CHICKEN TIKKA MASALA

INDISN STYLE

Ingredients

• 4 tbsp vegetable oil
• 25g butter
  
  

  
  

  
  
  

  
• 4 onions
  
  

  
  

  
  
  

  
  , roughly chopped
• 6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
• 2 red peppers, deseeded and cut into chunks
• 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
• 2 x 400g cans chopped tomatoes
  
  

  
  

  
  
  

  
• 4 tbsp tomato purée
• 2-3 tbsp mango chutney
• 150ml double cream
• 150ml natural yogurt
  
  

  
  

  
  
  

  
• chopped coriander leaves, to serve

Method

1. Heat 4 tbsp vegetable oil and 25g butter in a large, lidded casserole on the hob, then add 4 roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
2. Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.
3. Add 8 boneless, skinless chicken breasts, cut into 2 ½ cm and stir well to coat in the paste. Cook for 2 mins, then tip in two 400g cans chopped tomatoes, 4 tbsp tomato purée and 200ml water.
4. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
5. Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.
6. Season, then set aside whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

INDIAN FOOD MAKE BY DHARMENDRA iINDIAN CHEF

PROWEN MANGO MALAI

Ingredients:

200 grams king prawns

1 onion blended

1 large clove of garlic coarsely chopped

1 tsp of ginger

2 to 3 green chillies slit from the centre

1 can of coconut milk

4 small bay leaves

 2 fresh mango puri 

Whole garam masala

Red Chili Powder

Turmeric Powder

Salt

Pinch of Sugar

Method:

Peel the prawns from the centre (but leave the head and tails) and mix it with turmeric and salt and keep aside for about 15 mins.

Heat oil and shallow fry the prawns so they turn golden in colour and keep them aside. In the same oil, add the chopped garlic, bay leaves, garam masala, ginger paste and onions.

Cook this for 5-7 minutes and add the can of coconut milk. Add a little water (about 1/3 of the can).

Add red chilli powder, very little turmeric powder and salt. Add the green chilies. Mix well and cook the gravy for 10 minutes.

Then add the fried prawns. Cook on low for 5 minutes till the gravy thickens

INDIAN FOOD MAKE BY DHARMENDRA iINDIAN CHEF

TANDOORI CHICHEN 

Ingredients

• juice 2 lemons
  
• 4 tsp paprika
  
• 2 red onions, finely chopped
• 16 skinless chicken thighs
• vegetable oil, for brushing

For the marinade

• 300ml Greek yogurt
• large piece ginger
  
  , grated
• 4 garlic cloves, crushed
• ¾ tsp garam masala
  
• ¾ tsp ground cumin
  
• ½ tsp chilli powder
• ¼ tsp turmeric
  

Method

1. Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
2. Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
3. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

INDIAN FOOD MAKE BY DHARMENDRA CHEF

INDIAN FOOD MAKE BY DHARMENDRA CHEF

by TNN

Updated : Jan 23, 2018, 14:34 IST

• TOTAL TIME35m
• PREP TIME20 m
• CALORIES338

Aloo Paratha is an easy to make North Indian breakfast dish. This traditional breakfast recipe is perfect for weekend mornings and is a complete meal in itself, this paratha recipe tastes great when served with raita and pickle. Aloo Paratha is a quick and simple recipe made with easily available ingredients like whole wheat flour, mashed potatoes, green chilies, chopped onions, red chilli powder, fresh coriander leaves, chat masala, cumin powder and garam masala. If you want to prepare this easy potato recipe in the traditional way you can make it with ghee, this adds on to the taste. If you are someone who loves the smokiness of onions and garlic then you can cook the stuffing separately, then mash it to perfection and you are ready to spice up your first meal of the day.

To make this more more delicious you can add some ajwain (carom seeds), this will not only add on to the taste of this paratha, but at the same time it will add on to the health quotient. Aloo Paratha is such a versatile dish that you can have it anytime. It is difficult to classify this paratha into a particular category as it can be eaten in breakfast, lunch or dinner. Potato is quite filling as it is high on carbs and hence it is a satiating dish. You can pack it for lunch for your kids. They not just love potatoes, but will also not feel hungry through the day in school. It makes for a perfect meal for lazy Sunday mornings, when you can simply don a chef's hat and make this easy recipe for your loved ones.

Ingredients of Aloo Paratha

1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8 Servings9 Servings10 Servings11 Servings12 Servings13 Servings14 Servings15 Servings16 Servings17 Servings18 Servings19 Servings20 Servings

• 7 mashed,boiled,peeled potato
• 1 handful chopped coriander leaves
• 4 tablespoon melted butter
• 1 1/2 tablespoon salt
• 1 tablespoon chaat masala

• 4 finely chopped green chilli
• 1/2 teaspoon powdered black pepper
• 1 large finely chopped onion
• 1 tablespoon red chilli
• 1/2 tablespoon garam masala powder

For Dough

• 2 cup wheat flour

• 1/2 cup water

How to make Aloo Paratha

• 
  Step 1
  To make this paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.
• 
  Step 2
  Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.
• 
  Step 3
  Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.
• 
  Step 4
  Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.
• 
  Step 5
  Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally a light potato shorba goes best with aloo ka paratha. You can also make a quick onion-tomato-green chilli raita that tastes amazing with this paratha.