MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

FISH IN MUSTARD GRAVY

fish in mustard gravy
(elish in sorso bata.bengali)

6-8 cross sectional slices of big fish weighing about 2kgs
1tsp haldi paste
1/2tsp haldi powder
1tsp green chilli paste
4tsp mustard paste
4tbsp mustard oil
2-3 green chillies slit into halves
salt to taste

sprinkle salt and haldi powder on the fish and keep aside for 10mins,
heat the mustard oil in a pan and fry the fish lightly but not crispy.
remove and keep aside
mix all the pastes and add 1 cup of water. pass this solution through a sieve.
put the kadai in which the fish has been fried on the fire again.
lower the flame and mix in the paste solution.
add the fish pcs and cook the fish on low flame for 3-4mins.
the gravy will be light so if you prefer you could add little more water
depending how thick you would like the gravy,
add salt and also the green chillies.
serve hot with plain rice

CHICKEN WITH CARROTS AND PEAS GRAVY

250g boneless chicken cubes
200g fresh peas
125g carrot(chopped)
1 medium onion(coarsely chopped)
2tomatoes
2garlic pods crushed
1 1/2tbsp tomato puree
1tbsp coriander(ground)
1/4cup chopped coriander leaves
1/4tsp all spice powder
1cup chicken stock
1tbsp olive oil
1tbsp lime juice
2 pinches of chilli powder
2pinches salt
2pinches pepper


heat oil and fry onions till translucent
add garlic and fry for another minute
mix in ground coriander powder, chilli powder and mixed spices
add chicken pcs and continue to fry on medium flame for firther 3-4 mins
lower the flame and add tomatoes,puree and lime juice and chicken stock
brig gravy to boil and add carrots and salt and pepper
cook covered over low flame for further 6-7mins till the carrots are tender
mix peas,chopped coriander and cook for 2-3mins more till chicken pcs the vegetables are tender
and the gravy has thickened
add salt,pepper and serve hot with rice

CHICKEN GRAVY

1kg chicken
50gg ginger garlic paste
250g onion paste
250 curd
salt to taste
turmeric powder
1tsp coriander finely chopped
50g green chilli

fry green chillies and make paste of half of them
slit remaining half and keep aside
cut chicken for curry and fry till golden brown
take curd, add coriander, turmeric powder, onion, chilli pastes and salt
add ginger garlic paste to fried chicken
roast on low flame till the water evaporates
add 500ml oil and curd mixture and cook till gravy thickens
add water adjusting the consistency as needed
remove and add fried chillies and cover