Pragati Recipes

8/14/2019 Pragati Recipes

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KarahiChickenKarahi Chicken Ingredients Needed:1 tablespoon cooking oil2 cloves1 large cardamom1 small cardamom1 inch long cinnamon stick

1 pound boneless/skinless chicken cubed1 tablespoon garlic, chopped1 tablespoon ginger, chopped1 tablespoon cooking oil1 green pepper, chopped1 large onion, chopped3 medium size tomatoes, chopped1/2 teaspoon chili powder1/2 teaspoon garam masala teaspoon turmeric1/2 teaspoon saltCilantro

Directions:Heat 1 tablespoon of oil in a deep pan, add cloves, cardamoms and cinnamon stick, let them sizzle. Add chicken, garlic andginger paste, fry for about 5 minutes so that the chicken is not pink anymore. Empty all the ingredients in a plate/bowl.Add another tablespoon of oil and add chopped onions, fry them until a little pink. Add chopped green peppers andtomatoes. Fry the mixture for about 5 minutes, then add chilli powder, garam masala, turmeric, and salt. Mix all the spicesin the onion mixture. Add the chicken to the pan and gently mix everything together with a slotted spoon. Sprinkle cilantroand cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice.

AchariMurghAchari MurghIngredients:Chicken - 1 kg(any pieces of your choice with the skin removed)Fenugreek seeds(Uluva) - 1 tspMustard seeds - 1 tspAniseed/Fennel seeds(Perinjeerakam) - 1 tspCumin seeds(Jeerakam) - 1 tspOnion seeds(Kalonji) - 1 tsp

Red chilli powder - 1 tspTurmeric powder - 1 tspGreen chillies - 6 nosOnions(large) - 2 nos(sliced thin)Garlic paste - 2 tspGinger paste - 1 tspYoghurt - 1 cupJuice of 1 lime/lemonSalt - As reqdVegetable/Canola/Sunflower oil - 3 tbspPreparation Method1)Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chilli powder, turmeric powder and salt together in abowl.2)Take out about 3 tsp in another small bowl and mix with the lime juice.3)Wash, pat dry and slit the green chillies and remove the seeds.4)Fill the chillies with the spice and lime juice mix and keep aside.

5)Heat oil in a pan.6)Add the remaining spice mix.7)Allow to splutter and then add the onions and fry till golden.8)Add the chicken and fry till sealed.9)Add the ginger and garlic pastes and fry for a minute.10)Whisk the yoghurt to make it smooth and add it to the chicken. Stir well.11)Add salt to taste, stir well.12)Put the stuffed green chillies on top of the chicken and cover the dish.13)Cook till the chicken is done.:- Serve with hot chappathis, parathas or naan

ChickenAfghani
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3/12

250 gms paneer -- cut into 1'' cubes3 tbsp desi ghee or oil1/2 tsp jeera or cumin seeds4 to 5 flakes garlic crushed1/2 tsp garam masala and 2sp dhania powder1 tsp salt and 1/2 tsp red chilli powder according to taste.1 tbsp kasoori methi (dried fenugreek leaves)1 tsp tomato ketchup

1/2 cup water1/2 cup of milk1/2 cup cream (optional)Grind together4 large (400 gms) tomatoes,2 green chillies 1" piece ginger to a smooth puree.

Method:1. Heat 0il in a kadhai. Add jeera. When It turns golden, add garlic.2. When garlic starts to change colour add the tomato puree and cook till absolutely dry.3. Add kasoori methi and tomato ketchup.4. Add masalas -- dhania powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till oilseparates.5. Add water. Boll. Simmer on low heat for 4-5 minutes. Reduce heat.6. Mash 2-3 cubes of paneer and add to the gravy. Add the paneer cubes.7. Keep aside to cool till serving time.8. At serving time, add enough milk to the cold paneer gravy to get a thick curry, mix gently. (Remember to add milk only

after the gravy turns cold, to prevent the milk from curdling. After adding milk, heat curry on low heat.)9. Heat on low heat, stirring continuously till just about to boil.10. Add cream, keeping the heat very low and stirring continuously. remove from fire immediately. Serve with parathas

PaneerTikka

Paneer TikkaIngredients:Paneer - 1/4 kg in 1 1/2 inch cubesyougurt - 1/2 cupRed chilli powder - 1/2 teaspoonCumin powder - 1/2 teaspoonTandoori powder - 2 teaspoonSugar - 1/2 teaspoonGinger-Garlic paste - 1 tablespoon eachCoriander leaves - 1/2 tablespoon mincedMint leaves - 1/2 tablespoon minced

Capsicum - 1/2 cupOnions - 1/2 cupTomatoes - 1/2 cupMushrooms - 1/2 cupCarrots - 1/2 cupChat masala - 2 teaspoonOil - 3 tablespoonsalt to tasteMethod for Paneer Tikka:

Mix together all the ingredients for the marinade with some salt and set aside.Cut the vegetables into juliennes and add the chat masala and remaining marinade to them.Apply the marinade on the paneer slices and refrigerate for 2 hrs.Heat some oil and fry the paneer on both sides till well done.Heat some oil and stir fry the vegetables till they are crisp.In a platter, arrange the paneer slices in the middle and place the vegetables around it.Enjoy hot paneer tikka's

IndianFishCurryIndian Fish CurryIngredients:1/2 Kg sea fish2 tbsp dhania powder2 tbsp chilli powder2 tbsp jeera powder
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4/12

1/2 tbsp turmeric powder6 black pepper corns6 cloves of garlic3 medium onions4 green chillies1 tbsp vinegar3 tbsp oil1 tbsp mustard seeds

salt to taste

Method:Clean and slice the fish. Keep it aside. Take a pan or a tava. Roast dhania powder on low light until it turns dark brown incolour. Do not add any oil or ghee. In the same way, fry jeera and pepper without adding oil or ghee.Now, grind together fried dhania powder, popper, jeera, garlic and one sliced onion into a fine paste.Heat oil in a pan. Add mustard seeds. When they splutter, add 2 sliced onions and split green chillies. Fry until the onionsturn slightly brown in colour.Add chilli powder and fry on low heat for 1/2 a minute.Add fish pieces, ground masala, turmeric powder and enough water (1 1/2 cups or more according to taste).Add salt and vinegar and stir well and cook until done.Serve with rice, chapatis or rotis.

TandooriFishTandoori Fish

Ingredients:1 cod fish (approx 1 kg)2 tbsp lemon juice1" ginger7 galic flakes5 green chillies1/2 cup curd (yoghurt)5 drops of red colourSalt to taste2 tbsp oilMake powder of:1/2 tsp garam masala1 tsp coriander seeds (roasted)1 tsp cumin seeds (roasted)1/2 tsp red chilli powder2 dry red chillies1 tsp turmeric powderMethod:

Clean the fishRemove gills and eyesCut slits on both the side of the fishApply salt and lemon juice over the fishKeep aside for 1/2 hourGrind green chillies, ginger and garlic to a pasteBeat curds thoroughly. Add ground spices and ginger-garlic pasteAdd oil and colour and strain through fine sieveRub the batter all over the fish and well inside the slitsKeep aside for 5-6 hoursPlace the fish in tandoorRemove when golden brownServe hotOptional: Instead of tandoor you can use an oven

Place the marinated fish in the baking dishPour the remaining batter of the fishBake the fish in moderate oven at 350 degree F.Remove when golden brownServe hot
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5/12

Indian Food Site

Sadhana Ginde

BellaOnline's Indian Food Editor

Methi Chicken

Guest Author - vandana trivedi

Ingredients:

Boneless chicken 750 gms.

Bay leaves 2

Garam Masala Powder 1 tbsp.

Chopped Onion 2 cups

Garlic Paste 2 tbsps.

Chopped Ginger 2 tbsps.Chopped Green Chillies 2 tbsps.

Plain Natural Yoghurt 1 cup

Dried and crushed Fenugreek leaves( Kasoori Methi) 3 tbsp

Turmeric Powder 1 tsp.

Coriander Powder 1 tbsp.

Coriander Leaves (chopped) 1 tbsp.

Salt to taste

Oil 2 tbsps.

Method:

Cut chicken into medium sized pieces. Heat oil in a pan. Add bay leaves. After few seconds add chopped onions and

cook until translucent and soft. While stirring continuously add chopped ginger, garlic paste, turmeric powder,

coriander powder and chopped green chillies. Saut for a minute.

Add chicken pieces with yoghurt and cook on a high heat for 5-6 minutes. Add Fenugreek leaves, garam masala

powder, chopped fresh coriander, salt and one cup of water. Cover the pan and cook on a low heat till done (if u cut a

piece it should be white).

Serve hot Garnished with chopped coriander leaves.

Chicken Methi ( Chicken With Dried Fenugreek Leaves) sanjeev kapoor

Ingredients750 g chicken2bay leaves2-3cardamom pods1 tablespoongaram masala powder2 cupsonions , chopped2 tablespoonsgarlic paste2 tablespoonsginger paste2 tablespoonsgreen chilies , chopped1 cupyogurt
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2 tablespoonsdried fenugreek leaves (Kasoori Methi)1 teaspoonturmeric powder1 tablespooncoriander powder1 tablespooncoriander leaves (chopped)salt2 tablespoons oil

Directions1

Clean, skin, wash and cut chicken into medium sized pieces.2Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.3Heat oil in a pan. Add whole garam masala and bay leaves. Saut until cardamoms starts to crackle.4Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste,turmeric powder, coriander powder and chopped green chillies. Saut for a minute.5Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masalapowder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for tenminutes.6Serve hot.Newest Reviews for This Recipe
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7/12

PALAK CHICKEN

2.7/5 of 3

Ingredients

3 chicken breasts3 chicken drumsticks

2 tsp red chilli powder1/2 tsp turneric powder1 tsp coriander powder1 tsp cumin powder1/2 cup plain yoghurt/curd1 bunch palak, washed and chopped

10 green chillies2 medium onions4 tomatoes, choppedA large piece ginger, minced5-6 cloves garlic1 tbsp cashewnuts1 stick cinammon2-3 cloves2-3 cardamoms2 tsp dhania-jeera powder1 tsp red chilli powder(optional)Salt to taste

4-5 tbsp ghee (clarified butter)

Procedure:

1. Clean and de-skin the chicken.2. Cut into sizeable pieces.3. Marinate in the dry powders and curd for about 1 hr.4. Shallow fry the chicken in about 1-2 tbsp ghee5. till it's done. You can alternatively brush it with some ghee and bake

it till it's done. Chop one onion.

6. Blend the other onion with the palak, nuts,tomato, ginger, garlic,green chillies, cinammon, cloves and cardamom.

7. Heat the remaining ghee and fry the chopped onion.8. When it turns translucent, add the blended masala and fry for about

10-12 minutes till the ghee starts leaving the sides of the masala.

9. Add the dhania-jeera powder and chilli powder(if using) and fry for aminute.

10.Now add the chicken pieces and 1-2 cups of water. Add salt to taste.

11. Bring it to a boil on low heat. Serve garnished with chopped onions.
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8/12

BUTTER CHICKEN - II

Recipe By:chinna

5/5 of 1

Ingredients:

1 3/4 pounds skinless, boneless chicken breast halves - cubed1 tablespoon lemon juice

1 tablespoon chili powdersalt to taste1 cup yogurtsalt to taste2 tablespoons garlic paste1/2 tablespoon garam masala

2 tablespoons melted butter1 tablespoon chili powder2 tablespoons lemon juice2 tablespoons olive oil2 tablespoons ginger garlic paste1 tablespoon garam masala1 tablespoon ginger paste1 tablespoon chopped garlic1 tablespoon butter1 tablespoon chopped green chile pepper2 cups tomato puree1 tablespoon chili powder

salt to taste1 cup water

1 tablespoon honey1/2 teaspoon dried fenugreek leaves1 cup fresh heavy cream

Procedure:

1. To Marinate: Place chicken in a nonporous glass dish or bowl withlemon juice, 1 tablespoon chili powder and salt. Toss to coat; coverdish and refrigerate to marinate for 1 hour.

2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl;mix in salt, garlic paste, garam masala, butter, chili powder, gingerpaste, lemon juice and oil. Pour yogurt mixture over chicken, replacecover and refrigerate to marinate for another 3 to 4 hours.

3. Preheat oven to 400 degrees F (200 degrees C).4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish

and bake in preheated oven for 20 minutes, or until almost cookedthrough.

5. To Make Sauce: Melt butter in a medium saucepan over mediumheat. Stir in garam masala. When masala begins to crackle, mix inginger, garlic paste and green chile peppers. Saute until tender, thenstir in tomato puree, chili powder, salt, garam masala and water.Bring to a boil; reduce heat to low and simmer, stirring in honey and

fenugreek.6. Place chicken in sauce mixture. Continue cooking for another 5

minutes, or until chicken is no longer pink inside. Stir in fresh cream.
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9/12

TANDOORI CHICKEN - II

Recipe By:ramu

5/5 of 1

Ingredients:

12 Chicken drumsticks and/or breast pieces (skin removed)1 cup plain yoghurt or 2 cups Buttermilk

1 1/2 tbsp. red chilli powder1 tbsp. ginger powder2 tbsp. coriander powder1 tbsp. garlic powder1 tbsp. cumin powder1/2 tbsp. garam masala

Meat tenderiser (optional)2 tbsp. salt (use less if tenderiser contains salt)

Procedure:

1. Prick the chicken pieces with a fork all over.2. Apply the tenderiser to the chicken pieces and let it stand for an hour

or so.3. The marinade: Take a wide and deep bowl about 12 2 inches wide

and deep enough to hold all the chicken pieces.4. Add the yoghurt plus one-cup water or the buttermilk with no water

into the bowl.5. Add all the spices from nos. 3 through 8 into the bowl and stir toform a homogeneous mixture.

6. Now add the chicken pieces into the mixture, so that they are allcovered with the paste/mixture.

7. Cover the bowl with a lid and let it stand for 6 hours.8. If you plan to marinade for 12-15 hours, put it in the refrigerator.

9. The more time it is marinated, the better it will absorb the spices andthe tastier it will be.

10. When you are ready to grill the chicken, apply melted butter to thethe chicken pieces with a brush or spoon all over and you are readyto grill the chicken on the barbecue in the normal fashion.

11. Turn over the chicken pieces when they look brownish red in colour or

darker if you prefer it well done.12. Slice finely onion into rings, add some salt and lemon juice to it, to

be served as a salad with the tandoori chicken.

13. Lemon juice sprinkled on the cooked pieces also adds to the flavour,if you wish.
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10/12

CHICKEN TIKKA BIRYANI WITH BARBEQUE CHICKEN RICE

Recipe By:ramu

5/5 of 2

Ingredients: kilogram Boneless Chicken (cut into 4 cm cubes)1 tbsp. Heavy Cream

A pinch of Saffron (Zaafran)1 Onion (sliced)1 tsp. Garlic Paste (Pisa Lehsan)2 tbsp. Lemon Juice (Nimbu Arakh)1 tsp. Salt tsp. Black Peppers (Pisi Kaali Mirch) (grounded)

2 cups Basmati Rice1 tsp. Salt2 to 3 tbsp. Butter (Makhan)2 Egg Yolks (beaten) tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)1 tsp. Salt tsp. Whole Black Peppercorns (Saabut Kaali Mirch)Cherry Tomatoes

Procedure:

1. Mix the marinade ingredients with the chicken.2. And set aside for 4 hours.3. Mix the saffron with the cream.

4. Thread the chicken pieces onto a skewer.5. Brush the pieces with some of the saffron-cream mixture.6. Wash the rice and let it soak for 1 hour.7. Then cook the rice with salt in 5 cups of boiling water then drain.8. Mix the butter and beaten egg yolk and black pepper powder gently

into the rice with a fork.9. Then the rice back on low heat.10. And let it cook for 4 to 5 minutes.

11. Grill the chicken in a medium-hot oven for 8 to 9 minutes, or untiltender, basting with the rest of the saffron-cream mixture.

12. Then place rice on a platter And arrange chicken on skewers on topof the rice.

13. Then garnish with the peppercorns and whole cherry tomatoes andserve.

Yield: 4 ServingsPreparation Time: 34 Minutes

Chicken Oregano with Sweet Peppers

Serves: 4

Serve this on top of a bed of brown rice. Reprinted withpermission by Public Health - Seattle & King County

INGREDIENTS1.5 lbs. chicken pieces, skin removed1/4 teaspoon salt1/4 teaspoon ground peppercooking spray1 clove garlic, chopped1 lemon, sliced1 tomato, chopped
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11/12

1/4 cup onion, chopped1/4 cup fresh parsley, chopped1 tablespoon fresh (or one teaspoon dried) oregano1/4 cup white wine3/4 cup low-sodium chicken broth1 medium, sweet green pepper, cut into strips

1 medium, sweet red pepper, cut into strips

DIRECTIONS1. Sprinkle chicken with salt and pepper.2. Lightly coat a nonstick skillet with cooking spray.3. Cook chicken over medium heat until light brown (about15 minutes), turning once. Reduce heat.4. Sprinkle garlic, lemon, half of tomato, onion, parsley andoregano over chicken pieces in skillet.5. Add grape juice and broth.6. Cover and simmer for 15 minutes.7. Add remaining tomato and sweet peppers, cover andcontinue to simmer for 7-10 minutes or until chicken is

tender and cooked through.

NUTRITION INFOCalories: 240Fat: 3 gCarbohydrates: 10.7 gProtein: 42.7 g


12/12

Butter Chicken

Ingredients:

2 lbs boneless chicken

1 cup plain yogurt1 inch piece of ginger

6-8 cloves garlic2 tablespoon Fresh lime juice

1 stick of cinnamon3-4 cloves

6 cardamoms1 tablespoon oil

1 pounds tomatoes1 teaspoon dried fenugreek leaves (optional)

1 tablespoon white pepper (essential)1 ounce cream (optional but recommended)

1/2 lb butter

1 ton love (essential)Fresh coriander for garnishing

Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves,

cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, ina fridge.

Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it

aside.Cut tomatoes, put them in a pan (no water) and boil. When the quantity has

dropped by half, strain through a fine sieve. What comes out of the sieve is the

tomato sauce.Take a pan, start heating the sauce, add the butter. When the butter is melted,

add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes.Mix the chicken pieces into this sauce. Cover and cook on a low flame until the

chicken is done. Garnish with fresh coriander and serve with rice and naan(Tandoori Roti).
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Pragati Recipes