Another one of my absolute favorites-Spicy Masala Chicken curry or Dhabe wala Chicken(as I prefer to call it). This amazing Indian Curry dish is spicy, full of flavor, has rich thick gravy and is mouthwateringly aromatic. Even though I’m always in favor of healthier and seemingly less fatty alternatives but there are certain dishes where I just don’t compromise on flavor and stick to its true original recipe and this dish is definitely one of those. So here is the recipe –
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1.5 lb chicken thighs or 3 lb chicken legs
- salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 4 cloves garlic finely grated
- 2 tablespoons finely grated peeled ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground coriander
- 1 teaspoon kashmiri lal mirch or red chili powder
- ¾ teaspoon ground cardamom
- 4-5 cups water or chicken broth(for more flavorful results)
- 1 cup canned tomato purée
- ½ cup heavy cream
- 2 small potatoes-quartered
- Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)
Heat ghee in a heavy bottomed pan over medium heat.
Add onion, garlic, and ginger to pan and cook, stirring occasionally, until onion is golden brown, 8–10 minutes. Add tomato puree, garam masala, cumin, turmeric, coriander, red chili, salt, pepper and cardamom and cook, stirring often, until tomato puree is beginning to darken, about 5-6minutes.
Add broth or water and cream to pot. Bring to a boil, reduce heat, and add the chicken. Simmer, partially covered, skimming occasionally, until chicken is almost done and liquid is slightly thickened, approximately 1hr.
Add potatoes to the pan and cook, partially covered, until potatoes are fork-tender, chicken is fully cooked, and liquid is thick enough to coat a spoon.
Top with yogurt and mint, and serve with naan, flatbread, or rice.
(For best result, if you are using leg pieces you should saute the chicken for 7-8 mins in a separate pan before adding to the broth.)
Me and my husband, both are fond of South-Indian food. We usually buy ready-to-eat stuff from the Indian store but gathered enough courage to try making it from scratch one day. Given how tasty the food turned out (surprisingly so), it’s safe to assume that we’ll be cooking similar dishes a lot more often.
Here is the recipe: Rava Masala Dosa
A very popular South Indian breakfast which you’ll be hooked to. This is another one of our ‘Go-To’ meals which we sometimes have for lunch or dinner as well when we have to make something really quickly. The recipe is similar to Idli upma that I posted earlier. You can alter the recipe as per your taste by adding diced carrots and/or cauliflower.
Preparation time – 5 mins Cooking time– 10mins Total time– 15mins
Roasted Vermicelli- 1 cup
Vegetable oil- 1tbsp
1/2 medium sized onion (diced)
1/2 tomato (diced)
Green peas- 1/2 cup
Ginger grated- 1tsp
Mustard seeds- 1tsp
Curry Leaves- 6-7
Green chilli- 2 sliced
Dhania Powder- 1/2 tsp
Salt as per taste
Fresh coriander leaves- 2 tbsp
Water – 1 ½ cup
Lemon juice- 1 ½ tsp
1. Heat the oil in a pan, add mustard seeds, peanuts, curry leaves, ginger and green chilli. When the seeds start crackling add turmeric and dhania powder. Stir for 5 seconds and then add onions.
2. Once onions turn slightly translucent, add the tomatoes and stir the mixture till tomatoes start leaving oil. Add the green peas to mixture and saute it for 1 min.
3. Add water and vermicelli. When the water starts boiling, cover the pan with a lid and let it simmer for 3-4 minutes over medium heat till vermicelli gets cooked and there is no more water left in the pan.
4. Switch off the gas and let it sit for 10-15 seconds. Then add lemon juice and coriander. Serve hot with dhania/mint chutney.
To add a little crunch to the dish, it is often paired with Haldiram Bhujia which can be sprinkled on top. To prevent the bhujiya from becoming soggy, add it once the upma has cooled down a bit.
Matar ka Pulao (Rice with Peas) is a popular Indian recipe. It is a very simple dish which perfectly compliments most Indian curries. I learnt this recipe from my mother-in-law, who btw is a very good cook.
What you’ll need is:
Vegetable Oil or Ghee -1tbsp
Bay Leaf -1
Cinnamon Stick-1 inch
Coriander leaves-1/4th cup
Salt to taste
Peas -1 cup
Water -3 cups (should be double the amount of rice)
Basmati Rice-1½ cup
How to cook:
1. Heat oil in a non-stick saucepan. Once the oil is hot, add bay leaf and Cinnamon stick. Let it fry for a few seconds till the bay leaf starts changing its color.
2. Add peas and salt to the pan. Saute it for 2-3 mins.
3. Add rice and water. Cover the pan with a lid. Let it cook till rice is done.
4. Garnish it with fresh coriander leaves and serve hot.