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Paneer Makhani & Chicken Curry


By niya's world (Visit website)





Paneer Makhani

Serves: 4

Ingredients

200 g paneer, cut into cubes
Cooking oil for frying
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
Salt to taste
1/2 cup water
2 teaspoon cashew nuts ( split )
2 teaspoon raisins
2 tablespoon fresh cream

For the masala:

2 medium sized onions, roughly chopped
1 - inch ginger, chopped
3 cloves garlic, chopped
3 whole red chillies
1/2 teaspoon poppy seeds ( khus khus )
2 tablespoons water

Make a smooth paste all the masala ingredients in a mixer.

Method

Deep fry paneer cubes in hot oil till golden color. Drain and keep aside.

Lightly fry cashew nuts and raisins. Keep aside.

Fry ground onion paste in 2 tablespoon oil till oil separates.

Add garam masala powder, coriander powder, cumin powder and turmeric powder. Stir well. Saute on a low heat for 2 -3 minutes. Add fried cashew nuts and raisins.

Add 1/2 cup water and salt to taste. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Add fried paneer cubes. Simmer till paneer has absorbed some liquid and there is a thick gravy. Garnish with fresh cream.




Chicken Curry

Serves: 3

Ingredients

800 g chicken, cut into pieces
50 ml olive oil

Whole masala / Spices

2 cloves
2 cardamoms
1 cinnamon stick
1 bay leaf

100 g onions, chopped
30 g ginger - garlic paste
Salt to taste

Powder Masala:

1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder

50 ml yogurt
50 g tomato puree
1/2 cup water
1 teaspoon chopped coriander leaves

Method

Clean and wash chicken pieces.

Heat oil in a pan, add whole masala / spices to crackle, then add chopped onions and fry till golden brown.

Now add ginger - garlic paste along with powder masala, saute for a minute, then add chicken pieces, salt to taste and saute for 5 - 8 minutes.

Add yogurt, tomato puree and water and cook for 20 - 25 minutes or till done. Garnish with chopped coriander leaves. Serve with rice.

Recipe , Photo Credit & Thanks - Times of India & Chef Mushtaq


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