Ingredients
Chicken breast 2 pcs
Blanched tomatoes 2 pcs
Onion 1 pc
Water 1 cup
Yoghurt half cup
Turmeric powder 1 tsp
Garam masala 1 tsp
Red chilli powder 1 tbsp
Cashew nuts 50gms
Garlic 4-5 pcs
Lemon juice 1 tbsp
Coriander 2 tbsp
Raisins 2tbsp
Tomato paste 2 tbsp
Oil 3 tbsp
Salt to taste
Method
1. Cut chicken breasts into cubes.
2. Chop tomatoes, onion, cashew nuts, garam masala and garlic in a chopper.
3. Put oil and the chopped paste in a cooking pan. Cook for two to three minutes.
4. Add chicken cubes in the sauce and wait till the colour changes.
5. Add tomato paste, chilli powder, lemon juice, turmeric powder, salt, yoghurt and raisins. Cook for three to four minutes on a medium flame.
6. Add water and let it come to a boil.
7. At the end, add salt and coriander. Delicious chicken cashew nut curry is ready to be served.
Ingredients
Mutton/Lamb undercut 1/2kg
Capsicum 1 pc
Garlic 4 pcs
Oil 3 tbsp
Oyster sauce 2 tbsp
Chilli garlic sauce 3 tbsp
Green onions 1 pc
Red button chillies 4-5 pcs
Onion 1 small
Salt to taste
Crushed black pepper 1tsp
Lemon juice
Method
1. In a cooking pan, fry the oil and chopped garlic till it turns golden-brown.
2. Add dry button chillies, lemon juice and mutton/lamb slices. Fry well.
3. Add capsicum, onion, and green onion — stir-fry for 1-2 minutes.
4. Then, add chilli garlic sauce, oyster sauce, salt and crushed black pepper.
Mutton/Lamb and green pepper stir-fry is ready to be served.
Tip: The secret is in chopping mutton/lamb and veg into small pieces, so that cooking time is reduced, ideal quick cooking recipes for weeknights
Ingredients
Chicken liver 1 lb
Onion 1piece
Cinnamon 2 sticks
Boiled tomatoes 3 pieces
Potatoes 3 pieces
Water 1 cup
Boiled peas ½ cup
Green chillies 3-4 pieces
Cumin seed powder 1tsp
Turmeric powder 1tsp
Red chillli powder 1tsp
Garlic paste 1 tbsp
Coriander seeds 2 tsp
Garam masala 1/2 tsp
Oil ¼ cup
Salt to taste
Method
1. Stir-fry onions and cinnamon sticks for two to three minutes.
2. Add potatoes and salt; cook for three to four minutes.
3. Add water and leave it to cook on a low flame.
4. Take another pan and stir-fry the chicken liver pieces with garlic paste. Let it cook for two to three minutes.
5. Now, add cumin seed powder, coriander seeds, turmeric powder, and red chilli powder; stir-fry for one to two minutes.
6. Add boiled tomatoes, potatoes and peas, and cook for four to five minutes, on a high flame.
7. Sprinkle a pinch of garam masala on it and enjoy tasty chicken liver curry.
Ingredients
Chicken breast 1 lb
Ginger-garlic paste 1tbsp
Vinegar 2tbsp
Soya sauce 1tbsp
Honey 4 tbsp
Black pepper powder ¼ tsp
Olive oil 2-3 tbsp
Oyster sauce 1tbsp
Capsicums 1
Salt to taste
Wooden skewers as required
Method
1. Cut chicken breast into slices, and marinate with ginger-garlic paste and salt.
2. Let it sit for five to six minutes.
3. Add soya sauce, vinegar, oyster sauce, salt and black pepper powder. Cut capsicum into small slices.
4. Thread the chicken slices and capsicum pieces onto skewers, alternating between the two.
5. Grill them on a lightly oiled grill pan till the colour changes to gold.
6. Serve with boiled rice.
