Green Chicken Curry Recipe

Ingredients Used:
• 2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups
• 1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
• 1 red onion, chopped
• 6 cloves garlic
• 1 1/2-inch piece ginger, peeled and coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup water, plus 1 1/2 cups
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
• 1/2 teaspoon malt vinegar
• 1/4 cup plain whole milk yogurt, whisked until smooth
• Cooked basmati rice or warm naan bread, for serving
Directions:
• Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food
processor or blender. Puree on high until smooth. With the processor running, add
about 1/4 cup water, and blend until the mixture is the consistency of a thick paste,
a.k.a. "masala". Set aside.
• In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add
the shallot and cook, stirring often, until golden brown.
• Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook,
stirring often until it deepens in color and aroma. You'll know it's ready when it looks
shiny, little droplets of oil will appear on the surface, and the masala will hold together
as a cohesive mass.
• Add the chicken, coating every piece in the masala and stirring often. Continue to cook
for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups
water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then
reduce the heat and simmer, uncovered, until the chicken is tender and sauce has
thickened slightly, about 20 to 25 minutes.
• Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if
needed. Transfer the mixture to a serving dish and serve over rice or with warm naan
bread.

Ajwaini Paneer Kofta Curry

Recipe
Ingredients Of Ajwaini Paneer Kofta Curry
• 100 gms cottage cheese
• 40 gms singhare ka atta (water chestnut flour)
• to taste sendha namak
• 200 gms fresh tomato puree
• 5 gms ajwain (caraway seed)
• 20 gms deggi mirch
• 10 gms coriander, chopped
• 100 ml oil

How to Make Ajwaini Paneer Kofta Curry

• Prepare kofta:
• 1.Mash the cottage cheese and add singare ka atta and senda namak.
• 2.Make roundels and fry in oil.
• Prepare gravy:
• 1.Remove the eye ,then boil the tomatoes ,make puree and stain.
• 2.In a pan heat oil and add ajwain and sauté for a minute. Then add the stained tomato
puree and cook for 5 minutes.
• 3.Add the deggi mirch and sendha namak .
• 4.Then add fried kofta in the gravy and serve hot garnished with coriander.