry for 5 minutes. : = Add the Tomato Puree and the rest of the masalas. Stir well, and add the chicken pieces. : = Cover, lower heat, and simmer for approximately 30 minutes. : Note : If there is excess gravy after the chicken is cooked, remove the chicken pieces and turn the heat on high till the gravy thickens. : Baby Potatoes : Mustard Seeds - 1 tsp : Cumin - 1 tsp : Garam Masala - 1 tsp : Tumeric Powder - ˝ tsp : Fresh Corriander chopped fine - ˝cup : Salt to taste : = Boil potatoes and peel. : = In a small pan, heat the oil. Add the Mustard Seeds and Cumin till the seeds start to pop. Remove from heat. Add Tumeric Powder and Garam Masala. : = Pour the mixture over the boiled potatoes. Stir, add Corriander and Salt to taste. : Top of page : Moughlai Potatoes : Small Potatoes - 10 to 12 : Fresh Yogurt - 1 cup : Onions, grated - 2 : Coriander Powder - 1 tsp : Cumin seed powder - 1 tsp : Red chilli powder - 1 tsp : Turmeric Powder - ˝ tsp : Boiled Green Peas - ˝ cup : Fresh Cream - 2 tbspp : Sugar - ˝ tsp : Ghee (clarified butter) - 3 tbsp : Salt to taste : Grind into a paste: 3 cloves garlic, 2 - 3 tbsp poppy seeds (Khus-Khus), small piece ginger, 4 cloves, 2 green chillies, 2 cardamoms : = Peel the potatoes. Prick them thoroughly with a toothpick and soak them in cold water. After about 10 minutes, drain the water and marinate the potatoes in the yogurt and salt for 1 hour. : = Heat the ghee and fry the onions. Add the paste, keep frying for 1 minute. : = Add the Coriander Powder & Cumin Powder, Chilli Powder and Turmeric Powder and fry again for a few seconds. : = Add the potato mixture and 2 cups of water. Cover and cook until the potatoes are soft. : = When done, add the Green Peas, Cream and Sugar. : Top of page : Salt & Pepper Potatoes : Potatoes : Ghee (clarified butter) : Salt and Pepper : = Boil and peel the potatoes. Cut into cubes. : = Heat some Ghee in a small pan. Add Salt and Pepper to the ghee. Add the boiled potatoes to the ghee. : = Toss till potatoes are well covered with the mixture, about 5 minutes. : Top of page : Cauliflower Potatoes : Oil - 2 tbsp : Potatoes, diced - 3 or 4 : Peas - 150 gms : 1 small Cauliflower, chopped (large bits) : Garam Masala - 1 tsp : 2 Onions, finely chopped : Turmeric Powder - ˝tsp : Chilli powder - ˝ tsp : Cummin Powder - 1 tsp : 2 Tomatoes, chopped fine : Sugar - a pinch : Salt to taste : = Heat the oil and add the onions. Fry till transparent. : Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cummin, tomatoes, salt and sugar. Fry for 2-3 minutes. : Add the peas, cover, reduce the heat to a medium low and cook for about 20 minutes, or until the potatoes and cauliflower are tender. Stir a few times during cooking. : Sprinkle with garam masala, stir and serve.

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