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Friday, July 22, 2011

Paneer-Chicken Curry

Have u tasted Paneer with Chicken like a Curry - a typical South-Indian Gravy for variation.If not - try this preparation which Can be done in 30 mins.This chicken Curry can be taken with rice,indian breads,etc.Add 5-6 Basil(thulasi) leaves-queen of herbs,which is having a high medicinal value - to this Combo Curry which makes this taste finer.Try this at home and enjoy the goodness of basil even with Paneer and Chicken Curry.Strict Vegetarians can try this Curry with Basil-Paneer with Soya Chunks(optional) replacing Chicken pieces.

Paneer-Chicken Curry


350 gm boneless chicken pieces-cleaned well
50 gm Tofu (Soya Paneer) or Paneer cubes
5-6 basil leaves-chopped fine
2 big onion-chopped fine-this gets u a thick gravy
1 big tomato- chopped fine
3 garlic cloves -chopped fine
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
1 tsp Aachi chicken masala
1 tsp ginger-garlic paste
1/2 tsp freshly ground pepper powder
1 tsp Aachi curry masala
2 tbsp coconut paste with 1/2 tsp saunf
1 1/4 tsp salt
few curry leaves
1 handful chopped coriander leaves
400 ml water
2 tsp refined oil


1.Heat oil in a pressure cooker and saute Paneer or Tofu till it turns little brown.Take this out and keep this aside.
2.To it,add oil,mustard seeds,cumin seeds,chopped garlic,chopped onions,chopped tomato,1 tsp salt, chopped coriander(half) and curry leaves for 3-4 mins.
3.Add ginger-garlic paste,chopped basil leaves,chicken pieces,curry masala,chilli powder,turmeric powder, chicken masala,pepper powder,3/4 tsp salt,the remaining coriander leaves and 2 cups water.
4.Mix this well so that the masala gets evenly spread and pressure-cook upto 4 whistle.
5.Wait for the pressure to be released .Open the Pressure-pan lid and add the sauted paneer or Tofu cubes. let it boil for a few mins till the gravy thickens to 3/4 th stirring at times for atleast 10 mins.
4.Serve this Paneer-Chicken Curry hot with rice or any Indian breads.

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