A Spoonful of Thought

Ingredients: For Marination: 500 gms chicken 1/2 cup thick curd 1 tbsp ginger garlic paste 1 tbsp kashmiri red chilli powder salt to taste For gravy/curry: 2 tbsp ghee 2 medium tomato puree 1/2 cup chilled milk 1 cup thick cream 1 big onion chopped 8-10 cashews 1 tbsp ginger garlic paste 1/2 tbsp kashmiri red chilli powder 1/2 tbsp tikhalal red chilli powder 1 tsp roasted coriander powder 1 tsp garam masala 1 tsp chaat masala 1 tbsp kasuri methi salt to taste Recipe: 1. In a glass bowl, mix all the marination ingredients along with cleaned chicken pieces. Mix well and keep it aside for 30 mins. 2. Heat a non stick kadai, add 1 tbsp ghee. To this add chopped onions. Saute for a min then add cashews. Mix well and saute till onions change color to brownish. 3. Let it cool down and blend them to smooth paste with very little water. 4. Heat the same kadai add marinated chicken and saute till all the gravy is soaked in and chicken is slightly fried., turns little

Ingredients: 2 chicken breasts salt and pepper to sprinkle lemon juice for drizzling 2 tbsp olive oil 1 medium onion cut into cubes 4-5 brocolli florets 1/2 medium yellow and red capsicum cut into cubes 1/2 cup fresh cream  For Pesto Paste: 30-40 basil leaves 3-4 garlic cloves 3 tbsp pine nuts/ cashew nuts 4-5 black peppercorns 1/4 cup parmesan cheese powder 6 tbsp olive oil salt to taste Recipe: 1.  Clean the chicken breast and slit them into halves, each piece OR cut them into cubes. Spread them onto a plate. 2. Sprinkle salt, pepper and lemon juice over them. Spread them to four pieces of chicken and keep it aside for 5-10 mins. 3. For pesto paste, blend basil leaves and garlic cloves. Then add pine nuts, peppercorns, salt and 4 tbsp olive oil. Blend all together to smooth paste. Transfer into bowl, add parmesan cheese and mix well. 3. Spread the pesto paste(reserve little paste for later use) over the marignated chicken and mix well. Keep it aside for 10-15 mins. 4. Heat 2 tbsp oli

Ingredients: 2 chicken breasts 6 cheese cubes 1 tbsp ginger garlic paste 2 tpbsp mayo 2 tbsp cream cheese chilli flakes mixed herbs italian seasoning salt to taste 2-3 potatoes sliced 2 carrots chopped 2 tomatoes sliced 1/2 green & red capsicum sliced Recipe: 1. Clean the chicken breast and slit them into halves, each piece. Beat the chicken softly from all sides. 2. In a mixing bowl add grated cheese cubes, ginger-garlic paste, mayo, cream cheese, tsp of chilli flakes and mixed herbs. Add salt and  mix well all ingredients. 3. Marignate the chicken with the above mixture. Fill in the mixture in between the breast too. Marignate for an hr. 4. Preheat otg for 10 mins at 200 degrees. 5. Grease the baking tray, place the marignated chicken in the baking tray. 6. Now add and spread sliced potatoes, tomatoes, capsicum and carrots all around chicken pieces. 7. Add the rest of the marignation over the veggies and chicken. 8. Sprinkle chilli flakes and italian seasoning. Place the tray bac

Ingredients: For marignation: 500 boneless chicken red chilli powder black pepper powder 1 tbsp lemon juice salt to taste For creamy lemon sauce: 1 cup water/ chicken broth 1 small onion finely chopped 1 tbsp garlic finely chopped 2 tsp red chilli flakes 1 tsp thyme 2 tsp mixed herbs 2 tbsp salted butter 1 tbsp olive oil 1/4 cup thick fresh cream 1 lemon juice 2-3 cheese slices To garnish: handful chopped coriander leaves few lemon wedges Recipe: 1. Clean chicken and marignate the same with salt, red chilli and pepper powder in lemon juice for 30 mins. 2. In a mixing bowl add 1 cup water/chicken broth. To this add chopped onions and garlic cloves. Then add thyme, red chilli flakes, mixed herbs. Mix well and keep it aside for 30 mins. 3. In a non stick pan heat olive oil. Add marignated chicken to hot oil. Mix well. 4. Cover and let chicken cook for 15 mins. Once done remove the chicken in a plate. 5. In the same kadai, add the water/broth mixture prepared earlier. Mix well. 6. Bring to

Ingredients: 1 onion finely chopped 1 onion roughly chopped 4 medium ripe red tomatoes puree 1 tsp cumin seeds 1 tbsp ginger finely chopped 4 slit green chillies 1 tbsp ginger-garlic paste 2 tbsp curd 1 tbsp fresh cream 7-8 cashew nuts 1 tbsp roasted sesame seeds 2 green cardamoms 5 cloves 1 stick cinnamon 1 tbsp kasoori methi 1 tsp chicken masala 1 tsp garam masala 1 tsp + 1 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tbsp ghee 2 tbsp oil 1 tbsp coriander leaves chopped salt to taste Marinate with: 500 gms chicken 1 tbsp ginger-garlic Paste 1 cup Yogurt 2 tbsp tomato puree 1 tsp roasted jeera Powder 1 tsp chicken masala 1 tsp kashmiri red chilli powder 1/4 tsp haldi juice of 1 lemon salt to taste Recipe: 1. Marinate chicken with all the ingredients and keep it aside for an hour. 2. Make a paste of ginger - garlic paste, roughly chopped onion, cashew nuts, sesame, curd and fresh cream. Keep it aside. 3. Heat oil and fry the finely chopped onion till golden brown a

Ingredients: 500 gm chicken curry cut 100 gms palak/spinach  2 tbsp mustard oil 2 green chillies chopped  3 medium onions finely chopped 3 tomato finely chopped 1 tbsp ginger garlic paste 1/2 tsp haldi 1 tsp coriander powder 1/2 tsp jeera/cumin powder 1 tsp Kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp everest chicken masala 1 tsp garam masala 1 cup water  Salt to taste Garnish with: chopped coriander leaves Recipe: 1. Clean and keep chicken aside. Also clean and chop the palak and keep it aside 2. In a kadai heat mustard oil. Add chopped green chillies and chopped onions. Saute till onions are soft and turn brown. 3. Add ginger-garlic paste and saute for a min. 4. Then add chicken and mix well. Cover and let it cook for 10 mins. Stir occasionally. 5. Once chicken releases its water. Add salt, haldi, coriander, jeera powder, chilli powder, garam masala and chicken masala. Mix well. Cover and cook for 5 mins. 6. Add chopped palak and mix well. 7. Add chopped tomatoes

Ingredients: 1/2 cup thick curd 1 inch ratanjog or few strands of kesar(optional for red color) 2 bay leaves 4 green cardamom 4 black cardamom 6-8 cloves 15-20 black peppercorns 3 big or 4-5 medium onions finely chopped  2 tbsp ginger-garlic paste  1 tbsp + 1 tsp Kashmiri red chilli powder 1 tsp garam masala 1 tsp chicken masala 1 tsp green cardamom powder freshly crushed 1 tsp fennel seed (saunf) powder  freshly crushed 1/2 tsp haldi 3 + 2 tbsp oil salt as per taste For Marination: 1 kg chicken 1/2 cup thick curd 1 egg 1 tbsp ginger-garlic paste 1/2 tsp haldi 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 1 tsp garam masala Salt as per taste Recipe: 1. Clean the chicken and keep it aside. 2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste and egg. Mix well.  3. Add chicken pieces and marinate for 2-3 hours. 4. Heat 3 tbsp oil in a kadai. Add ratanjog and saute till oil becomes red. Now remove the ratanjog. 5. A

Ingredients: 1 kg chicken curry cut 4 tbsp ghee 10-12 methi seeds Few curry leaves 2 big onions finely chopped 1 small onion roughly chopped 15-20 garlic cloves 1/2 tsp haldi 1 coconut grated 1 small lemon size tamarind Salt to taste For Grounded powder: 20 dry red chillies 4 tbsp coriander seeds 1 and 1/2 tbsp jeera seeds 1/4 tsp methi seeds 1/4 tsp ova 15 black peppercorns 1 tbsp coconut oil 1 tsp salt Recipe: 1. Clean the chicken and keep it aside. 2. In a kadai, add ghee. Add methi seeds and curry leaves. Saute for a min. 3. Then add finely chopped onions. Saute till onions are soft.  4. Add cleaned chicken and 2 tsp salt. Mix well. 5. Cover and let it cook for 20 mins on medium flame. Keep the chicken on low flame. 6. In another kadai add coconut oil to heat. Add red chillies for roasting. Remove a keep it aside. 7. Then add coriander and jeera seeds for roasting. Then add methi and ova seeds. Roast them till aroma comes in. Then remove them and keep it aside. 8. Grind all the roa

Ingredients: 2 tbsp fresh cream 2 tbsp cashews paste 1 cinnamon sticks  2 bay leaves 3-4 green cardamom 5-6 cloves 6-7 black peppercorns 2 big onions finely chopped  2 tbsp ginger-garlic paste  2 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 1 tsp garam masala 1 tsp chicken masala 1 tbsp kasuri methi 1/2 tsp haldi 3 tbsp oil 2 tbsp ghee salt as per taste Water For Marination: 1.5 kg chicken 1 cup thick curd 1 egg 1 tbsp ginger-garlic paste 1/2 tsp haldi 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 1 tsp garam masala Salt as per taste For Grounded Powder: 2 tsp jeera seeds 1 tsp saunf seeds 1 cinnamon stick 4-5 green cardamom 5-6 cloves 8-10 black peppercorns Recipe: 1. Clean the chicken and keep it aside. 2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste and egg. Mix well.  3. Add chicken pieces and marinate for 2-3 hours. 4.  After 2 hrs , i n a kadai add oil to heat. Add onions in batches

Ingredients: 250 gms boneless chicken 100 gms cream cheese OR 1/2 cup cashew paste 2 tbsp thick fresh cream 1 tbsp ginger-garlic paste 2 tsp ginger-green chilli paste 1 tsp kashmiri red chilli powder 2 tsp black pepper 1 tbsp kasuri methi salt as per taste Recipe: 1. Clean the chicken pieces and cut into small cubes and keep it aside to drain water. 2. In a big mixing bowl, take. cream cheese, cream, ginger-garlic paste, ginger-chilli paste. Add salt, chilli powder, black pepper powder and kasuri methi. MIx well to combine all ingredients. 3. Add chicken cubes to the batter. Mix well to coat the cubes with the batter. Marinate chicken for an hr at least. Can be kept marinated for overnight too. 4. After an hr, insert chicken pieces into skewers and keep it aside. 5. Take a grill pan and brush oil and heat it. Place the skewers with chicken on the hot grill pan. Lower the flame. 6. Grill from all sides, rotate the kabab every 5 mins to the raw or undone side. Chicken will take little mo

Ingredients: 500 gms chicken 2-3 medium onion roughly chopped 1 cup coriander leaves 1/2 cup mint leaves 1/2 thick curd  10 green chillies chopped 1 black cardamom 10 green cardamom 2-3 small cinnamon sticks 1 tbsp ginger-garlic paste  1 tsp garam masala powder 1 tsp coriander powder 1 tsp tikhalal red chilli powder 1 tsp roasted cumin powder 2 tbsp kasuri methi/dry fenugreek 2 tsp chicken masala 3 + 1 tbsp ghee Salt as per taste water Recipe: 1. Clean the chicken and keep it aside. 2. In a blender, add coriander leaves, mint leaves, curd, 8 green chillies and 8 green cardamom. Blend to smooth green masala paste. 3. In a kadai, heat ghee. Add cinnamon sticks, black and green cardamom. Saute till it sizzles. 4. Then add onions and green chillies. Saute till onions are soft. Then add ginger-garlic paste to the same. Saute till raw smell goes off for a minute. 5. Then add chicken pieces to the same and mix well. Saute for 5 mins. Stir occasionally. 6. Then add coriander and jeera powder,

Ingredients: 2 tsp jeera/cumin seeds  4 tsp coriander seeds 2 cinnamon sticks  2 tsp poppy seeds 3-4 green cardamom 1 black cardamom 5-6 cloves 6-7 black peppercorns 3 big onions roughly chopped  2 medium onions finely chopped 2 green chillies 2 medium size tomatoes roughly chopped  2 tbsp ginger-garlic paste  2 tbsp grated dry coconut  1/4 + 1/4 cup curry leaves 3 tsp coriander powder 2 tsp jeera/cumin powder 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 2 tsp garam masala 2 tsp chicken masala 1/2 tsp haldi 2 tbsp oil 2 tbsp ghee 1/2 cup chopped coriander leaves salt as per taste Water For Marination: 1.5 chicken 1 cup thick curd 1 egg 1 tbsp ginger-garlic paste 1/2 tsp haldi 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 1 tsp garam masala Salt as per taste Garnish with: chopped coriander leaves Recipe: 1. Clean the chicken and keep it aside. 2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic pas

Ingredients: 2 cinnamon sticks  5-6 cloves 12-15 black peppercorns 1 and 1/2 tbsp poppy seeds 3 small green cardamoms 1 big cardamom 3 big onions roughly chopped  2 medium size tomatoes roughly chopped  1 tbsp ginger-garlic paste  3 tbsp grated dry coconut  1 cup curry leaves 1 tsp garam masala 1 tbsp everest chicken masala 1/4 tsp nutmeg powder 2 tbsp ghee 1 tbsp oil salt as per taste Water For Marination: 1.5 chicken 1 cup thick curd 1 egg 1 tbsp ginger-garlic paste 1/2 tsp haldi 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 1 tsp garam masala 1 lemon juice Salt as per taste Garnish with: chopped coriander leaves Recipe: 1. Clean the chicken and keep it aside. 2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste. Mix well.  3. Add lemon juice to the curd mixture. Mix well. 4. Add chicken pieces and marinate for an hour. 5. In a kadai add oil to heat. Add cinnamon, cloves, peppercorns, both cardamoms, poppy seed

Ingredients: 1/2 cup hung curd 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp garam masala 1/2 tsp haldi/turmeric 1 tbsp ginger-garlic paste 2 green chilli paste 1 tbsp Everest Chicken Masala 2-3 eggs 500 gms boneless chicken Oil for frying Dhaniya Pudine ki Chutney Salt as per taste Recipe: 1. Clean the boneless chicken and cut into medium size pieces. 2. In a big mixing bowl, add curd and beat to smooth texture. 3. Add chilli powder, garam masala, haldi, ginger-garlic paste, green chilli paste, chicken masala to the curd mixture. Mix well. 4. Add salt as per taste. 5. Add chicken pieces to this mixture. Combine all together very well.  6. Marinate the chicken for 2 hrs in fridge. 7. Take kadai, heat oil for deep frying. 8. Once the oil is heated, fry the chicken pieces till crispy brown. Remove them in kitchen tissue. 9. Chicken kebabs are ready to serve with green chutney.

Ingredients: 2 tbsp Melted Butter/ghee 1 kg Chicken (boneless preferable) 1 cup cashews 1 cup fresh cream 2 big chopped onions 2-3 dry red chillies 2-3 green chillies 1 tbsp ginger-garlic paste 2 medium chopped tomatoes  1 tbsp kasuri methi powder 1 tsp nutmeg/jaiphal powder 1-2 tsp tikhalal red chilli powder 1-2 tsp kashmiri red chilli powder 1/2 tsp haldi 2 tsp tomato ketchup 2 tsp sugar Salt as per taste Marination: 1/2 cup hung curd 1 tbsp melted ghee 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp haldi/turmeric 1 tbsp ginger-garlic paste 1 tbsp Everest Chicken Masala Salt as per taste Recipe: 1. Marinate the cleaned chicken and set it aside till we prepare Makhani gravy. 2.  Take a kadai, put 1 tbsp of ghee/butter. Once it is heated, add the chopped onions, red chillies, green chillies. Saute well till onions turns soft. 3. Then to this add ginger-garlic paste. Saute again. 4. Finally to this add chopped tomatoes. Saute till oil starts separating