Recipe of Chilli Paneer Ingredient Name ajinomoto chilli garlic sauce coriander powder Corn flour cumin seeds

curry leaves egg garlic chopped ginger garlic paste green chillies lime juice maida oil onion paneer red bell pepper salt soya sauce water yellow bell pepper Directions | How to make Chilli Paneer

Unit pinch tsp tsp tbsp tsp number number tsp tbsp number tsp tbsp

Quantity pinch 1 1/2 1 1/2 1/2 7 1 1 1/2 4 1 1 for fying

cup lbs cup

1/2 1 1 as per taste

tsp

1 as needed

cup

Cut paneer into cubes. Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida. Take oil to fry add the mixed paneer into it and fry in very slow flame. Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well, Finely finish it off with coriander leaves.

KEBAB KOMBDYA CHE Bar-be-cued Chicken Preparation Time : 2-4 hours Cooking Time : 20-30minutes Servings : 4 INGREDIENTS Chicken breasts: 500 grams Salt: to taste Onions: 4 medium Oil: 2 tablespoons Peppercorns: 10 Coriander seeds: 1 tablespoon Cinnamon: 1 inch stick Cloves: 3-4 Green cardamoms: 3-4 Hung yogurt: 1 cup Ginger paste : 2 tablespoons Cream : 1/2 cup Ghee : 1/2 cup Peppercorns, crushed : 2 tablespoons Lemon juice : 1 tablespoon

METHOD Clean, wash and cut chicken breasts into three lengthwise. Apply salt and set aside. Peel, wash and slice onions. Heat oil in a kadai and saut the onions till brown. Let them cool and then grind to a fine paste. Dry roast peppercorns, coriander seeds, cinnamon, cloves and green cardamom. Grind to a fine powder. Make a marinade of the roasted spice powder, hung curd, ginger paste, brown onion paste, cream and salt. Add chicken breast pieces to it and allow to marinate for two hours preferably in a cool place or in a refrigerator. Take wooden sticks (soaked in water previously) and thread the chicken pieces onto them. Sprinkle crushed peppercorns over the chicken, arrange the sticks on the bar-be-cue and cook, basting with ghee every now and then. Keep turning the sticks so that the chicken gets cooked evenly on all sides. Sprinkle lemon juice. Alternately you can place the sticks on a greased tawa and cook on gas. Sprinkle some lemon juice, cover and cook till done. Transfer to a serving plate and serve hot.

TANGDI KABAB MICROWAVE Chicken leg kababs cooked in microwave. Preparation Time : 1-2 hours Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Chicken drumsticks (chicken legs without thigh section): 8 Lemon juice : 1 tablespoon Ginger : 1 inch piece Garlic : 6 cloves Green chillies : 4-6 Skimmed milk yogurt : 1 cup Gram flour (besan) : 2 tablespoons Turmeric powder : 1/2 teaspoon Garam masala powder : 1 teaspoon Red chilli powder : 1 teaspoon Salt : to taste Chaat masala : 2 teaspoons Lemon, cut into wedges : for garnishing Oil : 3 tablespoons

METHOD Clean and trim excess fat and skin from the drumsticks. Dry them with a clean and absorbent kitchen towel. Make three to four long deep incisions. Apply lemon juice and keep aside. Peel ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and chop finely. Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water. Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies. Marinate chicken drumsticks in above mixture and refrigerate for one to two hours. Preheat Convection oven to 220C. Place marinated chicken drumsticks on a flat dish and roast for five minutes in the preheated oven. Reduce oven temperature to Convection 180C and further cook for fifteen to twenty minutes or till completely cooked. Turn drumsticks couple of times to ensure even cooking and colour. Serve hot sprinkled with chaat masala and lemon wedges.

KOYLA CHICKEN Spicy chicken infused with smoky flavour. Preparation Time : 1-2 hours Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Chicken : 1 (800) grams Ginger : 2 one-inch pieces Garlic : 6-8 cloves Tomatoes : 6 medium Cashewnuts : 10-15 Garam masala powder : 1 teaspoon Red chilli powder : 1 1/2 tablespoons Salt : to taste Butter : 3 tablespoons Green chillies, slit : 4-5 Lemon juice : 1 tablespoon Fresh coriander leaves, chopped : 2 tablespoons Fresh cream : 1/2 cup Coal : 2 large Ghee : 1 tablespoon

METHOD Remove skin, wash and cut chicken into eight pieces on the bone. Grind ginger and garlic to a fine paste. Blanch tomatoes in boiling water for two to three minutes. Drain. Peel the tomatoes and puree them in a blender. Dry roast cashewnuts and coarsely grind with a mortar and pestle. Marinate the chicken pieces in ginger-garlic paste, garam masala powder, red chilli powder and salt for an hour. Heat butter in a kadai. Add the marinated chicken and saut for two minutes. Add slit green chillies and continue to saut for a minute. Add tomato puree and half a cup of water and cover and cook on medium heat for fifteen minutes or till almost done. Add crushed cashewnuts and cover and simmer for three to four minutes or till chicken is tender. Add lemon juice and coriander leaves and cook for a minute or till oil leaves the masala. Stir in the fresh cream and mix gently. Remove from heat. Place coal on open flame and heat till it becomes red hot. Remove from heat and put the coal in a small steel bowl, place the bowl over the chicken, pour a tablespoon of warm ghee over the coal. As soon as it begins to smoke, cover the kadai with a lid. Open the lid after ten minutes, remove bowl with coal and serve hot.

LAL MURGH Spicy and Crispy marinated chicken, shallow fried and served with fried chillies Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Chicken, cut into 12 pieces:800 grams Salt to taste Garlic paste:1 tablespoon Ginger paste:1 tablespoon Red chilli paste:1 tablespoon Garam masala powder:1 teaspoon Chaat masala:1 tablespoon Egg, beaten:1 Refined flour (maida):2 tablespoons Corn flakes:3 tablespoons Lemon juice:2 tablespoons Oil:3 tablespoons + to deep fry Red Button Chillies:1 cup METHOD Place the chicken pieces in a bowl, add salt, garlic paste, ginger paste, red chilli paste, garam masala powder, half the chaat masala, egg and refined flour and mix.Crush cornflakes and add. Add lemon juice and mix. Heat three tablespoons oil in a kadai. Add red button chillies and saut for a minute. Strain the extra oil and place the chillies in a bowl. Heat sufficient oil in a kadai and deep fry the chicken pieces till crisp. Drain and place them in a bowl. Sprinkle the remaining chaat masala and mix. Place them on a serving plate, cover them with the fried chillies and serve immediately.

CHETTINAD FRIED CHICKEN crispy Chettinad chicken in south Indian style Preparation Time : 2-4 hours Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Chicken, whole : 1 whole pods Onion , roughly chopped : 2 medium Ginger, roughly chopped : 1 inches Garlic, roughly chopped : 4-6 clove Green chilli, roughly chopped : 4 Dried red chillies : 4-6 Turmeric powder : 1/2 teaspoon Lemon juice : 1 tablespoon Rice flour : 2 tablespoons Salt : to taste Curry leaves, finely shredded : 10-12 Oil : for shallow frying

METHOD Split the chicken through the backbone and the breast, into two equal halves. Make three or four half-inch deep cuts on the breast and leg pieces.Grind the onions, ginger, garlic, green chillies and red chillies with a little water to a smooth paste. Mix the turmeric powder, lemon juice, rice flour and salt into the masala paste. Coat the chicken liberally with the paste and leave to marinate for two or three hours, preferably in a refrigerator. Mix the shredded curry leaves into the chicken. Heat the oil in a kadai; add the marinated chicken and saut over high heat for two minutes on both sides to seal the juices. Lower heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade. Sprinkle a little water if the chicken starts drying out. Cook over high heat for the last few minutes, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot.

KOLHAPURI CHICKEN - PRESSURE COOKING Hot and spicy chicken cooked in Kolhapuri masala. Preparation Time : 40-50 minutes Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Chicken, cut into 12 pieces : 1 Oil : 5 tablespoons Dried red chillies : 3-4 Onion , chopped : 3 medium Ginger paste : 2 teaspoons Garlic paste : 2 teaspoons Turmeric powder : 1/4 teaspoon Nutmeg, grated : pinch Kolhapuri dry chutney : 1 teaspoon Salt : to taste Fresh coriander leaves, chopped : 2 tablespoons For masala paste Sesame seeds (til) : 1 tablespoon Poppy seed (khuskhus) paste : 2 tablespoons Black peppercorns : 6-8 Caraway seed (shahi jeera) powder : 1 teaspoon Cumin seeds : 1 tablespoon Cinnamon : 1 inch piece Green cardamom : 3-4 Black cardamom : 1 Clove : 4-5 Mace : 1 blade Dried coconut ( khopra), grated : 1/4 Bedgi whole dry chillies : 8-10

METHOD For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in a pressure cooker; add the red chillies, saut for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and saut till golden brown. Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three

or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Seal the cooker with the lid and cook till the pressure is released twice (two whistles). Remove the lid when the pressure has reduced. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies.

CHETTINAAD FRIED CHICKEN - SKK - FOODFOOD Chicken marinated in spicy masala and fried till crisp. Preparation Time : 2-4 hours Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Chicken, cut into 8 pieces : 800 grams Dried red chillies, broken : 6 Ginger, roughly chopped : 1 inch piece Garlic : 5 cloves Green chillies, roughly chopped : 4 Onions, roughly chopped : 2 medium Curry leaves : 15 Salt : to taste Turmeric powder : 1/2 teaspoon Rice flour : 2 tablespoons Oil : 2 tablespoons Lemon juice : 1 tablespoon

METHOD Grind together red chillies, ginger, garlic, green chillies, onions and curry leaves with sufficient water to a smooth paste. Mix together chicken, salt, turmeric powder, ground paste and rice flour in a bowl. Keep the bowl in a refrigerator to marinate for 2-3 hours. Heat oil in a non-stick pan till smoking point. Add lemon juice to the marinated chicken and mix well. Place chicken pieces on the pan in a single layer, ensuring that they do not stick to each other. Cover and cook on medium heat till chicken is almost done. Turn over chicken pieces and add the leftover marinade and mix well. Cover and cook on medium heat for 5-7 minutes more. Serve hot.