Friday, January 30, 2009

Murgh Peshawari

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Winter's have been a little soft this year, the fog has spared us mostly and the chill in the air is just right. Sun has shone brightly most of the days and we have loved every bit of the winter's. Being in a penthouse the morning view is to die for, with no other high rise in the near vicinity, it feels you are in a hill resort, especially when it is foggy.

Lazing out on a sunday is a luxury though with the family commitments and work that seems never ending. Over the last few months as I have dwindled in my posts, I have suddenly found myself losing contact with the blogging community and am desperately trying to get back to it. Over these last few months, I have tried out quite a few recipes and now need to find the time to post them. Sometimes, I do not even get the time to click a photo of the dish, leave alone garnish the same. The gang at home is ready to pounce the moment the dish is ready. This dish was made on the first weekend of this year ( and took so much time to get posted), and I had to really hold on to it, so that I could get a decent photo. The lovely, mild january sunshine added to the murgh's appeal. :)

Murgh Peshawari


Chicken, boneless, cut into pieces - 250 gm

Onion Paste - 1/2 cup

Ginger-garlic paste - 3 Tsp

Tomato paste - 1 Cup

Green Chillies, finely chopped - 1

Turmeric Powder (Haldi) - 1/4 Tsp

Cumin Powder (Zeera) - 1/2 Tsp

Kasoori Methi - 1/2 Tsp

Red Chili Powder - 1/2 Tsp

Cashewnut paste - 2 Tsp

Cashewnuts - 1/2 cup

Butter - 3 Tsp

Salt - To Taste

Whole garam masala

Bay Leaves - 1

Cloves -2

Black peppercorns - 4

Cinnamon Stick -1


1. Heat butter in a wok.
2. Add whole garam masala & allow to crackle.
3. Then add in the onion paste and saute until light brown.
4. Add ginger garlic paste & finely chopped green chillies & fry for 2 minutes.
5. Dilute the turmeric powder, cumin powder & red chili powder in 2 tbsp water & add to the wok. Cook for 2 minutes
6. Add in the tomato paste. Mix and cook for 10 minutes.
7. Then add in the cashewnut paste,mix well & cook for 2-3 minutes.
8. Add in the chicken and cook till chicken is cooked. Add in the cashews and 8 tblsp water.Cook for 10 more minutes on slow flame.
9. Adjust the seasoning.

10. Garnish with fresh cream or cilantro and serve hot.

Sunday, January 18, 2009

Chicken Tikka Masala (Grilled Chicken pieces with a tomato cream gravy)

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At the onset, let me make this clear ...this is not an authentic Indian dish. It is a British dish, was invented in UK and their true national dish ( I didn't say this, former British Foreign Secretary Robin Cook said it). Having said that, it is, and in a way curry is this country most famous export.
Though there are many ways to make this and countless stories around its origin, the one that I have heard the most, is that, a British customer in an Indian restaurant, found his chicken tikkas too dry and sent them back to the kitchen. The chef, to make it more palatable to his customer, made up a curry dish with yogurt and tomato soup, along with some spices. Voila, The tikka masala was born. It is so popular now that out of every seven curries sold in the UK, one is a chicken tikka masala.

Chicken Tikka Masala


Chicken breast,boneless, cut into 1" chunks - 2 pieces
Yogurt, whisked - 1/4 cup
Onion Paste - 1/2 Cup
Ginger-garlic paste - 8 tsp
Cumin Powder - 1 tsp
White Pepper Powder - 1/4 Tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 Tsp
Fenugreek leaves - 1 tsp
Lemon Juice - 1/2 tsp
Salt - To Taste
Tomato Paste - 1 Cup
Green Chillies, deseeded and finely chopped - 1
Butter - 2 Tsp
Vegetable Oil - 3 Tsp
Melted Butter - For basting
Cream - 1/2 Cup
Honey To taste

1. In a large bowl, combine, yogurt, lemon juice, 3 tsp ginger-garlic paste, 3 tsp onion paste, 1/4 tsp cumin powder, 1/4 tsp red chilli powder, white pepper powder, turmeric powder, vegetable oil and salt. Mix well.
2. Add in the chicken pieces and leave overnight in a refrigerator to marinate.
3. Heat oven/grill. Skewers the chicken pieces and grill for 10 minutes on high heat, basting frequently.
4. Take the pieces out and leave aside.
5. To make sauce, heat butter on a thick pan. Add in the remaining onion paste and ginger-garlic paste. Saute for 2 minutes.
6. Add in the green chillies & remaining spices except the fenugreek leaves. Mix well. Cook for 1 minute.
7. Add in the tomato paste and cook well till the sauce thickens. bring to a boil.
8. Add in the remaining butter and cream. Stir well, add in the chicken tikkas and cook for another 5 minutes.
9. Add in the honey and mix well.
10. Finish with adding seasoning and fenugreek leaves.
11. Serve hot with steamed rice.

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