CHICKEN AMRITSARI

                                                   CHICKEN AMRITSARI

Chicken Amritsari is an authentic North Indian- Punjabi dish.Here chicken is cooked in Tomato puree  and other masalas.Adding of fresh cream gives this dish a rich taste.This can be served with Naan, Parotta,Chapathi etc.Hope all will try this!!

                                       INGREDIENTS

• Chicken pieces               -  500gms
• Curd                              -  3 tbsp
• Tomatoes                       -  4
• Ginger julienne             -  1 tbsp
• Ginger chopped            -  1 tsp
• Garlic chopped             -  1Tbsp
• Garlic crushed             -  1 tsp
• Green chilies               -  3
• Onion sliced               -  2+1 tbsp
• Red chilly powder      -  1 tbsp+ 1 tsp
• Coriander powder      -  2 tsp+1tsp
• Turmeric powder       -  1/4 tsp+ a pinch
• Jeera powder             - 1/4 tsp+ a pinch
• Fresh cream              - 2 tbsp
• Butter                      - 3 tbsp
• Oil                          - 2 tbsp
• Salt to taste

                                        METHOD

•  

• To Marinate the chicken add salt and curd....

•  Then add crushed garlic to it.

•  Then 1 tsp coriander powder to it.

•  Then add 1 tsp red chilly powder to it.

•  Add cummin/ jeera powder to it.

•  Add turmeric powder to it.

•  Mix everything thoroughly and keep aside for 30 mins.

• Heat butter in a pan.

•  Add the marinated chicken pieces to it and saute for 2-3 mins and cook this till it is done.

•  Blend the tomatoes, 1 tb onions,and ginger to a fine paste.

•  Heat 2 tbsp oil and saute the sliced onions, green chiullies,ginger julienne for 2 mins.

•  Add the balance dry masalas to it.

•  Saute well.

•  Add tomato paste and salt to it.

•  Mix well.and add some water to it.

•  Add the cooked chicken to it.

•  Cook this for 10- 15 mins in a low flame.

•  When the gravy thickens and coats on chicken add fresh cream to it.

•  Stir well and serve.

Amritsari Chicken is now ready to serve...

CHETTINAD PEARL SPOT CURRY-CHETTINAD KARIMEEN CURRY

                                      CHETTINAD -PEARL SPOT CURRY
                                                  (CHETTINAD KARIMEEN  CURRY)

Chettinad fish curry is a spicy Tamil Nadu recipe.Here the fish is cooked in tamarind  water and tomato coconut paste.So the gravy is really tasty.I have prepared this curry with pearl spot fish.We can prepare this  with any fish of our choice.So guys try out this awesome recipe for sure 

                           INGREDIENTS

• Pearl Spot Fish                    -  1.5 kg
• Onions sliced                       -  1.5 cups
• Ginger julienne                   -  1 tbsp
• Garlic julienne                    -  1 tbsp
• ginger chopped                   -  1 tsp
• Garlic  chopped                   -  1.5 tsp
• Tomato                                  -  1 nos 
• Coconut grated                    -  1 cup
• Green chilies                        -  6 slitted
• Turmeric powder                -  1/2 tsp heaped
• Coriander powder               -  1 tsp
• Red chilly powder               -   2 Tbsp
• Tamarind water                  -   as required
• Fenugreek powder             -   a pinch
• Jeera powder(cummin)     -   a pinch
• Salt to taste
• Oil                                          -   3 Tbsp

                               METHOD

•  Heat oil in a heavy bottom pan.

•  Grind the grated coconut, chopped ginger, chopped garlic and tomato to a fine paste.

•  Keep  the sliced items ready for sauting.

•  When the oil heats , add the ginger julienne to it and saute for 1 min.

•  Add the garlic julienne and saute again for 1 more min.

•  Now add the sliced onions and saute again.

•  Add green chilies and saute for 2-3 mins, till the onions becomes tender.

•  Add turmeric powder to it and saute well.

•  Add coriander powder to it and saute well.

•  Now add red chilly powder to it and saute for 2 mins.

•  Finally add the coconut paste.

•  And tamarind water to it.

•   Saute till the oil appears on top.

•  Now add 1.5 to 2 cups of plain water and allow to boil.

•  When the gravy starts boiling add all the cleaned fish and salt to it.

•  After adding fish do not use any spoon to stir. Instead twist the pan in a circular way when needed.

•  Close it with a lid and cook for 15- 20 mins on low flame.

• Finally add the fenugreek powder and cummin powder to it and twist it again.

• Here is the yummy Chettinad pearlspot curry ... Enjoy!!!!