Recipes
Chettinad Chicken Curry
- Take vegetable oil in a frying pan and heat.
- Mix well the required quantity of Kohinoor Chettinad Chicken Curry Seasoning and tomato puree to form a good paste. Use water if required.
- Add the paste to the hot oil and sauté for few minutes.
- Add chicken to the frying pan and mix it well with the help of a ladle to ensure even coating of the seasoning paste and heat it for a few minutes.
- Add water to the chicken and cook on slow fire for 30 minutes or until the chicken is tender.
- Serve it hot.
Buy: Chettinad Chicken Curry Seasonings 150g
Pindi Chana
- Soak white chickpeas overnight.
- Cook in a pressure cooker for 20 minutes or till chickpeas get softer.
- Heat oil in a heavy saucepan, add cumin seeds, asafoetida, ginger, garlic, chopped onions.
- Fry till lightly browned.
- Add salt, garam masala and stir well.
- Add tomatoes and cook till oil separates.
- Put cooked chickpeas and add water.
- Add clove-cinnamon powder.
- Cook in slow heat for 10 minutes.
- Garnish with chopped coriander and onion rings.
- Serve it piping hot with naan or rotis.
Buy: Durbar-Chickpeas Bold (Kabuli Chana) 2kg
Mughlai Chicken Tikka Lababdar 375g
- Cut 450g of boneless chicken into 2cm (1”) cubes.
- Heat 1 tbsp of oil in a saucepan and fry the chicken for 3-4 minutes until lightly brown.
- Add the contents of the jar and stir thoroughly.
- Cover and simmer for 20 minutes or until the chicken is tender, stirring occasionally.
- Water may be added during cooking if a thinner consistency in the gravy is desired.
Alternative Recipe
Replace chicken with 500 g. Paneer (Indian Cottage Cheese) for a vegetarian dish.