thebookworm

https://www.bongeats.com/recipe/mughlai-chicken-korma  750 g  chicken (best made with thigh and leg pieces) 12 g  salt 25 g  ghee 30 g  vegetable oil (plus extra for frying birista) 3 pcs  bay leaves 1 pc  black cardamom 3 pcs  green cardamom 1 pc  cinnamon 3 pcs  cloves 7 g  coriander powder 7 g  kashmiri red chilli powder 8 g  sugar 15 g  ginger 15 g  garlic ½ tsp  pepper 2 tsp  kewra water 225 g  yoghurt 15 g  cashew powder 75 g  onions (for the birista) 1 tsp  cornflour ½ tsp  nutmeg and mace powder fresh cream almond flakes Coat the chicken thighs with Shan Korma Masala and leave overnight Grind pepper, toast and grind nutmeg and mace, beat the yoghurt, and powder the cashew nuts. Make a paste of ginger and garlic with 4 g salt. Heat vegetable oil, 3-cm deep, in a kadai. Slice onions and coat them with 1 tsp cornflour. Dust off excess. Fry the onions in small batches, on lo...

  https://www.indianhealthyrecipes.com/wprm_print/malai-chicken-recipe-creamy-white-chicken-curry Ingredients To Marinate ½ kg (1.1 lbs)  chicken  boneless breasts or thighs cut to 1 to 1½ inch pieces 1½   teaspoon   ginger garlic paste ½   teaspoon   salt 3   tablespoons   Greek yogurt   (hung curd) ¾   teaspoon   garam masala   (no chili powder included) 1   teaspoon   coriander powder ½   teaspoon   black pepper  crushed ½   teaspoon   kasuri methi   (dried fenugreek leaves) To Saute & Puree 1   tablespoon   oil 2 to 3   green cardamoms 1½ cups (150 grams)  onions  sliced (avoid red & purple onions) ¾   inch   ginger  peeled & sliced 2   large   garlic  cloves peeled & sliced 15   cashew nuts   (or blanched soaked almonds or almond flour) ½   cup   full fat milk   (milk with malai or he...

  shorshe bata diye macher jhal or mustard fish curry Author:   Debjani Chatterjee Alam   Total Time:   30 mins Yield:   4  People  1 x BENGALI STYLE SHORSHE BATA DIYE MACHER JHAL IS A SPICY FISH CURRY PREPARED WITH MUSTARD PASTE INGREDIENTS UNITS   M US SCALE 1x 2x 3x 500 g  Fish, Preferably Robi/ Katla (cut into 8 pieces). 3 Tbsp . Mustard Seed 2 Tbsp . Poppy Seed/ Posto/ Khuskhus (Optional) 2  Tomato 4 - 5  Green Chilies 4 Tbsp . Mustard Oil (No other Oil can give the Typical Aroma to this dish) 1.5 Tsp . Turmeric Powder 1 Tsp . Red Chili Powder (preferably Kashmiri Red Chilli) (Optional) 1 Tsp . Salt or to taste INSTRUCTIONS Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for 10 minutes. Make a paste of Mustard Seed using either a grinder or Shilnora/ Shilbatta. Mix a little salt with the Mustard Paste and leave it for around 15 minutes. Make a paste of the Poppy Seeds with ...

  Go Back   Print Recipe Image Instruction Images – +   servings Instant Pot Easy White Chicken Korma 4.89  from  18  reviews Servings 4 Ingredients   ▢ 1 ½   pounds   boneless skinless chicken thighs Yogurt Sauce: ▢ 1   cup   plain yogurt ▢ 1   onion   roughly chopped ▢ 4   garlic cloves ▢ 1   inch   ginger ▢ 1   green chili ▢ 1   teaspoon   salt   to taste ▢ ½   teaspoon   garam masala ▢ ¼   teaspoon   ground cardamom ▢ ¼   teaspoon   cinnamon ▢ ¼   teaspoon   white or black pepper ▢ Pinch   of freshly grated nutmeg Add Later: ▢ ½   cup   cashews ▢ 1   tablespoon   sesame seeds or white poppy seeds ▢ ¼   cup   heavy cream ▢ ¼   cup   water ▢ mint and green chilies   garnish Instructions   Blend the ingredients listed under “yogurt sauce” and pour this over the raw chicken. Mix well. Secure the...