Geetika's Recipes!

a collection of practical recipes

Easy Chicken with Everest Tandoori Chicken Masala

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Ingredients

For Marinade

  • Boneless Chicken – 250gm
  • Pink Salt – 1/2 tsp
  • Red Chilli Powder – 1/2 tsp
  • Everest Tandoori Chicken Masala – 1 tsp
  • Curd – 2 tbs

For Base

  • Olive oil – 1 tsp
  • Garlic Cloves (finely chopped) – 4 
  • Onion (sliced) – 1 
  • Capsicum (sliced) – 1/2
  • Red Chilli Sauce – 1/2 tsp
  • Soya Sauce – 1/2 tsp
  • Curd – 1 or 2 tbs

Procedure

  • Mix the items to marinate using a spoon in a bowl and set aside for 10-15 mins
  • To a hot pan, add Olive oil
  • When hot, add the marinated chicken and place them evenly on the pan
  • Leave it on high heat for a min or two. 
  • Turn the pieces around and leave it for a min or less
  • Stir the pieces around and simmer
  • Cover it with a lid and allow it to cook for 10 mins in low heat
  • Open the lid, raise the heat and dry off any excess water
  • Garnish with Coriander and stir
  • Take out the chicken pieces to a plate
  • On the same pan, add 4 chopped garlic cloves
  • Stir it around for a min and add the sliced onion and capsicum
  • Stir fry till the Vegetables are tender
  • Add Red Chilly Sauce, soya sauce and curd
  • Mix this in high flame till it is dry
  • Add the cooked chicken to this mix once dry
  • Mix well and garnish with chopped coriander

https://youtu.be/v513PjvnBYw

Basa Fish Fillets on Lemon Butter Sauce

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Ingredients 

Marinade

  • Fish fillets – 2
  • Pepper power – half tsp
  • Salt – a pinch
  • Lemon juice – 1 tsp

Sear

  • Butter – 1 tsp
  • Garlic finely chopped – 1 tsp
  • Coriander leaves – 1 tsp

Sauce 

  • Butter – half tsp
  • Chilli flakes – 1 tsp
  • Lemon juice – 1 tsp

Procedure 

Marinade

  • On a plate, layout the fish fillets and prick the with fork on both sides
  • Sprinkle ground pepper and salt
  • Squeeze lemon on top and spread evenly with fingers on both sides
  • Set aside for 10 mins

Pan Sear

  • To a grill pan, on medium heat, add butter
  • When it is foaming, Add finely chopped garlic, sauté for 1/2 to 1 min, spreading it across the entire surface of the pan
  • Place the fillets on pan and sear them for 2 mins each side
  • Add chopped coriander leaves and take them off to a plate

Lemon butter sauce 

  • On the same pan, add half tsp of butter
  • When it is foaming, add 1 tsp of chilli flakes
  • Sauté till the butter is melted
  • Pour 1 tsp of lemon juice and turn off the gas

Pour the sauce over the seared fish. Serve it with sautéed vegetables and mashed potatoes!

Chicken Curry Lababdar

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Ingredients:

– Chicken, large pieces, preferably leg and thigh pieces – 500 gms

To be marinated with:
– Salt-1/2 tsp or to taste
– Turmeric powder- 1/4 tsp
– Red Chilli powder- 1.5 tsp
– Cumin powder-1/2 tsp
– Whisked curd/yogurt- 4 tbsp

To be boiled in 2 cups of water for 5 mins, strained & blended to a paste:
– Boiled Water-2 cups
– Onion- 1 medium onion cubed
– Ginger- 1” piece chopped
– Garlic cloves- 6
– Cashew nuts- 4
– Green chillies, halved- 2 small

Whole garam masala/ spices for tempering:
– Green cardamom- 2
– Cloves- 3
– Cinnamon-1
– Javitri (Mace)- 1/4 piece
– Black peppercorns- 8
– Bay leaf- 1

– Kashmiri Chilli powder- 1/2 tsp
– Coriander powder-2 tsp
– Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM​)
– Tomato purée- 3 tbsp
– Fresh cream- 3 tbsp
– Kasuri Methi roasted and powdered- 1 tsp

– Salt for seasoning- 1/8 tsp (a pinch)
– Oil- 3 tbsp

Preparation:
– Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour.
– Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste.

Process:
– Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste.
– Mix well and fry on medium heat (switching to low heat off and on) for around 5 mins.
– Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins.
– Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to fry it, stirring it occasionally for another 3 mins on medium heat.
– Now simmer it on low heat for another 2-3 mins till oil separates.
– Add 1/2 cup water, mix and cover & cook on low heat for around 15 mins.
– Once done, add the cream & the roasted, powdered Kasuri Methi.
– Mix well and simmer for 2 mins till oil separates.

Ref: YouTube – Py8d-SkuQVI

Easy Chicken Dahiwala

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Ingredients

  • Chicken (500g) – preferably fleshy pieces like thighs/legs
  • Ginger and Garlic paste – 1 tablespoon – (10 garlic pods and 2 cm ginger)
  • Curd – 100g
  • Oil (1 tsp)
  • Salt (1/3 tsp)
  • Black Pepper (1/3 tsp)
  • Cumin Powder (1/2 tsp)
  • Coriander Powder (1/2 tsp)
  • Garam Masala (1/2 tsp)
  • Red Chilly Powder (1/4 tsp)
  • Roasted Peanuts for Garnish (Optional) see below

Marinade

  • In a bowl add Chicken and add 100g of curd (a little more than 4 table spoons)
  • Add ginger/garlic paste and 1 tsp of oil
  • Add salt/black pepper powder/cumin powder/coriander powder/garam masala/red chilli powder
  • Mix all of this well and keep in the fridge – preferably overnight, at least 30 mins

Cooking

  • Take the chicken marinade out and keep it outside till it gets back to normal temperature
  • Heat a pan for a min and when it is hot and in full flame, add the chicken pieces and all the masala
  • Add some water to the bowl, swirl it around so no spices are left behind and add it to the pan
  • Reduce the heat to simmer, cover the pan with lid and let it cook for 15 mins for curry cut or 7 mins if you’ve used breast pieces
  • Take the lid off, stir the chicken, raise the heat to full flame and cook till the gravy reduces.
  • Move the chicken pieces to the side and let the gravy evaporate in the center. Might take 5 mins.
  • When there’s enough gravy, switch the heat off, mix the chicken well so the gravy is nicely spread around and let it sit for 5 mins partly covered.
  • Empty it out to a serving bowl and garnish it with either mint leaves, curry leaves, kasuri methi or crushed roasted peanuts

Easy Butter Chicken

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Ingredients

  • 1 tsp Oil
  • 1.5 tsp Ginger & Garlic Paste
  • 150 g Tomato Puree
  • 1.5 tsp Salt
  • 1.5 tsp Pepper
  • 0.5 tbsp Garam Masala
  • Pinch Red Chilly Powder
  • Pinch Coriander Powder
  • 0.5 tsp Heeng (Asafoetida)
  • 500 g Chicken (Skinless, with bone)
  • 250 ml Milk (Full Cream)
  • 1 tbsp Kasoori Methi (Dried fenugreek leaves, optional)

Procedure

  • Pull out the chicken from fridge and bring it to room temperature. If fresh cut chicken is used, ensure it is kept in the fridge and taken off well before so that it is back to room temparature
  • Heat the pan and add a teaspoon oil
  • Add garlic (7 pods) + 1 cm ginger + sprinkle + paste it and add to the oil – reduce heat
  • Add 150 gm of tomato puree and turn heat up till it loses the smell. Cover with lid to prevent the splash. partly. Keep stirring till it gets bright red and simmer
  • Add 1.5 tsp salt, 1.5 tsp of ground black pepper, 1/2 tbsp garam masala, pinch of red chilli power, pinch or two dry coriander powder and a pinch of heeng
  • Add some water stir up
  • Add chicken to the paste and stir it around, heat it up add some more water.
  • Cover with the lid and simmer down and let the chicken cook – 15-20 mins for curry cut / 10 for boneless breast pieces
  • Add 250ml full cream milk, in two rounds and raise the heat keep stirring till the gravy is of the required consistency.
  • Add 1 tsp of kasoori methi crushing it into the gravy and stir it in.
  • Turn the gas off and let it sit for 10 mins
  • Serve with a little garnish of Kasoori Methi