Amani’s food talks

SESAME CHICKEN

Sesame chicken is battered crispy chicken pieces tossed in a sweet and savory sesame sauce. You can increase the amount of honey or lower the amount of ketchup, it all 
depends on how sweet you want the sauce. This is the best and easiest recipe that can be prepared at home! 

INGREDIENTS:-
For chicken:
500 gm boneless chicken, cut into cubes
2 tbsp all purpose flour
2 tbsp cornflour
1 egg
1 tsp pepper powder
1 tsp soy sauce
salt to taste
oil for frying

For the sauce:
4 tbsp ketchup
2 tbsp soy sauce
2 tbsp chili sauce
1 tbsp vinegar
1 tbsp sugar
1 tbsp honey
1 tsp red chili powder
1/4 cup water

Other ingredients:
2 tbsp white sesame seed
1 tbsp ginger & garlic, finely chopped
2 tbsp cornflour
1 tbsp water
2 tbsp spring onion, chopped
2 tbsp sesame seed oil

METHOD:-

1. Place the ingredients 'for chicken' in a bowl and stir to combine.
2. Heat oil in a deep pan. Add chicken pieces to the pan and stir-fry for 5 minutes or 
3. until crispy and golden brown. Repeat the process with the remaining chicken.
4. Drain the chicken on paper towels.
5. Toast sesame seed in a dry skillet over low heat for 4-5 minutes or until lightly browned, stirring occasionally. Remove from heat and allow to cool down completely.
6. Using a mortar & pestle or grinder, coarsely grind the seeds.
7. Combine the soy sauce, ketchup, chili sauce, honey, vinegar, sugar, water and red chili powder in a bowl.
8. Put the cornflour into a bowl, add 1 tbsp of water slowly mixing the cornflour. Keep it aside.
9. Heat sesame seed oil in a large pan over medium heat. Add ginger & garlic and cook for few seconds. Then add coarsely grind sesame seed, saute for 1 minute. Now add sauce mixture and bring to a simmer. Add cornflour mixture and cook for 2-3 minutes or until thickened. 
10. Add fried chicken to the pan and toss to coat with the sauce. Remove chicken from pan, sprinkle sesame seeds and spring onions and serve hot with white rice.

TANDOORI CHICKEN MASALA

Tandoori chicken masala is an absolutely delicious and flavorsome curry. The combination of masala going into this creamy tomato sauce is so perfect. It make your curry explode with flavors. Here is how to make tandoori chicken masala at home. Try and relish the taste!


INGREDIENTS:-
500gm chicken, cut into medium pieces
2 tbsp oil for frying

for marinade:
7 tbsp curd
1 tbsp chili powder
1 tsp chaat masala
1 tsp turmeric powder
1 tsp pepper powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala 
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tbsp gram flour (besan)
1 tsp kasuri methi
a pinch of red colour(optional)
salt to taste
2 tbsp oil

for the gravy:
2 green cardamom
1/2 inch cinnamon stick
2 cloves
1 black cardamom
1 small piece mace
2 medium onions, finely chopped
1 large tomato, blended coarsely
2 green chili, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder 
1 tsp chili powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp kasuri methi
1 cup water
a pinch of red food colour(optional)
salt to taste
2 tbsp oil
2 tbsp butter

METHOD:-

1. Combine the marinade ingredients in a bowl and add chicken pieces, mix well. Cover and leave the marinate in the fridge for about 1 hour or overnight.
2. Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches of two, do not over crowd the pan. Keep the leftover marinade for later use. Fry until browned for 5 minutes on each side or until cooked. Take the chicken pieces from the oil and keep aside. Instead of frying you can even grill the chicken.
3. Into the same pan, heat ghee and butter together. Add green cardamom. black cardamom, a small piece of mace, cloves and cinnamon sticks, fry for few seconds and add green chilies and ginger-garlic paste. Cook until raw smell goes off.
4. Add chopped onions and salt, fry till golden brown. Now add turmeric powder, chili powder, garam masala, coriander powder and saute for few seconds until fragrant.
5. Pour in tomato puree and mix well. Let it simmer for 5 minutes or until the oil starts separating from the mixture.
6. Add the remaining marinade, a pinch of red colour(optional) and 1 cup water, stir well. Cook on low heat for 5 minutes, stirring occasionally.
7. Now add the tandoori chicken pieces, stir in and allow to simmer for further 5 minutes or until the gravy thickens.
8. Finally season with kasuri methi, stir and serve.

PARSEE CHICKEN CURRY A delicious and easy chicken curry with a very tasty sauce. Kashmiri chilies give this beautiful red colour to the curry. Do try this recipe and feast on with your friends and family.  INGREDIENTS:- 1/2 kg chicken 2 medium onions 1 large tomato 4 garlic 1 inch ginger 1 tsp turmeric powder 7 whole kashmiri chilli 1 tbsp corinader seed 2 cardamom 1 star anise 1 small piece cinnamon 1 tsp cumin seed 1 tbsp vinegar 2 cloves 1 bay leaf salt to taste oil METHOD:- Roughly chop onions and tomato, put them in a blender and blend to a smooth paste. Heat a pan, dry roast kashmiri chili, coriander seed, cumin seed, star anise, cardamom, cinnamon, cloves on a low for 3-4 minutes till the roasted aroma comes. Let it cool completely. Put the roasted spices, vinegar, garlic and ginger in a blender and blend to a smooth paste by adding little water. Heat oil in pot, add bay leaf and gently fry for 1 minute. Then add onion-tomato paste and stir for 5-6 minutes.  Now add spices paste, turmeric powder and stir for 2 minutes. Add chicken pieces, mix well. Add 3/4 cup of water (add more if you prefer thin gravy) and add salt to taste, cover with a lid and cook on medium low flame for 20-25 minutes or until its done. Have it with  rice or roti.

HARA MURGH MASALA

Are you bored of trying the usual red curries? Try this Hara murgh masala, it is a simple recipe made with few ingredients. The simple yet distinct flavors of greens and spices make it taste delicious. It is a healthy curry as the green colour comes naturally from the green leafy vegetables. It is a great change from the usual red curries.This curry goes well with rice or parathas. Do try this simple recipe :)

INGREDIENTS:-
1 kg Chicken cut into small pieces
4 onions, finely chopped
2 tbsp ginger-garlic paste
1 cup coriander leaves
1/4 cup mint leaves 
4-5 green chili
1 tbsp lemon juice
1 cup thick yogurt
1/2 cup water
2 tbsp fresh cream
1 tsp cumin powder
1 tbsp coriander powder
2 tsp turmeric powder
1 tsp garam masala
1 tsp pepper powder
2 cardamom
1 small piece cinnamon
2 cloves
salt to taste

METHOD:-

1. In a blender combine the coriander leaves, mint, lemon juice, green chili and puree until smooth.
2. Marinate chicken with salt, 1 tbsp ginger garlic paste and 1 tsp turmeric powder, keep aside for 30 minutes.
3. Heat oil in a deep pan and add cardamom, cloves and cinnamon , fry till the oil becomes fragrant.Now add finely chopped onions ,fry until golden in colour. Then add ginger-garlic paste , saute for 1 minute. Add coriander powder, turmeric powder, garam masala and pepper powder, saute till raw smell goes. Now add marinated chicken and saute it for 5 minutes on a high flame stirring occasionally. Add the coriander-mint puree, water and yogurt,season with salt and bring to boil. Simmer over low heat until the gravy is slightly reduced and the chicken is tender, about 15-20 minutes. Finally add fresh cream and switch off the flame. Serve it with paratha or basmati rice.

NARGISI KOFTA

Nargisi kofta is a rich and exotic mughalai recipe. It is a spicy meatballs prepared with chicken mince wrapped on boiled eggs. This recipe is very simple to make and very tasty. They are served in a delicious gravy of tomatoes, spices, cashew-almond paste and fresh cream. It can be served with roti/pulao.


INGREDIENTS:-

For the koftas:
500gm chicken mince
4 hard-boiled eggs
1 small onion chopped
1 tsp ginger-garlic paste
1 green chili, chopped
1 tsp garam masala
1 tsp chili powder
3 tbsp gram flour
1/4 cup grated carrot
salt to taste
oil for frying

For the curry:
2 medium onions, finely chopped
2 tomatoes (ground to a smooth paste)
1 tbsp ginger-garlic paste
1 tbsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
2 cardamom
1 clove
small piece cinnamon
6-7 cashew nut
6-7 almond
1 cup water
2 tbsp fresh cream
few sprigs of coriander leaves, chopped

METHOD:-

1. Soak cashewnuts and almonds for half and hour. Grind it with some water to make a fine paste.
2. Combine the mince, onion, ginger-garlic paste, chopped green chili,garam masala, red chili powder grated carrots, gram flour and salt in a mixing bowl.Divide the mixture into four equal portions. Take one portion of mince and wrap it evenly around one of the cooled, hard-boiled eggs. Repeat with the remaining mince and eggs. Heat the oil in a deep frying pan over a medium heat, fry the kofta's for 5 minutes until golden brown.
3. Heat the oil in a deep pan and add cinnamon, cloves, cardamom, fry till the oil becomes fragrant. Now add chopped onions, fry until golden in colour then add the ginger-garlic paste and chopped green chili. Fry for 2-3 minutes and add the tomato paste and all the spices and salt to taste. 
4. Mix well and fry until oil begins to separate from the masala. Add one cup water, mix well and cook fr 2 minutes. Add the prepared kofta's to the gravy and fold gently. Bring to boil, add cashew nut, almond paste, garam masala and fresh cream. Cook for 1 more minute and turn off the heat. Garnish with coriander leaves and serve hot with roti/pulao.

CHICKEN DRUMSTICK FRY Tangy and mildly spicy chicken fry marinated using shallots and spices. This is easy to prepare and surely going to please your family. INGREDIENTS:- 6 chicken drumsticks 7-8 shallots 4-5 garlic 1 inch ginger 1 green chili 1 tsp cumin seed 2 tbsp lemon juice 1 tsp coriander powder 2 tsp chili powder 1 tsp turmeric powder 1/2 tsp garam masala salt to taste for dusting:- 1 cup flour 2 eggs, beaten salt to taste 1/2 tsp pepper powder 1 tsp fenugreek leaves METHOD:- In a blender add the shallots, ginger, garlic, green chili, cumin seed to make a fine paste. Combine the chili powder, coriander powder, turmeric powder, garam masala, lemon juice, salt and shallot paste in a large bowl. Make 2 slit marks on the chicken legs, add them to the bowl and leave to marinate in the fridge for at least 1 hour or overnight if possible. Heat enough oil in a wok to deep fry the chicken. Place some flour, pepper powder, salt, fenugreek leaves on a shallow bowl and eggs in another bowl, then dip each piece of marinated chicken into the flour then the beaten egg and lower carefully into the hot oil. Cook over medium low heat for 10 min each side.Cook these drumsticks 2-3 at a time. you can even shallow fry the drumstick. Serve hot with tomato ketchup.

SHAHI CHICKEN KOFTA CURRY Chicken kofta curry is a tasty yet flavourful curry cooked in Indian gravy and flavoured with aromatic spices. You can serve this delicious curry with naan, chapathi. INGREDIENTS:- For meat balls:- 500gms minced chicken 1 tsp ginger-garlic paste 1 tbsp chopped onion 1 tsp garam masala 1/4 cup coriander leaves salt to taste 1 tsp flour 1/2 cup corn flour to dip the meat balls For the gravy:- 2 finely chopped onions 1/2 cup tomato puree 3 finely chopped green chilies 1 tsp ginger garlic paste 1 stick cinnamon 2 cloves 2 cardamom 1 bay leaf 1 tsp cumin seed 1 tsp chili powder 1/2 Tsp turmeric powder 1 tsp coriander powder 1/4 cup soaked cashew nuts 1/4 cup fresh cream oil/butter salt to taste METHOD:-  Mix all the ingredients mentioned under "for meat balls" except cornflour. Make medium sized balls and roll it in cornflour so that the meat balls do not break. We need only the dust of the cornflour, do not add water to it. Fry the koftas in medium hot oil till the chicken is cooked.keep the fried koftas aside. In a blender add the soaked cashew nuts to make a paste. Now in another pan heat oil then add cloves, cinnamon, cumin seed, cardamom, bay leaf and fry till the oil becomes fragrant. Add finely chopped onion, fry it until light brown. Now add ginger-garlic paste and fry for few seconds till he raw smell goes away. Add chili powder, coriander powder, and turmeric powder to it and sauce well. Next add Tomato puree,salt and saute till  oil starts to leave the sides of masala paste. Add 3/4 cup of water, let simmer over low heat. Add the fried koftas to the simmering gravy, cover and cook for 10 minutes stirring gently. After the koftas have cooked add the cream,cashew paste, coriander leaves, garam masala and gently stir it. serve with naan, tandoori roti, rice.