An Eid special Chicken Badami Handi recipe that you all will love...
recipe
INGREDIENTS
Yoghurt whisked ½ cup
Red chilli powder 1 tsp or to taste
Cumin seeds (roasted and crushed) 2 tsp
Turmeric powder ½ tsp
Black pepper powder ½ tsp
Coriander seeds (roasted and crushed) 2 tsp
Salt 1 tsp or to taste
Tomato paste 2 tbs
Ginger garlic paste 1 and ½ tbs
Boneless chicken cubes 700g
Almonds (soaked and peeled) 14-15
Green chilli 1-2
Onion (fried) ¼ cup
Fresh coriander 2 tbs
Mint leaves 6-8 leaves
Cream ¼ cup
Milk 1 cup
Cooking oil ½ cup
Almonds (dry) cut in half 8-10
Cloves 2-3
Green cardamom 2
Garam masala powder 1 tsp
Nutmeg powder 1/8 tsp
Mace powder 1/8 tsp
Dried fenugreek leaves 1 tsp
Fresh coriander (chopped)
Ginger (julienne)
Butter 2-3 tbs
Green chillies (sliced) 2-3
* In a bowl, add yoghurt, red chilli powder,cumin seeds, turmeric powder, black pepper powder, coriander seeds, salt, tomato paste, ginger garlic paste and whisk well.
* Add chicken and mix well, cover and marinate for 15-20 minutes.
* In a grinder, add almonds, green chilli, fried onion, fresh coriander, mint leaves, milk and grind to a make thick paste and set aside.
* In a jug, add cream, milk, whisk well and set aside.
* In a wok, add cooking oil, almonds and fry for a minute and reserve for garnishing.
* In the same wok, add cloves, green cardamom and mix well.
* Add marinated chicken, mix well and cook on medium flame until oil separates (6-8 minutes).
* Add almonds and masala paste, mix well and cook for 4-5 minutes.
* Add milk and cream mixture, mix well and cook on medium flame until it thickens (4-5 minutes).
* Add garam masala powder, nutmeg powder, mace powder, dried fenugreek leaves and mix well, cover and simmer on low flame until oil separates (4-5 minutes).
* Add green chilli,fresh coriander,ginger and mix well.
* Heat clay pot,add butter and let it melt. Add green chillies and fry for 30 seconds.
* Add prepared badami chicken, garnish with fried almonds, fresh coriander, ginger and serve!
Courtesy: Food Fusion Recipe by Seema Hanif
A lovely chocolate cake which is crispy from outside, sticky and gooey from inside. A perfect dessert for the festive season…
Butter (unsalted) 150g
All-purpose flour 1 ¼ cup
Cocoa powder 1/3 cup
Himalayan pink salt 1 pinch
Eggs (room temperature) 3
Vanilla essence 1 tsp
Caster sugar 1 cup
Milk (warm) ¼ cup
Icing sugar
* Grease the base of 7-inch springform pan with butter, dust all-purpose flour and remove excess.
* In a bowl, add butter and microwave for 40-50 seconds and set aside.
* In another bowl place sifter, add all-purpose flour, cocoa powder, pink salt and sift well.
* Add whisked eggs, melted butter, vanilla essence, caster sugar and whisk well.
* Add warm milk and whisk well until smooth.
* Pour prepared cake batter on springform pan and spread evenly.
* Bake in preheated oven at 165°C for 25 minutes (on lower grill with fan on).
* Let it cool.
* Sprinkle icing sugar and serve!
Courtesy: Food Fusion Recipe by Seema Hanif
