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» Chicken Special

800gms chicken, 1tbsb garlic paste, or 8-9 flakes of garlic crushed to a paste, 1tbsp ginger paste, 1tbsp kasoori methi, ½ kala namak ( black salt), 1tbsp garam masala, few drops of orange red colour MAKHANI GRAVY 2tbsp butter, 2-3 tbsp oil, 1 tej patta, 2 tbsp ginger garlic paste, 4 tbsp kaju, ¾ kashmiri laal mirch, 1 cup milk, 2 tbsp cream, ½ garam masala, 1 tbsp salt, 1 tsp tandoori masala, ¼ tbsp suger, 6-7 tomatoes 2 cups of tomato puree METHOD Soak kaju in hot water for 15 minutes, drain and grind to a very fine paste with a little water in a mixer. Wash the chicken well. Pat dry chicken with a clean kitchen napkin. For the marinade mix garlic and ginger paste, kasoori methi, kala namak, garam masala and colour. Rub the chicken with this mixture. Keep aside for 15 minutes in the fridge. Heat 6tbsp oil in a kadai, add marinade chicken cook on high heat for 7-8 minutes stirring all the time. Reduce heat and cook covered for 10-15 minutes or till tender. Add ½ tsp salt. Mix well. Remove from fire. Keep aside. To prepare makhani gravy boil water in a pan. Add tomatoes to a boiling water. Boil for 3-4 minutes. Remove from water and peel. Let it cool down. Grind it to the smooth puree. Keep aside. Heat butter and oil together in a kadai. Add tej patta. Stir for a few seconds. Add ginger and garlic paste cook until liquid evaporates and the paste just changes colour. Add tomato puree kashmiri mirch and suger. Cook until the puree turns very dry and oil starts to float on top. Add prepared kaju paste, stir for a few seconds on medium heat till fat seperates. Lower the heat. Add about 1 cup of water to get the desired gravy. Bring to a boil, stirring constantly. Add cooked chicken and salt. Cover and simmer for 5 – 7 minutes till the gravy turns to a bright colour. Reduce heat. Add milk on very low heat and bring to a boil, stirring continuously. Keep stirring for 1-2 minutes on low heat and bring to a boil. Remove from fire and stir in cream stirring continuously . Add garam masala and tandoori masala. Garnish with 1tbsp of fresh cream slit green chillies and coriander. Serve hot with nan. SAAG MURG ½ kg chicken with bones, 2tbsp oil, 1tbsp ginger garlic paste, 1onion chopped, Curry 600-700 gms palak, 2 onions chopped, ½ garlic paste, ¾ cinnamon powder, ½ tbs garam masala, ¼ red chilli powder, ¾ dhania powder, ¼ amchoor powder, salt to taste, 2 tomatoes chopped, 1 green chilli – chopped, 1tbsp kasoori methi ( dried fenugreek leaves), 3-4 tbsp cream TEMPERING 1tbsp desi ghee or butter, 1’ cut into thin long pieces, 1 green chilli –slit into long pieces, ½ tsp red chilli powder, METHOD Chop palak leaves. Heat 3 tbsp oil in a kadai. Add jeera, 2 chopped onion and garlic. Cook till onion turns light brown. Add dalchini powder, garam masala, red chilli powder, dhania powder, amchoor and salt. Stir on low flame for 1 min. add chopped tomatoes. Cook for 3-4 minutes. Till well blended. Add spinach and green chilli. Cook uncovered for 5-7 minutes. Blend the cooled mixture along with ½ cup water. Do not gring them too finely. Keep aside. Heat oil in another kadai. Add oinion cook till golden brown. Add chicken and ginger garlic paste bhuno for 10-15 minutes, stirring continuously. Add 1 cup f milk and ½ cup of water. Give it one boil. Simmer for 2-3 minutes. Add cream. Mix. Check salt and remove from fire. Transfer to a serving dish. Heat 1 tbsp desi ghee or butter. Add ginger and green chilli. Remove from fire. Add red chilli powder and pour ghee on the hot palak. Mix lightly. Serve. Gujarati Christians editorial team


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