Karahi Chicken Ingredients - Chicken - 300-400 gms (boneless or with bone) - Capsicum - 3/4 cup cubed Onions - 1/2 cup (cubed and layers separated) - Tomatoes - chopped or pureed - Oil - 2 tablespoon - Chili – 2 (red & broken) - Cumin - 1/2 tsp - Ginger garlic paste - 2 tsp - Salt as needed - Kashmiri chilli powder - 1/4 to 1/2 tsp - 8 cashew nuts Kastori methi 1tsp Coriander leaves chopped finely - Karahi masala 3 tablespoon - Garam Masla 1-2 tsp Preparation • Add oil to a Kadai or wok. Fry capsicum and cubed onion for 2 minutes on a high flame when colour turns light brown then transfer into another plate. • To the same kadai / wok, add some oil (let it heat), add broken chili and cumin. Fry till the cumin begins to splutter. • Add onions and fry it till golden. • Add ginger garlic paste and fry till raw smell goes off. • Add chicken and fry it, cover and cook for another 5 minutes. • Add red chili powder and Kadai masala & salt. Mix and fry well for 2-3 minutes. • Next mix tomato (either puree or chopped), cover and cook till chicken is soft cooked. • Add sautéed onion and capsicum. Mix and continue to cook for 2-3 minutes (capsicum and onion should be crunchy). • Sprinkle crushed kasoori methi and coriander leaves off the stove. • Kadai chicken is ready to serve with rice or roti. Enjoy! Shahi Paneer (Cottage cheese in rich creamy sauce) Ingredients - Cottage Cheese – 200 gms (cut in medium cubes) - Onions – 4 or 5 (finely chopped) - Tomatoes – 4 or 5 (finely chopped) - Ghee (clarified butter) – 2 tablespoons - Cashew nut/almond – 10-12 (soaked overnight and skin removed if almond is used) - Salt (according to taste) - Cinnamon – 4 or 5 (small sticks) - Green cardamom – 4 or 5 - Cumin seed – 1 teaspoon - Sugar – 1 teaspoon - Shahi paneer masala – 3-4 medium spoon - Kasoori methi (dry fenugreek leaves) – 2 teaspoon milk - 1 cup (big) (All ingredients are easily available in Indian Grocery Store) Preparation • In a pan put 1 tablespoon of ghee and add 2 cardamom pods and 2 small cinnamon sticks in hot ghee. • Add chopped onion and tomato; stir till it gets translucent & let it cool. • When the mixture becomes cold, add the soaked cashew or almond and make a fine paste in blender. • In a separate pan, put 1 tablespoon of ghee; while ghee is hot, add cumin seed, cardamom and cinnamon sticks. • Add half a teaspoon of sugar to the ghee then add the fine paste and sauté it with shahi paneer masala and keep stirring. • When ghee is coming out from the paste; add milk to make the gravy (we can add more or less milk for thickness of gravy we want) • While gravy is boiling, add kasoori methi and cottage cheese. • Now add salt to the gravy. • Give it a nice stir. Shahi paneer is ready to serve. It can be served with any kind of naan or paratha. • Tip: always add salt at the end to avoid curdling of the gravy. Enjoy ☺.