| ||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||
| Method | ||||||||||||||||||||||||||||||||||||||||||||||
| For stuffed chicken, clean and slit open chicken breasts. Wash and pat dry. Further halve each piece. Apply lemon juice, one tablespoon of ginger-garlic paste to the chicken breast pieces. Sprinkle some white pepper powder and salt. Keep aside for twenty minutes, preferably in the refrigerator. Blanch pistachios in half a cup of hot water for five minutes. Drain, peel and cut into thin slivers. Mix pistachios and chicken mince, adding a little beaten egg to bind. Add garam masala powder, white pepper powder and salt to taste. Blend well and divide into eight equal balls. Place each ball on a piece of chicken breast and roll tightly into a conical shape. Baste with a little oil and place under a hot grill to cook or bake in a moderately hot oven (180 º C) till done. To prepare gravy, first boil pistachios for ten minutes. When cool, peel. Slice eight to ten pistachios and keep aside for garnishing. Grind remaining into a smooth paste in a blender. Boil onion pieces in half a cup of water for five minutes. Drain and grind to a paste. Heat oil in a kadai. Add cloves and cinnamon. Sauté on medium heat for a minute. Add boiled onion paste and cook for five minutes until onion paste starts to change its colour to light pink. Add the remaining ginger-garlic paste, green chilli paste, pistachio paste, cardamom powder and one cup of water to the onion paste. Bring it to a boil and add salt. Simmer for ten minutes. Add yogurt, fresh cream and garam masala powder. Mix and cook for two to three minutes. To serve, slice the chicken rolls and place them on a platter, pour the gravy over and garnish with sliced pistachios. |
| ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Method | ||||||||||||||||||||||||||||||||||
| Soak poppy seeds in a quarter cup of warm water for fifteen to twenty minutes. Grind the green chillies, chopped fresh coriander and mint leaves with the garlic, ginger and soaked poppy seeds to a fine and smooth paste. Dry roast the fenugreek seeds, fennel seeds, coriander seeds and cumin seeds lightly on a tawa and grind to a powder. Mix the chicken pieces, green masala paste, skimmed milk yogurt, salt to taste, turmeric powder, freshly ground dry spice powder and garam masala powder. Refrigerate and leave to marinate for an hour. Preheat oven to 160° C. Place the chicken in a baking pan and mix in grated onions and half a cup of water. Cover with aluminum foil. Bake in the preheated oven at 160° C for fifteen minutes. Remove foil just before serving to retain the flavour and aroma. |
| ||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||
| Method | ||||||||||||||||||||||||||||||||
| Grind almonds to a paste, keeping a few aside for garnishing. Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt. Mix thoroughly. Using a tablespoon, divide into equal portions. Roll each portion into a ball. Bring chicken stock to a boil, crush green cardamoms and add to chicken stock. Add chicken balls to boiling stock, lower heat and continue to cook until chicken balls are cooked and stock has almost evaporated. Keep aside. Heat oil, add boiled onion paste and cook till oil begins to separate. Add ginger-garlic paste, green chillies and cook for a minute. Add tomato puree and bring to a boil. Lower the heat. Add fresh cream, stirring continuously. Add koftas and bring to a boil. Adjust salt. Serve hot garnished with whole blanched almonds. |
| Ingredients | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Method | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot. |
*****
AJWAINEE MURGH ANGAAR
*****
AKHROT MURGH
AJWAINEE MURGH ANGAAR
| ||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||
| ||||||||||||||||||||||||||
Method | ||||||||||||||||||||||||||
| Cut boneless chicken into one and half inch sized cubes. Mash cheese and mix with fresh cream to make it into a smooth paste. Hang yogurt in a muslin cloth for half an hour. Add all the ingredients except oil and mix well. Let the chicken pieces marinate for two hours. Preheat oven to 220°C. Roast chicken pieces in the preheated oven at 220°C for fifteen minutes. Take it out from the oven, turn the pieces and baste with oil. Cook again in the hot oven for five minutes or till chicken is completely cooked. Make sure not to overcook the chicken. |
*****
AKHROT MURGH
| ||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||
Method | ||||||||||||||||||||||||||||||
| Place chicken in a bowl. Add ginger paste, garlic paste, salt, half teaspoon cumin powder and yogurt and mix well. Marinate the chicken for half an hour. Heat oil in a pan, add onion and sauté till lightly browned. Add tomato puree, mix well and continue to sauté till oil separates. Add green chillies and continue to cook for two minutes. Add coriander powder, remaining cumin powder, mix well and cook for one more minute. Add the marinated chicken, mix well, cover and cook till done. Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot. |
| |||||||||
| Ingredients | |||||||||
| Method | |||||||||
| Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot. |
| ||||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||
| Method | ||||||||||||||||||||||||||||||||||||||||||
| Clean, wash and cut chicken into two inch size pieces. Soak figs in one cup of water. Peel, wash and finely chop onions. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and finely chop green chillies. Remove stems, de-seed and break red chillies into three pieces each. Skewer one soaked fig between two chicken pieces onto a toothpick. Prepare all the chicken pieces similarly. Mix all the ingredients of the marinade in a bowl. Add the chicken and figs, allow to marinate for about an hour. Heat ghee in a pan, add caraway seeds, whole red chilli pieces, cinnamon and allow them to crackle. Add the chopped onions and fry till golden brown. Add the marinated chicken and figs. Mix lightly and cook on high heat for three minutes. Add half cup of water and saffron. Stir well and cook on high heat for five minutes or till the liquid is thickened and chicken is tender. Stir in the cream. Serve garnished with silver warq. |
0 comments:
Post a Comment