chicken sanju baba

Image courtesy noor mohammadi hotel

This recipe was made by Bollywood actor and Movie star Sanjay Dutt himself and is served in Mumbai's Noor Mohammadi Hotel exclusively.
10 years ago, actor Sanjay Dutt had shared his chicken curry recipe with a small eatery, where the dish – Chicken Sanju Baba – is now a bestseller.

Fun fact: When Sanjay Dutt was released from jail, Hakimi served Chicken Sanju Baba free of cost to all his customers!

Ingredients

Chicken legs and thighs 

1 Kilogram 

Oil 

1/2 Cup (8 tbs) 

Ghee 

1 Tablespoon 

Curd 

1 Cup (16 tbs) 

Julienned ginger 

1/2 Cup (8 tbs) 

Whole red kashmiri chilli 

10 

Almond paste 

1/4 Cup (4 tbs) (Blanch and peel almonds and grind to a fine paste)

Cumin seeds 

1 Tablespoon 

Coriander powder 

1 Tablespoon 

Tomato 

1 , chop

Chopped onions 

1 Cup (16 tbs) 

Dry bay leaf

2 Cup (32 tbs) 

Cardamom pods 

2 Large 

Saffron water 

1 Tablespoon 

Lime juice 

2 Tablespoon 

Green onions 

1/4 Cup (4 tbs) (bulb and springs)

Salt 

To Taste 

Finely chopped coriander 

1 Tablespoon 

Directions

MAKING:

1.In a cooking pot, heat ghee and oil and add cumin seeds, black cardamom, whole red chillies, bay leaves, onions, salt and fry until the onions are golden brown.

2.Add in the spring onions and ginger juliennes and mix well. Stir for 30-40 seconds.

3.Then add the chicken, coriander powder, saffron and mix thoroughly.

4.After a minute, add beaten curd and almond paste.

5.Now add salt as required followed by tomatoes and stir.

6.Cover and cook for 30 minutes on low flame.

7.Once cooked add the ginger juliennes, lemon juice and turn the flame off.

SERVING:

8.Garnish with chopped coriander and serve.

BUTTER CHICKEN

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:
250 gm of boneless chicken, cubed
2 onions, minced
1 tomato, pureed
1 tbsp of tomato paste or sauce
1 tbsp of butter, ghee, or oil
1 tsp of minced garlic
1 tsp of minced ginger
2 tsp of coriander powder
1 tsp of chilli powder (use Kashmiri chilli powder for better results)
1 tsp of garam masala or chicken masala
1 large pinch of kasuri methi / dried fenugreek leaves
1 cup of milk
3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
1-2 tsp salt (adjust to taste)
1/4 tsp of turmeric powder
1 small bunch of coriander leaves / cilantro, for ganish

How to Make Butter Chicken:
Heat the butter in a pan and add the minced onions. Fry until golden brown
Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft.
 The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil
Adjust salt, garnish with the coriander leaves, and remove from fire
Serve hot with tawa naan, vegetable pulao, or jeera rice

Note: You can slightly fry the chicken before adding it to the gravy.
I haven't tried this but what I'd do is marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder and lightly saute it until half-cooked.
Then proceed with the rest of the recipe for Butter Chicken above.

Lahori Murgh

Ingredients:

800g - chicken, boneless
10g - ginger-garlic paste
15g - Degi mirch
15g - coriander powder
4g - freshly crush pepper
600ml - tomato puree
125g - brown onion paste
25g - brown garlic paste
100g - cashewnut paste
Salt to taste
15ml - oil
10g - whole garam masla


METHOD

Take oil in pan; add whole garam masala saute it till garam masla leaves aroma.
Add ginger and garlic paste; cook for a few minutes.
Add degi mirch powder, corander powder, black pepper powder.
Saute it till it leaves oil.
Add chicken pieces and saute in masala till the chicken is half cooked.
Add tomato puree, brown onion paste and cashewnut paste
Cook it till the gravy is thick.
Serve hot with lahori naan.

NILGIRI CHICKEN KORMA

Nilgiri Chicken Korma Recipe

Prep: 15 mts Cooking: 40 mts

Serves 4-5 persons

Cuisine: Nigiri/Tamil Nadu

.
Ingredients:

1 kg chicken pieces, washed

2 large onions, finely chopped

1 1/2 tbsps ginger garlic paste

1 large tomato, chopped

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1 1/2 tbsp lemon juice

salt to taste

2-3 tbsps oil

chopped coriander leaves for garnish

Dry roast:

1 tsp cumin seeds

1 tsp saunf

1 tsp khus khus

1? cinnamon

2 cardamoms

5 tbsp grated fresh coconut

8 cashew nuts

1 tbsp roasted chickpeas

Roast: (in 2 tsps oil for 5 mts)

6-8 curry leaves

8-10 shallots/sambar onions

4 green chillis

3 tbsps chopped coriander leaves

15 mint leaves

1 Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.
2 Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
3 Add the ground paste and cook over medium heat for 7-8 mts.
4 Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
5 Serve with pulao, biryani, coconut rice or rotis.

chettinad chicken

     Chicken                          ½ kg    

     Onion                              2       

     Tomato                            2 

     Yoghurt                           ½ cup 

     Turmeric pwd                   ½ tsp 

     Lemon juice                      2 tbsp 

    Cinnamon                         1     

    Cardamom                        2 

    Red chilly                         6 or 7 

    Cloves                              2 

     Garlic                               5 

    Ginger                              small piece 

    Pepper                              8 to 10 

     Fenugreek                         1 tsp 

    Cumin                               1 tsp 

     Poppy seed                       1 tsp 

    Salt to taste 

     Chopped coriander leaves

Method  

 

 Clean the chicken pieces and marinate with turmeric pwd, lemon juice, curd and salt 
 Heat a dry pan, roast cinnamon, cardamom, red chilly, cloves, garlic, ginger, pepper, fenugreek, cumin and poppy seed
Grind it to paste, adding little water..      
In the same pan, add oil and heat.   
 Add chopped onion and fry to golden.    
 Add chopped tomato pieces, allow to cook..      
Now add the ground mix and fry for few mins.      
Add the marinated chicken, fry well..    
 Allow the chicken to absorb all the spices.. 
 Add little water and cook it covered..   
Once the chicken is tender, fry the masala until it gives out a rich spicy aroma.. 
 Now, turn off the flame..   
Add a tbsp of lemon juice and mix well.   
Garnish with freshly chopped coriander leaves. 

 Serve hot with Tandoori Naan, parathas or roti.

Chicken Rogan Josh

Here's how you can make Chicken Rogan Josh at home.

Ingredients
5 Tablespoons ground nut oil or ghee (Indian clarified butter)
3-5 cloves garlic
2 heaped teaspoons cumin seeds / ground cumin if you can't find
1 inch root ginger, finely chopped/grated. shopping list
4-6 fresh chillies, finely chopped (depends on taste)
300-500g chicken breast - or lamb - whatever, cut into strips
2 teaspoons of garam masala. (will add recipe later)
1 teaspoon paprika
2 teaspoons of medium/mild/hot curry powder (depends on taste)
2 large onions, finely chopped
1/2 tin tomatoes - chopped
1 -2 tablespoon of tomato puree
1 large/beef tomato - sliced
Chapatis (Indian/traditional bread to eat with) [will add recipe later]
2 tablespoons of chopped coriander leaves
Dash of lemon or lime juice
2 large tablespoons of Greek natural yoghurt or creme fresh
2 tablespoons of sweet chilli dip-in sauce

Method
- Heat 2 tablespoons of nut oil in the wok, fry garlic for 1 min.
- Add cumin, fry further 1 min.
- Add chopped ginger, fry further 1 min.
- Add chillies. Fry 1 min.
- Add chicken, and stir fry for minimum 5 mins.
- Remove chicken with slotted spoon and put to one side, leaving the oil etc in the wok.
- Add rest of oil & spices & fry for 1 min.
- Add chopped onions. Add more oil if required. Stir for 10 mins on low heat. Add water if you feel it is drying out.
- Add half tin tomato.
- Add tomato puree.
- Add most of coriander leaves (leave some to serve as garnish). Mix well.
- Add Sweet Chilli dip-in sauce to taste (Optional)
- Add large tomato slices, cook for 5 mins.

Serve - with rice or chapatis, or both. garnish with some coriander leaves. Quick squirt of lemon or lime juice.

Korma curry paste

Ingredients

    1 tbs cumin seeds
    55g (1/3 cup) raw cashews
    60ml (1/4 cup) tomato puree
    1/4 cup chopped fresh coriander
    2 garlic cloves, crushed
    2 tbs desiccated coconut
    1 tbs garam masala
    3 tsp finely grated fresh ginger
    2 tsp ground coriander
    2 tsp sweet paprika
    2 tsp ground turmeric
    60ml (1/4 cup) vegetable oil

Method
  
    Step 1

    Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2     minutes or until aromatic.

   Step 2

    Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut,    garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.

   Step 3

    Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Cook's tip: To bring out the flavor of the cashews, roast them at 180C for 8-10 minutes before blending.
Tips: Keep a wooden spoon just for curries.
The wood absorbs flavors that can be released when you make other dishes.
To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month.
To freeze curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Chicken Ghee Roast

INGREDIENTS
    1 kg chicken
    1/2 cup ghee (clarified butter) * see notes
    2 tsp sugar
    a few curry leaves
    2 tbsp chopped coriander

For the marinade

    juice of 1 lime
    1/2 cup thick curds (yogurt)
    1 tsp turmeric powder
    salt to taste

For the masala
    10 Kashmiri chillies
    8 Kumti/Bedgi chillies
    12 peppercorns (Kali mirch)
    1 tbsp coriander (dhania)
    1/2 tsp cumin (jeera)
    1/4 tsp fenugreek (methi)
    12 garlic flakes with skin
    1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water
 

 METHOD
  
Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under 'For the marinade' and refrigerate for 4 hours or more (I marinated it for 1 hour)

Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don't burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixer.

 Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
 
In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
 
 Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt - so go easy on the salt). Cook on a medium high flame till the masala dries up. Add the sugar & mix.
 
 Garnish with curry leaves & chopped coriander leaves & turn off the flame
 Serve hot as an appetizer or as a side dish with rice