Dhaba Style Chicken Curry
INGREDIENTS:
- Chicken breast
- Onions - 1 chopped
- Tomatoes - 1 chopped
- Ghee - 3tbsp
- Garlic cloves - 4
- Ginger paste - 1 tsp
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Turmeric - 1 tsp
- Chilli powder - 1 tsp
- Green chillies - 3
- Salt (acc to your taste)
- Garam masala - 1 tsp
- Dried fenugreek(kasoori methi)
- Plain yogurt - 1 cup
METHOD:
- Heat ghee in a pan. Allow it to melt.
- Add Cumin seeds, garlic, ginger, chillies and saute for few minutes.
- Add onions saute them until they turn golden brown. Add crushed coriander seeds.
- Add turmeric powder, salt and chilli chowder. Saute for 2minutes.
- Add tomatoes. Cover it with a lid and allow it to cook for 5 minutes.
- Add the chicken breast in the mixture and mix it well.
- Fry them on a high heat for 2 minutes.
- Cover it with a lid and allow it to cook for 6 minutes on a low heat.
- Once the chicken is cooked well, add yogurt.
- Add crushed coriander seeds and fenugreek leaves and mix it.
- Sprinkle some garam masala and mix it well.
DAHI KADI
INGREDIENTS:
- Onions - 1 chopped
- Yogurt - 1 cup
- Gram flour(besan) - 1 tbsp
- Cumin seeds - 1 tsp
- Oil - 2 tsp
- Dry red chilli - 1 to 2
- Curry leaves - 4 to 5
- Green chilli chopped - 1 chopped
- Asafoetida - a pinch
- Ginger - grated
- Garlic - minced
- Mustard seeds - 1/2 tsp
- Turmeric powder - 1/4th tsp
- Salt to taste
- Cilantro
METHOD:
- Put yogurt, salt, gram flour and water in a bowl and mix well till no lumps remain.
- Heat oil in a pan, add cumin seeds, curry leaves, green chilli chopped, ginger and garlic paste, asafoetida, red dry chilli and saute for few minutes.
- Add onions, salt and saute for few minutes until they turn translucent.
- Add turmeric and saute for 1 minute.
- Add yogurt mixture. Cook for 10 minutes on low heat. Let the mixture come to a boil.
- Transfer into a serving bowl, garnish with cilantro.
TOFU MASALA CURRY
INGREDIENTS:
- Extra firm Tofu - 10oz/280 gms (cut to cube size pieces)
- Green bell pepper - 1 thinly sliced
- Medium onion - 1thinly sliced
- Tomatos - 2 chopped
- Ginger garlic paste - 1 tsp
- Tomato paste - 1 tsp
- Cloves - 2
- Cinnamon stick - 1
- Kasoori methi - pinch
- Garam masala - 1/2 tsp
- Red chilly powder - 1/2 tsp
- Salt - acc to your taste
- Cilantro
- Pav bhaji masala - 1/2 tsp
- Turmeric powder - 1/2 tsp
METHOD:
- Pat the tofu dry with paper towel. Cut to cube size pieces. Keep it aside.
- Heat oil in a pan followed by Cinnamon stick, cloves. Fry for few seconds. Add onions and fry till translucent. Add ginger garlic paste and stir for 2 one minutes until the raw flavor goes away.
- Add bell pepper, turmeric powder and saute for few minutes.
- Add tomato and cook till soft. Add tomato paste and saute for 2 minutes. Add the chilly powder, salt, pav bhaji masala, garam masala. Fry for few seconds.
- Add kasoori methi and necessary water to get the gravy consistency. Simmer for few minutes. Check the seasoning and adjust accordingly.
- Add the tofu and let the curry simmer for 5-10 minutes in a low flame.
