Supreme Recipes

INGREDIENTS

500 gm boneless chicken-cooked and cubed
1 cup oil
1 tsp cumin seeds
1 cup onions-sliced
2 tsp ginger-garlic paste
1 cup tomatoes-thickly sliced
1 tbsp green chillies-chopped fine
2 tsp salt or to taste
1 tsp Kashmiri chilli powder
1 tsp garam masala
coriander leaves to garnish

METHOD

Heat the oil, add the cumin and when it splutters add the chicken and sauté over high heat till it looks a bit fried.
Remove chicken and add chopped onions, ginger-garlic paste and tomatoes and sauté over high heat till glossy.
Add the green chillies, salt and chilli powder. Stir-fry till well mixed.
Add chicken, and sauté well mixed.
Add garam masala stir-fry and serve hot, garnished with the coriander leaves.

INGREDIENTS

1 cup rice
1 tbsp salt
120 gm oil
2 tsp garlic paste
1 cup spring onions-chopped fine
3/4 cup cooked and finely chopped chicken
2 tbsp celery-finely chopped
2 tsp soya sauce
1 tbsp vinegar
1 tsp chilli sauce

METHOD

Boil the rice with 1 tsp salt and 1 tbsp oil, till ‘bite-like’.
Drain and rinse under cold water.
Leave in the colander and work 1 tbsp oil into it.
Heat the rest of the oil and sauté the garlic and onions, till onions are a light brown.
Add the chicken and stir-fry till well mixed.
Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice.
Stir till rice and chicken are well mixed and serve.

INGREDIENTS

Marinade ½ kg chicken
½ cup yoghurt
25 grams coriander leaves
25 grams mint leaves
10 grams curry leaves
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp aniseed powder
25 grams chopped green chillies
20 grams garlic
2 tsp chopped ginger
½ tsp turmeric powder
1 tsp lime juice
1 tsp poppy seed paste

Main preparation

1 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
4-5 curry leaves
4-5 cloves
1 chopped onion
250 grams broken rice
½ litre water biryani masala
2 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cloves
4-5 cardamom seeds
1 nutmeg
100 grams onions
1 medium tomato cut in 4

METHOD

For the Marinade,
mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.
For the rice,
heat clarified butter in pan.
Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves.
Add onions and sweat till they turn translucent.
Add washed and cleaned rice.
Cook till rice turns translucent.
Add water. When water comes to a boil, turn flame to low and cover pan.
Cook on low flame for at least 15 minutes. The rice is done.
For the Biryani Masala,
heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves. Add onions and sauté till brown.
Add tomatoes.
Add marinated chicken.
Cover pan and cook for at least 5 minutes on a medium flame.
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.
Layer the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

INGREDIENTS

700 gm raw chicken Marinade
1 tsp red chilli powder
1 tsp ginger garlic paste
salt to taste
½ kg curd

Gravy
100 gm white butter
½ tsp black cumin seeds
½ kg tomato - pureed
½ tsp sugar
1 tsp red chilli powder
salt to taste
prepared chicken
75 gm white butter
100 gm fresh cream
4 sliced green chillies
½ tsp crushed fenugreek leaves

METHOD

For the marinade,mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
Cook till chicken is done.
Butter Chicken is ready to eat.
Serve hot with rice or naan.

INGREDIENTS

350 gm boneless chicken-diced
1 egg-slightly beaten
1/2 cup cornflour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced or to taste (remove the seeds if too hot)
1 tbsp soya sauce
2 tbsp vinegar some greens for garnish

METHOD

Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about half an hour.
Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through.
Drain on absorbent paper till required.
Heat 2 tbsp oil in a wok, and stir fry the onions in it over high heat till they look 'wet'.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the chicken.
Mix well, and serve garnished with some greens.