Chicken Angara

FYI -- This is a Recipe From North West India.

It combines the Flavour of Yogurt with Garam Masala Powder which in my humble opinion is fabulous.

Heat Oil in a cooking utensil.

Fry 2 Onions sliced and 2 diced Tomatoes.

Add 2 tsps of Cumin Powder, 1/2 Tablespoon of Coriander Powder, and 1/4 tsp of Turmeric Powder.

Fry This Mixture well.

Now, Add 1 Tablespoon of Ginger Garlic Paste and Mix and Fry Well.

Add Boneless Chicken Breasts along with Chicken Stock.

Add 4 Tablespoons of Yogurt and 2 tsps of Garam Masala Powder.

Add Salt to taste and 1/4 Bowl of Instant Potato Flakes to thicken the gravy if you are having it with bread. If You are having it with Rice, There is no need to thicken the gravy.

Bring To a Boil and cook on Medium Heat for 12 Minutes.

Serve It Warm.

Credits : Chef Sanjeev Kapoor

Note : It is optional to use 1 Green Chilli and 1 Kashmiri Red Chilli.

Garam Masala Powder can be obtained from any Indian Store. Buy a packet with the Brand Name Everest. It is the best in my humble opinion. 

Tomato and Yoghurt Chicken

Take 2 Tablespoons of Oil in a Cooking Utensil.

Add 2 Onions Sliced and 2 Tomatoes Diced and fry them.

Add 1/4 tsp of Cumin Powder, Turmeric Powder, and Coriander Powder. Fry all this well.

Add 4 Tablespoons of Ginger Garlic Paste.

Add 5 Tablespoons of Yoghurt as well as 5 Tablespoons of Tomato Sauce.

Now, Add Boneless Chicken Breast Pieces as well as Chicken Stock.

Bring to a Boil and cook it down on Medium Heat for 12 Minutes.

Add 1/4 Bowl of Instant Potato Flakes to the Gravy to Thicken it if you are having it with bread.

If You are having it with rice, there is no need to thicken it.

Serve with Fresh Coriander Sprinkled on Top.

Add Salt To Taste.

Note : I cooked this on Saturday, 28 April 2018.

Credits : Delicious Magazine -- United Kingdom 

Tomato Kingfish Gravy

First, Salt The Kingfish Pieces on both sides and let them stand for 20 minutes.

Method To Make The Gravy :

Take some oil in a cooking utensil and heat it for a few seconds.

Slice 2 Onions and Dice 2 Tomatoes and Fry Them Well.

Add 1/4 tsp of Cumin Powder, Turmeric Powder, and 1 Full Tsp of Coriander Powder to this mixture. Fry This all well.

Now, Add 2 Tablespoons of Ginger Garlic Paste and fry this all well again.

Add 2 Cups of water and 2 Tablespoons of Tomato Sauce and bring to a boil. Add Salt to Taste.

Add More of Tomato Sauce as per your taste.

Now, Lower the Fire to simmer and add the Kingfish Pieces to the gravy.

Bring to a boil and cook on medium heat for 15-18 Minutes.

Add 1/4 Bowl of Instant Potato Flakes to thicken the gravy in case you are having it with Chapatis.

In India, You get Instant Potato Flakes under the name Vegit Aloo Mash.

Serve while it is warm.

Notes :

1) King Fish is known as Surmai in Mumbai, Goa, and Mangalore.

Tarkarli on the Konkan Coast in the Western Indian State of Maharashtra is the International King Fish Capital of the World.

2) This is a Non - Spicy Fish Gravy which can be had with Rice or Chapatis.

3) If there are only 2 individuals in a house, Use Only 4 Large King Fish Pieces.

If There are more Individuals in a House, Use 6-8 Medium Sized Pieces of King Fish. 

Greetings

Dear Friends,

Welcome To My Kitchen.

These Recipes will be Simple Everyday Cooking and Sophisticated Too.

I started cooking by myself in March 2017 which was necessary because of the sudden demise of My Mom in 2016.

There is no copyright on these Recipes and feel free to use them whenever you like.

Once Every 2 Weeks, I will be posting Fish or Chicken Recipes.

Stay Tuned For the First Recipe on this Blog on the 22nd of April 2018 and thereafter on the 6th of May 2018.