Masi's Pepper Chicken

  2 breasts of chicken
  3 tb sps onion paste
  1 t sp ginger paste
  1 t sp garlic paste
  3 cloves of fresh garlic crushed
  2 t sp crushed black pepper
  salt to taste
  1 tb sp yogurt
  1 1/2 tb sp cooking oil
  coriander leaves for garnish

  • Wash the chicken breast and pat dry with a kitchen towel.
  • Poke the chicken all over with a fork for the marinade to soak in.
  • Marinate the chicken with all the ingredients except oil and coriander leaves and let it soak for as long as possible. You could do it over night and leave it in the fridge.
  • Heat oil in a frypan or kadai till smoking. Lower heat , place the chicken pieces flat in the frypan and cook for a minute or so to seal . Turn and do the same to the other side.
  • Add any extra marinade and cover. Cook on a very low flame, turning the chicken once or twice.
  • Check to see if the chicken is cooked through.Dry out any extra liquid.It should be just coated with the masala.
  • Sprinkle fresh coriander leaves and serve with a salad and mashed potatoes.

Shahi Paneer/Tofu

  200 gms paneer/tofu
  7 cahews
  1/2 cup milk
  jeera/cumin powder
  1/4 t sp haldi / turmeric
  red chilli powder to taste
  salt to taste
  kasturi methi(dry fenugeric leaves)
  1tb sp cooking oil
  1 tb sp ghee/ butter
  1/2 t sp of sugar

  • Soak the cashew nuts in milk till soft. Grind and make a paste and keep aside.
  • Cut the paneer into large triangles.
  • Heat oil in a kadai. Turn the heat off and now add jeera and haldi powder.Quickly add the paneer pieces  and stir so that the masalas do not discolour.
  • Turn on the heat and cook for 1 minute.
  • Add the salt and chilli powder and stir it gently.
  • Add the cashew paste and stir to coat the paneer.Add the sugar and cook to melt it. 
  • Add the kasturi methi and cook for 3 minutes.
  • Serve with hot rotis or pulao.

    Note: Adjust the amount of the cashew paste to your liking.