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.

Chicken Kabab Roll

Ingredients:
For Kabab:
Chicken Mince - 1kg
Garlic Pod - 10 to 15 Nos.
Ginger - 2"
Green Chillies - 15 to 20 Nos.
Coriander Leaf - 1 cup
Mint Leaf - 1/2 cup
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chilli Powder - 1 tsp
Gram Masala - 1 tsp
Salt as per taste
Egg - 1 no.
Bread Crumbs - 1cup
Mozzarella Cheese - 1 cup

For Chappati:
All Purpose Flour / Atta - 1 cup
Salt  1/2 tsp
Oil 1-1/2 tbspn

For Filling:
Mint Chutney - 1 cup
Cabbage (patta gobi) - 1 cup Juvenile fine cut
Carrot - 1 cup Juvenile fine cut
Onion - 1 cup Juvenile fine cut
Chat Masala as per taste

Method:
For Making Kababs:

1) Take all ingredients accept egg, bread crumbs & cheese in a blender and grind it to a fine paste.
2) Now remove the paste in a big bowl and add egg, bread crumbs & cheese and mix well and refrigerate for minimum 30 minutes.
3) After 30 minutes or more remove the kabab paste from freeze and take small part of paste with wet hand and put on a skewer (incase you don't have skewer then just make shape of kabab) and roast on grill plate on a medium gas and keep on rotating  till it is done all sides. Do the same with with also like this and keep a side. You can make about 15 kababs with this ingredients depend on the size of kabab.

For Making Chapatti:

1) Take flour / atta in a bowl, add salt & oil and knead nicely. Now add cold water little by little to make a dough which should be not soft nor too tight.
2) now take a small piece of dough and roll the same in chapatti shape and roast on tawa till it is half done and keep aside. Now make the same with balance dough. You can make about 15 chapatti with this ingredients.

For Assembling:

Take chapatti put 1 tbspn of mint chutney all over the the chapatti and then put Juvenile cut cabbage, carrot & onion in the center of chapatti and sprinkle chat masala over it. Now keep kabab above cabbage, carrot & onion and roll the chapatti tight and roast on the Grill pan from all sides. Do the same with other and serve hot .. hot along with some french fries.

Murgh ae Laban

Ingredients :

Boneless Chicken 1kg
Laban (lassi) 1 litre
Ginger Garlic paste 2 tbspn
Green chilli 8 - 10 nos.
Dry red chilli (kashmiri) 10 nos.
Coriander powder 1 tsp
Garam masala 2 tsp
Red chilli powder 1 tsp
Onion big 5 nos.
Grated coconut 3 serving spoon
Curry powder 2 tsp
Ghee 6 tbspn

😊

Method :1. Clean the chicken and cut in medium size pieces.
2. Now take 1 inch ginger, 10 to 12 garlic pods, dry dred chilli, green chilli, coriander & red chilli powder, garam masal & 100ml laban in grinder and make a fine paste.
3. Now take big bowl and mix balance laban with paste grinded earlier and mix well and add chicken pieces and mix well and keep aside for abt 1 to 2 hours for marination.
4. Now take a thick pan add 3 tbspn ghee & add cut onion and grated coconut and saute till its pinkish in color on slow gas.
5. When onion & coconut is warn grind them in paste.
6. Now take balance 3 tbspn ghee in a pan and add curry powder & then add onion - coconut paste and saute for 5 minutes. 
7. Now add marinated chicken, mix well and cover the pan & cook on a slow gas for 30-40 minutes or till chicken is tender. Once ready garnish with fine cut coriander leaves & serve with hot rotis or naan .... 😊😊😊