Chicken curry mughlai wali

Ingredients : - 500 grams chicken, 1 tablespoon curd(yoghurt), 2 cloves, 1 cardamom, inch cinnamon, teaspoon red chilly powder, teaspoon black peppercorns, teaspoon blade of mace, teaspoon nutmeg grated, 1 tablespoon poppy seeds and cumin seeds roasted, 2 red chillies, 1 tablespoon cashew nuts chopped and soaked in a little water, teaspoon turmeric, 1 bay leaf, teaspoon garam masala (hot spice mix), 2 medium sized onions, 1 tablespoon ghee and salt to taste. Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Finely chop the onions and fry a portion of it in a little oil till its golden brown. Let it cool. Take a blender and put the roasted poppy seeds, cumin seeds, cloves, cardamom, cinnamon, red chilly powder, black peppercorns, blade of mace, nutmeg, cashew nuts, red chillies, turmeric, fried onions and blend to make a fine paste. Now take the chicken and make slits on all sides of each piece and put it in a big bowl. Then pour the yoghurt and the freshly ground paste and mix it up well and let it marinate for at least four hours in the refrigerator. In a pan heat the ghee. When it begins bubbling add the bay leaves and saut briefly. Then add the remaining onions and saut till golden brown. Add the chicken, marinade, garam masala and salt to taste. Cover and cook on a low flame for 25 minutes or till the chicken is done. Garnish with coriander and butter flakes and serve.

KADAI CHICKEN Chicken cooked in a red gravy Preparation Time : 5-10 minutes Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS Chicken, 10-12 pieces 1 kilogram Coriander seeds 2 teaspoons Cumin seeds 2 teaspoons Black peppercorns 6 Whole dry red chilli 6 Ginger 2 inch piece Garlic

15 cloves Ghee 2 tablespoons Oil 2 tablespoons Onion , chopped 1 large Tomatoes, chopped 4 large Salt to taste Fresh coriander leaves, chopped 2 tablespoons

METHOD Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and saut till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to saut for three to four minutes. Add tomatoes and salt and continue to saut till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot.

English
Almonds Aniseed Apple Apricots Asafoetida Ash gourd Banana

Hindi
Badam Saunf Seb Jardalu / Khumani Heeng Kadoo / Petha Kela

Basil leaves Bay leaf Bell pepper Bengal gram Bengal gram flour Bitter gourd Black-eyed beans Black gram (whole) Bottle gourd Brinjal Broken wheat Butter Butter milk Cabbage Capsicum Caraway seeds Cardamoms (brown) Cardamoms (green) Carom Carrot Cashew nuts Cauliflower Chick Peas Cilantro

Tusli ke patte Tej Patta Shimla mirch Chana dal Besan Karela Chowli Sabut urad Lauki / doodhi Baingan Gehu Makhan Mattha Patta gobi Shimla mirch Shahi Jeera Badi elaichi Elaichi Ajwain Gajar Kaju Phul Gobi Kabuli chana Hara dhaniya

Cinnamon Clarified butter Cloves Cluster beans Coconut Colocasia Coriander leaves

Dalchini Ghee Laung Gawar phali Nariyal Arbi Hara dhania

Coriander seeds Corn Cobs Cornflour Cottage cheese Cucumber Cudpahnut Cumin seeds Curd Curry leaves Currants Dates Drumsticks Dry Fenugreek leaves Dry Mango powder Dry plums Dry white peas Egg plant Fennel Fenugreek seeds Figs Flaked Rice French beans Garlic Gherkins Ginger (fresh) Ginger (dry) Grapes

Dhania Bhutta / Makka Makai ka aata Paneer Kakdi Chironji Jeera Dahi Cadi patta Kala draksh Khajur Saijan ki phalli Kastoori meethi Amchoor Alubhukhara Safed mattar Baingan Saunf Methi Anjeer Poha / Chiwda Pharas beans Lahsun Kundru Adrak Saunth Angoor

Green chillies Green Gram (split) Green Gram (whole) Green peas Groundnuts Guava

Hari mirch Moong dal Sabut moong Matar Moongfali Amrood

Honey Horsebean Indian gooseberry Jackfruit Jaggery Kidney beans Lady's finger Lemon Lettuce Long grain rice Lotus stem Javantri maize Mace Mango Mango powder (Dry) Milk Millet Mint Molasses Mushroom Mustard oil Mustard seeds Nigella Seeds Nutmeg Okra Onion Onion seeds Orange Papaya Pear Pearl millet Peas Peppercorns Pigeon pea

Shahad Urad dal Amla Kathal Gud Rajma Bhindi Nimbu Patta gobi Basmati chawal Kamal kakdi/ Bhein Bhutta / Makka Javitri Aam Aamchur Doodh Flour saboodana Pudina Gud Kukur mutte Rai ka tel Rai Kalounji Jaiphal Bhindi Pyaaz Kalonji Narangi / Santara Papeeta Nashpaati Bajra Matar Kali mirchi Tur Dal

Pineapple Pistachio Pomegranate Pomegranate seeds Poppy seeds Potato Puffed rice Pumpkin Radish Rasins Red chillies Red gram Red lentils (split) Red pumpkin Refined flour Ridge gourd Rock salt Saffron Salt Screwpine Semolina Sesame Snake gourd Spinach Spring onion Sweet lime Sweet potato Tamarind Thymol Tomato Turmeric Turnip Vermicelli Vinegar

Ananaas Pista Anaar Anaar dana Post dana / Khuskhus Aloo Murmure Kaddu Mooli Kishmish Lal mirchi Tur Dal / Arhar dal Masoor Dal Kaddu Maida Torai Seendha namak Kesar Namak Kewra Sooji / Rawa Til Chichinda Palak Hari pyaaz Mosambi Shakarkand Imli Ajwain ke phool Tamatar Haldi Shalgam Semia Sirka

Walnut Watermelon Wheat Whey White kidney beans White split gram beans Whole dried milk Yam Yeast

Akhrot Tarbooz Gehu Dahi ka pani Chawli Urad dhuli dal Mawa Arbi / Suran Khameer