Chicken Lababdar
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 450 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Lemon juice - 15 milliliters
Oil - 30 milliliters, divided
Ginger - 2 teaspoons
Onions - 170 grams
Tomato - 250 grams
Oil - 10 milliliters
Cumin - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 250 milliliters
Fresh cream - 35 grams
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. In a mixing bowl, add 450 grams boneless chicken, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 15 milliliters lemon juice and mix it well.
2. Marinate for 20 minutes.
3. Heat 15 milliliters oil in a pan, add the marinated chicken in it and mix it well.
4. Cook for 8 - 10 minutes on medium heat or until the chicken is fully cooked.
5. Remove it from heat and keep aside.
6. Heat 15 milliliters oil in a skillet, add 2 teaspoons ginger and stir for 1 - 2 minutes.
7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 250 grams tomato and mix it well.
9. Saute the tomatoes for 7 - 8 minutes on medium heat or until it turns soft and pulpy.
10. Remove it from heat and allow it to cool.
11. Transfer this into a blender and blend it into a smooth paste.
12. Heat 10 milliliters oil in a skillet, add 1 teaspoon cumin and stir for a minute.
13. Then, add the blended paste in it and mix it well.
14. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder and mix it well.
15. Now, add the cooked chicken in it and give it a nice stir.
16. Add 250 milliliters water and mix it well.
17. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 35 grams fresh cream and mix it well.
20. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it again.
21. Cook for 3 - 5 minutes on medium heat.
22. Add 1 tablespoon coriander and mix it well.
23. Remove it from heat.
24. Garnish with coriander.
25. Serve hot.
Chicken Reshmi Kebab
Servings - 2 - 3
INGREDIENTS
Cashews - 30 grams
Warm water - 60 milliliters
Almonds - 12 grams
Warm water - 60 milliliters
Chicken breast - 500 grams
Fresh cream - 60 grams
Hung yogurt - 90 grams
Lemon juice - 30 milliliters
Ginger garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Coriander - 2 tablespoons
Butter - for brushing
Mint - 20 grams
Coriander - 20 grams
Green chili - 2
Ginger - 1 tablespoon
Cumin powder - 1 teaspoon
Lemon juice - 30 milliliters
Black salt - 1/2 teaspoon
Water - 50 milliliters
PREPARATION
1. In a bowl, add 30 grams cashews, 60 milliliters warm water and soak for 30 minutes.
2. In a another bowl, add 12 almonds, 60 milliliters warm water and soak for 30 minutes.
3. Remove the skin of almonds and transfer it to blender, add the soaked cashews in it.
4. Blend it into a smooth paste.
5. Take 500 grams chicken breast and cut it into small pieces.
6. Add 60 grams fresh cream, 90 grams hung yogurt, blended cashew almond paste, 30 milliliters lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon black pepper powder, 1 teaspoon salt, 2 tablespoons coriander and mix it well.
7. Marinate the the chicken for overnight.
8. Soak skewers in water for 30 minutes.
9. Skewer the chicken.
10. Place it on a baking tray.
11. Preheat the oven to 465°F/240°C. Grill for 15 minutes.
12. Remove it from oven and flip the kebab’s.
13. Grill for another 15 minutes.
14. Remove it from oven and brush it with butter.
15. In a blender, add 20 grams mint, 20 grams coriander, 2 green chili, 1 tablespoon ginger, 1 teaspoon cumin powder, 30 milliliters lemon juice, 1/2 teaspoon black salt, 50 milliliters water and blend until smooth.
16. Serve hot with prepared chutney.
Garlic Chicken Butter Masala
Servings - 3 - 4
INGREDIENTS
Chicken - 700 grams
Ginger garlic paste - 2 tablespoons
Salt - 1 teaspoon
Chilli flakes - 1 teaspoon
Butter - 2 tablespoons
Oil - 2 tablespoons
Garlic - 2 tablespoons
Butter - 60 grams
Oil - 25 milliliters
Cumin - 1 teaspoon
Kashmiri dry red chili - 4
Bay leaf - 1
Cinnamon stick - 1
Cloves - 4 pods
Green cardamom - 4 pods
Black cardamom - 2 pods
Black peppercorns - 1 teaspoon
Ginger garlic paste - 2 tablespoons
Garlic cloves - 30 grams
Cashews - 40 grams
Onions - 90 grams
Tomato - 450 grams
Salt - 1 teaspoon
Water - 200 milliliters
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Paprika - 1 1/4 teaspoons
Sugar - 1 teaspoon
Dry fenugreek leaves - 1 1/2 teaspoons
Fresh cream - 70 grams
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 700 grams chicken, 2 tablespoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon chilli flakes and mix it well.
2. Marinate for 1 hour.
3. Heat 2 tablespoons butter, 2 tablespoons oil in a heavy skillet, add 2 tablespoons garlic and stir for 1 - 2 minutes.
4. Then, add the marinated chicken and mix it well.
5. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
6. Open the lid and remove it from heat. Keep aside.
7. Heat 60 grams butter, 25 milliliters oil in a another heavy skillet, add 1 teaspoon cumin, 4 kashmiri dry red chili, 1 bay leaf, 1 cinnamon stick, 4 pods cloves, 4 pods green cardamom, 2 pods black cardamom, 1 teaspoon black peppercorns and stir well.
8. Add 2 tablespoons ginger garlic paste, 30 grams garlic cloves and stir again for 2 - 3 minutes.
9. Add 40 grams cashews and mix it well.
10. Then, add 90 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 450 grams tomato, 1 teaspoon salt and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Add 200 milliliters water and mix it well.
14. Cover it with lid and cook for about 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Remove it from heat and allow it to cool.
17. Transfer this into a blender and blend it into a puree.
18. Transfer the puree into a heavy skillet and give it a nice stir.
19. Add 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 1/4 teaspoons paprika, 1 teaspoon sugar and mix it well.
20. Now, add the cooked chicken and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Add 1 1/2 teaspoons dry fenugreek leaves, 70 grams fresh cream and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Garnish with coriander.
26. Serve hot.
Mutton Biryani
Servings - 2 - 3
INGREDIENTS
(For Marination)
Mutton - 1 kilogram
Garlic - 2 tablespoons
Ginger - 2 tablespoons
Green chili - 1 tablespoon
Onions - 200 grams
Cumin - 2 teaspoons
Cloves - 1/2 teaspoon
Black peppercorns - 1/2 teaspoon
Cinnamon powder - 1/4 teaspoon
Salt - 2 teaspoons
Red chili - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 2 teaspoons
Chicken masala - 2 teaspoons
Garam masala - 2 teaspoons
Chaat masala - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Curd - 200 grams
(For Rice)
Rice - 500 grams
Water - 1 litre
Ghee - 1 tablespoon
Cloves - 8 pods
Black peppercorns - 10
Bay leaf - 1
Cinnamon stick - 1
Black cardamom - 2 pods
Water - 2 litres
(For Saffron Milk)
Warm milk - 70 milliliters
Saffron - 1/4 teaspoon
(For Mutton)
Ghee - 50 grams
(For Fried Onions)
Ghee - 50 grams
Onions - 300 grams
Mint - for garnishing
Coriander - for garnishing
Ghee - for garnishing
PREPARATION
(For Marination)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Marinate for 4 hours.
(For Rice)
1. In a bowl, add 500 grams rice, 1 litre water and soak for 1 hour.
2. Heat 1 tablespoon ghee in a heavy skillet, add 8 pods cloves, 10 black peppercorns, 1 bay leaf, 1 cinnamon stick, 2 pods black cardamom and stir well.
3. Then, add 2 litres water, soaked rice and mix it well.
4. Bring it to a boil.
5. Cook until the rice is done.
6. Remove it from heat and keep aside.
(For Saffron Milk)
1. In a bowl, add 70 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
2. Soak for 20 minutes.
(For Mutton)
1. Heat 50 grams ghee in a heavy skillet, add the marinated mutton in it and mix it well.
2. Cover it with lid and cook for about 2 hours on medium heat.
3. Open the lid and give it a nice stir.
4. Remove it from heat.
(For Fried Onions)
1. Heat 50 grams ghee in a skillet, add 300 grams onions and fry till translucent or until it turns golden brown color.
2. Remove it from heat.
(For Biryani)
1. Take a pot and add some cooked rice in it and spread it evenly.
2. Then, add the saffron milk on it.
3. Now, add the cooked mutton on the top and spread it evenly.
4. Garnish with mint and coriander.
5. Repeat this process one more time.
6. Garnish with fried onions and ghee.
7. Cover it with lid.
8. Seal the edges of the pot with the help of dough. (See Video)
9. Cook for about 20 minutes on medium heat.
10. Remove it from heat.
11. Serve hot.
Mutton Rogan Josh
Servings - 2 - 3
INGREDIENTS
Curd - 1 kilogram
Salt - 1 1/2 teaspoons
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Fennel powder - 1 teaspoon
Dry ginger powder - 1 teaspoon
Milk - 2 tablespoons
Saffron - 1 teaspoon
Black peppercorns - 13
Black cardamom - 2 pods
Mustard oil - 40 milliliters
Dry red chili - 5
Asafoetida - 1/4 teaspoon
Cumin - 1 teaspoon
Alkanet powder - 1 teaspoon
Mutton - 730 grams
Water - 100 milliliters
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 1 kilogram curd, 1 1/2 teaspoons salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon fennel powder, 1 teaspoon dry ginger powder and mix it well. Keep aside.
2. In a bowl, add 2 tablespoons milk, 1 teaspoon saffron and mix it well.
3. Soak for 20 minutes.
4. In a mortar, add 13 black peppercorns, 2 pods black cardamom and crush it with the help of a pestle.
5. Heat 40 milliliters olive oil in a heavy skillet, add crushed black peppercorns and black cardamom, 5 dry red chili, 1/4 teaspoon asafoetida, 1 teaspoon cumin, 1 teaspoon alkanes powder and mix it well.
6. Then, add 730 grams mutton and mix it well.
7. Cook for 5 - 7 minutes one medium heat.
8. Add 100 milliliters water and stir well.
9. Now, add the prepared curd mixture and mix it well.
10. Cover it with lid and cook for about 30 minutes on medium heat.
11. Open the lid, add saffron milk and give it a nice stir.
12. Again cover it with a lid and cook for about 30 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Cook for 3 - 5 minutes one medium heat.
15. Garnish with coriander.
16. Serve hot with rice.
Rara Mutton
Servings - 2 - 3
INGREDIENTS
Mutton - 500 grams
Curd - 90 grams
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Oil - 4 tablespoons
Cloves - 4 pods
Black cardamom - 2 pods
Green cardamom - 2 pods
Cinnamon stick - 1 inch
Bay leaf - 1
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 230 grams
Tomato - 115 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Mutton keema - 200 grams
Water - 500 milliliters
Garam masla - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 500 grams mutton, 90 grams curd, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
2. Marinate the mutton for 1 hour.
3. Heat 4 tablespoons oil in a heavy skillet, add 4 pods cloves, 2 pods black cardamom, 2 pods green cardamom, 1 inch cinnamons tick, 1 bay leaf and stir well.
4. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes.
5. Then, add 230 grams onions and fry till translucent.
6. Now, add 115 grams tomato and saute for 3 - 5 minutes.
7. Add 1/2 teaspoon turmeric and stir well.
8. Add 1 teaspoon red chili and stir again.
9. Now, add 200 grams mutton keema and mix it well.
10. Cook for 7 10 minutes on low heat.
11. Then, add the marinated mutton and mix it well.
12. Add 500 milliliters water and mix it well.
13. Bring it to a boil.
14. Cover it with lid and cook for 30 - 40 minutes on low heat.
15. Open the lid and add 1 teaspoon garam masala and mix it well.
16. Garnish with coriander.
17. Serve hot with naan or roti.