Cheesy Chicken Kebab

Ingredients
Serves 4
6 Chicken breasts (boneless, 2 inch cubes, 100 grams each)
1 Egg
1/2 tbsp Caraway seeds (shahi jeera)
1/2 tsp Green Cardamom Powder
1 tsp Green chilli paste
2 tbsps Ginger-garlic paste
1 tbsp Fresh coriander leaves (chopped)
1/4 cup Roasted chana dal powder
1/4 tsp Turmeric powder
1/4 cup Cream
1 1/2 cups Thick yogurt
1 cup Processed cheese (grated)
Salt to taste
7-8 Black peppercorns (crushed)
Oil to shallow fry

Method

1. Take a deep Bowl and break egg in it.
2. Add shahi Jeera, green cardamom powder (हरी इलायची), green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well.
3. Add processed cheese, salt, crushed black pepper (काली मिर्च) and mix well.
4. Add the chicken cubes and mix.
5. Set aside to marinate for about half an hour.
6. String the chicken cubes onto skewers.
7. Heat a non stick grill pan.
8. Sprinkle some refind oil (Saffola/Sunflower etc.) and place the skewers on it.
9. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
10. Cover the pan with aluminium foil to ensure even cooking.
11. Serve hot.

Murgh Musallum/Chicken- Mughal Style

Ingredients:
Good for 8 people.

• 1 kg 250 grams chicken pieces
• 4 Green chillies
• 20 flakes garlic
• 20 gms. ginger
• 1 tsp. garam masala powder
• 5 tsp. salt
• 1 tsp. turmeric powder
• 1 cup curd beaten
• 2 tsp. red chilli powder
• 12 cloves
• 12 peppercorns
• 2 sticks (2 cms. each) cinnamon
• 8 brown cardamoms (peeled)
• 16 almonds (shelled)
• 1 tsp. cumin seeds
• 2 tsp. coriander seeds
• 1 cup Refind Oil
• 3 large (1/2 kg.) Onions (Thinly sliced)
• 3/4 cup water
• 3 large (1/2 kg) Tomatoes (blanched and pureed)
• 2 tbsp. coriander leaves (finely chopped)

Method:

1. Prick chicken pieces all over with the help of fork.
2. Grind together chillies, 12 garlic flakes, and half of the ginger piece into a fine paste.
3. Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder.
4. Allow to marinate it for about 1/2 an hour.
5. In a pan, roast together cloves, peppercorn, cinnamon, cardamoms, almonds, cumin and corriander seeds.
6. Heat oil in a pan for about 3 minutes.
7. Add onions and remaining garlic flakes (8).
8. Fry till onions are golden brown and remove from heat.
9. Strain oil and pour into cooker and keep it aside.
10. Grind together fried and roasted ingredients and remaining ginger (10gms.) into a paste, adding a little water (1/2 cup) from time to time.
11. Remove chicken pieces and reserve the marinade.
12. Group chicken into 2 batches.
13. Place the pressure cooker with oil on high heat. Lightly brown each batch and remove.
14. To the remaining oil in cooker add the ground paste. Stir and fry for about 2 minutes.
15. Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp) and mix really well.
16. Now add the remaining water (1/4 cup)
17. Close the pressure cooker. Bring to full pressure on high heat. After one or two whistles reduce the heat and let it cook on slow for another 5 minutes.
18. Remove cooker from heat and let the steam come out on its own.
19. Open the cooker and Serve hot chicken garnished with fresh green coriander leaves.

Shahi Murgh Do Pyaza with Saffron

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

• Grind almonds, chironji and khuskhus to a fine paste.
• Heat oil a pan and sauté sliced onions to golden brown colour.
• Add ginger paste, garlic paste and sauté for two minutes.
• Add red chilli powder and turmeric powder.
• Add chicken pieces and stir-fry for five minutes.
• Sprinkle a little water at intervals so that the masala does not burn.
• Add salt.
• Add the yogurt and cook further for a minute.
• Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
• Pour in three cups of chicken stock and bring to a boil.
• Once the mixture boils cover and simmer for twenty minutes.
• Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
• Serve with parathas.

Murgh Dum Pukht

This one is a microwave special , a fabulous treat for you and your family...did you just check the long list of 22 ingredients..it has to be good really good.

Ingredients

1. 2 inch stick Cinnamon
2. 6 Black cardamoms
3. 6-8 Cashewnuts
4. 2 medium sized Onions
5. Fresh mint leaves a few sprigs
6. 1 tbsp Garlic paste
7. 1 tsp Red chilli powder
8. Oil to deep fry
9. Fresh coriander leaves a few sprigs
10. 1 cup Yogurt
11. 1 tbsp Ginger paste
12. 1 kg Chicken
13. Salt to taste
14. 4-5 strands Saffron
15. 6 tbsps Lemon juice
16. 1 tsp Rose water
17. 4 Cloves
18. 6 Green cardamoms
19. 1 tbsp Poppy seeds (khus khus)
20. 1 tbsp Sunflower seeds (chironji)
21. 1 inch piece Ginger
22. 3 Green chillies

Method
First and foremost crush together cinnamon, cloves, green cardamoms, black cardamoms.
Clean, wash coriander leaves and mint leaves.
Soak khus khus, cashewnuts and chironji in warm water and then grind to a fine paste.
Peel, wash, slice and deep fry onions till golden brown.
Peel, wash and cut ginger into julienne.
Remove stems, wash and chop green chillies.
Make a fine paste by grinding together browned onions, green chillies, mint leaves with water.
Take whipped yogurt and add cashewnut paste, ginger paste, garlic paste and mix well.
Add salt, red chilli powder, onion paste and mix again.
Add saffron dissolved in water, finely chopped coriander leaves, ginger julienne, lemon juice and freshly crushed garam masala and mix.
Add rose water and mix.
Apply this marinade to chicken properly.
Let the chicken stand with the marinade for half an hour.
Apply oil to a microwave ovenproof glass bowl and transfer the chicken with marinade into it.
Cover with a lid or cling film on which make two to three holes.
Cook in the microwave at micro HIGH for ten minutes.
Lower the power to half and cook for another ten minutes. Serve hot.

Mughai Gobi Musallam

INGREDIENTS:
Ginger- garlic paste 1 tbsp
Tomato puree 3 tbsp
Yoghurt 3 tsp
Salt to taste
Chilli powder 1/4 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Oil 2 tbsp
Chopped onion 1
Green peas 2-3 tbsp
Boiled cauliflower 1
Coriander leaves for garnish
Ginger juliennes for garnish

Method:
- Take ginger-garlic paste in a bowl, add tomato puree, yoghurt & salt.
- Add chilli, turmeric, coriander powder, garam masala & mix.
- Heat oil in a pan, roast chopped onion.
-Add masala paste, green peas & cook.
- Add water & cook for some more time.
- Now add boiled cauliflower & little water & cook.
- Garnish with coriander leaves & ginger juliennes.
- Cauliflower masala is ready to serve.