1 gm saffron threads
60 ml double cream, heated until hot
90 ml vegetable oil
3 gm green cardamom pods
1 gm cinnamon
6 no bay leaves
1 kg boneless, skinless chicken thighs
250 gm sliced into fine half rings
30 gm peeled and finely grated fresh ginger
60 gm garlic cloves, smashed to a pulp
60 gm whole, peeled almonds
50 gm golden raisins
30 gm ground coriander
15 gm ground cumin
250 gm plain yogurt, lightly whisked until smooth
15 gm salt
10 gm white pepper powder
2 gm garam masala
Pour hot cream over the saffron threads and set aside for at least half an hour
heat oil in handi, set over medium high heat. When it is hot, add the cardamom, cinnamon and bay leaves stir once and fill with chicken pieces in a single layer. Brown the chicken on both sides, then remove to a bowl, leaving behind as many of the whole spices as you can.
Add onions to the pan with the herbs, stir and fry until they are red brown, add the ginger and garlic and stir for a minute; add the almonds, raisins, coriander and cumin.
Stir once, and then return the chicken to the pan, along with any accumulated juices. Add the yogurt, salt and white pepper, stir to mix and bring to a simmer.
Cover partly with the lid, and cook over medium heat for 10 minutes.
Raise heat to high and cook, stirring, until most of the liquid has boiled away and a thick sauce clings to the meat.
Stir in the saffron cream, garam masala, and 1/2 cup of water. Cover tightly and leave on the lowest possible heat for 5 minutes.
Murg mussallam
Chicken (whole) 1 kg
raw papaya paste 15 gm
salt to taste
onions sliced finely 350 gm
garlic cloves paste 40 gm
ginger paste 20 gm
cinnamon stick 1 gm
cloves 2 gm
Black pepper 5 gm
green cardamom 10 gm
poppy seeds 5 gm
coconut (desiccated) 45 gm
chironji 30 gm
cumin seeds 25 gm
coriander seeds 25 gm
chilli powder 5 gm
curd 250 gm
Eggs (boiled) 4 no
almond slivers 30 gm
silver leaves 2 no
saffron 1 gm
Metha ettar 4 drops
Prick the chicken all over with a fork.
Rub it well with the raw papaya paste, garlic and ginger pastes and salt both outer and inner layers of chicken after cleaning all the unwanted items from the carcass.
Keep aside for two to three hours.
Heat ghee in a pan and fry the onions till golden brown. Remove and grind half the onions to a paste and keep aside. Reserve the rest for the gravy.
Dry roast the cinnamon, clove, black pepper, green cardamom, poppy seed, chironji, cumin and coriander seed on a griddle and grind to a paste.
Blend the spice paste with the curd.
Then put the chicken in this marinade for about 30 minutes.
Place half of the fried onions with boiled eggs inside the body cavity of the chicken.
Truss the chicken by bringing the wing and leg close to the body and tie with a thread.
Heat the oil used earlier for frying onions in a shallow pan, place the trussed chicken with the marinade and the reserved onions and let it simmer for about 30 minutes.
Sprinkle the metha attar and soaked saffron strands and garnish with silver leaf and almond slivers.
raw papaya paste 15 gm
salt to taste
onions sliced finely 350 gm
garlic cloves paste 40 gm
ginger paste 20 gm
cinnamon stick 1 gm
cloves 2 gm
Black pepper 5 gm
green cardamom 10 gm
poppy seeds 5 gm
coconut (desiccated) 45 gm
chironji 30 gm
cumin seeds 25 gm
coriander seeds 25 gm
chilli powder 5 gm
curd 250 gm
Eggs (boiled) 4 no
almond slivers 30 gm
silver leaves 2 no
saffron 1 gm
Metha ettar 4 drops
Prick the chicken all over with a fork.
Rub it well with the raw papaya paste, garlic and ginger pastes and salt both outer and inner layers of chicken after cleaning all the unwanted items from the carcass.
Keep aside for two to three hours.
Heat ghee in a pan and fry the onions till golden brown. Remove and grind half the onions to a paste and keep aside. Reserve the rest for the gravy.
Dry roast the cinnamon, clove, black pepper, green cardamom, poppy seed, chironji, cumin and coriander seed on a griddle and grind to a paste.
Blend the spice paste with the curd.
Then put the chicken in this marinade for about 30 minutes.
Place half of the fried onions with boiled eggs inside the body cavity of the chicken.
Truss the chicken by bringing the wing and leg close to the body and tie with a thread.
Heat the oil used earlier for frying onions in a shallow pan, place the trussed chicken with the marinade and the reserved onions and let it simmer for about 30 minutes.
Sprinkle the metha attar and soaked saffron strands and garnish with silver leaf and almond slivers.
Murgh do piaza
750 gm. Chicken cut into 1 1\2 inch pieces
1 kg onions
10 gm. Ground coriander
5 gm. Ground turmeric
100 ml refined oil
10 gm garlic paste
10 gm ginger; peeled thinly sliced
2 bay leaves crushed
300 gm tomatoes roughly chopped
30 ml. Lemon juice
45 gm finely chopped fresh coriander leaves
Finely slice on fourth of the onions and roughly chop the rest of the onions.
Marinate the chicken with the chili powder, ground coriander, turmeric and salt.
Lightly grease a heavy based sauce pan with 1 tablespoon of oil. Spread half of the chopped onions on the bottom. Add the chicken pieces and layer the rest of the chopped onions on top.
Cover pan with a tight fitting lid. Cook for 20-25 minutes until the onions are reduce to a pulp and the chicken is tender.
Heat oil in another pan. Add sliced onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a crisp golden color.
Add the bay leaves stir fry for another minute stirring frequently add tomatoes and stir fry until the tomatoes are reduce to a pulp.
Add meat and onions to it. Stir well to mix all the ingredients. Stirring frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
Add lemon juice and while mixing well fry for another minute
Sprinkle with chopped coriander leaves.
-1 kg onions
10 gm. Ground coriander
5 gm. Ground turmeric
100 ml refined oil
10 gm garlic paste
10 gm ginger; peeled thinly sliced
2 bay leaves crushed
300 gm tomatoes roughly chopped
30 ml. Lemon juice
45 gm finely chopped fresh coriander leaves
Finely slice on fourth of the onions and roughly chop the rest of the onions.
Marinate the chicken with the chili powder, ground coriander, turmeric and salt.
Lightly grease a heavy based sauce pan with 1 tablespoon of oil. Spread half of the chopped onions on the bottom. Add the chicken pieces and layer the rest of the chopped onions on top.
Cover pan with a tight fitting lid. Cook for 20-25 minutes until the onions are reduce to a pulp and the chicken is tender.
Heat oil in another pan. Add sliced onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a crisp golden color.
Add the bay leaves stir fry for another minute stirring frequently add tomatoes and stir fry until the tomatoes are reduce to a pulp.
Add meat and onions to it. Stir well to mix all the ingredients. Stirring frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
Add lemon juice and while mixing well fry for another minute
Sprinkle with chopped coriander leaves.
Dhaaba Chicken
Ingredients:
4 no chicken leg pieces
250 gm yogurt
10 gm red chili powder
5 gm garam masala
10gm chat masala
50 gm fresh coriander leaves or cilantro
25 gm ginger-garlic paste
75 gm onions, chopped
100 gm tomatoes
50 ml refined oil
60 ml tomato paste
to taste Salt
Method:
Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt to chicken pieces. Keep aside for about 2 hours.
Heat oil in a pan, fry chicken pieces until they are light brown in color. Remove and place them in a plate.
Fry the onions in the same oil, then add chicken pieces along with the gravy (remained in the above mix), tomatoes and paste and fry until gravy becomes red color.
Garnish with freshly chopped coriander
-4 no chicken leg pieces
250 gm yogurt
10 gm red chili powder
5 gm garam masala
10gm chat masala
50 gm fresh coriander leaves or cilantro
25 gm ginger-garlic paste
75 gm onions, chopped
100 gm tomatoes
50 ml refined oil
60 ml tomato paste
to taste Salt
Method:
Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt to chicken pieces. Keep aside for about 2 hours.
Heat oil in a pan, fry chicken pieces until they are light brown in color. Remove and place them in a plate.
Fry the onions in the same oil, then add chicken pieces along with the gravy (remained in the above mix), tomatoes and paste and fry until gravy becomes red color.
Garnish with freshly chopped coriander
Dum kokur KASHMIRI
1portion
1. Chicken leg 4pcs
Marination for the chicken
1. ginger-garlic paste 15gm
2. Yoghurt 30gm
3. Salt to taste
4. Red chili powder 3gm
For gravy
1. Brown onion paste 100gm
2. Cashewnut paste 30gm
3. Almond paste 30gm
4. Chironjee paste 10gm
Marinate the chicken for one hour after that take a thick bottom pan kadhai or pan put oil add brown onion paste, cashewnut paste, almond paste, chironjee paste cook for 10-15 min. Until masala leaves the oil then add marinate chicken cook until done. Garnish with almond.
-1. Chicken leg 4pcs
Marination for the chicken
1. ginger-garlic paste 15gm
2. Yoghurt 30gm
3. Salt to taste
4. Red chili powder 3gm
For gravy
1. Brown onion paste 100gm
2. Cashewnut paste 30gm
3. Almond paste 30gm
4. Chironjee paste 10gm
Marinate the chicken for one hour after that take a thick bottom pan kadhai or pan put oil add brown onion paste, cashewnut paste, almond paste, chironjee paste cook for 10-15 min. Until masala leaves the oil then add marinate chicken cook until done. Garnish with almond.
MURGH-e-ROGHAN
INGREDIENTS
12 no Chicken Drumstick
150g Desi Ghee
3 gm Black Peppercorns
2 gm Green Cardamom
1 gm Cloves
1 gm Cinnamon (1")
2 no Bay Leaves
To taste Salt
250g Onions
30g Garlic Paste (strained)
20g Ginger Paste (strained)
250g Yoghurt
10g Coriander Powder
5g Red Chili Powder
3g Turmeric Powder
30g Almond Paste
1.5 liters Clear Chicken Stock (or water)
1.5 g Green Cardamom Powder
0.75g Mace Powder
The Garnish (Optional)
4 sprigs Coriander
Toasted Almond Flakes
Serves : 4
PREPARATION
The Chicken: Clean, trim, wash and pat dry.
The Onions: Peel, wash and roughly chop.
The Yoghurt: Whisk in a bowl, add coriander, red chili and turmeric powder, mix well.
The Garnish: Clean, wash and chop coriander
COOKING
Heat ghee in a handi/pan, add peppercorns, green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until the cardamom begins to change colour,
Add onions, sauté until light golden, add the ginger and garlic pastes, stir until the moisture evaporates, add the chicken and salt increase to high heat and sear for 2-3 minutes.
Remove handi/pan from the heat, stir in the yoghurt mixture, and return handi/pan to heat and bhunno/stir fry over medium heat until the fat leaves the sides.
Then add almond paste, bhunno/stir fry until the fat leaves the sides, add stock (or water), bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until the stock is reduced by half.
Remove the drumsticks and pass the gravy through a fine mesh soup strainer into a separate handi/pan. Return gravy to heat, add the chicken, bring to a boil, reduce to low heat and simmer, stirring occasionally, until the chicken is cooked and the gravy is of thin sauce consistency.
Sprinkle green cardamom and mace powders, stir, remove and adjust the seasoning.
-12 no Chicken Drumstick
150g Desi Ghee
3 gm Black Peppercorns
2 gm Green Cardamom
1 gm Cloves
1 gm Cinnamon (1")
2 no Bay Leaves
To taste Salt
250g Onions
30g Garlic Paste (strained)
20g Ginger Paste (strained)
250g Yoghurt
10g Coriander Powder
5g Red Chili Powder
3g Turmeric Powder
30g Almond Paste
1.5 liters Clear Chicken Stock (or water)
1.5 g Green Cardamom Powder
0.75g Mace Powder
The Garnish (Optional)
4 sprigs Coriander
Toasted Almond Flakes
Serves : 4
PREPARATION
The Chicken: Clean, trim, wash and pat dry.
The Onions: Peel, wash and roughly chop.
The Yoghurt: Whisk in a bowl, add coriander, red chili and turmeric powder, mix well.
The Garnish: Clean, wash and chop coriander
COOKING
Heat ghee in a handi/pan, add peppercorns, green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until the cardamom begins to change colour,
Add onions, sauté until light golden, add the ginger and garlic pastes, stir until the moisture evaporates, add the chicken and salt increase to high heat and sear for 2-3 minutes.
Remove handi/pan from the heat, stir in the yoghurt mixture, and return handi/pan to heat and bhunno/stir fry over medium heat until the fat leaves the sides.
Then add almond paste, bhunno/stir fry until the fat leaves the sides, add stock (or water), bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until the stock is reduced by half.
Remove the drumsticks and pass the gravy through a fine mesh soup strainer into a separate handi/pan. Return gravy to heat, add the chicken, bring to a boil, reduce to low heat and simmer, stirring occasionally, until the chicken is cooked and the gravy is of thin sauce consistency.
Sprinkle green cardamom and mace powders, stir, remove and adjust the seasoning.
Dahi murgh
Chicken - 1 kg
(with bones & cut into 12 pieces)
Ghee – 100 ml
Salt – to taste
Crushed black pepper – 15 gm
Curd – 250 gm
Capsicum – 200 gm
(sliced)
Coriander leaves – 45 gm
(chopped)
for paste:
Onion -300 gm
Garlic pods – 30 gm
Ginger – 15 gm
Make a paste of onion, garlic and ginger, using a little water, if needed.
Beat the curd well. Mix black pepper along with it.
Heat oil/ghee in a pan. Add ground onion paste and fry, till it turns rich brown in colour.
Simmer and add salt. Mix well. Add chicken and stir fry for about 5-6 min.
Add the beaten curd into the chicken. Keep stirring continuously, till it boils. This prevents curd from curdling.
Lower the heat, cover and cook till chicken is tender for about 12-15 min.
Add little water and allow one boil. Add sliced capsicum, when the chicken is almost cooked.
Remove from fire.
Garnish with fresh coriander leaves.
-(with bones & cut into 12 pieces)
Ghee – 100 ml
Salt – to taste
Crushed black pepper – 15 gm
Curd – 250 gm
Capsicum – 200 gm
(sliced)
Coriander leaves – 45 gm
(chopped)
for paste:
Onion -300 gm
Garlic pods – 30 gm
Ginger – 15 gm
Make a paste of onion, garlic and ginger, using a little water, if needed.
Beat the curd well. Mix black pepper along with it.
Heat oil/ghee in a pan. Add ground onion paste and fry, till it turns rich brown in colour.
Simmer and add salt. Mix well. Add chicken and stir fry for about 5-6 min.
Add the beaten curd into the chicken. Keep stirring continuously, till it boils. This prevents curd from curdling.
Lower the heat, cover and cook till chicken is tender for about 12-15 min.
Add little water and allow one boil. Add sliced capsicum, when the chicken is almost cooked.
Remove from fire.
Garnish with fresh coriander leaves.
Methi murg
Chicken - 1 kg
Fenugreek leaves – 150 gm
(chopped)
Ginger paste – 10 gm
Garlic paste – 15 gm
Tomato paste – 20 ml
Browned onion paste – 45 gm
Turmeric powder – 2 gm
Chilly powder – 10 gm
Cumin powder – 2 gm
Garam masala powder – 5 gm
Cashew nut paste – 20 gm
Curd – 30 gm
Salt – to taste
Refined oil- 60 ml
Fry 2 big onions slices until golden brown in colour. Add curd and grind to a fine paste.
Wash methi leaves thoroughly and chop it.
Heat oil in a pan. Fry the leaves, till they turn crispy and keep aside.
Heat up the remaining oil in the pan. Fry ginger and garlic paste. Add turmeric powder, cumin powder, chilly powder and garam masala powder.
Add tomato paste followed by the browned onion paste. Sauté for sometime. Add chicken and salt and cook in simmering heat till done.
Add the cashew nut paste and the fried methi leaves.
-Fenugreek leaves – 150 gm
(chopped)
Ginger paste – 10 gm
Garlic paste – 15 gm
Tomato paste – 20 ml
Browned onion paste – 45 gm
Turmeric powder – 2 gm
Chilly powder – 10 gm
Cumin powder – 2 gm
Garam masala powder – 5 gm
Cashew nut paste – 20 gm
Curd – 30 gm
Salt – to taste
Refined oil- 60 ml
Fry 2 big onions slices until golden brown in colour. Add curd and grind to a fine paste.
Wash methi leaves thoroughly and chop it.
Heat oil in a pan. Fry the leaves, till they turn crispy and keep aside.
Heat up the remaining oil in the pan. Fry ginger and garlic paste. Add turmeric powder, cumin powder, chilly powder and garam masala powder.
Add tomato paste followed by the browned onion paste. Sauté for sometime. Add chicken and salt and cook in simmering heat till done.
Add the cashew nut paste and the fried methi leaves.
chicken tikka masala
Today's recipe is representative of the many "masalas," or spice mixtures that characterize Indian cooking.
For the masala:
200 gm onions, finely chopped
20 gm garlic, finely chopped
10 gm ginger, finely chopped
30 ml water
10 gm ground cumin
10 gm ground coriander seed
10 gm salt
5 gm cayenne pepper, or to taste
2 gm ground turmeric
For the chicken:
60 ml vegetable oil
2 gm cinnamon stick
1 kg skinless, boneless chicken breasts, trimmed of fat and quartered
Juice of 1 lemon
250 ml chicken broth or water
6 whole black peppercorns
Fresh coriander leaves for garnish
For chicken tikka
THE FIRST MARINATION
30ml Malt vinegar
6g fresh coriander
25g Garlic paste (strained)
15g Ginger paste (strained)
Salt
THE SECOND MARINATION
150g Yoghurt Cheese or hung curd
30g Processed cheese
30ml Cream
30 ml lemon juice
10 gm red chilli powder or Kashmiri chilli powder
THE FIRST MARINATION
Mix the remaining ingredients with the herbed vinegar in a bowl, rub the chicken pieces with this marinade and reserve for 20 minutes. Hold the chicken pieces aloft to drain the excess marinade and keep aside.
THE SECOND MARINATION
Mix all the ingredients, rub the chicken pieces with this marinade and reserve for 30 minutes.
THE OVEN
Pre-heat to 3500F
THE SKEWERING
Skewer the marinated chicken pieces at least an inch apart; keep a tray underneath to collect the drippings.
THE ROASTING
Put the skewer in a moderately hot tandoor or on a moderately hot charcoal grill and roast for 6-7 minutes, basting at least once. In the pre-heated oven, roast the chicken for 8-9 minutes, basting at least twice. (Make sure that the chicken does not touch the bottom or the sides of the tray/oven) Remove and keep aside.
-For the masala:
200 gm onions, finely chopped
20 gm garlic, finely chopped
10 gm ginger, finely chopped
30 ml water
10 gm ground cumin
10 gm ground coriander seed
10 gm salt
5 gm cayenne pepper, or to taste
2 gm ground turmeric
For the chicken:
60 ml vegetable oil
2 gm cinnamon stick
1 kg skinless, boneless chicken breasts, trimmed of fat and quartered
Juice of 1 lemon
250 ml chicken broth or water
6 whole black peppercorns
Fresh coriander leaves for garnish
For chicken tikka
THE FIRST MARINATION
30ml Malt vinegar
6g fresh coriander
25g Garlic paste (strained)
15g Ginger paste (strained)
Salt
THE SECOND MARINATION
150g Yoghurt Cheese or hung curd
30g Processed cheese
30ml Cream
30 ml lemon juice
10 gm red chilli powder or Kashmiri chilli powder
THE FIRST MARINATION
Mix the remaining ingredients with the herbed vinegar in a bowl, rub the chicken pieces with this marinade and reserve for 20 minutes. Hold the chicken pieces aloft to drain the excess marinade and keep aside.
THE SECOND MARINATION
Mix all the ingredients, rub the chicken pieces with this marinade and reserve for 30 minutes.
THE OVEN
Pre-heat to 3500F
THE SKEWERING
Skewer the marinated chicken pieces at least an inch apart; keep a tray underneath to collect the drippings.
THE ROASTING
Put the skewer in a moderately hot tandoor or on a moderately hot charcoal grill and roast for 6-7 minutes, basting at least once. In the pre-heated oven, roast the chicken for 8-9 minutes, basting at least twice. (Make sure that the chicken does not touch the bottom or the sides of the tray/oven) Remove and keep aside.
chicken bharta
1 Whole Chicken (cut into pieces) 1kg weight
150 gm sliced onion
100 gm sliced Tomato (chopped
2 Eggs (hard-boiled)
30 gm Fresh Cilantro/Coriander Leaves chopped
2 gm Garam Masala
10 gm Red Chili Powder
20 gm Coriander Powder
30 gm Chicken Tandoori Masala (optional)
2 gm roasted Fenugreek Seeds (Methi) powder
3 gm Turmeric Powder
to taste salt
5 gm Ginger Paste
25 ml lemon juice
15 ml. Of Oil
Mix salt and 5 ml of lemon juice to the chicken, and set aside for half an hour.
Marinate chicken with turmeric, red chili powder, coriander powder and some more lemon juice or vinegar and water
Peel the cooked chicken from the bones into small pieces. Preserve the stock.
Discard the bones or keep aside to make a thin shorba out of it
sauté ginger and onion till golden brown in colour, add the tomatoes. Add the finely sliced chicken, garam masala and chicken tandoori masala and fry until the oil is released.
Add the stock and stir and let it boil until it gets a gravy-like consistency.
Add the egg-yolk and mash it in. Boil some more until a thick curry is formed.
Garnish with Fenugreek powder and cilantro/coriander leaves.
Decorate with egg whites.
The final product should be coating consistency
---------150 gm sliced onion
100 gm sliced Tomato (chopped
2 Eggs (hard-boiled)
30 gm Fresh Cilantro/Coriander Leaves chopped
2 gm Garam Masala
10 gm Red Chili Powder
20 gm Coriander Powder
30 gm Chicken Tandoori Masala (optional)
2 gm roasted Fenugreek Seeds (Methi) powder
3 gm Turmeric Powder
to taste salt
5 gm Ginger Paste
25 ml lemon juice
15 ml. Of Oil
Mix salt and 5 ml of lemon juice to the chicken, and set aside for half an hour.
Marinate chicken with turmeric, red chili powder, coriander powder and some more lemon juice or vinegar and water
Peel the cooked chicken from the bones into small pieces. Preserve the stock.
Discard the bones or keep aside to make a thin shorba out of it
sauté ginger and onion till golden brown in colour, add the tomatoes. Add the finely sliced chicken, garam masala and chicken tandoori masala and fry until the oil is released.
Add the stock and stir and let it boil until it gets a gravy-like consistency.
Add the egg-yolk and mash it in. Boil some more until a thick curry is formed.
Garnish with Fenugreek powder and cilantro/coriander leaves.
Decorate with egg whites.
The final product should be coating consistency
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