Ingredients
Chicken tikka: 1 kg prepared chicken tikka (recipe
here on the blog)
Onion: 3 large (very finely chopped)
Tomato puree: 1 can or 400 gms
Ginger/garlic paste: 1 tablespoon
Red Chilli: To taste
Salt: To taste
Cumin: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Double/Sour cream: 1 cup
Garam masala: 1 tsp
Dried fenugreek (qasuri methi): 1 tbsp
Butter 3-4 tbsp
For garnish: Green chillies, coriander.
Instructions
1. Take a pan and add butter and a little oil in it (oil is added to make sure butter does not burn).
2. Saute chopped onion until it is light golden brown in color.
3. Add zeera and saute for a minute or so.
4. Now add ginger and garlic paste and spices like red chilli, salt and turmeric. Stir for 2, 3 minutes.
5. Add tomato puree to the onion mixture. Cook it like a traditional "masala".
6. Once the tomato and onion mixture is cooked well, add the chicken
tikka into it. Stir for 2,3 minutes and add cream and dried fenugreek into it. Add garam masala also. Let it cook, covered for 5-6 minutes on low heat. Remove from the heat now.
7. Give smoky flavor to your dish by
this technique*.
Garnish with green chillies and coriander. Trickle a little cream over the surface. Serve with tandoori naan.
*Instead of using a glass to put the coal in, i used cabbage leaves. You can use a slice of bread as well.
2. Jeweled Saffron Rice
Ingredients
Basmati rice: 2 cups (Boil until 95% cooked with 1 tbsp salt, 1/2 tsp cumin, 1 black cardamom, few cloves, 1 bay leaf)
Peas: 1/2 cup, boiled
Carrots: 1/2 cup, peeled and cut into pea-sized cubes
Capsicum or green bell pepper: 1/2 cup, cut into pea-sized cubes
Dried barberries or Dried cranberries or Fresh pomegranate seeds: 1/2 cup
Saffron threads: 1/4 tsp, put in 1/4 cup warm milk and keep tightly covered.
Butter: 2 tbsp
Oil: 2 tbsp
Onion: 1 medium, thinly sliced
Green onion: 1/2 cup, cut pea-sized, keep white and green parts separate.
Cumin: 1 tsp
Garlic: 2 tbsp, chopped
Black pepper: 1/2 tsp or to taste
Instructions
1. Saute barberries/cranberries with a little butter+sugar for a few minutes and keep aside. Their color should not change. Be careful because they burn really fast. If using, fresh pomegranate seeds, skip this step and go to step 2 directly.
2. Heat up oil+butter in a pan. Add onion to it and fry until golden brown.
3. Add cumin and garlic and saute for 2 minutes until cumin releases its aroma and garlic turns light golden.
4. Add white part of the green onion, carrots and capsicum and saute for a 3-4 minutes.
5. Add peas and green part of the green onion and saute for a minute.
6. Put boiled rice in the pan over the vegetables. Sprinkle with salt and black pepper. Toss gently until the rice is thoroughly mixed with the vegetables. Reason of keeping rice a little stiff while boiling is to make sure that it does not break once you toss it with the vegetables.
7. Drizzle saffron+milk mixture over the rice in circular motion or in different spots over the surface. That way some rice will remain white and some will be yellow afterwards.
8. Cover with a lid and lower the flame to a bare minimum. Let the rice cook for 10-15 minutes until tender.
9. Serve the rice with the barberries/cranberries or fresh pomegranate seeds on top.
Happy eating. :)
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