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Ruchik Randhap

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Chicken & Ricotta Cheese Curry


Happy New Year everyone!! 
This is my first post of this year and I will keep it short and sweet. I hope you had a great year 2012 and have ushered in a brand new year with new hopes and dreams. My wish for you this year is that each one of you reading this receives a truckload of blessings, a potful of cheer, a bagful of laughter and tons of love.
I had a great year 2012 – a lot of milestones were achieved and the birth of my baby girl was the biggest blessing of all. I look forward to a meaningful, peaceful, healthy & successful year ahead and I hope to make this journey forward with the love and blessings of each of you, my dear friends – readers & bloggers alike.
Warm wishes for a delicious new year 2013!!

 

 

About this dish: 
I found this recipe in one of the complimentary magazines issued by some airline. The recipe was created by Michelin Starred Chef Vikas Khanna and Roshan found it very interesting & bookmarked it for me to try.
This dish can be suitably called a ‘fusion food’ as it uses Ricotta cheese which is not commonly used in Indian cooking. The lovely blend of this cheese along with raisins and red chillies makes for a lovely thick gravy base that goes really well with hot chapathis and also with any kind of rice you like – steamed rice, jeera rice or ghee rice.

Chicken & Ricotta Cheese Curry
Prep time: 15mins | Cook time 15-20mins | Serves 4

You Need:

  • 1 kg boneless chicken
  • 2 medium sized onions finely chopped
  • 2 inch piece ginger finely chopped
  • 6 cardamoms
  • 1 inch stick of cinnamon
  • 1 cup ricotta cheese
  • 1/4 cup curds/yogurt (well beaten)
  • 1/4 cup heavy cream (substitute with unsour low fat curds)
  • 1/4 cup golden raisins
  • 2 tsp turmeric powder
  • 4 tbsp dried fenugreek leaves (kasuri methi)
  • 6 (or to taste) dried red chillies * see notes
  • 1/2 tsp red chilli powder (optional
  • 2 – 3 tbsp ghee or oil
  • salt to taste
  • mint leaves to garnish

Method:
1. Wash and cut the chicken into bite sized pieces. Drain excess water & keep aside.
2. Heat ghee or oil in a wide based saucepan and fry the chicken for 4-5 minutes till they are golden on both sides. Remove & keep aside.
3. In the same pan (add a little ghee/oil if required) toss in the red chillies, cinnamon, cardamoms, chopped onions, ginger, dried fenugreek leaves and fry on a slow flame till the onions have softened (almost golden). Add the  ricotta cheese, salt to taste and mix well to combine. Add the chicken, cream, yogurt and raisins and bring the curry to a boil on a medium high flame. Continue to cook for 10mins. Adjust salt & spice – add the red chilli powder if required.
4. Garnish with mint leaves and serve hot with basmati rice or chapathis


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Comments

  3. Anonymous says

    Happy New Year to you, your new bundle of joy, your family and all the Ruchikrandhap readers.

    My question (trust me to be the one with questions eh!) – where do you get ricotta cheese in Bombay?

    Zany.

    Reply

  7. Shireen Sequeira says

    @ Meet Shah: Italian ricotta is made from whey drained off during production of mozzarella cheese and has a mildly sweet flavour unlike the paneer which is bland. You can interchange the two and for this recipe you can use paneer – just make sure it is absolutely fresh

    Reply
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