Chicken cashew nut curry

  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

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.

Mutton/Lamb and green pepper stir-fry

  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

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

Chicken liver curry

  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

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.

Honey chicken skewers

  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


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.


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