Make Restaurant Curry At Home

Cut the boneless chicken into cubes. Marinate in yogurt, garam masala, degi mirch, a little of the garlic-ginger paste and salt for 5 hours. Bake in the oven at 200C.

To make the curry, heat the oil in a pan, add the onion, and sauté for 2-3 minutes. Add the tomato, more garlic-ginger paste, coriander powder, and salt and sauté until they are like paste, adding a little water if necessary.

Add the baked chicken and cover. Cook for 5 minutes.  At the last add the cream and kastoori methi, cook for 3-4 minutes, stirring constantly. Serve and garnish with cream and coriander leaves. 


                                                                                      

Soak all the three lentils overnight. Boil all the three lentils with salt, garam masala, and a little of the ginger-garlic paste on slow fire or in a pressure cooker until very soft.

In a deep pan heat the oil, add the tomato and tomato puree, and the remaining paste and sauté. Then add the lentils and degi mirch, add water if necessary and cook until the texture is almost pasty, then add the cream and kastoori methi.
 Serve and garnish with cream and butter.

Pour the oil into a large saucepan and put it on high heat. Add garlic and ginger paste and the chopped onions. Sweat down the onions gently until they turn into a luscious golden-brown colour. 

Mix in the curry powder, turmeric, and chilli with a little water to make a paste. Add the paste to the sweated down onions and cook them well for a couple of minutes while stirring. 

Now add the chicken and cook well until the chicken is browned properly to seal in all the juices. Now add the peppers, chopped tomatoes, tomato paste, onion puree, and chicken stock. Stir them thoroughly and then turn the heat up to bring it to a boil and then turn the heat down and let it simmer for 15 to 20 minutes. 

Finally, add the garam masala and the fresh coriander leaves (parsley can be used instead, too). The green coriander brings adds a vibrant colour to the dish. Add salt for taste and keep cooking for a minute or two. Serve it piping hot with basmati rice and garnish it with roughly chopped coriander leaves. 

The saag can be a great healthy snack on its own or with chapati or Basmati rice. To get started, pour the oil on a frying pan and heat it over medium heat. Add pach poron or cumin, chopped onions, and fresh garlic and sweat it all down until the onions are of a golden-brown colour.

Add garlic and ginger paste and sauté on a low heat and add the fresh diced tomatoes, curry powder, chilli powder, and sauté for 30 seconds to a minute.

Add the spinach, the tomato sauce, and the chopped green chilli and fry them up together. Cook on a medium heat until there is no sauce left on the pan. Stir throughout the process in order to keep the spinach from sticking to the pan. Then, turn the heat down to a low setting and let it cook for another 5 to 10 minutes in order for the flavours to develop. Add the finishing touch by garnishing with coriander leaves. Another great tip is to add potatoes with the spinach to make a delicious “Saag Aloo”.