Mince chicken kabab

mince chicken kabab

Ingredients :

• Chicken : 500 gm mince
• Fried onion / beresta : 1 cup
• Ginger paste : 1 tsp
• Garlic paste : 1 tsp
• Turmeric powder: 1/2 tsp
• Salt to taste
• Cumin powder : 1 tsp
• Coriander powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Bread crumbs: 1 cup
• Coriander leaves : handful finely chopped 
• Garam masala powder : 1 tsp

 

Procedure :

1.In a bowl take all the ingredients except oil. Give everything a good mix.If the mixture feels too sticky 

you can add 1-2 tbsp of breadcrumbs.Now take a 

frying pan , heat oil.In mean time shape the kababs 

into flat discs and shallow fry them until golden brown 

on both sides.  You can dip them in egg ,and roll them 

in a bed of breadcrumbs before frying if you want.

Take them out and put them in a serving dish.

 Serve them hot with salads, sauce or chutney

 Happy Cooking!!

Lahori Chicken Curry

Lahori Chicken Curry

  

 Ingredients:

• Chicken: 500 gm/ 6 drumsticks
• Onion : 1 cup finely chopped
• Garlic : 3 tbsp finely chopped
• Ginger : 1 tbsp finely chopped
• Tejpatta/ bay leaf: 2
• Whole Jeera : 1/2 tsp
• Green chillies: 5-6 chopped
• Tomato puree : 3 tbsp
• Jeera /cumin powder: 1 tsp
• Coriander/dhania powder : 1tsp
• Haldi/ turmeric powder :1 tsp
• Salt to taste
• Kashmiri red chili powder: 2-3 tsp
• Garam masala powder :1 tsp
• Ginger -garlic paste: 2 tbsp
• Sugar to taste (optional)
• Fried brown onion : 1 cup medium slice 
• Soyabean oil: 4-5 tbsp
• Water : 1 &1/2 cup

   Procedure:

1)  First take a kadai or a non stick pan ,heat it with oil.

     After oil becomes hot ,temper it with whole jeera 

     and bay leafs.let aroma to come out.

2)  Now add chopped garlic ,chopped ginger and 

     chopped green chili and fry it till garlic changes 

     to light brown.At this time add chopped onion and 

     cook till it becomes light golden.

3)  Now add chicken pieces and fry it for 3-4 minutes.

4)  After few minutes add kashmiri red chili powder,

     turmeric powder,jeera powder,coriander powder 

     and salt-sugar. mix them well.Cover and cook 

     it in low heat for 3-4 minutes.Give a stir in between.

     If reqiured add very little water.

5)  Open the lid and add ginger garlic paste .Mix it 

     well and stir it for a minute.Again cover and 

     cook for 5-6 minutes. In between add garam masala 

     powder and  give a very good mix. cook till raw

     smell of ginger goes away.

6)  Remove the lid after 5-6 minutes and at this time 

      add tomato puree and mix it well and stir it 

      for few minutes and again cover the lid.All the 

      steps must be done in medium low heat otherwise 

      masala will get burnt.Cook till chicken becomes 

      soft.

7)  Now add fried onion ,mix them well .Stir it 

     well for another few minutes and again cover and 

     cook for 5 minutes.

8)  Lastly add water ,mix well with all masalas 

     and chicken.Cover and cook for another 5 minutes.

     Now our chicken is almost done, remove the lid ,

     stir the chicken .just wait for a minute and turn off the

     heat.


        We are done!!
        Serve with hot steam rice or pulao or roti,naan.
        Happy Cooking!!
       
        

Chicken Shami kabab

chicken shami kabab

Ingredients :

• Ground chicken : 500 gm
• Cilantro leaves : 1 tbsp chopped
• Garlic paste : 1 tsp
• Ginger paste : 1 tsp
• Green chilies : 2-3 chopped
• Salt to taste
• Onion : 1 small finely chopped
• Chickpea lentils/channa daal : 4 tbsp (soaked for at least 4 hours)
• Potato : 1 medium peeled and cubed
• Besan : 1 tbsp
• Cumin powder : 1tsp
• Turmeric powder : 1/4 tsp
• Lemon juice : 1/2 tbsp
• Egg: 1 lightly beaten
• Garam masala powder : 1/2 tsp
• Vegetable oil : 2 tbsp

Procedure:

1)  In a frying pan put the chicken with all soaked dal,
     onions and potatoes. Add half a cup of water and
     cook in medium heat until the chicken is cooked
     and the rest of the ingredients (dal/potatoes/onion)
     are all soft. Increase the heat and dry off any excess
     moisture.
2)  Allow this mixture to cool completely.  Then
     grind the mixture until smooth. Pour it in a
     bowl and add besan and half of the beaten egg.
3)  Add the garam masala, salt,lemon juice,ginger
      -garlic paste , green chilies ,cumin powder,
     turmeric powder and chopped coriander.
     Give everything a good mix.If the mixture feels
     dry, you can slowly add the rest of the egg one
     teaspoon at a time and mix. Or if it feels too sticky,
     you can add 1-2 tbsp of breadcrumbs.
4)  Now take a frying pan , heat oil.In mean time shape
     the kababs into flat discs and deep fry them until
     golden brown on both sides.  You can dip them in
     egg before frying if you want, but I prefer my kababs
     to be crispy so I didn’t  dip them in egg.
     Take them out and put them in a serving dish.

      Serve hot with salads.
      Happy cooking!!

Bengali Style Chicken Roast

chicken roast

Preparation Time : 10-15 minutes
Cooking Time : 1 hour

Ingredients :

• Chicken : 4 pieces leg quarters
• Raisins :8-10
• Almond: 1 tbsp slices (optional)
• Prune : 4-5
• Vegetable oil : 4-5 tbsp
• Sugar : 1 tbsp
• Yellow food colour : 1/4 tsp
• Kewra water : 1 tbsp
• Tomato ketchup : 1 tbsp
• Green chilies : 8-9
• Fried onion / beresta : 1/2 cup
• Garam masala powder : 1/2 tsp
• Jaiphal-javitri powder : 1/4 tsp
• Black pepper powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Red chili powder : 1 tsp
• Poppy seeds paste : 2 tbsp
• Ginger-garlic paste : 2 tbsp
• Yogurt : 1/4 tbsp
• Cream / malai : 2 tbsp
• Milk powder : 2 tbsp
• Mawa : 1/4 cup
• Ghee : 2 tbsp
• Salt to taste

Procedure :

1) First take a large bowl and put one by one chicken,prune,raisins,almonds,kewra
     water,tomato ketchup,food colour ,pinch of saffron ,salt,sugar and 2 tbsp oil.
     Mix them well .
2) Now heat kadai and add 2 tbsp oil.Heat it and then add marinated chicken along
    with all masalas.
3) Add green chiles and saute them.Then cover and cook for 10 minutes till chicken
    pieces changes its colour on all sides.
4) In a small bowl take garam masala powder,jaiphal-javitri,black pepper powder,
    cumin powder,red chili powder,poppy seed paste,ginger-garlic paste and yogurt.
    Mix them well.
5) Now add the mixture to fried chicken  and fried onion and mix them well.Now
    cover and cook for another 30 minutes in medium-high heat till chicken is fully
    cooked.
6) Now add cream,milk powder , mawa and ghee and mix them well and cook for
    another 10 minutes. Turn off the heat.

Serve hot with rice ,roti or paratha.

Chicken in Coconut milk Gravy

chicken in coconut gravy

Preparation Time : 10 minutes
Cooking Time : 45 minutes

Ingredients:

• Chicken : 500 gm boneless, cut into medium pieces
• Mustard seeds : 1/2 tsp
• Cumin Seeds : 1/2 tsp
• Dry whole red chili : 2-3 broken
• Bay leaf :1 medium
• Cinnamon stick : 1"
• Onion : 1 cup finely chopped
• Curry leaves : 4-5
• Ginger paste : 1 & 1/2 tbsp
• Garlic paste : 4 cloves
• Green chili paste : 5-6
• Corriander powder : 1tsp
• Garam masala powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Coconut milk : 1 can / 400 ml
• Salt to taste
• Vegetable oil : 4-5 tbsp
• Cilantro leaves : 3 tbsp finely chopped

Procedure :

1) In a pan add oil and heat it. Temper it with mustard seeds,cumin seeds,dry whole
     red chili ,bay leaf and a cinnamon stick.
2) Add chopped onion, fry them 3-4 minutes in medium heat.
3) Now add curry leaves and fry it with onions for another 5 minutes in medium heat.
4) Add ginger paste,green chili paste,garlic paste and mix them well.Saute it for 2
     minutes.
5) Now add corriander powder .kashmiri red chili powder,garam masala powder and
    salt.Mix them well.Fry them for 5 minutes in medium heat.
6) Add coconut milk ,mix it well with masala.Don't add water.let it cook for 4 minutes.
7) Now add chicken pieces .Saute gently.Cover and cook for 20 minutes in medium
    heat. If the gravy tends to stick in bottom of the pan add very little water.Cook till
    chicken is fully cooked.
8) Add chopped cilantro and check seasoning.Cook for 2-3 minutes and turn off the
    heat.

Serve hot with paratha ,naan or steam rice.

Chicken Manchurian

chicken manchurian

Preparation Time : 10-15 minutes
Cooking Time : 30 -35 minutes
Serves : 4-5

Ingredients :

• Chicken : 400 gm boneless, cut into small cubes 
• Garlic : 5-6 cloves finely chopped
• Ginger : 2 tbsp finely chopped
• Onion : 1/4 cup slices
• Capsicum : 1/4 cup thin slices,cut into length wise
• Egg : 1 large
• Dark soya sauce :2- 3 tbsp
• Corn flour / Corn starch : 2-3 tbsp
• Cashew nuts : 1 tbsp broken (optional)
• Salt to taste 
• Green Chilies : 5-6 finely chopped
• Chili Vinegar : 2-3 tbsp
• Vegetable oil : 4 tbsp + deep fry
• Spring onions : 1 tbsp finely chopped for garnishing

Procedure :

1) Take a bowl, put chicken pieces,1 tbsp soya sauce,pinch of salt,1 tbsp vinegar,
     1 tbsp corn flour and an egg.Mix them well and keep aside.
2) Now heat sufficient oil in a frying pan to deep fry chicken pieces.Fry them in
    batches for 3-4 minutes. Take them out from oil and keep it on paper towel.
3) Now take another large pan and heat 4 tbsp oil.
4) Add chopped garlic,chopped ginger and chopped green chilies.Fry them for
    1-2 minutes in high heat till its colour changes to brown.
5) Then add onion slices and capsicum slices .Fry them for 3 minutes.
6) Now add 1 and 1/2 tbsp of soya sauce,1 tbsp of vinegar ,pinch of salt (if
     required).Mix them well.
7) Add chicken pieces and  .Stir it and mix them with the sauce.Add cashew nuts
    if you like.
8) Now in a small bowl take 1 cup of water and 1 tbsp of corn starch. mix them
    and pour it over chicken pieces. Stir them continuously until the sauce starts
    to thicken.You can make it dry or can have gravy according to your taste.
    Check the seasoning.

   Garnish it with spring onions. Serve hot with fried rice. 

Sanghai Chicken

sanghai chicken

Preparation Time : 5 minutes + marination time
Cooking Time : 30-35 minutes

Ingredients :

• Chicken : 500 gm boneless cut into cubes
• Onion : 1/2 cup chopped
• Egg : 1 
• Salt to taste
• Cornflour/ corn starch : 1+ 2 tbsp
• Vegetable oil :2 tbsp + oil for deep frying
• Garlic : 1 tbsp  grated
• Ginger : 1tbsp  grated
• Green chillies :  5-6 cut length wise
• Soy sauce : 4 tbsp
• Tomato ketchup : 4 tbsp
• Vinegar : 1 tbsp
• Brown sugar : 1 tsp
• Carrot diced: 3-4 tbsp
• Cabbage : 1/2 cup diced
• Green peas : 1/4 cup boiled
• Spring onions : 1/4 cup chopped
• Roasted peanuts : 2 tbsp
• Cashew nuts : 1 tbsp for garnishing

Procedure :

1) Take a bowl and put chicken pieces,egg,salt,1 tbsp soya sauce and corn flour
     and mix them well.Keep aside for atleast half an hour.
2) Heat sufficient oil in a deep frying pan, and fry the chicken cubes till golden
     and crisp.Fry them in batches.Drain on paper towel and keep aside.
3) Now heat 2 tbsp oil in a large pan or kadai .Add grated garlic and grated ginger
    and fry it in medium heat till fragrant comes out.
4) In a small bowl put 2 tbsp soya sauce,4 tbsp tomato ketchup, 1 tbsp vinegar and
    1 tsp brown sugar.Mix them well.
5) Now add slited green chillies and the mixture of sauces .Stir it for 3-4 minutes.
6) Now add chopped vegetables (carrot, cabbage, green peas, spring onions) and
    peanuts and toss to mix. Cook till all the vegetables becomes soft.
7) Add the fried chicken cubes, salt and mix well. Cook for another 3-4 minutes.
    Stir continuously.You can serve it as a dried Sanghai chicken for snacks.Also you
    can make little gravy.
8) For gravy take a small bowl, put 1/2 cup of water and 1 tbsp of  corn flour in it .
     Mix them well and pour it in the chicken. Stir continuously for 2- 3 minutes to
    avoid lumps.You can add more or less water mixed with cornflour as per your
    likings.Taste the seasoning. Put it in a serving dish and add few cashew nuts
    over it for garnishing.Turn off the heat.

    Serve hot with chinese fried rice.

Murg Aloo Bukhara in Bengali Style /Chicken with Prune

murg aloo bukhara

Preparation Time : 15 minutes
Cooking Time : 45 minutes

Ingredients:

• Chicken :  4 lb
• Yogurt : 3 tbsp
• Onion : 2 cup finely sliced
• Garlic paste : 1-2 tbsp
• Ginger paste : 2 tbsp
• Cashew nut paste : 1/4 cup
• Poppy seeds : 2 tbsp
• Corriander powder : 1 tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 2 tbsp
• Green chili powder : 4 
• Garam masala powder : 1 tsp
• Raisins : 1 tbsp
• Prunes / aloo bukhara : 8-10
• Salt to taste
• Vegetable oil : 7 tbsp

Procedure :

1) Marinate chicken with yogurt .Keep it for 1 hour.
2) In a pan heat oil and fry onion slices till its colour changes to golden.
3) Now add all masala except raisins ,prunes,green chilies and chicken.
4) Fry masala for 15 -20 minutes till oil comes out from masala .
5) Now add marinated chicken and mix it well.Cover it with a lid and cook
    it for 20-25 minutes .Stir occasionally . Cook till chicken is almost done.
6) Now add raisins ,prunes,and green chilies and cover and cook for 5
    minutes.
7) Check the seasoning and the turn off the gas.
 
     Serve hot with steam rice.

Chicken Do Pyaza

chicken do pyaza

Preparation time : 1 hour
Cooking Time : 30- 45 minutes
Serves : 4

Ingredients :

• Chicken : 500 gm
• Onion : 500 gm very thinly sliced
• Yogurt : 1 tbsp
• Fresh cream: 1/2 tbsp
• Ginger paste:1 tbsp
• Garlic paste:1 tbsp
• Corriander paste :1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Cumin powder : 1/2 tsp
• Tomato : 1 large chopped
• Tomato sauce : 1 tbsp
• Garam masala powder : 1 tsp
• Black pepper powder : 1/4 tsp
• Cardamom: 3 crushed
• Cinnamon stick: 1 "
• Bay leaf : 1 small
• Green chilies: 2 chopped
• Ghee : 1 tbsp
• Vegetable oil : 3 tbsp

Procedure :

1) First marinate chicken pieces with  yogurt for 1 hour.
2) In a frying pan heat oil and fry onions till light brown. Now take out
   these fried onions from oil and keep aside.
3) In a heavy bottom pan heat ghee and 1 tbsp oil .Temper it with Carda-
    mom,cinnamon,bay leaf.Then add half of fried onion.
4) Now add marinated chicken and mix them well .Cook for 3-4 minutes.
5) Now add ginger garlic paste,corriander powder,cumin powder,chopped
    tomato,black pepper powder and kashmiri red chilli powder .Miw them
    well with chicken and cover and cook chicken in medium heat till it
    becomes soft. Stir occasionally. Do not add water.
6)Now add garam masala powder,green chilies,tomato sauce and rest of
   fried onion. Mix them well and cook for another 5 minutes in medium
   heat.Turn off the gas.

   Serve hot naan, paratha,roti or rice.
 

Chicken Lollypop

chicken lollypop

Preparation Time : 20-30 minutes
Cooking Time : 15-20 minutes
Serves : 6-7

Ingredients :

• Chicken : lollypop pieces 14-15
• Ginger paste : 1 tbsp
• Garlic paste : 1 tsp
• Soya sauce : 1 tbsp
• Salt to taste
• Black pepper powder : 1/4 tsp
• Crushed ginger : 1 tsp
• Crushed garlic: 1 tsp
• Maida : 2 tbsp
• Corn flour : 2 tbsp
• Kashmiri red chili powder : 1 tbsp
• Red chili powder : 1 tsp
• Red food colour : 1 drop
• Egg : 1
• Vegetable oil to deep fry
• Sweet chilli sauce

Procedure:

1) Take chicken lollypop pieces, ginger-garlic paste,black pepper powder,
    salt and soy sauce in a bowl and mix well. Marinate for 30 minutes.
2) Heat sufficient oil in a pan .
3) Put crushed ginger and garlic,red chili powder, kashmiri red chili
    powder,red food colour, maida and corn flour in another bowl and
    mix well.Add  water and mix well till a thick batter is formed.
4) Dip marinated lollypops in the batter and deep fry in hot oil in medium
    heat till it becomes crispy. Drain on paper napkin.
 
    Serve hot with sweet chilli sauce.

Chilli Chicken

chilli chicken

Preparation Time :25-30 minutes
Cooking Time : 20-25 minutes
Serve : 4

Ingredients:

• Boneless chicken breast : 250 gms (cut into 1 inch cubes)
• Egg : 1
• Garlic : 4-5 cloves crushed and finely minced
• Ginger : 1 inch cut into thin julliens
• Onion : 1 large cut into cubes
• Green bell pepper : 1/2 cup cut into cubes
• Green Chillies : 4-5 cut into halfs ,length wise
• Red chilly sauce : 2-3 tbsp
• Corn flour : 1-2 tbsp
• Soy sauce : 2 tbsp
• Tomato ketchup : 2-3 tbsp
• White vinegar : 1 tbsp
• Vegetable oil
• Green onions/ Spring Onion : 1/2 cup(cut into 1/2 inch length)
• Salt : 1 tsp

Procedure:

1) Marinate the chicken pieces in egg , 1 tsp salt, 1 tsp red chilly sauce and
    2 -3 tsp cornflour. Mix well and keep for 10 - 15 minutes.
2) In a bowl mix  red chilly sauce, soy sauce, tomato ketchup and  vinegar.
    Keep aside .
3) Now heat oil for frying in a pan/ kadai and fry the chicken pieces separately
    for 4-5 minutes. Do not over fry otherwise the chicken will get hard. Take
    them out on a  paper napkin.
4) In a separate pan heat 2 tbsp oil and add minced garlic, ginger jullien and
    green chilies.Fry till golden color and then add sliced big onion and
    capsicum cubes .Stir fry on high flame for 4-5 minutes.Do not over cook
    the vegetables.
5) Add fried chicken pieces and chopped green onions mix them well.Now
    lower the heat and add the sauce mixture.Mix well.
6) Take a small bowl add 1 tsp of corn flour with 1/2 cup of water. Add to
    chicken.
7) Cook till its gravy becomes slightly thick and dry, turn off the heat and
    move it in a serving dish.
   Serve hot.

Hariyali Kabab

Hariyali kabab

Preparation Time :1-4 hours
Cooking Time : 20 -30 minutes
Serve : 4
Ingredients:

• Chicken : 500 gm boneless
• Lemon juice / vinegar : 2-3 tbsp
• Mint leaves : 1/4 cup paste
• Cilantro leaves :1/4 cup paste
• Green chilli paste : 1 tbsp
• Yogurt : 1/2 cup
• Fresh Cream : 3-4 tbsp
• Garam masala : 1/4 tsp
• Tandoori Masala : 1/4 tsp
• Salt to taste
• Vegetable oil : 2 tbsp

Procedure:

1) Cut chicken into medium pieces.
2) Marinate chicken with lemon juice ,salt for 15 minutes.
3) Then marinate chicken with rest of the ingredients for atleast 4 hours.
4) Turn on your oven to pre-heat. Set the temperature at 230°C/ 450°F.
    You can also cook these kababs on your barbecue or grill.
3) Lay the marinated chicken on a baking tray and put into your oven.
    Cook for 25 minutes, remove and turn the chicken pieces so that the
    part of the chicken  pieces that was facing down, is now facing up.
    Put back into the oven and cook another 20 minutes.(Water comes
    out during roasting, wait for water to dry.)
4) When done, gently remove the chicken pieces from the tray and
   arrange on a serving plate.
    Serve Hariyali Kabab with salad.

Chicken Chaap

chicken chaap

Ingredients :

• Chicken : 500 gm
• Javitri : pinch
• Cardamom : 5-6
• Cloves : 7-8
• Jaiphal : 1/4 tsp
• Cinnamon : 1 inch
• Bayleaf : 1 large
• Onion paste : 1cup
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Tomato puree : 1 large
• Yogurt : 3-4 tbsp
• Rose water : 1 tbsp
• Kewra water : 1 tbsp
• Turmeric powder : 1 tsp
• Salt to taste
• Kashmiri Red chili powder : 1 and 1/2 tsp
• Black pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Sugar : 1tsp
• Oil : 3 tbsp
• Ghee : 3 tbsp

Procedure:

1) First marinate chicken with half of ginger garlic paste,yogurt and salt
    for 2-3 hours.

2) Heat oil in a heavy bottom pan and add bay leaves,whole garam masala
    and sugar to it.

3) When seeds starts spluttering add onion paste , fry till it becomes golden
     brown.

4) Now add rest ginger garlic paste and tomato puree. Cook well.

5) Add turmeric powder ,red chilli powder, black pepper powder and salt and
    mix masala for 5 minutes.

6) Then add marinated chicken to the mixture and fry for 5-6 minutes.

7) Close the lid of the pan and cook till chicken becomes tender.

     Do not add water.

8) Open the lid and add garam masala powder, rose water and kewra water.

     Stir thoroughly. Cover and cook for anothr 5-6 minutes.

     Turn off the heat .

      

Serve hot with naan, roti,biriyani.

Murg Malai Kabab

murg malai kabab

Ingredients:

• Chicken : 500 gm small pieces
• Plain yogurt : 1 tbsp
• Ginger powder : 1 tsp
• Garlic powder : 1 tsp
• Salt to taste
• Grated cheese : 1 tbsp
• Fresh cream : 2 tbsp
• Green chili  : 2 finely chopped or paste
• Black pepper powder : 1/2 tsp
• Vegetable oil : 1 tbsp
• Garam masala powder : 1/2 tsp
• Kasoori methi : 1/2 tsp

Procedure:

1) Take a bowl and mix grated cheese,yogurt and cream and make a smooth
     mixture.Now marinate chicken with all ingredients for 2-3 hour.
2) Turn on your oven to pre-heat. Set the temperature at 230°C/ 450°F. You
     can also cook these kababs on your barbecue or grill.
3) Lay the marinated chicken on a baking tray and put into your oven. Cook
    for 25 minutes, remove and turn the chicken pieces so that the part of the
    chicken pieces that was facing down, is now facing up. Put back into the
    oven and cook  another 20 minutes.(Water comes out during roasting, wait
    for water to dry.)
4) When done, gently remove the chicken pieces from the tray and arrange
    on a serving plate.
    Serve Murg Malai Kabab with salad.

Chicken Rezala

chicken rezala

Ingredients :

• Chicken : 2 lb
• Onion : 1 cup onion paste + 1 small round thin slice
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Green chilies :4-5 chopped
• Vegetable oil : 4-5 tbsp
• Ghee / Clarified butter : 4 tbsp
• Cashew paste : 2 tbsp
• Poppy seeds paste : 2 tbsp
• Yogurt : 3 tbsp, heaped
• Cardamom : 4
• Cinnamon : 1"
• Cloves : 5-6
• Whole pepper : 5-6
• Bay leaf : 2 medium
• Dry red chili : 2-3
• Sugar to taste
• Salt to taste
• Water as required
• Fresh cream : 2 tbsp (optional)

Procedure :

1) Take a large bowl and marinate chicken with onion   paste,ginger-garlic paste, chopped green chilies , 2 tbsp oil and salt.
2) In a pan add ghee / oil heat it and temper with whole garam masala (Cardamom, cinnamon, cloves, pepper,tejpata,dry red chili).
3) Add the marinated chicken mix them well with garam masala and cook for 5-6 minutes.
4) In the mean time take a small bowl and  beat yogurt with pinch of salt and 1 tbsp sugar.
5) Pour yogurt in the pan ,mix them well.
6) Then add sliced onion, poppy seeds paste and cashew paste with very little water.
7) Cover and cookin medium heat  till the chicken is fully cooked.
8) Make the gravy thick.Adjust the seasoning.
9)  Add fresh cream mix it and turn off the heat.
  

 Garnish it with cilantro and dry red chili and serve it with biriyani,naan,  tandoori roti.

Happy Cooking!!

Murg Musallam

murg musallam

Ingredients :

• Chicken : 1 whole about 600gms. Without feather and skin
• Turmeric powder : 1 tsp. + 1 tsp
• Kashmiri red chili powder : 1 tbsp. + 1tbsp
• Plain yogurt : 2 tbsp.
• Lime juice: 2 tbsp
• Basmati rice : 1/2 cup washed and soaked for 30 minutes
• Garam masala powder : 1 tsp + 1 tsp
• Egg : 2 hard boiled
• Saffron : 1 pinch strands soaked in warm milk
• Ghee /clarified butter :1 tsp. + 4 tbsp
• Onions  paste :2 medium
• Baby potatoes : 4 peeled
• Cardamom : 4
• Ginger garlic paste : 2 tbsp.
• Poppy seed paste : 2 tbsp.
• Cashew paste :2 tbsp.
• Rose water : 2 tbsp.
• Salt to taste
• Vegetable oil : 10 -12 tbsp

Procedure :

1) Wash the chicken and pat it really dry.

2) Now with a sharp knife make deep cut over thigh, drumsticks and breast
    part. Make some long deep cut on the joints as well. These cut will help
    to cook the chicken evenly and faster.

3) Marinate the chicken with 2 tbsp yogurt, lime juice, 1 tsp turmeric powder,
    1 tbsp kashmiri red chili powder and 1 tsp salt. Make sure that you put the
    masala  inside the stomach as well. Keep it marinated chicken in refrigerator
   for 6-7 hours.

4) Take out chicken from refrigerator at least half an hour before you start
     cooking.  Mean while cook the rice till it is 90% done.

5) In a bowl take cooked rice and one by one add salt, ghee, saffron soaked
    in milk  and garam masala powder to it. Mix it gently with the rice so that
    the rice grains don’t break. Keep it aside.

6) Now take the marinated chicken and stuff one egg along with the masala
    rice inside its belly.With a needle and thread carefully sew the opening.

7) Heat about 10-12 tbsp. of oil in a flat pan and fry the whole stuffed
    chicken on medium heat till all sides turn golden brown. It takes about
    10-15 minutes. Remove the chicken on a plate.

8) Heat ghee in another wide pan. Add cardamom and wait till it stops
    spluttering. Add potatoes and fry till they are golden yellow.

9) Now add onion paste along with ginger garlic paste and fry on low heat
    till oil starts comesout from the masala.

10) Sprinkle rest of red chili powder, turmeric powder and garam masala.
      Mix well.

11) Add cashew, poppy seed paste, salt and cook till oil comes out.

12) Now add very little (1/2 cup)water and let it comes to boil.Add rose water.


13) Now gently add the fried chicken to it and apply the spice mixture all over
      it with a spoon.

14) Cook it covered on medium heat for 10 minutes before you flip the chicken
      over. Cook the other side for another 10minutes. By this time both chicken
      and potatoes will be nicely cooked.

15) Gently cut the stitches and remove the thread.

16) Pour the gravy on a serving plate and carefully place the stuffed chicken
      over it. Line up the potatoes and sliced egg.

     Serve with saffron rice. 

Chicken Pakora

chicken pakora

Ingredients:

• Chicken : 1/2 lb breast cut into small pieces 
• Ginger paste : 1 tsp
• Garlic paste : 1 tsp
• Green chili : 2 chopped
• Lime juice : 2 tbsp
• Vinegar : 1 tsp
• Salt to taste
• All purpose flour/maida : 2tbsp
• Corn starch : 2 tbsp
• Rice flour : 2 ttbsp
• Egg :1
• Vegetable oil for deep frying

Procedure:

1) Clean chicken pieces and pat them dry. In a bowl marinate chicken pieces
     with ginger-garlic paste,lime juice,salt,vinegar and chopped green chilies
     for 2- 3 hrs.
2) In another bowl combine flour, cornstarch, rice flour, salt. Whisk them
    well.Add one egg to it and mix well so that there is no lumps. Pour little
    water at a time to make a smooth thick batter.
3) Heat oil in a frying pan.
4) Take each chicken pieces, dip in the batter and gently release them one
    by one in  the hot oil. Turn the heat to medium and fry them till you see
    the outer coating starts  changing the color. Crank up the heat to high and
   fry the pakoras for few more  minutes till the coating turns golden brown
   and becomes crispier.
     Serve with  ketchup and salads.

Chicken Curry With Poppy Seeds / Posto Chicken

posto chicken

Ingredients :

• Chicken : 500 gm
• Onion : 1 medium Finely chopped
• Lime juice : 1tbsp
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Turmeric powder : 1tsp
• Mustard oil : 1tbsp
• Poppy seeds : 3-4 tbsp paste
• Green chilies 3-4 chopped
• Cloves /Laung :4 
• Elaichi/ cardamom : 3-4
• Dalchini/ cinnamon :1"
• Mouri /fennel seeds : 1 tsp
• Tomato : 1 medium chopped
• Kashmiri red chili powder : 1 tsp
• Garam masala powder : 1tsp
• Salt to taste 
• Water : 1/2 cup
• Cilantro leaves : 1 tbsp chopped 
• Vegetable oil : 4-5 tbsp

Procedure :

1) Take a large bowl and  marinate chicken with lime juice , ginger -garlic
     paste,  turmeric powder and mustard oil for 1 hour.

2) In a heavy bottom pan / kadai put oil and tamper it with cloves , cardamom,
     cinnamon and fennel seeds.

3) Now add chopped onions and fry them till its colour changes to light brown.

4) Add chopped tomato and cook for 2-3 minutes.

5) Now add poppy seeds paste, green chilies, red chili powder, garam masala
     powder and fry them till the masala looks cooked and oil comes out from
     masala.

6) Add marinated chicken ,salt and water. Mix them well .Cover and cook in
    medium heat till chicken becomes soft and fully cooked .

7) Garnish with fresh chopped cilantro leaves.

     Serve with steam rice , roti or paratha.

Chicken Korma

chicken korma

Preparation Time: 50 minutes-1 hour
Cooking Time : 30 minutes
Serves :4

Ingredients:

• Chicken with bone : 800 gm
• Cashew paste : 1/2 cup
• Almond paste : 14-15 
• Charmogoj paste : 1 tsp
• Yogurt (beaten ) : 1/2 cup
• Fresh cream : 2 tbsp
• Ginger-garlic paste : 1 tbsp
• Salt to taste
• Coriander powder : 1 tsp
• Bay leaves :2
• Green Chilies : 2-3
• White pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Green cardamom : 2-3
• Cloves : 2-3
• Cinnamon : 1"
• Red chili powder : 1tsp
• Cilantro leaves : 1 tbsp chopped
• Oil : 2 tbsp

Procedure :

1)  Soak almonds in a small bowl for 30 minutes and peel them.
2)  In a pan boil cashew nuts,almonds , charmogoj for 20 minutes.
3)  Make a fine smooth paste of the nuts and keep aside.
4)  Marinate chicken with ginger-garlic paste, salt and red chili powder
     for 30 minutes.
5)  In a pan heat 1 tbsp of oil and tamper with bay leaves,cardamom,
     cinnamon and cloves.
6)  Add red chili powder.Fry for few seconds.
7)  Add nuts paste and stir continuously otherwise it will burn at the
     bottom. Fry for 4-5  minutes in medium heat.
8)  Now add pinch of salt, beaten yogurt and white pepper powder and
     fry till raw smell of cashew nut goes away and stir continuously.
9)  Strain the gravy in a bowl with little water.
10) In another pan heat 1 tbsp of oil and add marinated chicken and cook
      for 20 minutes in medium-high heat.
11) Now add the gravy in the pan and little water so that the gravy does
      not stick in the pan.
12) Add coriander powder and garam masala powder. Cover and cook
      in medium heat till chicken is fully done.
13) Add fresh cream and chopped cilantro and turn off the heat.
    Serve hot with Roti, Naan ,Paratha  or steam rice.

Dhaniya Chicken

dhaniya chicken

Ingredients:

• Chicken : 1 kg
• Onion :  1 large paste
• Posto/ poppy seeds : 1 tbsp
• Cashew nuts : 6-8 paste
• Cilantro leaves : 1 bunch paste
• Tomato : 1 large puree 
• Green chili : 3-4
• Ginger-garlic paste : 1 and 1/2 tbsp
• Coriander powder : 1 tbsp
• Turmeric powder :1/2 tsp
• Yogurt : 2 tbsp
• Kasmiri red chili powder : 1tbsp
• Salt to taste
• Sugar :1 tsp
• Oil : 6-7 tbsp
• Whole garam masala :(cardamom 4,cinnamon 1",bay leaves 1 large,cloves 5)
• ghee :1 tbsp

Procedure:

1) First marinate chicken with cilantro paste,onion paste,yogurt,oil 1tbsp,
    red chili powder , ginger-garlic paste,coriander powder for mininum 1 hour.

2) In a heavy bottom pan heat oil, then tamper it with whole garam masala.

3) Then add the marinated chicken and mix well.Add salt.

4) Cover and cook for 10-12 minutes.

5) Now add the paste of poppy seeds and cashew nuts.

5) And cover and cook it for 20-25 minutes untill oil comes out.

6) Do not add water. Now add sugar.

7) Add 1 tbsp ghee, mix well and turn off the heat.

 Serve hot with steamed rice or roti or paratha.