Tandoori Chicken

Ingredients :
1 pound boneless chicken from Fraserview Meats
2 sliced onions
3 limes
5 whole green chillis
3 tbsp onion paste
½ tsp ginger paste
½ tsp garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp curds
salt to taste
¼ tbsp cinnamon powder
¼ tsp cloves powder
2 tbsp oil

Method :
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

Butter Chicken (World's most popular chicken dish)

Ingredients :
1 whole chicken from Fraserview Meats
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste

For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
5 tbsp yoghurt

Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.

Chicken Tikka Masala

Ingredients :

2 lb chicken, diced from Fraserview Meats
2 tbsp coriander seeds
2 tbsp paprika
2 tbsp jeera
1 tsp mango powder
1 tsp chilli powder
juice of a lime
10 good thick yoghurt
salt to taste
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or water
oil

Method :
Grind the spices and mix with marinade ingredients.
Marinade chicken in the fridge for 24 hours.
Heat oil in a frying pan or wok until becomes very hot.
Stir fry chicken vigorously for about 5 minutes.
Take out chicken and keep warm.
Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Ready to serve.

Chicken Curry

Ingredients :

7 to 8 fresh chicken legs from Fraserview Meats
5 onions chopped
1 tbsp tomato paste
1 tomato chopped
2 tbsp ginger paste
5 minced garlic cloves
1 tbsp turmeric powder
1 tbsp garam masala powder
2 tbsp hot pepper
1 tsp cumin seed
2 tbsp oil
2 tbsp ghee
1 cup water
Salt to taste
Chopped fresh corrinder/cilantro

Method :
In a large frying pan, heat oil and ghee.
In medium heat, add cumin seeds and cook them till they start changing color.
Then add chopped onions and cook for 8 to 10 minutes.
Add ginger paste and minced garlic and keep cooking for around 15 minutes. Everything should turn brown by now.
Add tomato ( chopped and paste), garam masala powder, turmeric powder, hot pepper and 1 cup water. Cook for 5 minutes.
Add in chicken pieces. Mix well and cover the pan. Cook in medium-low heat about 30 minutes ( or till chicken becomes tender). If needed, add bit of water to facilitate cooking of chicken pieces.
Once completed, fresh corrinder/cilantro can be added for garnishing.
Ready to serve.

Quick Lamb Curry

Ingredients :

1 oz butter
1 tbsp groundnut oil
1 lb cubed lamb from Fraserview Meats
1 medium onion, chopped
1 stick cinnamon, broken in 2
6 green cardamom pods, crushed
1 tsp ground cumin
1 tsp ground ginger
1 tbsp garam masala
1 tsp chili powder

Method :

Melt the butter in a frying pan and add the oil.
When it starts to sizzle fry the lamb until it colors on all sides.
Remove with a draining spoon and set aside.
Add the onion and fry until golden, scraping up any residues.
Add the garlic and fry for another minute.
Add the whole spices and cook for about 2 minutes, then add the ground spices. Cook until fragrant but be careful not to burn.
Return lamb to the pan and add 8 fl oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened.
Serve with naan or roti.

Goat Curry

Ingredients :

2 lb (1 kg) goat meat cut in small piecesfrom Fraserview Meats
salt
black pepper
3 tablespoons curry powder
1 clove garlic, crushed
2 tomatoes, chopped
2 onions, sliced
2 stalks scallion, chopped
1-2 hot peppers, chopped , with or without seeds
2 tablespoons (1 oz, 25g) butter
1/4 cup (2 fl oz, 50 ml) oil
about 3 cups (1 1/4 pints, 750 ml) water

Method:

Place meat in a bowl and season with salt , pepper, curry powder, garlic, tomatoes, onions, scallions and hot peppers. (remove seeds from the peppers if you do not want the curry to be too hot). Allow the meat to marinate for at least 1 hour or cover and put in fridge overnight.

When you are ready to proceed, brush off the seasonings from the meat , and save . Fry meat in the butter and oil until it is lightly browned. Add enough water to cover the meat and bring to the boil. Reduce the heat ,cover the pan and simmer until the meat is tender adding more water is necessary. Stir in the seasonings in which the meat was marinated, cover the pan again and allow it to simmer for a further 10 minutes or until seasonings are absorbed

into the juice, which should now have body without being too thick. The dish should not be at all dry. Taste adding more salt if necessary.

Some cooks prefer either to boil the meat first and then add the seasonings when the meat is tender or to boil the meat and seasonings together from the start.

Fish Curry

Ingredients:

250 gms fish washed, sliced from Fraserview Meats
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

Method:
Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.

Amritsari Fish (HOT)

Ingredients:

8 fish fillet from Fraserview Meats
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Method:

Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.
Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.