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 Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli 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 Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go 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 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 heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!

Goa Shrimp Curry

Oil - 2 tbsp.

Whole Garam Masala - (Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay leaf - 1)

Onion - 1, diced

Ginger Garlic paste - 1 tbsp.

Turmeric - 1 tsp

Coriander powder - 1 tsp

Pepper powder - 1 tsp

Salt

Sugar - 1 tsp

Shrimp - 1 lb., cleaned and deveined

To Grind:

Coconut - 1/2 cup, grated

Red Chilli - 4

Cumin seeds - 1 tsp

Mustard - 1 tsp

Tomato - 1, chopped

Shrimp - 4, chopped

In a blender add the ingredients to grind and blend to a smooth paste; keep aside.

Heat Oil in a large pan.

Temper Whole Garam masala for 30 seconds.

Add the Onion and saute until translucent.

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

Season the mixture with Turmeric, Coriander and Pepper powder.

Now add the ground paste along with required Salt and Sugar. Cook closed on low flame for about 15 minutes or until Oil starts oozing from the gravy.

Now add the Shrimp along with 1/2 cup Water and cook closed for another 10 minutes.

Turn off heat and garnish with Cilantro.

Mango Dhal

Thuvar Dhal - 1 cup, washed and soaked in Water

Mango - 1 cup, cubed

Green Chilli - 3, slit

Turmeric - 1 tsp

Sambhar Powder - 1 tsp

Asafetida - 1/2 tsp

Salt

For Tempering:

Oil - 2 tbsp

Mustard - 1 tsp

Urad Dhal - 1 /2tsp

Cumin - 1 tsp

Asafetida - 1/2 tsp

Red Chilli - 2

Garlic - 3 clove, minced

Shallot - 1, diced

Curry Leaf

In a pressure cooker add the Dhal along with the Mango, Green Chilli, Turmeric, Sambhar Powder, Asafetida and required Salt. Close the lid and pressure cook for 3 whistles.

Heat Oil in a skillet. Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli, Garlic, Shallot and Curry Leaves. Add the Seasoning mixture to the Dhal and mix well.