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Tag: mughlai

Seekh Kebab

Here is something you can make with a salad.. these are always a hit and easy to make..

  • 1 lb ground turkey (dark meat is ideal, you can also use pork or lamb)
  • 1 medium onion
  • 5 cloves garlic
  • ½ inch ginger
  • 1-3 Serrano chilies deseeded
  • ½ cup fresh cilantro
  • 1-3 green cardamoms
  • 2 teaspoons salt
  • 1 teaspoons garam masala
  • 2 teaspoons coriander powder
  • A pinch of cayenne pepper
  • 1 large egg

Wooden skewers soaked in water for 2-3 hours.

Mince the onion, garlic, ginger, chilies, cilantro, cardamoms, salt, garam masala, coriander powder and cayenne pepper in a food processor. Add the ground turkey to a large mixing bowl and mix in the onion mixture. Add the egg and mix thoroughly but not too much, (over mixing can toughen the meat). Take each skewer and place a hand full of meat mixture evenly around it creating a long thin kebab. Place all the skewers either on a grill or a hot skillet. Cook till done.  Serve with cilantro chutney.

Chicken Tikka

Simple, healthy and juicy chicken tikkas!

  •  1 lb chicken-either boneless breast or thighs cut in small pieces
  • Marinade
  • 1 Cup low fat sour cream
  • 3 cloves garlic
  • 2 inch piece of ginger
  • ½ cup fresh cilantro
  • 2 tsp garam masala
  • 3 tsp salt
  • Juice of one big lemon
  • Oil to drizzle

Preheat oven to 400 degrees
Blend all the ingredients in a blender and marinate the chicken for at least
3-4 hours (over night is preferable). Take the chicken out of the marinade (save the marinade) and place on a cookie sheet, drizzle some oil on the pieces. Bake for about 15 minutes and turn the pieces and drizzle some more oil. Cook the pieces for another 15 minutes.  (If using chicken breast, be careful not over bake) Bring the saved marinade to a boil and serve as a sauce with the chicken.

Butter Chicken

  • 1 lb chicken-either boneless breast or thighs cut in small pieces

Marinade

  • 1 Cup low fat sour cream
  • 3 cloves garlic
  • 2 inch piece of ginger
  • ½ cup fresh cilantro
  • 1 tsp cumin powder
  • 3 tsp salt
  • Juice of one big lemon
  • Oil to drizzle

Preheat oven to 400 degrees
Blend all the ingredients in a blender and marinate the chicken for at least 3-4 hours(over night is preferable).
Take the chicken out of the marinade (save the marinade for the gravy) and place on a cookie sheet, drizzle some oil on the pieces. Bake for about 15 minutes and turn the pieces and drizzle some more oil. Cook the pieces for another 15 minutes. The chicken does not have to cook all the way, it will be finished off in the the gravy. (If using chicken breast, be careful not over bake)

Gravy

  • ½ stick butter
  • 2 tsp oil
  • 2 tsp cumin powder
  • 1 medium onion chopped
  • 1 28 ounce tomato puree
  • ¼ cup heavy cream
  • Salt to taste
  • Pinch of Sugar

In a deep pan, heat the butter and oil. Add the cumin powder and the onions. Sauté till soft. Add the the tomato puree and cook for 2-3 minutes. Then add the heavy cream. Next, add the chicken pieces and the saved marinade. Cook till the gravy comes to a boil, then simmer for 5 minutes. Add salt and a little sugar.
Serve with rice or naan.