Indian/Pakistani Recipes
English
Chicken Korma (Chicken Curry)
Serves : 4
Ingredients:
700 g chicken cut into
150 g onions, sliced
100 g onions, grated
10 g cashew nuts, chopped (optional)
4cloves
5g cinnamon sticks
4green cardamoms
10g ginger, crushed
1clove garlic, crushed
10g poppy seeds, crushed (optional)
3g turmeric powder
5g cumin seed powder, roasted
5g coriander leaves, chopped
5g 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
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
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
till done. Serve hot, sprinkled with garam masala and garnished with coriander leaves.
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