Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chili - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chili powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat olive oil and butter in a large skillet over medium heat.

Add ginger-garlic paste and green chili, sauté until the raw smell goes away.

Add the tomato puree and cook covered for about 5 minutes.

Season the mixture with garam masala and chili powder.

Once the raw smell of the masala goes away, add salt and 1 cup water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on a hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled chicken and fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the cream and stir through. Turn off the heat and garnish with minced fresh cilantro.

Serve over rice, naan, or a crusty piece of bread!

Poori Masala

Wheat Flour - 1 1/2 cups

Maida - 1/2 cup

Rawa - 2 tbsp.

Condensed Milk - 1 tbsp.

Salt

Oil

In a food processor, add the Wheat Flour along with Maida, Rawa, Condensed Milk, and required Salt. Run the food processor for 30 seconds until the ingredients are combined. Adding a little Water at a time, run the food processor until the Dough is smooth and thick. Rest the Dough for about 30 minutes (optional).

Make small balls with the Dough and spread them into small discs like Chapati but not too thin. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Deep fry the rolled Dough in hot Oil until golden. Press the Poori gently while frying to make puffy Poori.

For Poori Masala:

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Curry Leaves

Turmeric - 1 tsp

Asafetida - 1/4 tsp

Onion - 2, sliced

Green Chilli - 4, slit

Ginger - a small piece, grated

Garlic - 1 clove, sliced

Potato - 3, cubed

Besan - 1 tsp

Salt

Heat Oil in a medium pan.

Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida, and Turmeric.

Sauté Onion, Green Chilli, Ginger, and Garlic until translucent.

Add the Potatoes along with 2 cups Water and required Salt. Mix thoroughly and cook covered until the Potatoes are completely done and begin to crumble.

Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook covered on low flame for 5 minutes.

Turn off heat and keep covered until ready to serve.

Savory French Toast

Eggs – 2

Milk – ½ cup

Cilantro – 1 tsp

Red Pepper Flakes – 1 tsp

Pepper

Salt

Bread – 4 slices

Butter – 1 tbsp.

In a bowl, whisk together eggs, milk, cilantro, red pepper flakes, pepper, and required salt.

Dip the bread slices individually into the egg mixture and pan-fry with butter until both sides turn golden.