Chatpatay Chicken Strips

Ingredients:

Boneless Chicken (Cut into strips) - 1/2 Kg
Red Chilli Powder - 1 1/2 Tsp
Black Pepper Powder - 1 1/2 Tsp
Cumin (Roasted and Crushed) - 1/2 Tsp
Green Chilli Paste - 1 Tbsp
Egg (Beaten) - 1
Flour (Heaped) - 2 Tbsp
Corn Flour - 4 Tbsp
Dried Fenugreek Leaves - 1 Tbsp
Carom Seeds - 1 Tsp
Saffron food colour - 2 pinch
Salt to taste

Method:
Mix all the ingredients and marinate for half an hour. Now deep - fry in hot oil and serve with mint dip or sauce.

Read More

Tangdi Kebab with Orange and Corn Flavour and Shaljum Rice

Tangadi kabab with corn n orange flavour

Chicken legs 6

Salt to taste

Red chilli powder

Haldi quarter tsp

Boiled n crushed corn( not tin ones)fresh ones

Orange juice 2 tbsp

Bhuna besan 2 tbsp

Mustard paste 1 tsp

Black pepper powder half tsp or to taste

Garam masala powder

Coriander leaves

garlic paste

Chat masala

1 grinded onion

Coconut milk powder 2tsps

Method.

First scrape out meat of all chicken legs ( don't discard bones ) n then add things  and put it in chopper.when coarsely chopped add coriander leaves and now make kebabs on bones of chicken.

Keep in fridge for  half n hour n shallow fry it.mazedaar tangadi kababs r ready

Mint n anardana chutney.

4 tbsp curd

Mint n green chilli grinded

Salt

Zeera powder

Dry Anardana grinded

Pinch green colour

Chat masala.

First take mint n green chillis paste in bowl.

Then add salt ,zeera powder

Anardana ,chatmasala.green colour

Now slowly add  curd to it n mix till smooth. Ready to serve

Shaljum rice

Shaljum cut in chips

Khada garam masala( all spices included)

Salt to taste

Chicken cube

Butter

Onion 1 medium

2 tomatoes

Method.

First soak 3 cups of rice in water.

Now fry onions in buttter n little oil

When translucent add Shaljum chips.fry it nicely.then take it out

Add garam masala

chicken cube.

Salt n add water enough to cook rice.on simmer add chaljum chips n fresh coriander n green chillies.serve hot.

Read More

Bhuna Tandoori Murgh

Bhuna Tandoori Murgh

Ingredients:

Chicken 1/2 Kg

Curd 2Tbsp

Tikka Masala 1Tsp

Tandoori Colour (a pinch)

3 Cardamons

2 Cloves

5 Black pepper corns

Star Anise 1/2pc

Kebab Chini 2pcs

Ginger Garlic Paste 1 Tbsp

Kashmiri Lal Mirch Powder 2tsps

Papita paste 1tbsp

Lemon juice 1 1/2tsp

Brown onions 2tbsp

Coal for smoky flavour

Pinch of chat masala

Roasted Chickpea Flour 2Tbsp

Salt to taste

Bhuna tandoori murgh method:

Chicken cleaned n put cuts on it with knife or fork.
Now take cardamom, cloves ,black pepper ,cinnamon stick star anise ,coriander kababachini n roast lightly on tawa.n grind it in powder.
Add gingergarlic paste in chicken ,salt ,kashmiri lal mirch ,tandoori masala ,papita paste lemon juice , 2 tbsp curd ,tikka masala ,tandoori colour a pinch n little brown onions.marinate for 1 hour.
Now preheat oven in 200 degrees.and put chicken in foil as not to burn the masalas underneath.cook for 50 mins.after 30 mins turn chicken upside down n bake till nice colour .Burn coal n give smoke to it. Sprinkle chatmasala n serve with rumali roti or tandoori naan.

Read More