Butter Chicken

Chicken - 1 lb., boneless

Curd - 1/2 cup

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Salt

Butter - 8 tbsp.

Onion - 1, pureed

Ginger Garlic Paste - 2 tbsp.

Tomato - 1, pureed

Garam Masala - 1 tsp

Kasoori Methi - 1 tbsp.

Sugar - 1 tsp

Cream - 1/2 cup

Cilantro Marinate Chicken with Curd, Turmeric, Chilli Powder and required Salt for at least 3 hours in the refrigerator.

Heat Butter in a medium pan and sauté Chicken until cooked through and golden. Remove from heat and keep aside.

To the same Butter add Onion paste and cook until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes and cook closed, until Oil oozes from the masala.

Add Turmeric, Chilli, Garam Masala, Kasoori Methi along with Sugar and required Salt. Once the raw smell goes away add 1 cup Water and cook closed for 10 min.

Add the Chicken pieces and cook closed for another 10 min.

Garnish with Cream and Cilantro.

Chicken Roast - Kerala Style

Chicken - 1 lb.

Coconut Oil - 3 tbsp.

Mustard - 1/2 tsp

Dry Red Chilli - 2

Curry Leaves

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Garam masala - 1 tsp

Salt & Pepper

Coconut - slices, 2 tbsp.

Heat Coconut Oil in a pan on medium heat.

Temper Mustard, Dry Red Chilli and Curry leaves.

Add Onion and Green Chilli; sauté until the Onion begins to turn golden brown.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Fennel and Garam Masala powders.

Once the raw smell of the masala's goes away add the Chicken along with the Coconut and required Salt and Pepper.

Cook closed for about 20 minutes stirring occasionally.

Serve warm with Rice / Roti.

Shrimp With Cilantro Sauce

For the Cilantro Chutney and Marinating the Shrimp:

• 6 ounces (170 g) fresh cilantro leaves and tender stems (from 1 to 2bunches), washed, trimmed, and roughly chopped, divided

• 4 medium garlic cloves (20 g), roughly chopped

• 1-3 Thai bird chiles, stemmed, to taste

• 6 tablespoons (90 ml) fresh lime or lemon juice, divided (from 3 large limesor lemons)

• 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste

• 3/4 cup (180 ml) water, divided

• 2 teaspoons ground cumin 

• 1/4 teaspoon granulated sugar

• 1 pound large or medium shrimp (21-25 or 26-30 count), peeled and deveined

For Cooking the Shrimp:

• 3 tablespoons (45 ml) neutral oil, such as grapeseed or vegetable oil

• 1 teaspoon whole cumin seeds

• 1/4 teaspoon ground turmeric

• 1 small white or yellow onion (6 ounces; 170 g), minced

• Remaining cilantro chutney, from above

• 2 cups cooked basmati rice, for serving

For the cilantro chutney and marinating the shrimp: In a blender, add 1/3 of the cilantro along with the garlic, chiles, 3 tablespoons lime juice, salt, and 1/4 cup water and blend, scraping down the sides of blender as needed, into a fine, soft paste, 30 to 60 seconds. Add remaining 2/3 of the cilantro, 1/4 cup water, remaining 3 tablespoons lime juice, cumin seeds, and sugar, and blend until smooth, scraping down the sides of the blender jar as needed, about 60 seconds. Season to taste with salt. The chutney should be smooth.

In a medium bowl, whisk together 3/4 cup (180ml) chutney with the the shrimp and toss until well coated. Refrigerate for 45 to 60 minutes. Store the remaining (about 1 cup) chutney separately. Before washing the blender, pour the remaining 1/4 cup water into it and briefly pulse to collect any remaining chutney in the jar. Add this to the reserved chutney.

For cooking the shrimp: In a large sautée pan, heat oil over medium heat until shimmering. Add the cumin seeds and cook until they pop and are fragrant, about 10 seconds, then immediately stir in onion and turmeric. Cook over medium-high heat, stirring occasionally, until the onion begins to soften, 3 to 5 minutes, then transfer to a small bowl.

Using a slotted spoon, remove shrimp from marinade, letting excess marinade drip back into the bowl, and add to the now-empty pan in one even layer. Cook shrimp for 30 seconds without moving, then stir and continue to cook until beginning to brown, 1 minute.

Reduce heat to low, add the cooked onions back to the pan and pour in the remaining reserved cilantro chutney mixture. Stir to combine and bring to a boil over medium heat while stirring occasionally; reduce heat to medium-low and simmer until the shrimp are just pink and opaque, about 1 minute longer. Serve the shrimp and the sauce immediately over steamed Basmati white rice.