Chicken Sukha Recipe - Indian Style

Ingredients:

1kg –Chicken cut into small pcs
2 Tbspn Coriander seeds
½ tspn cumin seeds
½ tspn pepper corns
1 tspn rice(any)
8 Kashmiri chillis
Garam Masala ( Cinamon sticks- 2, cloves 4, star anise- 2-3 petals, 
1/4 tspb methi seeds
onion 
tomato
cocnut
tamarind

Method:

• All above dry fry and keep aside. When cold, add ¼ tspn turmeric powder and powder it and keep aside.
• In the same pan, add 1 tbspn ghee, fry a medium onion sliced, ½ coconut grated. & add little tamarind.
• Now grind all above (inclu prepared powder)and don’t grind too fine, as you need to see the onion and coconut in this masala
• In a vessel, ½ onion and curry leaves. When onion is translucent, add the chicken. Add salt to taste. When chicken is almost cooked, add the grounded masala. Cook another 2 mnts. Garnish with Coriander leaves.

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Chicken Satay Best Recipe

Ingredients: 

Turmeric ½ tsp
Sugar 1 tsp
Chicken ½ kg
Ground pepper a pinch
Cumin ½ tsp
Coconut milk ½ cup
Sweet condensed milk 1 tsp
Peanut Sauce 1 tsp
Bamboo skewers any brand

Method:

• Soak bamboo skewers for at least half an hour to keep the ends from burning when being grilled. Slice the chicken into thin strips (about ¼ of an inch thick) that will fit onto the skewers.
• Grind cumin and black pepper. Add cumin, black pepper, turmeric, sugar, sweet condensed mil and coconut milk to the sliced chicken. Mix well to coat the chicken with the marinade. Marinate for half an hour or overnight (during the same time you soak the skewers).  For a shorter margination time, massage all the seasonings into the sliced chicken for a couple of minutes.
• Thread the chicken onto the bamboo skewers. Using any home grill, frill till done, Serve with peanut sauce and cucumber in vinegar.

Vegetarian option you can try:

Use paneer, mushrooms, capsicum, baby corn or any vegetable of your choice in place of chicken.

Ingredients:

Peanut sauce
Soy sauce 3 tbsp 
Creamy peanut butter 2 tbsp
White whine vinegar 2tsp
Cayenne pepper ¼ tsp
Unsalted dry roasted peanuts ½ cup

Method:

In a small bowl, stir together the soy sauce, peanut butter, vinegar and cayenne pepper. Use fewer cayennes for a milder sauce.  Add the dry roasted peanuts and mix well. Peanut sauce is ready.

Prepartation time: 30 minutes Cooking time : 15 minutes Serves:4

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Chicken Alexandria

Ingredients 

4 small chicken breasts (boneless) each weighing 100-125 gm
(if chicken breast is thick, cut horizontally into two to get 2 pieces)
2-3 tbsp butter
150 gm (3/4 cup) cream
1 tsp plain flour (maida)
1/2 tsp salt
1/4 tsp pepper

Cheese Sauce

1tbsp butter
3/4 tbsp plain flour (maida)
1 cup milk
2 cubes cheddar cheese (grated)
1/2 tsp salt and pepper

Garnish

a few mushrooms (sliced)
Chopped parsley
4 tbsp grated cheese

Method

1. Wash chicken. Pat dry. Sprinkle salt and pepper. Keep aside for 1/2 hour.
2. To prepare the cheese sauce, heat 1 tbsp butter. Add the plain flour and stir till it slightly changes color. Remove from heat and add the milk. Stir well and return to heat. Cook till slightly thick. Add salt, pepper and cheese. Remove from heat.
3. Heat 2-3 tbsp butter in a flat non stick pan. Add the chicken breasts to hot butter and fry on both sides till pale golden, for about 4-5 minutes.
4. Lower heat and add 1/2 cup water. Cover and cook the chicken breasts till absolutely tender, for about 7-8 minutes.
5. Lift the chicken pieces from the pan. Drain any excess liquid and clean the pan with a paper napkin. Return the chicken to the pan.
6. Mix maida with cream and pour over the chicken pieces in the pan. Stir to coat the pieces well. Cook on low heat for 1/2 minute.
7. Lift the chicken pieces to a baking dish, leaving behind the cream.
8. Add the cheese sauce to the cream in the pan and blend the cream and cheese sauce. Add 1/4 cup of milk to the sauce if it gets too thick. 
9. Pour the sauce over the chicken pieces to coat each piece well.
10. Garnish with slices of mushrooms and a little grated cheese.
11. At the time of serving, grill in a preheated oven at 200 degree C for 15 minutes. Serve with grilled tomatoes and boiled glazed vegetables and rice.

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Chicken Baffat

Ingredients 

Chicken 1
Radish 150 gm
Lime 1/2
Turmeric 1/4 tsp
Cinnamon 2.5 cm (1") piece
Cloves 2
Garlic 3 flakes
Peppercorns 6-8
Poppy seeds 10gm
Peanuts 5 gm
Split bengal gram 5 gm
Onion 1/2
Coconut  1/2
Vinegar 3 tbsp
Green chillies 2
Ginger 1.25 cm (1/2" piece)
Fat 30 gm
Butter 10 gm
Small Onion 1
Curry leaves 1 spring
Salt to taste

Method

• Clean and joint chicken. Roast lightly the gram and peanuts.
• Grind to a smooth paste with turmeric, cinnamon, cloves, garlic, peppercorns, and poppy seeds using vinegar.
• Separately boil radish in water with the juice of 1/2 lime.
• Heat fat in a pan. Saute sliced 1/2 onion without discoloring.
• Add ground spices and saute for 2-3 minutes more.
• Add Chicken and sliced ginger and broken green chillies. 
• Continue frying, add salt and allow the water to come out.
• Meanwhile make 3 extractions of coconut milk. Add the third extract to chicken and cook slowly till it is nearly done.
• Add second extract and simmer till chicken is tender.  Add boiled radish.
• Now add the first extract and more vinegar and salt if desired. Remove.
• Heat a little butter in a fry pan. 
• Fry one small onion sliced and curry leaves if desired. Pour over curry and serve hot.

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Kolhapuri Mutton Curry

Ingredients

Mutton  - 1kg
Coriander seeds - 1 tbsp
Cumin - 1 tsp
Ginger - 3 gm
Garlic - 12 gm (1 Whole)
Onions - 60gm
Sesame seeds - 1 tbsp
Poppy seeds - 1/2 tbsp
Dry coconut - 20 gm
Cloves - 4
Peppercorns - 4
Turmeric - 1/2 tsp
Onions (finely sliced ) - 1/4 kg
Chilli powder - to taste
Salt - to taste
Oil  - 100 ml

Method

Slightly fry all ingredients from coriander to peppercorns (each separately) except ginger and garlic. Then grind all including the raw garlic and ginger together to a paste. Fry mutton in 50 ml of oil and keep aside. Then in 50 ml of oil, fry 1/4 kg finely sliced onions to a golden brown color. Add ground masala and mix and fry together a little.  Add turmeric and the half cooked meat and mix well. Add 4-5 cups water, chilli powder and salt to taste. Allow to cook on a slow fire. Keep curry thick or thin according to your taste.

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Barbecued Chicken Drumsticks

Ingredients

15 skinned chicken drumsticks
5 tsp lemon juice
1 tsp cumin powder
2 tsp garam masala
4 tsp garlic paste
4 tsp ginger paste
1 1/2 tsp red chilli powder
salt to taste
1 cup yogurt
Butter for basting

Method

• On each drumstick make 2 incisions
• Rub lemon juice onto the drumsticks and keep aside for 20 minutes
• Add cumin powder, lemon juice, garam masala, garlic paste, ginger paste, chilli powder and salt to the yogurt. Mix well.
• Coat the drumsticks evenly with the marinade. Keep aside for 2-3 hours.
• Skewer the drumsticks.
• Grill over direct heat at about 350 degree F to 450 degree F for about 12 to 15 minutes.
• Rub butter thoroughly onto the drumsticks and roast until golden brown.
• Serve hot, garnished with lemon wedges.

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Butter Chicken

Ingredients

Raw Cashewnuts - 1 cup (150g)

Garam Masala - 2 tsp

Ground Coriander - 2 tsp

Chilli Powder - ¾ tsp

Salt - 1 tsp

Garlic, chopped - 6 cloves

Fresh Ginger - 1 Tbsp

White Vinegar - 2 Tbsp

Tomato paste - 1/3 cup (80 g)

Yogurt - 1 cup

Chicken thigh or thigh fillets, halved - 1 kg

Butter - 80 gm

Brown Onion, chopped finely - 1 large (200 gm)

Cinnamon stick - 2"

Green Cardamom pods, bruised - 4

Degi Mirch - 1 tsp.

Tomato Puree - 400 gm can

Chicken stock - ¾ cup (180 ml)

Cream - 1 cup

Method:

1. Fry Cashewnuts, Garam Masala, Ground Coriander and Chilli powder in a heated small frying pan.

2. Blend nut mixture with Salt, Garlic, Ginger, White Vinegar, Tomato paste and Yogurt until just smooth. Marinate the above mixture with chicken, cover and refrigerate overnight.

3. Fry onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned. Add chicken mixture, cook 10 minutes.

4.Add degi mirch, puree and stock, bring to boil. Simmer, uncovered, stirring occasionally, till chicken is cooked through and butter floats on top.

5.Remove and discard cinnamon and cardamom. Add cream just before serving and simmer 5 minutes. Serve immediately with Pappadums and a Tomato and Onion Salad.

Note: Recipe can be made ahead till Step 5. Cover, refrigerate overnight or freeze.

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Shawari Murgh Tangdi

Ingredients 

4 chicken legs

Half cup curd (yoghurt)

1-inch piece ginger

6-8 cloves garlic

2 green chillies

½ tsp garam masala powder

½ tsp red chilli powder

¼ tsp turmeric powder

1 tsp coriander powder

½ tsp jeera powder

2 onions chopped into rings

2 lemons

Coriander leaves

1 tbsp butter

Method 

Grind ginger, garlic & green chilli into a paste. Wash chicken legs & prick each at a few places with a fork. Place in a large bowl or container & apply the ground paste to the chicken pieces.

Now add curds & all other powdered spices & rub chicken legs well with the mixture. Cover the bowl & keep in refrigerator for a couple of hours to marinate.

A little before you want to serve the chicken, remove from refrigerator, put in pressure cooker, add a cup of water & cook for five to seven minutes after first whistle on low flame.

When the cooker cools, remove chicken pieces. Now heat a non-stick pan with the butter & put chicken legs. On a low flame, turn around till chicken legs are golden brown.

Remove from fire. Squeeze juice of half a lemon on the chicken. Serve on a plate decorated with onion rings, lemon slices & garnished with coriander leaves.

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Hot & Spicy Mutton Curry

Ingredients

Mutton - 300 gms

Onion – 1

Tomato –1

Clove – 2

Cinnamon –2

Cardamom - 2

Ginger & garlic paste

Garam Masala powder- 3 tsp

Chilli powder - 4 tsp

Red chillies - 8

Coconut grated - 200 gms

Coriander powder - 3 tsp

Pepper - 1 tsp

Coriander leaves

Mint Leaves

Masala

Heat a pan and add the chopped onions, ginger & garlic paste, pepper, coriander powder, cloves, cinnamon, mint leaves, cardamom, red chillies and coconut. Fry them well Then Grind them to a fine paste.

Method

• Heat 200 gms of oil in a pan, add the chopped onions till it turns into brown
• Add tomatoes, after the tomatoes are well fried add the Mutton
• Fry them well and then add the masala paste with salt.
• Reduce the flame and let the mutton cook well for 40 minutes.
• Add garam masala and red chilli powder .
• Let the paste simmer well, and oil should come out separately from the masala, then only the gravy will taste good.
• Add coriander leaves.
• Finally add some lemon juice.
• Serve hot with rice or chapattis.

Tip  

• Don't add extra water to cook the Mutton, let the Mutton cook with the paste.
• The mutton should not be cooked too long and not in a high flame. You can also add some lemon at the end to enhance the taste.

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Dal Gosht Recipe

Ingredients 

Boneless mutton - 1/2 kg

Chaana dal - 1/2 cup

Tur dal - 1/2 cup

Onion slice - 4

Tomatoes - 2 (chopped)

Curd - 1/2 cup

Lime juice - 1

Turmeric powder - 1 tsp

Red chili powder - 1 tsp

Mustard seeds - 1/2 tsp

Coriander powder - 2 tbsp

Garam masala - 1 tsp (whole)

Garlic chopped - 1 tbsp

Ginger chopped - 1 tbsp

Cumin seeds - 1 tsp

Garam masala powder 1 tsp

Coriander - 2 tbsp (chopped)

Green chili - 2 tbsp (chopped)

Amchur powder - 2 tsp

Oil - 3 tbsp

Salt To taste

Method

• Marinate mutton in Curd/Yogurt, lemon juice, part of turmeric powder, part of Garam Masala Powder, mix well, leave aside for 2 hours.
• And now take chana dal and tur dal and cook it. Add turmeric and green chilies when it comes to a boil cover the pan and let it cook for some time till it is fully cooked.
• Take a pan, put some oil, Whole Garam Masala and add onion and sauté well.
• Next add green chili when the onions gets golden brown add ginger, garlic, coriander powder, remaining turmeric powder, red chili powder, cook for some time.
• Now add the marinated mutton to this mixture and sauté it.
• Grind dal in a mixer and add to the mutton.
• Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour.
• Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for 10-15 minutes and cook on slow fire or till the mutton is fully cooked.
• Serve hot.

Boneless mutton marinated in yoghurt and a blend of spices, sauted in a dal mixture - A Hyderabadi treat

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Mutton Tikka Recipe

Ingredients

Mutton pieces( boneless) - ½ kg

Ginger - 1 inch

Garlic - 6 cloves

Amchoor - 1 tsp

Well beaten curd - ½ cup

Meat tenderizer / peeled unripe

banana - 4 cm

Garam Masala Powder - 1 tsp

Chilies - 3

Cumin seeds - ½ tsp

Sliced lemon & onion rings

Salt - 2 tsp

Method

• Grind ginger, garlic, cumin seeds, papaya and red chilies to a paste.
• Combine Garam Masala Powder, Curd/Yogurt, salt and amchoor.
• Mix all the above ingredients to the mutton mince.
• Marinate the mutton mince in the refrigerator for 3-4 hours.
• Make small balls of the mutton mince and place on to skewers & cook in a moderately hot tandoor for 6 to 8 minutes.
• Baste the mutton pieces with oil and again put in the tandoor.
• Cook until brown, turning as required.
• Serve hot with sliced lime and onion rings.

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Mughlai Chicken Recipe

Ingredients 

Chicken - 1 large

Garlic - 6 flakes

Cloves - 4

Cinnamon - 1 piece

Goa red chilies - 8

Onions - 4

Ginger - 1 piece

Cardamoms - 4

Cumin seeds - 1 tsp

Saffron - ½ tsp

Hot water - 6 cups

Lemon juice - 1 tsp

Oil - ½ cup

Salt As required

Method 

• Cut the chicken pieces wash apply salt and keep aside.
• Chop the onions finely and grind all the masala to a fine paste.
• Heat oil and fry the onions then add the ground masala and fry over low heat till the oil separates.
• Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.
• Add 6 cups of hot water and let it simmer until the chicken is tender then add the saffron soaked in lemon
• juice.
• Simmer for a few more minutes and serve hot garnished with fried potatoes green peas and hard boiled eggs.

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SHAMI KABAB

Minced meat balls, flattened and shallow fried. A speciality in Nawabi cuisine

INGREDIENTS METHOD

Kheema without fat - 500 gms

Chana dal (washed and soaked in water for ½ hour) - 2 tbsp

Garlic flakes - 10 nos

Ginger - 1" piece

Garam masala - 1 tsp

Elaichi - 2 nos

Dalchini pieces - 2 nos

Lavang - 3 nos

Dhania jeera powder - 1 tsp

Pepper - A pinch

Chili powder - 1 tsp

Kothmir and Pudina (chopped) - A handful

Egg - 1

Lemon juice - ½ tsp

Onion minced - 1

Oil/Ghee For frying

Salt To taste

Method :

1. To the washed and drained kheema, add the chana dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
2. Remove from heat and add ginger, garlic, pepper, chili powder, dhania and jeera powder. Grind to a fine paste and then form into dough.
3. To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
4. Beat the egg lightly. Divide the dough into lemon- sized balls.
5. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
6. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color.

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Chicken Lollipop

Ingredients

Minced Boneless chicken - 200 gms

Ginger Garlic paste - 4 tsp

Salt to taste

Pepper powder - 1 tsp

Chilli powder - 1 tsp

Turmeric powder - a pinch

Coriander powder - ½ tsp

Sugar - ¼ tsp

Garam Masala powder - ½ tsp

tomato sauce or ketchup - 1tsp

Chicken Legs without skin and flesh - 6 - 8

Rice Flour - 100 gms

Egg - 1

Add the above except the chicken legs and mix them together and make them into a fine mixture and make 8 balls out of the total mixture and stick one leg to each ball from the center.

Then Heat 400 gms of oil in a pan and then when the temprature is really hot, Add the Lollipops to oil with the flesh side down. Let the chicken Balls deep fry for about 4 -5 minutes each and then take them out and dry them .

Serve them with Lemon and cut vegetables.

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Chicken Stock

Ingredients :
250gm chicken
500ml water
1 bay leaf
3 crushed pepper corn
¼tsp salt
1tsp celery stem (chopped)

Method :

Take 500 ml water in a thick-bottomed vessel & bring to a boil. Add all the above & boil for 15 to 20 minutes. Remove any scum that rises to the surface. Reduce heat & then partially cover the vessel & simmer for 10 to 15 minutes. Remove from heat, strain, & keep liquid aside to cool. If there is any fat floating on the surface, remove it. The same recipe can be used for other meat or seafood stocks by substituting the chicken.

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Baghdadi Zafrani Gosht

Ingredients

½ kg boneless mutton or beef
2 tbsp oil
2 medium onions (cut into quarters)
2 whole dried red chillies
¼ tsp powdered shah jeera
1½ tbsp lightly roasted besan
1 tbsp powdered cashew nuts
1 tbsp powdered khus-khus
1 tbsp ground dry coconut
1 tbsp powdered chironji (charoli)
¼ tsp saffron

Marinade

1½ cups thick curd (whisked)
1 tsp garlic paste
1 tsp ginger paste
1 tbsp chopped green chillies
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 tsp salt
1½ tsp red chilli powder
½ tsp turmeric powder
6 green cardamoms, powdered
¼ tsp powdered mace (javitri)
¼ tsp powdered cinnamon

For Garnish

1 tbsp black raisins

Method :

Wash meat, pat dry & cut into two-inch cubes. Combine for marinade, mix in meat & marinate for 30 minutes. Heat oil in a pressure cooker, add onions & fry till golden brown. Drain & set aside. Add red chillies to the hot oil & fry for a few moments.

Mix in meat with its marinade & cook under pressure for 15 minutes. Allow cooker to cool before opening it. Stir in remaining except saffron, & cook over low heat for seven to eight minutes, stirring occasionally.

Add saffron & simmer for two to three minutes longer, till oil bubbles on the surface. Garnish with reserved fried onions & black raisins.

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Peshawari Murgh Tangdi

Ingredients

4 chicken legs
Half cup curd (yoghurt)
1-inch piece ginger
6-8 cloves garlic
2 green chillies
½ tsp garam masala powder
½ tsp red chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp jeera powder
2 onions chopped into rings
2 lemons
Coriander leaves
1 tbsp butter

Method :

Grind ginger, garlic & green chilli into a paste or cut very fine. Wash chicken legs & prick each at a few places with a fork. Place in a large bowl or container & apply the ground paste/ chopped ginger, garlic, chillies to the chicken pieces.

Now add curds & all other powdered spices & rub chicken legs well with the mixture. Cover the bowl & keep in refrigerator for a couple of hours to marinate.

A little before you want to serve the chicken, remove from refrigerator, put in pressure cooker, add a cup of water & cook for five to seven minutes after first whistle on low flame.

When the cooker cools, remove chicken pieces. Now heat a non-stick pan with the butter & put chicken legs. On a low flame, turn around till chicken legs are golden brown.

Remove from fire. Squeeze juice of half a lemon on the chicken. Serve on a plate decorated with onion rings, lemon slices & garnished with coriander leaves.

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Pork Recipe Mangalorean Style

Ingredients

Pork 1kg
Coriander seeds 2 tbsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Cloves - 5 to 6
Cassia Stick - 1 inch
Poppy Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chillis - 12
Black Pepper 1/2 tsp
Garlic - 12 pods
Onion big size - 6
Tamarind/Vinegar 3-4 tbsp
Green Chillies - 4 to 5
Ginger 1 inch
Bay Leaves

Method

Fry all the above spices and grind to a fine paste using little vinegar. Clean pork and cut into small pieces. Chop onion, green chillies, ginger and garlic pods. Take a big pan put the port pieces and mash it with the grinded masala, and also add the chopped onions, chillies, ginger and garlic. Dont put water just add vinegar and mash it but the bay leaves and keep it on the low flame. Pork takes time to cook. For 20 mins cook the pork. Serve hot

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