1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil
Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.
1 (15 1/2 oz.) can chick peas, drained
1 med. potato, cut in sm. pieces
1/2 lb. fresh mushrooms
1 tsp. salt
1 tbsp. vegetable oil
1 tsp. fresh ginger root, grated
1 tsp. cumin powder
1/2 tsp. black pepper
Sm. onions, grated
1 bay leaf
2 or 3 whole med. tomatoes (or 2 or 3 cans whole tomatoes)
1 tsp. curry powder, if desired
In a saucepan, put the vegetable oil in the medium heat. Add the bay leaf, onions, ginger, potatoes, mushrooms and cook for 2 minutes. When it is nice and golden brown, then add the chick peas, salt, cumin powder, black pepper, whole tomatoes and cook for about 10 minutes in medium heat and serve.
2-3 lbs. chicken breast, 1″ cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 cups plain yogurt
2 tablespoons butter
2 tablespoons chili powder
2 tablespoons garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon green chile pepper, chopped
2 cups tomato puree
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dry fenugreek leaves
1 cup heavy cream
Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.
Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.
Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.
To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don’t allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.
Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning.