Prawn Pulao Recipe

 Prawn Pulao Recipe 

https://youtu.be/d5z2CoLh0UY?si=qR4QaMlnAKwzRgKE

Asian Prawns and Mushroom Noodles

 Asian Prawn and Mushroom Noodles

This is a one pot meal dish with dash of oil.Very healthy and complete meal.Very easy and quick dish to make with noodles which is easily available at home.Beginners ,kids and everyone can make this quick delicious dish with very very few ingredients.You can make this whole dish a veg dish with mushrooms and lot of colourful veggies with noodles.Today I am using prawns and mushrooms.Can use other fishes too .

You need a wok or a kadai to make this dish.

Serves 4 people

Ingredients

Noodles-1 packet 

Prawns -300 gms of any size.Washed and deveined.

Mushroom-100 gm

Carrot-1 sliced

Cabbage-1/4 shredded

Beans-7 chopped

Garlic chopped- 2tbsp

Ginger chopped-1 tbsp

Green chilies -5

Red dry chilies chopped-2

Coriander-1/2 bunch (Both leaves and stems chopped)

Mint leaves-few

Lemon 1

Soya sauce-1 tbsp

Salt to taste

White oil-1 tp

Method

First boil water in a pan with little salt.Then noodles and cook until 85%.Then drain and keep aside.

Next add 1 tp oil in the pan and heat it first.Add prawns and sliced mushroom and saute with pinch of salt for a min and keep aside.

Now take a wok or a kadai and add enough water to dip the cooked noodles.In the water add chopped garlic,ginger,beans,coriander stem,red chillies and green chillies,soya sauce.Add salt to taste and cook for some time.

Once the water starts to boil add 85% cooked noodles,Sliced carrots and shredded cabbage cook it further for 2 min atleast.

Now add sauted prawns and mushrooms with oil which is the pan.Add chopped coriander leaves,lemon juice,Zest and mint leaves.Cook for another min.It is ready to be served.Serve this dish hot.

Recipe by Chef Dimple

Simple Chicken Sandwich

Simple Chicken Sandwich

This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and serving serving.This is surely a very filling breakfast as chicken,vegetables,cheese and bread or bun is used.Lets get started.

Ingredients

1. Shredded Boiled Chicken-200 gm
2. Shredded Boiled Eggs-2
3. Tomato small-1cut into circles
4. Onion small-1 cut into ringlets
5. Cucumber small-1 cut into circles
6. Cheese-Few slices
7. Lettuce-Few leaves
8. Pepper powder- 1 tp
9. Egg Mayonese-3 tbsp
10. Bread Slices-Few
11. Salt to taste

Method

• In a bowl add shredded chicken,boiled eggs,pepper powder,pinch of salt,mayonese and mix it well.Check the seasoning according to your taste.
• Now in a pan grill the breads on both sides with butter and keep it aside.
• Now take one bread slice,on top of it add lettuce leaf,add the chicken mayo mixture ,add tomato slices,onion slices and cucumber slices.Cover with cheese slice and cover with another bread on top.Sandwich is ready.You can also add cheese sauce if you want instead of cheese slice.
• Healthy and delicious breakfast is ready.This also a very good tiffin for kids or kids party snack.

Note :This mixture can be made before hand and stored in the fridge for 2 days.Before eating toast the bread,assemble the sandwich and serve.

Recipe by Chef Dimple

Dim'er Devil/Egg Devil

Dim'er Devil

A very very popular Kolkata Street food.It is delicious,filling,popular evening snack.Bengalis love this and this dish is a delicacy of Bengal.Few people make with half egg,few with 1/4th egg but the coating is made with potatoes.These are deep fried and available in every food stall.Popular street among all.Main ingredient is egg.It is served with tangy sauce and salad at the side.You can prepare this before hand and serve this hot.During winters and monsoons it is loved the most by people.

Ingredients   

1. Boiled Potatoes-4
2. Boiled Eggs-4 Cut into 1/2 
3. Chopped coriander-1/2 bunch
4. Roasted spice Mix-2 tbsp (whole Garam masala,Jeera,Dhania,Panch phoron,Bayleaves,Dry red chillies)
5. Salt to taste
6. Grated Ginger- 1tp
7. Chopped green chillies-4
8. white oil for cooking and deep frying

Method

• First boil the potatoes,cool it,peel the skin and the mash it well .
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• Next add chopped coriander,roasted spice mix,salt to taste and mix it well.
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• Now take a pan and add 1 tp white oil,heat and add grated ginger and green chilles and saute it for a 1/2 min.
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• Now add mashed potatoes which was already seasoned before.Now saute this for few min so that it binds well and become more aromatic.This is my style of making this Devil.Then take it out in a plate and cool it nicely or else you cannot make the devil properly.This is a very impt step.
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• Now cut the boiled eggs into half.
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• In a bowl,break 2 eggs.Add salt,little pepper powder,little milk and whisk it nicely.
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• Make 8 balls for 8 half eggs.Make a whole in the centre of the potato mixture and place half egg and cover it nicely.Repeat it for all eggs.
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• Now first coat each eggs with breadcrumbs,then dip in the egg mixture and agin roll it with bread crumbs and keep.Repeat the process for all.Now keep it in the fridge for 30 min to bind well.You can always prepare it in advance and keep.
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• Now take it out from the fridge,keep it for 10 min and then deep fry till golden brown.
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• Serve it with salads and tangy sauce.

Recipe By Chef Dimple

Masaledar Bhuna Kalegi

Masaledar Bhuna Kalegi

This dish reminds me of Bangladesh,Pakistan were lot bhuna dishes are made.This is one of them.Kalegi or kidney of mutton is not only delicious but also very healthy for kids.This is bhuna or stir fried recipe and goes very well with roti,rumali roti,paratha and rice.

Ingredients

1. Mutton kalegi(kidney)-700 gm
2. Onion chopped-4
3. Tomato-1 chopped
4. Ginger-1 tbsp
5. Garlic-12 chopped
6. Green chillies-7 chopped
7. Coriander leaves chopped-1/2 bunch
8. Kasoori methi dry-1 tbsp
9. Red chilli powder-1 tp
10. Turmeric powder-1 tp for marination,1 tp for cooking
11. Coriander powder-2 tp
12. Garam Masala powder-1tp
13. Cumin seeds-1 tp
14. Bayleaves-2
15. Curd-2 tp
16. vinegar-1 tbsp
17. salt to taste
18. Mustard oil for cooking-3 tbsp

Method

• Heat up some oil in Kadai.Add Bayleaves,Cumin seeds in the kadai after heating the oil.Temper for few seconds.
• Now add chopped onions and saute till it turns golden.
• Add chopped garlic when the onions turn its colour and fry well with onions.
• Now add chopped tomatoes and fry it very well.
• Once the tomatoes are fried well add mutton kalegi and continue to stir.Then add 1 tp turmeric powder and 1 tp red chilli powder.Cook in low flame for 4 min.
• Now add Coriander powder,Garam masala powder,curd and salt to taste.Continue to stir for 7 min in low flame.Stir in between.
• Then add chopped ginger and chopped green chillies and continue to stir.
• After 7 min you will see it is cooked well.
• At last add Chopped Coriander and kasuri methi.Mix it and give it standing time.Switch off the flame.

NOTE-Donot add any water.Garnish with sliced ginger.

Recipe by Chef Dimple

Mutton Posto in Pressure cooker

Mutton Posto in Pressure Cooker

Posto is very famous and popular dish not only Bengal but outside Bengal too.Lot of my friends ask about aloo posto,Jhinga posto or any other posto dishes.Mutton posto is one of them.Posto is know as khuskhus.Mutton posto is very easy dish to make directly in a pressure cooker.It saves lot of time and is quick to make.Mustard oil is must and not many spices required to make this dish.Enjoy this dish with either rotis or hot steamed rice.You can make this in semi gravy or dry form.

Utensils-Pressure cooker

Mixer Jar

Serves-5 people

Ingredients

1. Mutton-700 gm.
2. Potatoes-7
3. Onions chopped- 5
4. Green chillies-few
5. Ginger-1/2 inch
6. Garlic-10 cloves
7. Posto-1/2 cup
8. Red chilli powder-1 tbsp
9. Turmeric powder-1tbsp
10. Garam masala powder-qtbsp
11. Bayleaves-3
12. Big cardamom-2
13. Small cardamom-12
14. Cloves-6
15. Cinnamon sticks-3
16. Peppercorns -12
17. Salt to taste
18. Sugar-1 tp
19. Mustard oil for cooking

Method

• First wash the mutton and drain off the water and keep.No marination required in this dish.
• Now take a pressure cooker and add 1 tbsp mustard oil and heat the oil first.Add potatoes,salt and fry till light golden colour.Take it out.
• Now again add 2 tbsp mustard oil.Heat it and add bay leaves first.Then add whole garam masala and temper.
• Now add chopped onions and fry till it turns golden.It will take 3 to 4 min.
• Then add mutton pieces and saute  till it is sealed.It takes 3 min. 
• Now make a paste .In mixer jar add posto,green chillies,ginger and garlic,salt and water and make a paste.
• Then add paste in the pressure cooker.Add little water in the mixer jar to use the paste properly.Saute it further.
• Now add red chilli,turmeric and garam masala powder.Add little water and stir it well and saute for 4 min.Now add salt,sugar and continue to saute further.
• Now add fried potatoes and continue to stir for another 3 min with the mutton.Keep sauting till it leaves oil.Total sauting time was approx 7 min.
• Now add warm water and mix it well.Add water according to the gravy texture you want.
• Now close the lid and pressure cook it till 3 whistles. 
• Open the pressure cooker once the pressure is released.

Recipe by Chef Dimple

Pabda Borir Jhol (Fish recipe Bengali way)

Pabda Borir Jhol

This is a traditional Bengali dish cooked in many homes.Bori is a very impt ingredient in many vegetable as well as Fish recipes. This is a perfect summer recipe as it is tasty and less spicy and enjoyed with steamed rice.Pabda fish is loved by Bengalis and is a delicate fish.In festivals or ceremonies pabda is served and maid dish in any platter.Bori or Vadi you will get in the market very easily.Any kind of bori you can used.In Bengali it is called Bori.

Utensil-Kadai,mixer

Serves 5 people

Ingredients

1. Pabda Fish pieces-5{Clean and washed}
2. Bori or Vadi- few
3. Green chillies slit-
4. Potato sliced-1
5. Paste made of 1/4th inch ginger,1 tp cumin powder ,2 green chillies
6. salt to taste
7. Mustard oil- To fry and cook.
8. Turmeric powder
9. Cumin seeds-1/2 tp
10. Red Chilli powder-1/2 tp

Method

• First marinate the fish with salt and 1/2 tp turmeric powder.
• Add oil in kadai and fry the fish pieces on both sides carefully.
• In the same oil fry the bori first till light golden.Take it out.
• Now fry the potatoes with little salt and take it out.
• Now again add little more mustard oil ,heat and then add 2 Bay leaves,half tp cumin seeds and temper.

Once tempered add the paste(Ginger,green chillies,cumin powder) and saute.

• Now add turmeric powder 1tp,salt and 1/2 to red chilli powder and water.Now saute it till it leaves oil.
• Then add first fried potatoes and fry it with the spices for a min.
• Then add enough water to make the gravy.Bring it to boil.Cook till the potatoes are cooked.
• Now add the Bori,Green chillies and fish pieces and cook for 2 more min.
• At last add chopped coriander as garnish.

Recipe By Dimple

Chicken and Veg Momos with Homemade Chutney

Chicken and veg Momos with homemade chutney

Momo reminds me of North Bengal,Sikkim,Gangtok,Darjeeling,Kurseong and ofcouse how can I forget Lachung in Sikkim
where I ate the most delicious vegetable momos fresh,healthy and super yummy.Tried out those momos in my kitchen and it turned out so good.My family members enjoys and had so many momos without any guilt as they  were not a deep fried food.Don't worry about the shape,practice will make you perfect.These are chicken momos but you can make with veg momos too the same way.Any kind of steamer will work if you have a momo steamer.

  Ingredients needed to make the filling.
Chicken keema or finely chopped keema-200 gm
Onion chopped finely-1
Garlic chopped finely-10 cloves
Cabbage chopped finely-1/4(small cabbage)
spring onions chopped finely- 2 tbsp
vinegar-1 tbsp
soya sauce dark-1 tbsp
Ginger chopped- optional
salt to taste
little chicken fat or oil

Method to prepare the filling
1 Wash the keema well and drain off the water properly.Then mix all the ingredients including 1/2 to oil or fat and keep it aside.

2 Make a dough with 2 cups of flour,salt and water.The dough should be tight.Cover and keep it aside for 15 min before rolling.

3 Make very small balls,roll it thin and in the middle put small spoonfull of the keema mixture,shape it like a momo and keep it aside.Any shape you can make.You can make small momos or medium size momos.

4.Put water in the base of the momo maker.Bring it to boil,reduce the heat and place the steamer on top,grease it with white oil and add the momos inside the steamer.Cover with the lid and let it steam for 15 to 20 min.
Momo is ready to be served.

 Meanwhile make the chutney
1 First boil 4 tomatoes and 6 red whole red chillies together in water.Once the tomatoes turn soft and water has reduced or dried,cool it down and make a thick paste.
2 Take a pan and add little white oil and add chopped garlic 1tp,Chopped ginger 1tp,1 chopped onion.Saute it nicely and then add the chilli and tomato paste.Add salt to taste and 1/2 tp vinegar and saute till it leaves oil.Chutney is ready.
It is perfect match with the hot steamed momos.You can preserve the chutney for 7 days in the fridge.

For veg Momo Filling
Shred cabbage.Add chopped onions,ginger,garlic,salt,soya sauce,vinegar,little oil,mix it well and keep it aside.
Follow the same process.

Note-For pure veg people you can omit garlic and onion and add little more ginger to enhance the taste.

Chicken Yakhni Pulao

Chicken Yakhni Pulao

In Pakistan and India, yakhni is simply stock or broth. It is often the base for many foods including pilaf (pulao) and other chorbas or soups.

Yakhni Pulao is a most simple dish to make in bulk for family gathering or any kind of parties and goes very well with any kind of raita.I usually make this for shortcut cooking method but everyone enjoys a lot.Today I made with chicken with bones.You can make this with boneless thigh pieces too.

Use long grained basmati rice.Soak it in water so that it doesnot break.Soak for 20 min.This dish is mild so kids enjoy a lot.It is also not a very elaborate dish like Biryani.

Ingredients

Chicken with Bones-1 kilo

• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Chicken with Bones-1 kilo
• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Bayleaves
• Yakhni masala powder-Bayleaf,cloves,fennel seeds,shazeera,cinnamon sticks,cardamom,star anise,big cardamom(equal amount) or 2tbsp powder
• Kashmiri red chilli powder
• Salt to taste
• Sugar as per need
• White oil and ghee-3 tbsp white oil

Method

1. Take 3 tbsp white oil,heat the oil and add sliced onions and fry till golden.Take out little of brown onion and reserve for garnish.
2. Add ginger paste and saute it for half min.Reduce the flame and saute.
3. Now add the spice mix and add very little water so that it doesnot burn.Saute for a min.
4. Then add the beaten curd and very little water to avoid curdling.Continue to saute in low flame.
5. Now add Kashmiri red chilli powder and saute for 3 min in low flame.
6. Then add the chicken pieces and increase the flame to medium.Add sugar to balance the taste.Saute till the chicken is almost 50% cooked.
7. Add salt to taste.Now add 1 tp of ghee for extra flavour.You can add more or less.
8. Now add warm water and bring it to boil.
9. Once the gravy is boiling add the drained soaked rice and mix.
10. Now add more water or 6 cups of water in total.Now cover and cook till the rice gets cooked and fluffy and water has dried off.
11. At last garnish with barista or fried onions.

Recipe By Chef Dimple

Doi Ilish (Hilsa Fish with Curd)

 DOI ILISH/HILSA COOKED WITH CURD

Doi Ilish

Hilsa is considered the most tastiest Fish.It is soft,shiny,mouthwatering delicate fish.This Hilsa is enjoyed by Bengalis and they feel proud about it.Prices have gone really high and it has become a status symbol to eat Hilsa.It is a sweet river water fish.Please do not eat Hilsa if it is less than 500 gm.Let it grow.The bigger the fish is the tastier it is.Do not wash Hilsa is running water or else you will spoil the taste.Gently wash it.If you are making curries then shallow fry it like Doi Ilish,Shorshe Ilish or Begun er jhol with Ilish,You can deep fry if you want to eat it fried in starter with some green chillies,oil used for frying and Green chillies.Mustard oil is a must ingredient to cook Hilsa.

I will share the recipe of Doi Ilish or Hilsa Cooked with curd.Very simple recipe,easy to make and is delicious to eat.Let us begin.

Cooked for 6 people

Time required to cook 10 min

Prep time 5 min

Serve with Hot steamed rice.

Ingredients- 

1. Hilsa- 6 pieces (Size of Hilsa 1 kg)/ Ilish
2. Mustard seeds(Black) 2 tbsp/Kala sarso
3. Green chillies-3 for paste and 4 for garnish/ Hari mirchi
4. 3 cloves of garlic/Lehsun
5. Onion seeds- 1/2 tp / kalongi
6. Salt to make the paste and to make the gravy as well.
7. Curd 100 gm/ Dahi
8. Mustard oil-2 tbsp ( For frying and cooking)

Method of Cooking

• First wash the fish and marinate with salt.As the preparation is Doi Ilish so no turmeric powder used here.
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• Now shallow fry the fish on both sides for half a minute.Take it and keep.
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• In the same oil add kalongi and temper for few seconds.
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• Make a paste with mustard,green chillies,salt and cloves of garlic with water.The paste should be smooth.Add the paste in the pan and saute for 2 min in medium flame till it leaves oil from the sides.
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• Now add beaten curd and saute it in low flame for 1 more min.Add Slit green chillies.
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• Add the fried fish pieces.Coat it well on both sides with the sauted paste and add 1/4th cup water and cover with a lid and simmer it for 3 to 4 min till the gravy is semi thick.You can see oil oil from the sides.

Recipe inspired from My Maa's cooking Uma Bannerjee.

Cooked by Chef Dimple Chakraborty

Chilli Fish

Chilli Fish

Chilli fish is very very popular chinese dish among all Indians.Although we have made this dish in Indo Chinese way .As less oil is used in this dish it has become popular with kids as well as grown ups.Most of the restaurants serve this dish and every restaurant has their own style of cooking this dish.You can make with with Cat fish,Basa fish,Bhetki or even salmon.These fishes donot have bones so is used for this preparation.You should have a wok to cook this dish.It is cooked in high flame.

Servings 4
Prep time 15 min
Cooking time 12 min

Ingredients

Boneless fish 1 fillet basa
Onion diced 1
Capsicum diced 1/2
Chopped garlic 1 tp
Chopped ginger 1tp
Green chillies 5
Flour 1 tp
Cornflour 2tp
Red chilli powder
Pepper powder 1/2 tp
Egg 1
Salt and sugar as per need
Tomato ketchup 2 tbsp
Fish sauce 1tp
Vinegar 1tp
Fish sauce-1 tp
Lemon juice 1tp
white oil for frying and making sauce
Soya sauce-In marination as well as in the gravy
Seaseme seeds-1 tp

Method

Marinate the fish with lemon juice,soya sauce,red chilli powder,salt,sugar,egg and keep aside for deep frying.

Now in a pan take enough white oil to deep fry the fish.Fry till crisp and drain in a kitchen towel.

3.Now we have to  make the sauce.First take 2 tp oil in a pan.Take the same oil which we used for frying.

4.First add chopped ginger,garlic and saute for few seconds.

4.First add chopped Onions and green chillies and saute on high flame.

Now add 1tbsp tomato ketchup,1tp of soya sauce,1tp vinegar,1/2tp fish sauce,seaseme seeds,black pepper powder and sugar and salt to taste.Now saute in high flame .

Now mix 1 tp cornflour with water and pour it in the sauce.

If you want gravy or semi thick gravy add water according to it.
It is ready.Serve with seaseme seeds.

Serve hot with any kind of fried rice.

Recipe by Chef Dimple

Chicken Bharta with a twist

Chicken Bharta with a twist

Chicken bharta is a very common recipe in any house.Bharta means shredded.It is a very popular dish of Punjab and people all over India love this dish.
Best thing with bharta is that we can use the left over chicken also for this recipe or any kind of tandoori chicken which is left in the fridge.
Today I have used bonelss thigh chicken pieces here.I will also use this Chicken Bharta in Pizza topping or in sandwich filling.My kids love it.
I have mentioned my recipe as a twist to the regular chicken bharta recipe because here instead of cream I have used milk powder with kaju paste.This will give a sweet taste to the recipe as well the texture will be very silky and smooth.so let us check the recipe.

Ingredients

1. Boiled chicken shredded boneless-300gm
2. Chopped onions-3 medium size
3. Tomato chopped-1 and 1medium size
4. Ginger and garlic paste-2 tpsp
5. Whole garam masala-2 bayleaves,2 cinnamon sticks,1big cardamom,green cardamom,few cloves
6. Mustard oil-2 tbsp
7. Butter-1tbsp
8. Turmeric powder-1 tp
9. Coriander powder-1 tp
10. Cumin powder-1/2 tp
11. Garam masala powder-1/4 tp
12. Kashmiri red chilli powder-1 tp
13. Green chilli paste-4 chillies
14. salt to taste
15. Milk powder-1 tp
16. Cashew nuts-10
17. kasuri meethi-1 tp crushed

Method

• 1 Boil the chicken pieces in water for 5 to 7 min in high flame.Cool it and then shred it with your hand.
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• 2 In a pan add 2 tbsp mustard oil and heat the oil nicely.Now add whole garam masala and temper for few seconds.
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• 3 Now add chopped onions and 1 tp salt and fry the onions till light golden brown.
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• 5 After this add chopped onions and continue to fry for another 2 min till the tomatoes turn soft.
• 6 Now add ginger and garlic paste and continue to saute till the raw smell of ginger and garlic are no more.
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• 7 Now add the dry spices.Add turmeric powder,cumin powder,coriander powder,garam masala powder and saute till it leaves oil from the sides.Now add kashmiri red chilli powder and saute.
• 8 Once the spices are sauted well add the boiled shredded chicken and mix it well and continue to saute till it is dry and you can see oil from the sides.
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• 9 Now make a paste with cashewnut,green chillies and milk powder.
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• 10 Now add little water to the paste and pour it in the pan.Let the chicken simmer for atleast 4 min.It will not take much time as the chicken is boiled.When the chicken is dry add kasuri methi,butter and mix and cover and cook for another min .Then switchoff the flame and give it a standing time.
• Garnish this with boiled eggs.

Note Serve this Roti ,naan ,paratha
https://youtu.be/dpuncN8iGPs

Recipe by Chef Dimple

Pomfret steamed inside Pumpkin leaves

Pomfret has become nowards the most costly fish and has become a delicacy.It has less bones so people enjoy this more.You can make grilled,panfried or pomfret curry but today I chose to make this in a rice cooker.This preparation is partially fried and then steamed inside pumpkin leaves.

Ingredients 

For marination

Pomfret-2

Turmeric powder-1/2tp

Red chilli powder-1/2 tp

Lemon juice-1 tp

Salt

For the paste

Mustard seeds-2 tbsp

Salt to taste

Green chillies

Little water to make a smooth paste

Mustard oil for cooking and frying-2 tbsp

Pumpkin leaves-6

First wash the fish with salt and lemon to remove the fishy smell.

Then marinate the fish with salt,lemon juice,turmeric powder and red chilli powder and leave it for 5 min.

Marinate the fish

Now make a paste with mustard seeds,green chillies,salt and water in a mixer. 

A semi thick paste is made.

Now fry the fish pieces on both sides for a min.

Put the paste in a bowl and make little liquidy with 2 tbsp water.Mix it well.

Now add 1tbsp oil in the paste and mix it again.

Now add the fish one by one and coat on both sides with the paste.

Place it on leaves.Use 3 pumpkin leaves for each fish and wrap it roughly from all sides.

See it is roughly wrapped.

Put 1/4th water in a rice cooker and place the wrapped pomfret and put it on the steamer.

Press cook button and steam it for 15 min.

After 15 min leaves become soft and it is done.

Serve it with hot steamed rice.Eat when it is hot.

Recipe by Dimple Chakraborty

Total time in prep and cooking 20 to 25 min

Serves 2 people

Photo shoot Dimple

Note...You can also use bottle gourd leaves.Mustard oil is must for the beautiful aroma and taste.

Chicken curry with coriander

This is a very simple chicken curry with fresh chopped coriander leaves as garnish.Here I prefer chicken with bones.This chicken curry requires no marination.This can be eaten with rice,roti and can be eaten regularly as it is the most simple curry recipe.Here I have used mustard oil but you can cook with white oil or any other oil of your preference.You can make it dry or semi thick gravy.If you want to use potatoes you can use.

Ingredients needed

1 kg of chicken with bones

6 medium size onion paste

Ginger and garlic in equal quantity 3tbsp

Tomato puree 3tbsp

Mustard oil 3 tbsp

Coriander powder 3 tp

Turmeric powder 2tp

Salt to taste

Garam masala powder 1 and half tp

Red chilli powder 2tp

Kashmiri red chilli powder 1 tp

Chopped coriander to garnish

First add 3 tbsp mustard oil and heat it .

Now temper with 10 to 12 peppercorns,5 small cardamoms,2 cinnamon sticks,2 bayleaves.

Now add onion paste made of 6 medium onions and saute it till it leaves oil.

Now add 3 tbsp ginger and garlic paste and saute for few mins till the raw smell of ginger and garlic are gone and it leaves oil from the sides.

Add 3 tbsp of tomato puree and continue to stir further for 3 min.

Now add 2tp red chilli powder,turmeric powder 2tp,coriander powder3 tp,garam masala powder 1 1/2 tp,salt to taste.Saute for few min till it leaves oil.

Now add 1 tp kashmiri red chilli powder for colour.Continue to stir.

Add 1/2 cup beaten curd and add to the sauted spices.Saute it with little water.

Add the washed chicken pieces and coat it well with the spices and saute for few min till it leaves oil from the sides.Check the seasoning.

Now add 1 glass of water and cooked in medium heat till the chicken is cooked well.When oil floats on the top,chicken is done.

Garnish with fresh chopped coriander leaves.

Preparation time 20 min

Cooking time 20 min

Serves 6 people.

Recipe by Dimple Chakraborty