Simplest

Basa Fish Fillets on Lemon Butter Sauce

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

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

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

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

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

In a hot pan, add 1 tsp oil
Add ginger/garlic paste – stir for 30-40 seconds till it loses the raw smell
Add chicken pieces and stir for a min and leave it on high heat
Add salt/black pepper/heeng/garam masala/red chilli powder/turmeric/dhania powder/jeera power
Add a little water and stir till the chicken gets coated all over
Add a little water while the heat is high, stir while the water is boiling
Cover the lid and simmer cook this for 15 mins if curry cut pieces or 7 mins for boneless/breast pieces
Open the lid and ensure the chicken is cooked by cutting the biggest piece and check if it is not pink inside, if it is, cover and simmer a little more.
Once it is cooked right, raise the heat up and stir it till the water evaporates and masala gets coated well
Turn off the gas, parly cover the pan and let the chicken sit for atleast a min till the rest of the moisture escapes.

Chop Onions and Tomatoes fine
Heat oil in a pressure cooker and add all the garam masala
Add Onion, Ginger Garlic paste and tomatoes and fry a little (No need to cook them well yet)
Add Haldi, Lal Mirch Powder, Dhania and Salt
Add Chicken and a half a cup of water, if required
Close the cooker lid and cook for three whistles
Wait a while and open the lid
Cook on low flame, keep mixing carefully till the water dries off to the required consistency
Add the Badam paste and mix – use a dry paste if you don’t have it soaked
Serve garnished with hara dhania

Credit: Ramita Mishra