Popular Indian Chicken and Lamb Cooking Recipes
Chicken Curry Cooking Recipe
Flavoured with cumin, garlic and ginger, this curry is delicious with rice as well as any bread.
INGREDIENTS
Serves 4-6
- 750 gm boneless chicken
- 5 tbsp oil
- 1 bay leaf (fey patta),
- 1-2 black cardamoms (moti illaichi)
- 10-15 cashews (kaju) – ground to a paste with a little water
- 3 onions – finely chopped (1½ cups),
- 1 tbsp ginger paste,
- 2 tbsp garlic paste
- 1 tsp cumin seeds (Jeera),
- 2 tomatoes – chopped (1 cup)
- ½ cup thick yogurt – beaten well till smooth,
- ½ cup milk
- 1 tsp each chilli powder & garam masala,
- salt to taste
- 2 tbsp chopped, fresh coriander
COOKING METHOD
1. Soak cashews in warm water for 10-15 minutes and grind to a very smooth paste with a little water. Heat oil in a heavy bottomed pan. Add a bay leaf and cumin. Wait for a few seconds till cumin turns golden.
2. Add the chopped onions and stir fry till onions turn light brown. Add ginger and garlic paste and stir fry for 1 minute.
3. Add tomatoes and stir fry till dry and oil separates. Add the chicken pieces and stir fry on high heat for about 5 minutes or till the chicken is half cooked and the water evaporates. Add cashew paste, chilli powder, salt and garam masala.
4. Add the yogurt mixture to the chicken, stir for a few minutes till the yogurt turns dry and blends well with the masala. Add V2 cup milk. Stir. Cook covered on low heat till the chicken is done and the masala coats the pieces. Serve hot with naan or roti.
Hyderabadi Mutton Korma Cooking Recipe
INGREDIENTS
Serves 4-5
- 1 kg mutton with bones
WHOLE GARAM MASALA
- 8 green cardamoms (illaichi),
- 6 doves (laung),
- 3 bay leaves (tej patte)
- 8 tbsp oil
- 3 large onions cut into 4 pieces – boil in 1 cup water for 10 minutes, drain and grind in mixer to paste (boiled onion paste)
- 3 tsp ginger paste,
- 4 tbsp garlic paste,
- 1 tsp red chilli powder,
- 3 tsp coriander powder
- ½ tsp white pepper powder,
- 1 tsp garam masala powder
- 5-6 tbsp thick cream,
- ¼ cup milk,
- ¼ tsp saffron,
- 1½ tsp salt
MIX TOGETHER
- 200 gm (1 cup) yogurt (dahi) 8 almonds and 3 tbsp magaz seeds-grind in mixer to powder
GRIND TOGETHER
- ¼ tsp javitri powder,
- ¼ tsp green cardamom powder
FOR GARNISH
- ¼ tsp kesar,
- 2 tbsp chopped green coriander
COOKING METHOD
- Clean and wash the mutton and cut into 1½” cup all bones cut slantly.
- Heat oil in a thick bottom pan, add whole garam masala and fry till it begin to crackle.
- Add onion paste and fry on medium heat till brown in colour for (10-12 minutes.) Add ginger + garlic paste. Cook for 2 minutes.
- Add mutton and stir fry for 5-7 minutes. Sprinkle a little water if it sticks to the bottom.
- Take it off the fire. Let it cool completely. Add curd mix with almond powder and magaz powder. Return to low heat and bring to boil. Add 2½ cups of water. Bring to boil again and simmer. Covered till meat is tender. Remove from fire. Add cream mix well.
- Add javitri and cardamom powdered. Dissolve saffron in warm milk and add to the mutton garnish with chopped coriander.
Butter Chicken Cooking Recipe
Chicken cooked in a fragrant red coloured sauce made in butter. Relished by almost everyone!
INGREDIENTS
Serves 6
- 1 tandoori chicken – cut into 8 pieces
GRAVY
- 500 gm tomatoes – grind to a puree
- 50 gm salted butter,
- 2 tbsp ginger-garlic paste
- ¼ cup cashews (kaju) – soaked in hot water for 15 minutes
- ¼ tsp degi mirch
- 1¼ cups milk,
- 100 gm thin fresh cream (½ cup)
- ½ tsp garam masala,
- salt to taste,
- ¼ tsp sugar
- 1 tsp tandoori masala
- 1 bay leaf (tej patta)
COOKING METHOD
1. Soak cashews in hot water for 15 minutes. Drain and grind to a very fine paste with a little water.
2. Melt butter in nonstick pan. Add a bay leaf. Wait for a few seconds. Add ginger- garlic paste, cook until liquid evaporates and the paste just changes colour. Add freshly pureed tomatoes, cook until the puree turns absolutely dry and fat separates.
3. Add cashew paste, stir for a few seconds. Add 2 tbsp cream. Add degi mirch to give a bright red colour, (a few drops of orange red colour can also be added). Cook on medium heat till fat separates.
4. Remove from heat. Add milk, and enough water (about 1 cup) to get a thick curry. Mix well. Return to heat. Bring to a boil, stirring constantly. Cover and simmer for 5-7 minutes till the gravy turns to a bright red colour and fat surfaces.
5. Remove from heat and stir in rest of the cream, stirring continuously. Add garam masala, tandoori masala and sugar to taste.
6. Add tandoori chicken. Give one or two quick boils on low heat and heat through. Remove from heat. Garnish with 1 tbsp of fresh cream and slit green chillies. Serve hot with nan or paranthas.
Keema Kofta Cooking Recipe
Stuffed minced meat balls cooked in a delicious creamy gravy.
INGREDIENTS
Makes 15 koftas
KOFTA
- 500 gm keema (minced meat),
- 4 tbsp oil,
- 1 onion – finely chopped
- 8 finely chopped flakes of garlic,
- 1 tbsp grated ginger,
- 2 green chillies – finely chopped
- ½ tsp red chilli powder (degi mirch),
- 1½ tsp salt,
- 1 egg and 1 yolk,
- ¼ tsp garam masala
- 4 tbsp chopped mixed nuts (badam, kishmish, pista)
GRAVY
- 4 tbsp oil,
- 2 onions – ground to a paste,
- 1 tsp finely chopped garlic
- ½ tsp red chilli powder,
- 1½ tbsp coriander powder,
- 1 tsp salt,
- 1 tbsp ginger paste
- 2 large tomatoes,
- 2½ cups water or stock
- ½ cup cream,
- 1 tbsp finely chopped fresh coriander leaves
COOKING METHOD
1. For the koftas, heat oil, add onions and garlic till golden brown.
2. Add minced meat, ginger, green chillies, red chilli powder and salt. Mix well. Cook covered on slow fire for 5-7 minutes till the juices dry up. Remove from the fire. Cool. Grind to a paste. Add chopped nuts.
3. Beat eggs and mix with the mince. Add V2 tsp garam masala too.
4. Divide mince into 15 equal parts. With the help of a little water shape it into a round ball of the size of walnut. Fry in hot oil till golden in colour.
5. For gravy, chopped tomatoes roughly. Boil in V2 cup water for 7-8 minutes. Remove from fire and cool. Grind in a mixer to a puree. Strain the puree.
6. Heat oil in a kadhai & fry the onions till golden brown. Add garlic, red chilli powder, coriander powder & salt. Cook for a minute. Add ginger and mix.
7. Add tomatoes. Bhuno well for 5-7 minutes till the tomatoes blend well. Add water or stock and simmer on slow fire for about 15 minutes.
8. Add fried koftas to gravy. Allow them to simmer for 10 minutes or till they are soft and swollen and the gravy is reduced to half. Keep aside till serving time.
9. At serving time, heat the koftas in gravy and reduce heat. Pour in the cream and mix. Remove from fire. Transfer to a serving dish.
10. Sprinkle 14 tsp garam masala and finely chopped coriander leaves.
Rogan Josh-Kashmiri Lamb Curry Cooking Recipe
A spicy thin mutton curry, cooked with fennel seeds and ground ginger.
INGREDIENTS
Serves 4
- 500 gm lamb (mutton)
- ½ cup yogurt,
- ¼ tsp asafoetida (hing)
- 4 tbsp oil
- 1 onion – ground to a paste (½ cup)
- salt to taste
GRIND TO A FINE POWDER
- 2 tsp fennel seeds (saunf),
- seeds of 3 brown cardamoms (moti illaichi)
- 1 tsp cumin seeds (jeera),
- 2 cloves (laung)
- 3-4 dry, red chillies,
- 1 tbsp ginger powder (sonth)
COOKING METHOD
1. Wash and pat dry mutton on a kitchen towel.
2. Heat oil in a pressure cooker or a deep pan. Add asafoetida powder.
3. Add dry meat and stir fry till the mutton turns dry and all the water evaporates. Stir fry further till the mutton turns golden brown and gives a well fried look.
4. Add onion paste and stir fry for 2 minutes on medium heat.
5. Mix the yogurt with the freshly ground spices and add it to the mutton. Add salt. Stir fry for 5-7 minutes till the yogurt blends well and turns dry.
6. Add 2 cups of water, pressure cook to give 2 whistles. Reduce heat and pressure cook further for 4 minutes. If you are not using a pressure cooker, add extra water and cook covered on low heat till the mutton gets done. Check for tenderness. Serve hot with rice.
Note: Onion is optional, it is added so that the gravy does not remain too thin.
Mutton Vindaloo Cooking Recipe
Vinegar and garlic are the main ingredients of this Goanese mutton curry. Vindaloos are generally very hot, but the chillies have been reduced to give you a mild curry.
INGREDIENTS
Serves 4
- 500 gm mutton – cut into 1″/2.5 cm pieces,
- 2 potatoes – cut into 4 pieces
- 2 tomatoes – blanched in hot water, peeled & chopped
- 4 tbsp ghee
GRIND TOGETHER
- ¼ tsp cumin seeds (jeera),
- 1 stick cinnamon (dalchini)
- 1 tsp red chillies,
- ¼ tsp mustard seeds (rai),
- 1 tsp chopped garlic,
- 1 tsp chopped ginger
- ½ cup sliced onion,
- salt to taste,
- 3-4 tbsp vinegar
COOKING METHOD
1. Clean, wash and cut mutton into 1” pieces. Grind the spices, ginger, garlic and onions using some vinegar to a paste. Marinate mutton with this paste and keep aside for 2-3 hours.
2. Heat oil and fry the meat well. Add remaining vinegar and more water. Cook meat on a slow heat, when meat is three-fourths cooked.
3. Add quartered potatoes, blanched and chopped tomatoes. Remove from heat when meat is tender.
Saag Chicken Cooking Recipe
The addition of fresh spinach to chicken makes the dish healthier as well as tastier.
INGREDIENTS
Serves 6-8
- 1 chicken (750 gm) – cut into 8 pieces
- 500 gm spinach (paalak)
- 3 onions – chopped finely (1½ cups)
- 3 tbsp ginger-garlic paste
- 1 large tomato – chopped (¾ cup)
- ½ cup thick yogurt – beaten well till smooth
- 1 tsp garam masala,
- 1 tsp red chilli powder,
- salt to taste
- ½ cup milk or water
- 4-5 tbsp oil
- 2 tbsp cream to garnish, optional a few ginger juliennes to garnish
COOKING METHOD
- Cut the stems of spinach and chop the leaves finely. Wash leaves in plenty of water, changing water several times.
- Heat oil in a heavy bottomed pan. Add onions. Cook till light brown.
- Add the ginger-garlic paste. Cook for 1 minute. Add tomato. Cook for 1 minute, till they turn mushy.
- Add yogurt, salt, chilli powder, garam masala and cook stirring continuously on high heat till oil separates.
- Drain out all the excess water from spinach and add to the masala. Cook on high heat till all the water evaporates.
- Now add the washed chicken pieces and stir fry on high heat, stirring constantly.
- Cook till water evaporates and the masala coats the chicken pieces. Add milk or water. Reduce heat. Cover and cook till the chicken is tender.
- Remove cover and cook again for 2 to 3 minutes or till the chicken pieces get coated with the spinach masala. Garnish with ginger juliennes and cream. Serve hot with any bread.
Dal with Mutton Cooking Recipe
This mutton lentil curry is a Hyderabadi speciality which is lightly soured with tamarind. The lentils absorb the taste of the mutton with which they are cooked.
INGREDIENTS
Serves 6
- ½ kg mutton
- ¾ cup split red lentils (dhuli masoordal)
- 2 tsp melon seeds (magaz) – crush or grind in mixer
- 2 medium onions – thinly sliced,
- 1 tsp ginger paste,
- 1½ tsp garlic paste
- 1 tsp red chilli powder,
- ½ tsp turmeric (haldi) powder,
- ½ tsp black cumin (shah jeera)
- ½” cinnamon stick (dalchini),
- 2 green cardamoms (illaichi),
- 4 cloves (laung)
- 1 lemon size ball of tamarind – soaked in ½ cup hot water for 15 minutes & strained
- ½ cup chopped green coriander,
- 2 green chillies – keep whole
- ¼ cup oil,
- 2 tsp salt or to taste
TEMPERING (BAGHAAR)
- 4 dry red chillies,
- 15-20 curry leaves,
- 4 tbsp finely chopped garlic
- ½ tsp cumin seeds (jeera),
- 1 tsp fenugreek seeds (methi dana),
- 2 tbsp oil
COOKING METHOD
1. Pressure cook lentils in 2 cups of water with ½ tsp salt and ¼ tsp turmeric powder to give 1 whistle. Remove from fire and let the pressure drop by itself.
2. Heat oil in a pressure cooker, add black cumin seeds, cinnamon, cloves and cardamom. Cook for 1 minute till spices darken a little. Add onions & cook on medium flame till light brown, add ginger and garlic and cook for 1 minute. Add salt, turmeric, red chilli powder and the ground melon seeds, fry for a few seconds, sprinkle a little water and cook for 1-2 minutes till well blended.
3. Add meat and fry for 6-8 minutes on medium flame till the water dries up and the meat acquires a well fried look. Add ¾-1 cup water for the meat to become tender and pressure cook first on high flame till pressure develops for 2-3 minutes and then reduce heat. Keep on medium flame for 6-8 minutes or till the meat is tender. Remove from fire and wait for the pressure to drop by itself. Check meat for tenderness.
4. Add the prepared boiled lentils, tamarind water, green chillies and coriander and simmer for about 5-7 minutes. Transfer to a serving dish.
5. For baghaar, heat oil. Add all the ingredients of the baghaar. When the red chillies darken, add the baghaar to the hot dalcha. Cover immediately. Serve.
