Monday, March 22, 2010

Vegan Dinner Party Recipes : Preparing Curry Ingredients for a Vegan Dinner Recipe


How to Make Curry Recipes : Ingredients for Curry Recipes


How to Make Curry Recipes : Dicing Tomatoes for Curry Recipes


How to Make Curry Recipes : Adding Coconut Milk for Curry Recipes


How to Make Curry Recipes : How to Make Vegetarian Curry


Easy Indian Food Recipes : Making Indian Vegetable Curry


Hunter Beef


Sunday, March 21, 2010

Murgh Dilbahaar


* 2.5 lbs medium chicken pieces skin removed
* 1 cup plain yogurt
* To Grind
o 1.5 cups cut onion pieces
o 2 tbsp fresh chopped ginger pieces
* 1.5 tbsp Punjabi Garam Masala (Recipe below)
* 1 cup milk
* To Powder
o 1/4 cup cashew nuts
o 1/4 cup almonds
* 2 tbsp chopped Serrano peppers
* 1 tbsp red chilli powder (substitute ground cayenne)
* 1/2 tsp turmeric powder
* 4 tbsp oil
* Salt to taste
* A few strands of saffron
* 2-3 tbsp milk
* To garnish
o 1 tbsp Fresh cilantro
o 1 tsp cashews/almonds


Grind the onions and ginger in a food processor to form a smooth paste.

Powder the almonds and cashew nuts and stir into the cup of milk and keep aside.

Soak the saffron strands in 2-3 tbsps milk and keep aside.

Heat oil in a deep pan and fry the onion-ginger paste till all the water is gone, and the mixture starts to brown.

Add the chicken pieces and yogurt and mix well. Cook on medium high until all the liquid is gone and the chicken pieces starts to brown.

Add the chilli powder, turmeric powder, chopped pepper, salt and garam masala and stir well to combine. Fry for a minute and add the powdered nuts and milk mixture.

Cook over medium heat until the chicken pieces are tender and the sauce is thickened.

Add the soaked saffron along with the milk, and cook for 2-3 minutes more.

Garnish with chopped cilantro and nuts.

Serve hot with chapattis or rice.

Punjabi Garam Masala

* 1 tbsp Cardamom seeds
* 1 tbsp broken pieces of Cinnamon
* 1 tbsp cloves
* a pinch of ground nutmeg
* 3/4 tbsp cumin seeds
* 1 tbsp black peppercorns


Coarsely grind the above ingredients in a dry spice grinder or coffee grinder, or pound in a mortar and pestle

Methi Murgh


Chicken 800 gms.
Ginger 1 2″ piece
Garlic 10 cloves
Green Chillies 5
Yogurt 1 cup
Salt to taste
Coriander Leaves 3 tbsps.
Vegetable Fat (ghee) 3 tbsps.
Onion 1
Bay Leaves 2
Fenugreek Leaves (methi) 1 cup
Coriander Powder 1 tsp.
Cumin Powder 1 tsp.
Mace And Cardamom Powder 1/2 tsp.
Wheat Flour Dough

Clean the chicken and cut into 8 pieces.
Make a paste of ginger, garlic and green chillies.
Slice the onion, brown in a little ghee and grind to a fine paste.
Finely chop the coriander leaves.
Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.
Heat ghee in a narrow mouthed degchi, add bay leaves. Add finely chopped methi leaves. Stir-fry for three minutes.
Add the marinated chicken and cook till the gravy starts boiling. Add dhania and jeera powders and browned onion paste. Stir.
Cover the degchi and seal, using the dough. Cook over low heat till the flavours are given out.
Uncover the degchi and sprinkle the mace and cardamom powder.
Serve hot garnished with chopped coriander leaves.

Dhaba Chicken Karahi



4 tbs butter
4 tbs cooking oil
2lb chicken cut into 3 inch pieces
1 tbs freshly crushed garlic
1 tbs freshly crushed ginger
1½ lb finely chopped fresh tomatoes
1½ tsp salt (or to taste)
2 tsp dry coarsely ground coriander
2 tsp coarsely ground cumin
1 tsp ground black pepper
1 tsp red chilli flakes
1 tsp garam masala
1 cup low fat yogurt (beaten with a fork)
2 tbs dry methi (fenugreek)
1 tbs finely sliced (or grated) fresh garlic
6 tbs freshly sliced green coriander
3 sliced jalapenos (optional)


1. In a small bowl add the salt, dry coriander, cumin, ground black pepper, chillie flakes and garam masala – dry masala mixture.
2. Wash the chicken pieces in cold water and drain.
3. Place the butter and oil in a non-stick pan, when butter melts add half the chicken pieces and fry on full heat until chicken turns a golden brown, remove into a dish, fry the second half of the chicken and remove.
4. In the remaining oil and butter mixture, add ginger and garlic fry for two minutes, then add the tomatoes, and half the dry masala mixture.
5. Mix well and add a cup of water, cook covered until the liquids from the mixture dry up and the mixture is bhuned (oil separates). Keep stirring from time to time so mixture doesnt stick.
6. Add chicken and stir in yoghurt, cook on medium heat and bhun again.
7. Add the remaining dry masala mixture (add an extra 1 tsp red chillie flakes and 1 tsp ground black pepper for a hotter dish!)
8. Add 2 tbs dry methi (fenugreek) and the freshly sliced garlic (YES this is unusual!).
9. Mix well, cooked covered for 5 mins on very low heat, add the thinly sliced ginger, garnish with freshly sliced green coriander and fresh jalapenos.

Murgh Hara Piyaza


Murgh Nawabi


* 2 ONIONS, chopped
* 2 RED CHILIES, chopped
* 4 EGGS, hard boiled and peeled

* 2 ONIONS, chopped
* 2 RED CHILIES, chopped
* 4 EGGS, hard boiled and peeled
Stir fry the cloves, turmeric, coriander, and cumin seeds and puree them together with 1 onion, sugar, 1 cup of water, nutmeg and ginger. Sprinkle the chicken with salt and pepper to taste and poor the spice mixture on top. Make sure all chicken parts are covered. Bring to the boil and simmer for half an hour. Even better is to prepare in the morning and reheat just before dinner, which will intensify the flavor. Deep fry the remaining onion and sprinkle on top just before serving.
Mix the yogurt with the saffron, ginger and pepper and salt to taste and marinate the chicken one hour. Fry the onions and the chilies 15 minutes on very low heat, add the garam masala and fry 5 minutes more. Add the chicken and fry on high heat for five minutes, stir well. Add half a cup of water, close the pan and simmer for 20 minutes. In a separate pan, fry the boiled eggs for 5 minutes until golden brown. Put the chicken in a bowl and arrange the eggs, raisins and cashew nuts on top.

Stir fry the cloves, turmeric, coriander, and cumin seeds and puree them together with 1 onion, sugar, 1 cup of water, nutmeg and ginger. Sprinkle the chicken with salt and pepper to taste and poor the spice mixture on top. Make sure all chicken parts are covered. Bring to the boil and simmer for half an hour. Even better is to prepare in the morning and reheat just before dinner, which will intensify the flavor. Deep fry the remaining onion and sprinkle on top just before serving.
Mix the yogurt with the saffron, ginger and pepper and salt to taste and marinate the chicken one hour. Fry the onions and the chilies 15 minutes on very low heat, add the garam masala and fry 5 minutes more. Add the chicken and fry on high heat for five minutes, stir well. Add half a cup of water, close the pan and simmer for 20 minutes. In a separate pan, fry the boiled eggs for 5 minutes until golden brown. Put the chicken in a bowl and arrange the eggs, raisins and cashew nuts on top.
Plush Lil' Cluck Chicken Mini Flopsie 8"Crazy Cluck Wacky Chicken

Chicken Karahi Qeema


1 pound Ground chicken
2 medium sized Onions, finely chopped
4 small Roma Tomatoes, finely chopped
1 teaspoon Ginger -Garlic paste
1 teaspoon Cumin seeds
2 to 3 whole Cloves
1 to 3 Cardamom pods
1 Bay leaf
2 teaspoons Cumin powder
2 teaspoons Garam masala
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
4 tablespoons Oil

For garnish

Finely chopped Cilantro leaves
3 tablespoons Lemon juice

For marinade
Fistful cilantro leaves
1 tbl spn Ginger-garlic paste
1 tbl spn curd
** Blend the above ingredients together.

Marinate the chicken mince for 2 hours.
Heat the oil add the bay leaves , cardamom, cloves, cumin seeds and sauté on medium high for a minute. Add the ginger and garlic paste and sauté till light brown. Add the onions till they are translucent. Now add tomatoes till the oil starts to separate. Add the all the powdered spices. Cook for a couple of minutes. Add the ground chicken and mix well. This requires little bit of energy. Cook for 5 minutes on high heat. Add salt, simmer and cook till done.
Garnish with cilantro and serve with a lemon wedge for the tangy taste.

Murgir Jhol


800 gms Chicken (Medium Pieces)
2 Medium Potatoes
1 Large Onion
1½ Medium Tomato
1 tsp Ginger Paste
½ tsp Garlic Paste
1 tsp Coriander Powder
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder*
1 Bay Leaf
2-3 Green Chillies**
4 tbsp Oil
Salt to taste

1. Clean and wash the chicken.
2. Peel the potatoes and cut them into halves.
3. Make a paste of the onion, or, you may also finely slice them.
4. Chop the tomatoes.
5. Heat oil in a big pan or a pressure cooker.
6. Golden fry the potatoes and leave them aside.
7. To the same oil add the bay leaf and then the onions.
8. Fry till the onions are almost dark brown in colour.
9. Add the ginger and garlic paste and fry for about another minute.
10. Add the coriander, turmeric and red chilli powder and about ¼ cup of water.
11. Stir and fry the masala adding a bit of water from time to time. As soon as oil starts to separate add a little water.
12. Now add the tomatoes and a little salt. Cook with the masala for about a min.
13. Add the chicken and on medium heat cook it stirring occasionally. Do not add water so that chicken pieces get slightly fried in the process.
14. After another 4-5 mins add about 2 cups of water.
15. Stir, add the green chillies. You may make a slit in them if you would like a little hot gravy.
16. Add the fried potatoes as well.
17. Cover with lid and simmer until the chicken is soft and well done. Also ensure the potatoes are cooked. You may also pressure cook it, but make sure not to over cook as chicken and potatoes cook very quickly in a pressure cooker.
18. Check seasoning and the salt.
19. Serve hot with steaming hot rice. It’s lovely to have some very hot rice with some even more hot murgir jhol!

Chicken Rezala


* Chicken Breasts – 2 lb (1 kg), boneless, cut into 1.5 inch cubes
* Onion – 1 med, 1/2 of it thinly sliced
* Green Chili – 4, (2 sliced)
* Garlic cloves – 2-3
* Ginger root – 1/2 inch (to yield 1/2 tsp in paste)
* Ghee/ Clarified Butter – 4 tbsp
* Garam Masala Powder – 1.5 tsp
* Milk – 1/2 cup
* Plain yogurt – 1/2 cup
* Sugar – 2 tbsp (or to taste, the dish is meant to be on the sweet side)
* Black pepper – 1/2 tsp
* Salt – 1.5 tsp


* 1. Prepare the chicken by washing and patting them dry with a paper towel, before chopping them into cubes.
* 2. In a blender, blend 2 chilies, garlic, ginger and half of the unsliced onion into a puree.
* 3. In a sealable container, marinate the chicken pieces with the blended aromatics, garam masala powder, 1 tsp of salt, and 1/2 tsp of ground black pepper, for about 1/2 -1 hour. The longer you marinate the tender the meat gets, I did for about an hour.
* 4. In a bowl, beat the yogurt with the sugar and set aside.
* 5. In a heavy base non-stick pan, heat the ghee/butter. In batches, saute the chicken pieces until cooked through. Make sure your heat is not too high as it will brown up the chicken. Remove and let it rest on a plate.
* 6. Add the sliced half of the onion to the pan, and 1/2 tsp of the salt. Saute till translucent.
* 7. Add the yogurt mixture and simmer on med heat for 4-5 min. Return the chicken pieces to the pan along with the milk. When adding the milk, make sure to remove your pan from heat, and then once stirred in properly, return it on the heat. This will stop the milk from breaking.
* 8. Add the remaining 2 chilies. Simmer the chicken on low-med heat for about 25-30 min or until the milk evaporates and the ghee separates to create a thick shiny white gravy. Serve with Polao or Nutmeg Rice.

Chicken 65


2cups Boneless chicken pieces
1tsp Ginger garlic paste
1tsp Fennel seed powder
1no White Egg yolk
2tbsp Corn flour
1/4tsp Red food color
1tsp Cumin seed powder
1/2tsp Salt
Oil for deep frying
2no Green chillies
5nos Curry leaves
Spring onion( for garnishing)

To Mix:
1cup Thick yogurt
1tsp Pepper powder
1tsp Garam masala powder
1/2tsp Turmeric powder

Mix white egg yolk, food color, cumin seed powder, ginger garlic paste, fennel seed powder, salt n corn flour into thick paste, squeeze out excess of water from the chicken pieces n mix with the spices..marinate the chicken pieces for at least one hour..heat oil for deep frying, fry them in batches until they get well cooked…

Heat oil in another pan, fry the curry leaves n slit opened green chillies..meanwhile mix all the ingredients from list (to mix)..
Once the green chillies r well fried, add the thick paste of yogurt n all spices, stir them continuously in simmer, once they start boiling add the already fried chicken pieces n cook them until the oil get separates, its should be dry..chicken pieces will get well coated with the yogurt gravy..

Yummy Hyderabadi Chicken 65 is ready!!!

Chicken Dhansak


500g Boneless Chicken (cut into small cubes)
150g Split Yellow Lentil
2 Medium Onions (250g)
8-10g Ginger
4 Medium Garlic Cloves
2 Finger Green Chilli
3 cherry tomatoes
1/2 Small Green Pepper
13 tbsp Veg/Olive Oil
2 tbsp Ghee
1/2 tsp Turmeric
2 tbsp of Freshly Squeezed Lemon Juice
4 level tsp White Sugar
8 tsp (50g) Mr Huda’s Universal Curry Paste
2 level tsp Chilli Powder
3-4 Green Cardamom
2 Bay Leaves
Fresh Coriander

1st Stage (Puree):

1. Wash the lentil, chop 1/2 onion and place in a medium sauce pan.

2. Add 2 tbsp oil, 1/4 tsp turmeric, salt and around 900 ml warm water.

3. Gently boil the above until the lentil is soft when pressed with fingers (stirring occasionally).

4. When ready drain any excess water and leave aside.

2nd Stage:

1. Heat 2 tbsp ghee in a small frying pan.

2. Add 2 crushed garlic cloves and gently fry until golden.

3. Add the cooked lentil, stir, and cook for 5 mins (stirring occasionally).

4. Once cooked leave aside.

3rd Stage (Puree):

1. Cut 1 onion into 1/4’s, cut 3 tomatoes into 1/2’s, chop 1/2 green pepper, ginger (peeled), 1 garlic cloves, green chillies and a little coriander.

2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200-250 ml) covered with lid.

3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.

4. When cooked place in a blender to make into puree.

Final Stage:

1. Heat 7 tbsp of oil (moderate heat) in a medium sized sauce pan.

2. Add 1 crushed garlic cloves, cardamoms and the bay leaves and slowly fry until the garlic is golden.

3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly).

4. Add the Mr Huda’s Universal Curry Paste, chilly powder, sugar and the lemon juice and cook for 1 min (stirring continuously).

5. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).

6. Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and cook for around 3-4 mins (covered and stirring occasionally).

7. Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).

8. Add the cooked lentil, stir, and leave to cook for further 10-15 mins or until the texture is fairly thick.

9. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins before serving.

Flattened kashmiri chicken


* 1 free range Chicken
* Oil
* Salt
* Lemon


* 2 teaspoons cumin seeds
* 1 teaspoon coriander seed
* 6 cardamom pods
* ½ teaspoon Clove
* 1 Dessert Spoon fresh Ginger finely chopped
* 5 Cloves Garlic finely chopped
* 1 finely chopped Red chilli
* 1 knob fresh Turmeric
* 1 cup finely chopped Coriander
* Juice of one Lemon
* 1 dash vegetable oil
* 3 teaspoons sea salt


* 1 small finely sliced Onion
* Juice of one Lemon
* dash of Olive Oil
* 1 teaspoon caster sugar
* Sea Salt & freshly ground black pepper

Yogurt Mix

* 1 cup Yogurt
* 1 tablespoon Honey
* ½ cup almonds, roughly chopped

1. Cut chicken down the center of the backbone, cavity to the neck and flatten out (breasts should be in the middle of the chook now).
2. Place some cling film over the top of the flattened chicken and using a meat mallet or a rolling pin, bang it until it becomes evenly flat.
3. Starting at the top end of the chicken, spoon the marinade under the skin and into the flesh, keeping the skin intact and pushing it right down into the legs.
4. Then spoon in under skin combined yogurt mix.
5. Rub outside of chook with a little oil, salt and lemon.
6. Bake approx 1 1/2 hrs, first half hr on 200 deg. high then down to 150 deg.
7. Whilst cooking remove any juices from the pan and reserve to pour over dish at the end.
8. Cut chicken into 4 and serve with Pumpkin & lentil salad.


1. Grind all dried spices in mortar & pestle and blitz all ingredients together in food processer to form a fine marinade.

Yogurt Mix

1. Combine yogurt, honey and almonds.

Murgh Kashmiri



* 4 tbsp vegetable oil
* 2 Bay leaves
* 4 Cloves
* 6 green cardamom pods
* 2 black cardamom pods
* 1 small-medium Onion, sliced
* 1 tbsp root Ginger, peeled
* 5 cloves Garlic
* 3/4 tsp red Chilli powder, (or paprika or Kashmiri chilli powder)
* 1 tsp ground Coriander
* 3 medium-large Tomatoes, puréed in a blender
* 650g Chicken thighs, skinned
* plain boiled rice, to serve
1. Heat the oil in a large non-stick saucepan and add the bay leaves, cloves, green cardamom and black cardamom. Fry for about 15 seconds.

2. Add the onion and fry until golden-brown.

3. Make a fine paste of the ginger and garlic and a little water in a blender. Add the ginger and garlic paste to the pan and cook until the excess liquid has dried up – about 30 seconds.

4. Add salt, to taste, the chilli powder, cumin, coriander and puréed tomatoes. Cook, stirring occasionally, until oil is released from the ingredients – around 10-15 minutes.

5. Add 200ml of water and bring to the boil. Taste and add salt if necessary.

6. Add the chicken pieces to the pan and cook, covered, until the chicken is tender and cooked through – around 30-40 minutes.

7. Remove the lid and add a splash of boiling water if the sauce is looking too thick. If the sauce seems too watery, remove the chicken and cook over a high heat until the volume of liquid has reduced, then add the chicken back to the pan.

8. Serve hot with plain boiled rice.

Kashmiri Style Coconut Chicken Curry



2 tablespoons butter
2 tablespoons oil
1 lb. chicken, cubed roughly
1 onion, slivered
3 cloves garlic, minced
20 oz. coconut milk
3 1/2 tablespoons curry powder
1 1/2 lbs. assorted vegetables (zucchini, patty pan squash, carrots, and mushrooms)
1/2 bunch cilantro, chopped (about 3/4 cup)
salt to taste


1. Melt the butter in the oil and sear the chicken breast over medium high heat.

2. When the chicken is cooked nearly through add the slivered onion. When the onion softens add the garlic, cook until fragrant.

3. Add coconut milk, reserving a couple ounces. Mix curry powder with coconut milk to make a slurry. Add curry slurry (giggle) to pan. Mix well

4. Bring to a boil, reduce heat to keep at a steady simmer. Cover and let simmer for twenty minutes, stirring occasionally.

5. Add vegetables and cilantro, return to a simmer. Cover and cook vegetables through, about 15 minutes depending on types of vegetables.

6. Remove lid and cook for further ten minutes, stirring every minute or so, until curry has reduced to desired thickness.

7. Serve with Basmati rice.

Kashmiri White Chicken Curry



- Chicken – 1/2 kg (8-9 medium sized pieces)
- Cinnamon sticks – 6-7 , 1″ long pieces
- Cardamon – 5-6 green ones (though the recipe demanded the black ones, but I didnt have any)
- Curd – one whole bowl made of 500ml milk – beaten to a smooth texture
- Turmeric/Haldi – a pinch
- Salt to taste
- Sugar – 2 tsp
- Green Chillies – 2-3 slit
- Fresh Coriander Leaves – chopped
- Mustard Oil – 2 tbsp


1. Clean the chicken pieces

2. In a wok, take water.

Add a pinch of turmeric, cinnamon sticks, cardamoms and the chicken pieces. Cover the wok and bring to a boil on low flame.

3. Boil until the chicken is just tender.

4. In a wok take mustard oil and heat it.
When the oil is warm add cardamoms and the chicken pieces.
Lightly fry the chicken.

5. After the chicken is lightly fried, add curd paste mixed with turmeric, little bit of sugar and salt. Let the gravy comen to a boil and thicken. Check for salt and sugar

6. When the gravy thickens, add finely chopped coriander leaves.

Zeera Murgh


2 1/2 kg (5 lb) Chicken, cut into 8 serving pieces
Juice of 2 lemons
1 tsp Salt
1 tsp Cayenne pepper
25 g (1 oz) 1/4 cup Flour
50 g (2 oz) 4 Tbs Butter
2 Onions, sliced
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 tsp Cumin seeds
300 ml (10 fl oz) 1 1/4 cups Yogurt
150 ml (5 fl oz) 5/8 cup Double (heavy) cream
Thinly pared rind of 1 lemon, in one piece

1. Put the chicken pieces on a large plate and rub them all over with the lemon juice. Set aside for 20 minutes, then pat dry with kitchen towels.

2. Mix the salt, cayenne and flour together on a second plate and roll the chicken pieces in it, shaking off any excess.

3. Melt the butter in a frying-pan. Add the chicken pieces and fry until they are evenly browned. As they brown, transfer the pieces to a plate.

4. Add the onions, garlic, ginger and cumin seeds to the pan and fry until they are golden brown. Stir in the yogurt, cream and lemon rind. Return the chicken pieces to the pan and turn in the mixture to coat thoroughly. Bring to the boil, reduce the heat to low and cover. Simmer the chicken for 1 hour, or until it is cooked through and tender. Uncover the pan for the last 20 minutes to allow the sauce to thicken somewhat.

5. Discard the lemon rind and transfer the chicken and sauce to a warmed serving dish. Serve at once.

Neza Kebab

Chicken drumsticks flavored with green cardamom
900 g (2 lb) Chicken drumsticks
for the marinade:
5 tbsp (90 g) 3 oz Ginger (adrak) paste
5 tbsp (90 g) 3 oz Garlic (lasan) paste
1 1/2 tsp (6 g) Salt
2 tsp (4 g) White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
4 tsp (20 ml) Vinegar (sirka)
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
2 tsp (4 g) Green cardamom (choti elaichi) powder
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 cups (300 g) 11 oz Gram flour (besan)
4 Eggs, whisked
1 cup (200 ml) 7 fl oz Cream
Butter for basting

1. Wash and clean the chicken drumsticks. Remove the thigh bone from the flesh. Do not remove it completely.

2. For the marinade, mix all the ingredients together and rub into the chicken. Marinate for 20 minutes.

3. Heat the oil in a pan; add gram flour and stir-fry on low heat till a pleasing smell emanates. Remove from heat and transfer to a mixing bowl to cool.

4. Add 1 egg and blend to make a smooth paste; add cream and mix well.

5. Add the remaining eggs to the mixture and mix thoroughly. Coat the chicken drumsticks with this marinade and keep aside for 20 minutes.

6. Skewer the drumsticks once along the bone and once through the thigh flesh. Cook in a tandoor for about 8-10 minutes or till slightly coloured. Remove and let the excess marinade drip off.

7. Baste lightly with butter and roast again for 2-3 minutes or till completely done.

8. Remove from skewers onto a serving platter. Serve hot garnished with lemon wedges, cucumber and tomato dices, and onion

Murgh Pakora


750 g (26 oz) Chicken, cut into 8 pieces
1 tbsp (15 ml) Lemon (nimbu) juice
1 tsp (6 g) Ginger-garlic (adrak-lasan) paste
Salt to taste
1/2 tsp (1 g) Red chilli powder
for the batter:
1 Egg 5 tbsp (50 g) 1 3/4 oz Gram flour (besan)
1 tbsp (15 g) Refined flour (maida)
Salt and black pepper (kali mirch) to taste
Vegetable oil for deep-frying
1/2 tsp (1 g) Chaat masala

1. Make deep incisions on the chicken pieces.

2. Marinate the chicken With lemon juice, ginger-garlic paste, salt, and red chilli powder for about 30 minutes.

3. For the batter, mix all the ingredients together in a blender.

4. Heat the oil in a wok (kadhai); dip the marinated chicken in the batter and then lower gently in the hot oil. Deep-fry on medium heat till light brown. Remove with a slotted spoon, prick each piece with a fork and keep aside for 10 minutes.

5. Fry the pieces again till golden brown. Remove and drain the excess oil on absorbent paper towels.

6. Sprinkle chaat masala before serving.

Kolhapuri Chicken


1 lb chicken
1 red bell pepper
4-5 dry red chilies (Kashmiri or byadgi)
1/4 tsp. Cumin Seeds
7 pepper corns
3 cloves
1″ cinnamon
1/2 tsp. fenugreek seeds
1 tsp. Black Cumin Seeds (Shah Jeera)
2 tsp. mustard seeds
1/4 cup dry coconut
1 tbsp oil
1 tsp turmeric powder
4-5 garlic cloves, finely chopped
salt to taste

1/2 lemon
1 tbsp cilantro/coriander leaves chopped

1. Roast all the spices one after the other. Roast coconut till it is deep brown but not burnt.
2. Grind the roasted spices, coconut and red bell pepper without adding any water to a smooth paste.
3. Marinate chicken with the above paste, salt, turmeric powder.
4. Add chopped garlic to the above marinade. Cover and refrigerate for at least 2 hours.
5. Heat oil in a pressure cooker/pressure pan or pressure handi. Add marinated chicken. Stir fry for about 5 minutes.
6. Add 1 cup water. and pressure cook for up to 4-5 whistles
7. Squeeze lemon. Mix well.
8. Garnish with chopped cilantro.

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