Chicken Do Payaza

CHICKEN Do Payaza

Chicken Do Payaza

• Ingredients: 

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• 1 kg chicken
  
  2 onions
  
  2 tsp garlic paste
  
  1 tsp ginger paste
  
  1 Tbsp kasoori methi
  
  1 Tbsp red chilli powder
  
  1 1/2 Tbsp desi ghee
  
  2 1/2 tsp garlic and ginger paste
  
  2 tomatoes
  
  1 small cup yoghurt
  
  1 Tbsp turmeric powder
  
  1 Tbsp coriander powder
  
  1 tbsp cumin powder
  
  3 Tbsp cream
  
  1 Tbsp coriander leaves
  
  1 Tbsp mint leaves
  
  1 Tbsp chopped green chillies
  
  Salt
  
  For the Garam Masala:
  
  1 Tbsp green cardamom powder
  
  1 Tbsp mace powder
  
  1 Tbsp clove powder
  
  1 Tbsp cinnamon powder
  
  1/4 tsp black cardamom powder
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METHOD

For Garam Masala:

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  Mix green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder.
  
  
  For the Chicken:
  
  Cut chicken into even size pieces and marinate with garlic paste, ginger paste, salt and some red chilli powder.
  
  Finely chop one onion and cut the other into large pieces. Blend tomatoes to make a puree.
  
  Heat desi ghee in a pan. Add garlic and ginger paste.
  
  When it turns brown, add chopped onions and cook till it turns golden brown. Now add tomato puree and salt.
  
  Take some yoghurt in a bowl, add turmeric and red chilli powder and mix it well. Add this mixture to the tomato puree and cook for some time.
  
  Add coriander powder, cumin powder, the marinated chicken, the onion cut into large pieces, water and garam masala.
  
  
  For Garnishing:
  
  Heat cream, coriander leaves, mint leaves, green chillies and kasoori methi. Add to the chicken and serve hot. 

Chicken Reshmi Kabab

CHICKEN RESHMI KABAB

Chicken Reshmi Kabab

Ingredients:

Boneless Chicken- 1/2 kg cut into small pieces

Salt to taste

White Pepper Powder - 1 tsp

Ghee or Butter for brushing on top 

Chat Masala for sprinkling on top

For Marination:

Ginger Garlic paste - 1 tblspn

Green chilli - 3

Coriander leaves- 1/4 cup

Fresh Cream - 2 tblpsn

Cheese - 1/2 cup grated ( I used cheese cubes)

Curd / Yogurt - 2 tblpsn

Cornflour / Cornstarch - 4 tblpsn

Salt to taste

Method:

In a bowl mix together chicken with salt,pepper and set this aside for 10 min.

In a blender add ginger garlic paste, green chilli,coriander leaves and blend well.

Take cheese in a bowl and mash it well.

Pour this marinate over it and add all the remaining ingredients given in the marination. Mix well and leave this to marinate overnight.

Remove the chicken a hour before making from fridge so it comes to room temp. skewer the chicken, place it in a foil lined baking tray. 

Preheat the oven to grill mode 250 degree c.

Grill this for 8 mins. Now remove it and flip over, grill again for 8 mins. 

Now brush it with some ghee or butter and serve hot with a sprinkling of chat masala.

Chicken Tandoori

CHICKEN TANDOORI

Chicken Tandoori

Ingredients :

• 8 large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)

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• Oil, to baste

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• For the marinate:

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• 4 tsp red chilli paste

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• 3 Tbsp ginger and garlic paste

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• 2 tsp chaat masala

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• 1 1/2 tsp of the masala

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• 1 Tbsp oil

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• 3 Tbsp curd

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• Salt, to taste

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• Juice of 1/2 lemon

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• 
  

• For the tandoori masala:

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  2 sticks cinnamon
  
  1 Tbsp black peppercorns
  
  5 green cardamom
  
  3 brown cardamom
  
  2 tsp coriander seeds
  
  2 tsp cumin seeds
  
  3 cloves
  
  1 bay leaf
  
  3/4 tsp turmeric
• 
  

METHOD  :

• Make small gashes in the chicken pieces for the marinade to coat it nicely.

  For the marinate:

  
  In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
  
  Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces for 30 minutes.
  
  Char grill the chicken pieces on a griller ortandoor. Baste with oil at regular intervals.
  
  Serve with lemon wedges and onion rings,

  For the tandoori masala:

  
  In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
  
  In a mortar and pestle grind the dry roasted spices into a fine powder.
  
  Masala is ready.
  
  Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
  If you are making it in an oven, the temperature needs to be around 250-300 degrees C.

Chicken Butter Masala

CHICKEN BUTTER MASALA

Chicken Butter Masala

Ingredients:

• 250 gm of boneless chicken, cubed
• 2 onions, minced
• 1 tomato, pureed
• 1 tbsp of tomato paste or sauce
• 1 tbsp of butter, ghee, or oil
• 1 tsp of minced garlic
• 1 tsp of minced ginger
• 2 tsp of coriander powder
• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
• 1 tsp of garam masala or chicken masala
• 1 large pinch of kasuri methi / dried fenugreek leaves
• 1 cup of milk
• 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
• 1-2 tsp salt (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 small bunch of coriander leaves / cilantro, for ganish

Method :

• Heat the butter in a pan and add the minced onions. Fry until golden brown
• Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
• Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
• Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
• When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
• When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil
• Adjust salt, garnish with the coriander leaves, and remove from fire
• Serve hot with tawa naan, vegetable pulao, or jeera rice

Note: You can slightly fry the chicken before adding it to the gravy. I haven't tried this but what I'd do is marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder and lightly saute it until half-cooked. Then proceed with the rest of the recipe for Butter Chicken above.

Mutton Kabiraji Cutlet

MUTTON KABIRAJI CUTLET

Mutton Kabiraji Cutlet

Ingredients:

300g mutton mince
2 Onion, finely chopped
2 tsp ginger paste
1 tsp garlic paste
2 tsp green chili paste
2-3 green chili chopped
2 tsp black pepper powder
½ tsp garam masala powder
½ cup coriander leaves, chopped
½ cup bread crumbs
2 tsp besan
2 egg
 Salt to taste

Method:

In a bowl, mix minced mutton, chopped onions, garlic-ginger paste, green chilipaste, chopped green chilli, chopped coriander leaves, garam masala, salt and pepper. Refrigerate for at least an hour or so.

Divide into 6-7 portions and give shape of cutlets (as shown in the picture) and coat evenly using the breadcrumbs.

In another bowl, whisk the eggs along with beasn, salt, pepper and very little water (I used 2 tsp).
Heat enough oil in a pan for deep frying. Dip the cutlets in egg-mixture and fry them till golden brown both sides. Now take a spoon and very carefully sprinkle the egg batter lengthwise over the cutlets till it covers the entire surface of the oil as well as the cutlet. Allow it cook for another 5 minutes. It will look like a net type on both ends of the cutlet. 

Fold it from both sides over the fried cutlet and cover the cutlet in this net of fried egg.
Serve immediately.

Mutton Sandwich

MUTTON SANDWICH

Mutton Sandwich

Ingredients: 

8 bread slices
Butter for applying on slices
1/4 kg boneless mutton,boiled
1/2 cup cheese, grated
1/2 tsp black pepper powder
1/2 tsp salt
1 tbsp butter (for sauting)
1/4 cup finely chopped onion
1 tsp ginger paste
1 tsp garlic paste

Method

1. Heat 1 tbsp butter in a pan
2. Add onion, and fry till transparent
3. Add ginger-galic and saute for 2 min.
4. Add mutton, salt and pepper
5. Fry till light brown
6. Remove from fire and let it cool
7. Slice the mutton into thin strips
8. Apply butter on bread slices

Between two slices of bread:

• Arrange mutton pieces
• Spread fried onion
• Sprinkle cheese
• Cut the sandwich into two triangular sandwiches each
• Serve with tomato ketchup

Mutton Spring Roll

MUTTON SPRING ROLL 

Mutton Spring Roll

Ingredients :  

Mutton flesh (cut into small pieces) – ½ kg
Onion – 2
Ginger & Garlic paste – 1 table spoon
Corn flour – 150 gm
Raw rice flour – 200 gm
Egg – 1
Pepper powder – 1 tsp
Turmeric powder – ½ tsp
Soya sauce – 1 spoon
Tomato sauce – 1 spoon
Salt as required
Oil – 200 ml (as required to fry)
Ajinomoto as required

Method of preparation:

1. Clean the mutton first, then add turmeric and salt into that and boil in a pressure cooker.
2. Pour oil in a fry pan add ginger & garlic paste, then add onion and fry until appears into golden color.
3. Then add soya and tomato sauce together in a fried item.
4. Mix both of the flour together in water, add egg, ajinomoto, pepper powder into this kneaded flour and stir it well.
5. Take a dosa pan, and spread the flour as like dosa.
6. As like this prepare 10 to 15 dosa's. Put the fried stuff on the outer layer of dosa and rotate the dosa as like spring roll.
7. Then fry this stuffed roll in the oil and serve hot.

Mutton Keema Curry

Mutton KEEMA CuRry

mutton keema curry

INGREDIENTS

• 1 Tbsp oil

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• 1 bay leaf

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• 5 green cardamom

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• 2 tsp zeera

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• 2 cloves

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• 3 medium sized onions, chopped

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• 1 Tbsp garlic, chopped

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• 1 Tbsp ginger, chopped

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• 1 Tbsp butter (for cooking) + 1 Tbsp butter (to garnish)

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• 1 green chilli, finely chopped (for cooking) + 1 green chilli, split (to garnish)

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• 1/2 capsicum, chopped

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• 1 1/2 tsp turmeric

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• 1 tsp red chilli powder

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• 2 tsp zeera powder

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• 2 tsp dhaniya powder

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• Salt, to taste

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• Hing, a pinch

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• 1/2 kg boneless mutton, minced

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• 3-4 Tbsp milk

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• 3 tomatoes, pureed

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• 1-2 tsp sugar

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• Juice of 1/2 lemon

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• Water

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• Coriander leaves, chopped

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METHOD

• In a pan add oil, bay leaf, green cardamom, zeera and cloves. Let them release the aroma.
  
  Now add chopped onions. Saute till golden brown. Remove the bay leaf.
  
  Add garlic, ginger and butter. Saute.
  
  Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.
  
  Now add the masalas: turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute.
  
  Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well.
  
  Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame.
  
  Add 1 cup water. Cover and cook till the water evaporates and the mutton is well done.
  
  Garnish with chopped coriander leaves, split green chilli and a blob of butter. Serve with pav.

Mutton Biriyani

MUTTON BIRIYANI

Mutton Biriyani

Ingredients
1 kg (2lb) Mutton  500 gm. of basmati rice washed and soaked in water for at least 30 minutes 2 tbsp. ginger paste 1 tbsp. garlic paste 4 potatoes cut into halves 1 large onion finely chopped 1 cup plain curd/ yogurt 2 tsp. Kashmiri red chili powder Rose water few drops Kewra essence few drop Few strands of saffron soaked in 2-3 tbsp. of warm milk Salt Sugar Make a powder of the following spices (I’ll refer to this as Biryani Masala in the post) 2" cinnamon stick 6-7 cloves 3-4 green cardamom 1/10th of a whole nutmeg 1/2" mace 1 tsp. saahi jeera (cumin) 1tsp of saahi morich (white peppercorn)

Method 

Cook the pre soaked rice in enough water seasoned with salt, green cardamom, cinnamon stick and few cloves. Cook till the rice is almost done. Drain the rice on a colander and spread on a flat plate. Sprinkle very little sugar on it.

Take oil in a heavy bottom pan or in a pressure cooker and heat it. Add chopped onion and fry till they are brown. Add the meat pieces and sear them on high heat. It will help the meat pieces to retain their juices. 

Add ginger, garlic paste and fry along with the meat pieces. Once the raw smell goes away add yogurt and Kashmiri chili powder. I love to add the potato halves at this stage followed by salt and sugar and fry them along with the meat and spices. Cook till the potatoes are 90% boiled. Remove the potatoes and keep them aside. Rest 10% cooking will be done in Dum.

Add water required to boil the the meat pieces and either pressure cook it or cook it covered for atleast 40 mins.

Once done remove the meat pieces from the gravy and keep it handy for further use.

Strain the gravy and keep the strained juice. This is called Tar (there’s a picture of it in a glass cup in the ingredients section).

Now comes the assembly part of the biryani. Take a heavy bottom pan which you can heat on your stove top.

Grease the inner walls of the vessel with 1-2 tbsp. of ghee. Now start building up the layers. The thumb rule of layering biryani is the base and top layers should be made by rice.

This is the sequence I usually follow for my biryani. Rice layer followed by a layer of by meat, potato, saffron infused milk, 2-3 tbsp. of Tar. I finish this layer by sprinkling about 1 tsp. of biryani masala and a few drops of rose and kewra water. Use all your meat and rice to complete the layering. There should be 1/3rd space left in the pan once you finished layering. Cover the biryani pot tightly.

Now we are ready to put the biryani for Dum. Dum is basically slow cooking where the vessel doesn't come in direct contact of heat.  I take water in a bigger vessel and place the biryani pot inside that as shown in the photograph on the right. Let the water boil and then lower the heat and allow it to cook for atleast 45 minutes. Turn off the heat. Let it stand for at least an hour before serving.

Kolkata mutton biryani is best enjoyed with chicken chap (oh that recipe will surely follow).