Panasonic NN-G335WF manual Makhni Gravy Butter Gravy, Chicken Korma Chicken Curry

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	Indian/Pakistani Recipes

English Cookbook

Chicken Korma (Chicken Curry)

Serves : 4

Ingredients:

700 g chicken cut into medium-sized pieces 100 ml oil

150 g onions, sliced

100 g onions, grated

10 g cashew nuts, chopped (optional)

4 cloves

5 g cinnamon sticks

4 green cardamoms

10 g ginger, crushed

1 clove garlic, crushed

10 g poppy seeds, crushed (optional)

3 g turmeric powder

5 g cumin seed powder, roasted

5 g coriander leaves, chopped

5 g cashew nuts, chopped (for garnish)

Marinade:

250 g yoghurt

10 g ginger

2 cloves garlic

1 green chilli

3 g red paprika

5 g coriander powder

5 g garam masala

15 g salt

Method:

Clean, trim, wash the chicken pieces. Pat dry. Combine marinade ingredients and add to the chicken. Set aside for 4 hours. Heat oil in a 2- litre bowl on HIGH for 2 minutes. Add sliced onions and brown on HIGH for 7 minutes, stirring occasionally. Remove the onions from the oil, mix with cashew nuts and grind into a fine paste. Reheat the oil on HIGH for 1 minute. Add cloves, cinnamon sticks and cardamoms and stand for 30 seconds. Add ginger, garlic, grated onions, poppy seeds and turmeric powder, and mix well. Cook on HIGH for 5 minutes, stirring occasionally. Add marinated chicken and the onion-cashew nut paste. Mix well. Cook, covered on HIGH for 20 minutes, stirring frequently. Serve hot, sprinkled with cumin seed powder and garnished with coriander leaves and cashew nuts.

Hari Machhi (Coriander Fish)

Serves : 4

Ingredients:

750 g fish

20 ml lemon juice

20 g salt

Marinade:

150 g yoghurt

100 g coriander leaves, crushed

3 big cloves garlic, crushed

6 green chillies, crushed

40 ml oil

Method:

Wash and cut the fish into medium- sized pieces. Prick all over with a fork. Mix half the lemon juice and salt, and pour on the fish. Keep aside for 15 minutes and then drain off excess liquid. Combine yoghurt, coriander leaves, garlic, green chillies, salt and the rest of the lemon juice, and stir well. Marinade the fish with this mixture, add oil and keep aside for 3 hours.

Remove the fish pieces. Pour the marinade into a 2-litre casserole dish and cook on HIGH for 10 minutes or until the gravy thickens, stirring midway. Add the fish pieces and cook on HIGH for 6 minutes, stirring occasionally. Serve hot with rice or chapattis.

Chicken Korma

Makhni Gravy (Butter Gravy)

Serves : 6

Ingredients:

1 kg Chicken/Paneer/ Vegetables

30 g butter

10 g ginger, crushed

1 clove garlic, crushed

80 g onion, grated

100 g tomato purée

10 g red paprika powder

10 g salt

200 ml fresh cream

200 ml fresh milk

200 g yoghurt

5 g garam masala

5 g coriander leaves, chopped

Method:

Place butter in a 2-litre casserole dish. Add onion-ginger-garlic paste and cook on HIGH for 4-5 minutes, stirring frequently. Add tomato purée and red paprika powder. Mix well and cook on HIGH for 3 minutes, stirring halfway. Add salt, cream, milk and yoghurt, and mix well. Cook on HIGH for 5 minutes. Add chicken, paneer or vegetables and cook till done. Serve hot, sprinkled with garam masala and garnished with coriander leaves.

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