hi guys  i made some sheek last night preped the day before  i cooked them for about 5 mins nice and tasty but very dry the mince i used was very lean keema lamb mince should i have added oil to the mixture before cooking they were grilled under oven  many thanks :

hi all i joined on Wednesday and thought i had put a intro on already  seems i hadn't  any way i am 48 and i have always had a passion for curry since the early 70s i have already posted some recipes on the site  i used to be a Indian NVQ assessor so have lots of recipes collected from various restaurants on my visits its great to have a site like this so people can "bounce"ideas from one another wish you all well in tour endeavours happy cooking and as the proverb goes "if at first you dont succeed...................................

CHICKEN PHAL (very hot recipe)
Ingredients
1 lb chicken cubed
1 large onions
4 tsp hot chili powder
1 red sweet pepper
1 tomato
6 chilies
2 cloves of garlic
1 tsp ground ginger
1 Heaped tbls of extra hot curry paste
1 pureed tomato
Fresh Coriander
2 tablespoons Lemon Juice

Preparation
Chop the onion and red pepper into large pieces and fry lightly, add  the chicken, fry until pale.
Add the ginger, garlic, tomato puree, chilies and chili powder.
Fry on high for about 3 mins stirring occasionally

Mix in the tomatoes, curry paste, lemon juice and bring to the boil.
Simmer gently for about 10 mins and serve garnished with coriander

CHICKEN PHAL (very hot recipe)
Ingredients
1 lb chicken cubed
1 large onions
4 tsp hot chili powder
1 red sweet pepper
1 tomato
6 chilies
2 cloves of garlic
1 tsp ground ginger
1 Heaped tbls of extra hot curry paste
1 pureed tomato
Fresh Coriander
2 tablespoons Lemon Juice

Preparation
Chop the onion and red pepper into large pieces and fry lightly, add  the chicken, fry until pale.
Add the ginger, garlic, tomato puree, chilies and chili powder.
Fry on high for about 3 mins stirring occasionally

Mix in the tomatoes, curry paste, lemon juice and bring to the boil.
Simmer gently for about 10 mins and serve garnished with coriander

8  medium sized pieces (about 800  grams) of chicken
1  cup(s) browned onions
2  tablespoon(s) each of sesame and poppy seeds dry roasted
2  tablespoon(s) grated coconut roasted till dry
?  teaspoon(s) turmeric powder
1  tablespoon(s) each of ginger, garlic pastes
4  medium onions finely chopped
1  tablespoon(s) red chilli powder
2  large tomatoes chopped
1  teaspoon(s) hot spice mix (garam masala)
2  tablespoon(s) coriander leaves finely chopped
2  tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing


Make cuts on the chicken pieces. In a bowl mix together half of the ginger-garlic paste, turmeric powder and salt to taste. Mix well. Rub this marinade into the chicken pieces very well and allow to marinate for about an hour.
Grind together the browned onions, roasted coconut, sesame and poppy seeds to a paste.

Heat the oil in a heavy-bottomed pan till hot. Add the chopped onions and fry for a few seconds. Add the ginger-garlic paste and fry till the onions are browned. Add the red chilli powder and fry till it is aromatic. Now add the chopped tomatoes and fry on medium level for about 3  minute(s) or till the fat separates from the sides of the pan..
Add the chicken pieces and fry on high level for about 2  minute.
Add the ground paste, water and sprinkle salt to taste. Mix well. Bring to a boil. Stir in Hot spice mix and chopped coriander leaves. Cover and cook on low heat for about 30  minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.

TIP:

Traditionally this is a very hot and spicy dish. The level of spice can be toned down by reducing the amount of red chilli powder as per taste.

8  medium sized pieces (about 800  grams) of chicken
2  tablespoon(s) coriander seeds
?  teaspoon(s) each of fennel seeds (saunf)and turmeric powder
1  teaspoon(s) each of black peppercorns, cumin and fenugreek seeds
1  tablespoon(s) poppy seeds
12  garlic flakes
12  whole dry red chillies roasted
1  tablespoon(s) tamarind paste
1  medium sized coconut grated
8  curry leaves
1  large onion(s) finely chopped
2  tablespoons clarified butter (ghee) / butter / oil
salt to taste


Heat a little clarified butter (ghee) / butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste.
Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.

Mix the chicken with the first paste. Cover and cook (without adding water) on low level in a heavy-bottomed pan for about 25  minute(s) or till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low level for about 3  minutes or till the chicken is fully cooked.
Heat the clarified butter (ghee) / butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. pour this garnish over the chicken.

8  medium pieces (about 800 grams) of chicken
salt and freshly milled pepper to taste
1  teaspoon(s) red chilli powder
?  teaspoon(s) turmeric powder
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
1  teaspoon(s) ginger paste
2  teaspoon(s) garlic paste
3  tablespoons oil
2  bay leaves
1  teaspoon(s) cumin seeds
2  onion(s) chopped
2  teaspoon(s) red chilly paste
2  teaspoon(s) coriander powder
3  large tomatoes finely chopped or grated
2  cup(s) deep fried potato straws (salli)
Finely chopped fresh coriander to garnish



Apply the salt, pepper, red chilly powder, turmeric, half the curry powder, ginger and garlic pastes to the chicken pieces. Marinate for about 2 hours.

Heat the oil in a heavy bottomed saucepan. Add the bay leaves and cumin seeds. Fry till the cumin seeds crackle. Add the onions and fry for about 4  minutes or till the onions are golden brown.
Add the red chilly paste, remaining ginger and garlic pastes. Fry for about 2  minutes. Add the coriander powder and the remaining curry powder. Fry for a few seconds.
Add the tomatoes and fry for about 5  minutes or till a thick gravy is formed.
Add the chicken and salt to taste. Mix well. Bring to a boil. Cover and cook on low heat for about 15  minutes or till chicken is well cooked and the gravy is thick.
Garnish with the potato straws (salli) just before serving.
TIPS:

Deep fried potato straws called salli in India are readily available at most Indian stores. Check for fresh stock. They can also be made at home. Shred the potatoes like matchsticks and deep fry till crisp and golden.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Keep some extra amount of hot water ready if more gravy is desired.

 

Serves: 4
Cooking time (approx.): 26 minutes
Style: Indian Non-Vegetarian (Parsi)

8  medium pieces (about 800 grams) of chicken
salt and freshly milled pepper to taste
1  teaspoon(s) red chilli powder
?  teaspoon(s) turmeric powder
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
1  teaspoon(s) ginger paste
2  teaspoon(s) garlic paste
3  tablespoons oil
2  bay leaves
1  teaspoon(s) cumin seeds
2  onion(s) chopped
2  teaspoon(s) red chilly paste
2  teaspoon(s) coriander powder
3  large tomatoes finely chopped or grated
2  cup(s) deep fried potato straws (salli)
Finely chopped fresh coriander to garnish



Apply the salt, pepper, red chilly powder, turmeric, half the curry powder, ginger and garlic pastes to the chicken pieces. Marinate for about 2 hours.

Heat the oil in a heavy bottomed saucepan. Add the bay leaves and cumin seeds. Fry till the cumin seeds crackle. Add the onions and fry for about 4  minutes or till the onions are golden brown.
Add the red chilly paste, remaining ginger and garlic pastes. Fry for about 2  minutes. Add the coriander powder and the remaining curry powder. Fry for a few seconds.
Add the tomatoes and fry for about 5  minutes or till a thick gravy is formed.
Add the chicken and salt to taste. Mix well. Bring to a boil. Cover and cook on low heat for about 15  minutes or till chicken is well cooked and the gravy is thick.
Garnish with the potato straws (salli) just before serving.
TIPS:

Deep fried potato straws called salli in India are readily available at most Indian stores. Check for fresh stock. They can also be made at home. Shred the potatoes like matchsticks and deep fry till crisp and golden.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Keep some extra amount of hot water ready if more gravy is desired.
Serve hot with: Cumin rice (Jeera Chawal), steamed rice or Indian bread (Roti).