New Delhi, India – Recipe of the Month

August 2000
Butter Chicken
Ingredients: Serves 4
Raw Cashewnuts – 1 cup (150g)
Garam Masala – 2 tsp.
Ground Coriander – 2 tsp.
Chilli Powder – 3/4 tsp.
Salt – 1 tsp.
Garlic, chopped – 6 cloves
Fresh Ginger – 1 Tbsp
White Vinegar – 2 Tbsp
Tomato paste – 1/3 cup (80 g)
Yoghurt – 1 cup
Chicken thigh or thigh fillets, halved – 1 kg
Butter – 80 gm
Brown Onion, chopped finely – 1 large (200 gm)
Cinnamon stick – 2″
Green Cardamom pods, bruised – 4
Degi Mirch – 1 tsp.
Tomato Puree – 400 gm can
Chicken stock – 3/4 cup (180 ml)
Cream – 1 cup

Method:
1. Brown lightly the first 4 ingredients in a heated small frying pan.

2. Blend or process nut mixture with the next 6 ingredients (till yoghurt) until just smooth. Combine nut mixture and chicken, cover and refrigerate overnight.
3. Cook onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned. Add chicken mixture, cook 10 minutes.
4. Add degi mirch, puree and stock, bring to boil. Simmer, uncovered,stirring occasionally, till chicken is cooked through and butter floats on top.

5. Remove and discard cinnamon and cardamom. Add cream just before serving and simmer 5 minutes. Serve immediately with Pappadums and a Tomato and Onion Salad.

Note: Recipe can be made ahead till Step 5. Cover, refrigerate overnight or freeze.

June 2000
Chicken Fry
Ingredients:
Chicken – 1 kg
Onions – 3
Tomatoes – 2
Chicken Masala powder (any brand) – as desired to your palate.
Lemon juice – 1 tbsp
Oil – As required for frying & sautéing
Salt – To taste.
Coriander leaves for garnishing.

Method:
1. Cut the chicken into small pieces & marinate them with chicken masala powder, salt & lemon juice. Allow them to sit for an hour or so. After an hour, fry the marinated chicken pieces till they get a brown color.
2. Chop onions & Tomatoes into very small pieces. Sauté chopped onions with oil in a kadai (fry pan) till they become light brown in color. Add tomatoes to it. After few minutes, add chicken masala powder & salt to it. Once the onion & tomatoes mixture gets a brown color, add water to it & let it to boil.
3. Add the fried chicken pieces to the onion & tomato mixture & allow the water to simmer. Wait till the water evaporates to form a thick gravy & remove it from the heat. If you like chicken fry to be dry, allow water to evaporates fully.

4. Garnish the chicken fry with coriander (cilantro) leaves.

Goes well with Chappati & Rice. Happy cooking!

May 2000
Cauliflower-Potato Stew
Ingredients:
Cauliflower – 1 medium size cut into big Florets
Potatoes – 2 medium size Chopped into Cubes
Onion – 1 thinly chopped Lengthwise
Green Chillies – 5
Ginger – 1 inch piece
Garlic – 8 cloves
Cinnamon – 1 inch piece
Cloves – 2
Jeera – 1 tsp.
Coriander powder – 2 Tbsp.
Turmeric powder – a pinch
Coconut – 5 Tbsp.
Salt – According to Taste

Method:
1. Make a paste of Coconut, Green Chillies, Ginger, Garlic, Cinnamon and Cloves with some water in a Blender.
2. Then heat oil in a pan, when heated add jeera. When it splutters add the Chopped Onions and fry till lightly brown. Then add the paste and Coriander Powder, Turmeric powder and fry till oil separates from the paste.

3. Add the Chopped potatoes and stir so the potatoes are well coated with the spices.

4. Add salt and required water and allow to cook. When potatoes are almost done add the Cauliflower florets. Stir, reduce heat and cover the pan until the cauliflower and potatoes are cooked.

Can be served with rice.