Zaikabharat brings you the authentic taste of India with mouthwatering, simple, and easy recipes. Cooking relieves stress for me, provides with an opportunity to be creative, boost my mood, and brings back wonderful memories of my mom's kitchen. I have been a culinary part-time instructor for several years in addition to my professional careers as a cancer research scientist, an educator, a healthcare administrator, and a community leader. I have done several cooking demos, TV shows, and I still continue to do so. I would like to share my cooking adventure through this blog and hope you enjoy these recipes.
Heat oil in a kadai (deep pan). Add cumin seeds and fenugreek leaves. Stir well. Add chopped onions and saute for few minutes until golden brown. Add ginger and garlic paste and saute with continuous stirring. Add almond-cashew nut paste and stir well. Add tomato puree and yogurt. Mix well. Add powdered spices such as garam masalas, cilantro powder, chilli powder, turmeric powder, mango powder, mint powder and salt to taste. Stir for a minute. Add paneer cubes and mix well. Add 1/2 cup water. Let it simmer for about 5-10 minutes so that paneer gets coated with spices. Garnish with freshly chopped cilantro leaves. Turn off heat, let it stand for few minutes. Serve hot with naan, roti, parantha, pita bread or rice.
1 pound chicken breast (marinated
in 2 tablespoons of yogurt) 2 tablespoons oil 1 medium size onion, finely
chopped 1/2 teaspoon cumin seeds 1/4 teaspoon fenugreek
leaves (methi leaves) 1/2 teaspoon ginger paste 1/2 teaspoon garlic paste 1 tablespoon fresh
almond-cashew nut paste 2 tablespoons tomato puree
or 2 fresh tomatoes finely chopped 1/2 teaspoon garam masala
(curry powder) 1/2 teaspoon roasted garam
masala 1 teaspoon cilantro powder 1/2 red chilli powder 1/4 teaspoon turmeric
powder 1/4 teaspoon mango powder Pinch mint powder Salt to taste Finely chopped fresh
cilantro leaves for garnishing
Preparation:
Marinate chicken in yogurt
by keeping overnight in a refrigerator or 1-2 hours at room temperature. Heat oil in a kadhai (deep
pan). Add cumin seeds and
fenugreek leaves. Stir well. Add chopped onions and
saute for few minutes until golden brown. Add ginger and garlic paste
and saute with continuous stirring. Add almond-cashew nut paste
and stir well. Add tomato puree and mix
well. Add powdered spices such as
garam masalas, cilantro powder, chilli powder, turmeric powder, mango powder,
mint powder and salt to taste. Add marinated chicken and
mix well. Cover with the lid and cook. Add 1/2 cup water, stir
well and cook. When the mixture comes to a boil, reduce heat. Cook for about 10-15
minutes or till the chicken is done. Garnish with freshly chopped
cilantro leaves. Turn off heat, let it stand
for few minutes. Serve hot with naan, roti, paratha,
pita bread or rice
