It's mango season!!!!! I am so thrilled that we managed to get a few #alphonso mangoes and I am quite sure that this would be a constant add on for all our meals for the next few days. The highlight for me in the last days has definitely been the fact that practice really does make perfect- I've finally mastered the art of chicken butter masala, khow suey and aloo tikis. As you would see in the pictures in this post, the chicken butter masala looks super creamy, the khow suey is perfectly seasoned and the aloo tikis are round and crispy.
Day 26
Sehri- A slice of french toast, one double side egg on toast, mango, honey yoghurt and frensh juice.
Iftari- Bhel puri, leftover chow, nuts, dates, chocolate cake and gur ka sharbat
Dinner- Chicken butter masala with paranthas.
Day 27
Sehri- A repeat of day 26's sheri menu because I was too groggy to think of a meal.
Iftari- Aloo tiki chaat, butter chicken rolls (with the leftover chicken butter masala from the previous night), nuts, dates, a bowl of mango, chocolate cake and gur ka sharbat.
Dinner- A delightful bowl of chicken khow suey.
Read on below for all the recipes.
CHICKEN BUTTER MASALA
Ingredients:
Marination-
500 gms boneless chicken
1 cup greek yoghurt
1 tbsp coriander powder
1/4 tsp turmeric powder
1 tbsp chili powder
1.5 tbsp ginger/garlic paste
1 tsp garam masala powder
1 tbsp oil
Salt to taste
Gravy-
1 tbsp butter
1 cinnamon stick
1 or 2 cardamoms
2 or 3 cloves
4 dry red chilies
4 garlic cloves
1 onion chopped
1 can tomato puree
1/2 teaspoon chili powder
1 tbsp crushed kasuri methi
4 tbsp cooking cream (use more according to your taste desire)
1 tbsp coriander leaves
Salt to taste
Recipe:
Step 1: Marinate the chicken with the ingredients mentioned in the marination section above and keep it for about 1 or 2 hours.
Step 2: Heat oil in a pan. Add in the cinnamon, cardamom, cloves, red chilies and saute. Add the chopped onions and fry till light brown. Then grind all of this along with the garlic cloves in a small grinder.
Step 3: Use the same pan and add butter and fry the marinated chicken till it turns nice and brown. Remove the chicken and keep aside
Step 4: Use the same pan and heat some oil. Add in the onion and masala mixture. Fry it for a while and then add in the tomato puree, salt to taste, chili powder and cook till the oil separates from the mixture.
Step 5: Add in the chicken to this and some water. Mix the chicken well and sprinkle crushed kasuri methi on top.
Step 6: Pour the cream a minute before turning off the stove and garnish with the coriander leaves.
ALOO TIKIS:
These came out like an absolute dream- with perfectly crispy round patties. A perfect evening snack which can be put together with minimal effort.
Ingredients:
4/5 medium boiled potatoes
1/2 tsp black salt
1/2 lime
Salt to taste
1/2 tsp red chili powder
2 tbsp chopped coriander leaves
2 chopped green chilies
3/4 tbsp corn starch
Recipe:
Step 1: In a bowl mix all the ingredients mentioned above for the mash.
Step 2: Form into little balls and flatten slightly.
Step 3: Keep this aside till you are ready to fry them.
Step 4: Heat oil in a pan and deep fry all on both sides.
CHICKEN KHOW SUEY
Click the link below to explore my recipe to a super tasty khow suey:
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