Badami Murgh

Ingredients:
Boneless Chicken - 600 grams
Onion Paste - 4 Big
Garlic - 12 Pods
Ginger - 2 Inch
Green Chilli - 12 Nos.
Dry Red Chilli - 12
Curd - 1/2 cup
Coriander Powder - 1 tsp
Garam Masala - 2 tsp
Turmeric Powder - 1 tsp
Badam - 1 cup
Bay Leaves - 2
Cloves - 4
Cinnamon - 2 inch
Butter - 3 tbspn
Salt as per taste

                                

Method:

1) Wash & cut chicken in a medium size pieces.

2) Take garlic, ginger, green & dry red chilli, ginger, curd, turmeric, garam masala, coriander powder & salt as per taste in a grinder and grind to a smooth paste. Now marinate chicken with this paste and keep it for marination for 1 - 2 hours.

3) Now take 3 table spoon butter in a thick pan on medium heat and add bay leaves, cloves & cinnamon. After a minute or so add onion paste and saute till onion is nicely pinkish in color.

4) As soon as onion is pinkish in color add marinated chicken & half cup water and mix nicely and cover the pan and let it cook on a low flame for about 30 to 40 minutes. But please keep on stirring in middle and check there is enough water so that it should not burn at bottom on pan.

5) After 30 - 40 minute check the gravy constancy should be nice medium thick & serve it with sliced badam & tandoori roti or naan.

Italian Chinese Bread Pakora

Ingredients:

Bread Slices: 8 Nos.

Ingredients for Stuffing:

Paneer Small Cubes; 150 gms

Capsicum: 1 Small Size Cut in Small Pieces

Black Olives: 2 tbspn small pieces

Green Olives: 2 tbspn small pieces

Jalapeno: 2 tbspn

Italian Herbs: 1 tbspn

Schzewan Sauce: 2 tbspn 

Mozzarella Cheese: 1/2 cup

Ingredients for Batter:

Besun: 3 Cups

Chilli Flakes: 2 tbspn

Oregano: 2 tbspn

Italian Herbs: 1 tbspn

Salt as per taste

                    

 

Method:

1) Take all the stuffing ingredients in a bowl and mix gently so that paneer are not smashed & also we have not added salt in stuffing as Schzewan Sauce have enough salt.

2) Now take Batter ingredients in another bowl & mix nicely & add water little by little and mix nicely. Batter should be neither very thin nor very thick. It should be nice medium constant so that it should stay on bread.

3) Now keep oil on medium heat and now take a bread slice and fill the stuffing and cover with another bread slice and press it gently. Now cut this sandwich in 4 equal parts and dip each part in batter and fry it till done & serve them with any kind of sauce or chutney .... 

Handi Chicken

Ingredients:
Boneless Chicken - 1  kg
Ghee - 3 tbspn
Finely Sliced Onion - 5 medium size
Finely Chopped Garlic - 5 pods
Ginger Paste - 1 tbspn
Finely Chopped Tomatoes - 3 big size or 5 medium size
Finely Chopped Green Chillies - 12 to 15 depends on spicy dish you require
Curd - 1 cup
Thick Cream - 1/2 cup
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 tsp
Garam Masala - 2 tsp
Kastori Methi - 2 tbspn
Salt as per taste

Method:
1) Clean chicken and cut into cube pieces.
2) Now take thick pan handi on medium flame and add ghee. Once ghee is hot saute onion till its brown.
3) Once onion are brown in color removed them from handi and keep in a bowl. Now in same handi put chopped garlic and saute them for 2 minutes and then add chopped tomatoes and saute for 5 minutes.
4) Now add sauted onion along with chopped green chillies  and let it cook for sometime till you find ghee is leaving from sides.
5) When ghee starts leaving add turmeric powder, chilli powder & salt and mix nicely and then add chicken pieces mix nicely and cover the handi and let it cook for 10 minutes till chicken is half tender. But in middle keep on stirring.
6) After 10 mintes add blend curd along with 1 tbspn of kastori methi. But please rub kastori methi between your palm nicely and mix well and again cover the handi for 5-10 minutes.
7) Now add thick cream along with garam masala and balance kastori methi and stir it nicely and cover the handi and let it cook for 5 more minutes and serve it with hot tandoori roti or naan .....😋😋😋

Crispy Chicken Fillet

Ingredients for Marination:

Boneless Chicken Breast 3 nos
Ginger Garlic paste 2 tbspn
Green Chilli 15 to 20 chilli paste
Lemon Juice 2 tbspn
Salt as per taste
  

Ingredients for Coating:

Maida 1-1/2 cup
Egg 4 to 6
Cornflakes crumb 2 cups
Red chilli flakes 3 tbspn
Black pepper  1 tbspn

Method :

1. Clean chicken breast and slit from center & cut in to half means from each breast piece make 4 pieces.

2. Now add ginger, garlic, chilli paste, lemon juice & salt in chicken and mix nicely and keep for 1 to 2 hours.

3. Now arrange for coating, first in a dish beat egg add little salt as chicken already hv salt & 1 tbspn red chilli flakes. In another dish take maida and add black pepper and mix it. Now finally take cornflakes crumb and add 2 tbspn red chilli flakes and mix it.

4. Now take 1 piece of chicken and dip in maida nicely covering full chicken and then dip in egg and then in cornflakes crumb and cover nicely and fry on a low medium flame till it is done. Enjoy hot chicken fillet with hard or soft drink.  🍺🍺🍺🍺

Dahi ke Kababs

Ingredients:

Hung Curd - 1 kg
Grated Paneer - 1/2 kg
Onion Finely Chopped - 1 medium size
Capsicum different colors finely chopped - 1 cup
Green chillies - 6 to 8 finely chopped
Garam Masala - 1 tsp
Coriander Powder - 1 tsp
Bread Crumbs - 1-1/2 cup
Salt as per taste
Corn Flour - 1 cup

Method:

1) To make hung curd, put curd in  a muslin cloth and tie tight and keep on a stainer on a bowl overnight in fridge.

2) Next day take hung curd, grated paneer, finely chopped onion, capsicum, green chillies, bread crumbs, garam masala, coriander powder & salt in a bowl and mix nicely.

3) Heat oil on high-medium flame and start making Dahi ke Kabab in a shape you desire & dust it on corn flour and fry them.

4) Serve them with schezwan sauce / green chutney.