Kung Pao Chicken

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste

Directions:

1. To Make Marinade: Combine 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. 
2. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. 
3. Cover dish and place in refrigerator for about 30 minutes.
4. To Make Sauce: In a small bowl combine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. 
5. Mix together and add green onion, garlic, water chestnuts and peanuts. 
6. In a medium skillet, heat sauce slowly until aromatic.
7. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. 
8. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

"Now the tasty kung pao chicken is ready to serve"

Gobi Aloo

Ingredients:

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste
• 2 medium potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• salt to taste
• 1 pound cauliflower
• 1 teaspoon chopped fresh cilantro

Directions:

1. Heat the oil in a medium skillet over medium heat. 
2. Stir in the cumin seeds, garlic, and ginger paste. 
3. Cook about 1 minute until garlic is lightly browned. 
4. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. 
5. Cover and continue cooking 5 to 7 minutes stirring occasionally.
6. Mix the cauliflower and cilantro into the saucepan. 
7. Reduce heat to low and cover. 
8. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

"Now the tasty gobi aloo is ready to serve"

Chicken Makhani

Ingredients:

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch

Directions:

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. 
2. Saute shallot and onion until soft and translucent. 
3. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. 
4. Cook, stirring, for 1 minute. 
5. Add tomato sauce, and cook for 2 minutes, stirring frequently. 
6. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. 
7. Season with salt pepper. Remove from heat and set aside.
8. Heat 1 tablespoon oil in a large heavy skillet over medium heat. 
9. Cook chicken until lightly browned, about 10 minutes. 
10. Reduce heat, and season with 1 teaspoon garam masala and cayenne. 
11. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
12.  Stir cooked chicken into sauce.
13. Mix together cornstarch and water, then stir into the sauce. 
14. Cook for 5 to 10 minutes, or until thickened.

"Now the delicious chicken makhani is ready to serve"