Recipes from Amitav's kitchen

Ingredients •1 full chicken cut into small pieces around 20 pieces •3 tbsp ginger garlic paste •Juice of 1 lime •1 tbsp roasted cumin powder •1 tbsp roasted coriander powder •2 tbsp red chilli powder •½ tsp turmeric powder •1 tsp soya sauce •2 tbsp green chilli sauce •1 tbsp crushed ajwain •2 sprigs curry leaves very finely chopped •½ tsp garam masala •4 tbsp sooji •4 tbsp corn flour powder •2 tbsp rice flour •2 eggs •2-3 pinch red color •Salt and black salt to taste Marination •Mix everything above well and marinate for at least 4 hours. Best would be 12 hours. Process •Heat enough oil in a kadhai. •Fry the chicken pieces for 5-7 minutes. •Serve hot and enjoy.

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Ingredients For Marination 2 fillet of boneless chicken breast 3 cloves minced garlic 1 tbsp ginger garlic paste 1 tbsp red chilli paste 1 tsp roasted coriander powder 1 tsp roasted cumin powder 1 tsp red chilli powder 2 crushed green chillies 1 tsp garam masala 1/2 lemon juice 1 tsp chat masala 1 tsp paanipuri masala 2 tbsp mustard oil 1 tbsp crushed methi leaves Salt as per taste For Fry 1 onion cut into slices 1/2 tsp ginger garlic paste 2 cloves minced garlic 2 tbsp tomato sauce 1 tbsp chilli sauce 1 tsp vinegar 1 tsp soya sauce Process Cut the chicken into bite size pieces. Mix the chicken with everything as in "For Marination". Marinate for 2 hours. You can marinate overnight as well. Skewer the chicken (Pic 1). Preheat oven to 400 F. Bake the chicken 10-12 mins on each side to prepare the tikka. It should be 75-80% cooked. (Pic 2) Heat pan. Add onions and saute for a min. Add everything else under "For Fry". Fry for ...

Ingredients 1/2 kg boneless chicken cut into thin rectangle shapes (For reference shapes should be 6x4x0.5cm (lxbxh)) 6 tbsp schezwan chutney (available in Indian stores) 1 tbsp soya sauce 1 tbsp chilli sauce 1/2 tbsp tomato sauce 1 bunch green coriander leaves finely chopped 10 garlic cloves finely chopped 3-4 green chillies finely chopped 3 tbsp cooking oil Salt, if required Marination Mix all of the above ingredients except salt. If required add salt. Smell the marinade, garlic flavor should be there else add more garlic. Taste the marinade, it should just have that tanginess with a slight heat. If you need more heat, add chopped green chillies. Marinate for 3-4 hours. Process Heat a non stick tawa. Take the chicken pieces, remove the extra marinade and put on the pan. Fry on medium heat 4-5 mins on each side. Check the chicken for doneness. The chicken should not be overcooked. Take all the marinade in a non stick pan, add little water and bring to a boil, ...

Ingredients Boneless chicken - 900 grams or 2 lbs 6 garlic cloves - finely chopped 2" ginger - finely chopped 2 medium onions - finely chopped 2 medium tomatoes - finely chopped Juice of 1 lemon 1 tbsp soya sauce 1 tbsp chilli sauce 1 tbsp cumin powder 2 tbsp coriander powder 1 tbsp turmeric powder 2 green chilies finely chopped 1 tbsp chilli powder 2 tbsp mayonnaise 1 tbsp mustard paste 1 tbsp honey mustard 2 tbsp crushed dried methi leaves Mustard oil - 4 tbsp Process Cut chicken into small pieces and marinate with lemon juice, chilli sauce, soya sauce, salt, 1/2 tsp turmeric for 30 minutes. In a pan/wok, heat mustard oil and sauté the onions until translucent. Add chopped ginger, garlic and green chilies and fry for 10 mins. Add chopped tomatoes and fry well for 5 minutes. Add the marinated chicken pieces and mix well. Add chilli, coriander and cumin powder and mix well and sauté for 5 mins. Add mayonnaise, mustard and honey mustard to the chicke...

Ingredients 2 tbsp pepper powder 1 tbsp smoked salt 5 tbsp salt 1 tsp black salt 3 tbsp cumin powder 3 tbsp coriander powder 3 tbsp mustard powder 5 tbsp garlic powder 4 tbsp cayenne pepper 2 tbsp chilli powder 3 tbsp white sugar 5 tbsp brown sugar Process Mix all the above powder very well and make sure there are no lumps. Store it in an air tight container.

Ingredients 1/2 kg chicken with bones 6-7 garlic cloves crushed 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 green cardamoms 2 cloves 3 tbsp curd 1.5 tbsp ginger chopped/julienne Method In a kadhai/wok, put in the chicken, crushed garlic, cumin seeds, turmeric powder, red chilli powder, green cardamoms and cloves along with 2 cups of water. Put on a medium heat for 15-20 mins, occasionally stirring. When the water is dried up almost 75% (chicken should be 75% cooked by now), add the curd and mix well. Fry for another 5 mins. Add the ginger, mix well and fry for another 10-15 mins. Adjust the gravy by adding water or frying for another 5 mins. If you want the chicken to be spicy, add 2-3 slit green chillies.