Chicken 65

2 lbs Chicken (Boneless Thigh) 
(Use only Dark Meat)

1/2 tsp each tsp Cumin seeds
1/2 tsp Pepper powder
1/2 tsp Chilli powder
1 tsp Garlic-chopped

1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
2 tsp Cornflour

1/2 tsp Aji no moto(MSG)

1 number Egg

Salt to taste

4-5 number Curry Leaves-chopped

1/2 bunch Coriander leaves-chopped


2-3 drops Red color (Optional)
Oil to fry


For the Fried Chicken:

Take chicken pieces (Use dark meat for juicy finish when fried)
Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder a pinch, Cornflour and MIX.
Add 1 egg and mix in completely

Heat oil in a frying wok.  Add chicken pieces few at a time and fry until lightly golden brown.
Drain and remove on a paper towel.

For The Sauce:

(Add less salt)
Heat 2-3 tsp oil in a pan.
Add cumin, chopped ginger and garlic
Saute until raw smell leaves
Add chopped chillies, Curry leaves,
1 tsp ginger & garlic paste,
Pepper powder,
Chilli powder,
Chilli & Garlic Paste,
Aji-no-moto,
Salt, red color and mix.  Cook for a few minutes.

Add a little water and then add chicken to this paste and toss lightly.
Garnish and stir the Coriander leaves. 

Yummy Juicy Chicken 65 is ready to serve.

Butter Chicken

Chicken 1 kg,  2 tbsp or oil butter, 50 ml cream, 10 Cashew Nuts paste, 15 grams chilli pdr, pinch of tumeric, 1 tsp Cumin Powder, Pinch of Garam Masala, 1 tbsp Ginger Garlic Paste, 1 large Onion, 1 tbsp Tandoori Masala, 2 Tomatoes paste,  2 tbsp Yogurt, 1 tbsp Lime juice,  1 Small Cilantro / Coriander leaves,  Salt to taste

1.  Combine Yoghurt, Lemon juice, Turmeric, Garam Masala, Chilli, Cumin, Tandoori Masala, Ginger Garlic paste in a bowl and Marinate the Chicken for an hour or overnight.


2. Heat butter / oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the gingergarlic paste till oil seperates.
4. Add the Cashew Nut paste, Tomato Paste and cook for 10 minutes.
5. Add butter, Cream, Chicken, Salt. Mix well and cook until it is done.
6. Garnish with Cilantro or Chopped coriander leaves.

Seve hot with Naan, Roti's, Paratha's, Indian Pulao (Basmati rice)..  
Yum Yum Butter Chicken is now ready to eat.

Bambino Vermicelli Pulao

Ingredients:

200 g Bambino Vermicelli
50 g Potato
50 g Carrot
50 g Beans
50 g Tomato
50 g onions
6 to 8 green chillies
1 bunch coriander leaves
1 bunch mint leaves
5 gms spices (Sazeera, cloves, cardamom, cinnamon)
1 tsp coriander power
1/2 tsp pepper powder
1 tsp ginger garlic paste
50 ml oil
Salt to taste

Method :

Fry Bambino in half the oil till golden brown and keep it aside. Cut vegetables, onions, green chillies to thin long pieces. Finely chop coriander leaves and mint leaves. Heat oil in a vessel, and add spices, onions, green chillies and mint leaves. When the onions turns brown, add vegetables and cook for 5 minutes and then add all masalas, tomatoes, lastly add water (1 cup vermicelli, 2 cups of water). Once vegetables are cooked, add salt and fried Vermicelli. Cook Vermicelli till the water gets absorbed. Remove from flame and garnish with coriander leaves. Serve hot with raita."

Indian Channa Masala

Ingredients


200 grams channa
25 grams channa masala pdr
2 Onions

2 tomatoes
1 tbsp ginger garlic paste

1 springs coriander leaves
1 pinch cumin
2 numbers gr chillies
1 pinch turmeric

few pieces whole garam masala (1 small piece of cinnamon, 2-3 cloves, others if you wish to add more)

1 lime



Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6 hrs
Pressure cook chole and Drain them.  Keep the liquid.

Chop onions, tomatoes
Heat oil in a deep saucepan and whole garam masala, add cumin seeds.
Add chopped onions to it and saute till brown, (sprinkle pinch of salt with the onions)

Add the Ginger-garlic paste to it and saute for couple of minutes
Add the tomatoes, channa and tumeric powders to it and saute add salt

Saute the tomatoes till they are soft and mushed up.
Add the chole to the mixture and mix gently so that chole are properly coated.
Add the drained water from the Channa, depending on the required gravy or liquid,
Check and adjust the salt.

Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro / coriander leaves
Serve it with Indian bhature, Puri or Chapatti or Paratha or Naan with sliced onion and lemon wedge by the side.

You can also try with White Bread as a spread.   Yummy.  
Or Cook Biryani Rice with a tsp of Ghee (clarified butter).   Serve Channa with Hot Rice.

Chole is best with bautre and is awesome, with a dash of lemon and the onion slices.  You'll love it.  
Enjoy Indian Yummy Masala.