thebookworm

Dhania Chicken   For marination: Chicken - 500g ; curd - 1/2 cup ; salt - 1 tsp Garlic paste 1 tsp  ginger paste - 1 tsp Finely chopped onions -1 large (Indian size)  Finely chopped green chilies - 1 tsp Coriander leaves  - 1/2 bunch 1/2 tbs white oil Sugar - as per taste        i)   Marinate chicken for 1-2 hrs        ii)   Add ginger- garlic paste.        iii)  In a non- stick pan, heat oil and saute onion        iv)  Add chicken, chili and cover with lid.        v)   Keep in low heat        vi)  Add salt and sugar as per taste after some time and cover        vii)  Add coriander paste, when chicken is tender        viii)  5 min before,  put a slice of lemon on it and cover (for scent)/ or it can be done during re-heating        ix)   Take lemon out and serve               (no water)

Murg Makhani     For marination: Chicken - 700g ; garlic paste - 1 tbs : curd - 1/2 cup ; red chili powder - 1 tsp ; maida - 1/2 tbs ; salt 1 tsp ; white oil - 1 tbs For gravy : Chopped tomato - 500g ; grinded green elachi - 4-5 ; clove - 4-5 ; ginger paste - 1 tsp ; garlic paste -  2 tsp ; turmeric powder - 1/2 tsp ; black pepper powder - 1/2 tsp ; sugar - 1 1/2 tsp ; shahi garam masala powder - 2 tsp ; kasuri methi 2 tsp ; green chilie - 4-5 (half sliced) ; salt -  as per taste ; 1 cup water. For tarka : Finely chopped onion - 1(Indian size) ; butter - 1 tbs ; white oil - 1 1/2 tsp        i)   Marinate chicken 4-5 hrs in freeze (can marinate overnight and cook in the morning)        ii)  Put all the ingredients for gravy in a micro- oven bowl, cover it and cook for 12 min at 100% power. Take out and let it cool down.        iii) Put the marinated chicken on a crusty plate and cook for 7-8 min without lid at 100% power.Take it out.        iv) Put oil in a separate bow