Chicken Tangri Kebab
Ingredients:
Chicken Tangri 4 Pc
Hung Curd-100 gm
Ginger-1/2 tea spoon
Garlic- ½ tea spoon
Kasturi Meethi- ½ tea spoon
Cashew-100 Gm
Garam Masala (Small cardamom, Cinnamon, Clove)- ½ tea spoon
Black Pepper ½ tea Spoon
Salt- To taste
Sugar- Ό tea Spoon
Chickpea Flour-1 table Spoon
Oil- 3 table spoon
Marination:
Paste the cashew and kasturi methi into a fine paste. Stir the chickpea flour slightly. Add the stirred chickpea flour along with all the other ingredients (apart from chicken) into hung curd. Once the mixture is ready put the chicken pieces in them and keep it aside for 45 minutes.
Method:
Take out a grilled tray and place the marinated chicken tangri pieces on the grill and put it in to Micro Wave for 10-15 minutes till its not roasted evenly.
Garnishing:
Serve with Onion Rings, lemon slices and chilies. In case you have time, you can also serve it with coriander sauce.
Navratna Korma
Ingredients:
Refined Oil-100 gm
Onion Paste-100 gm
Garlic Paste -25 gm
Ginger Paste-25 gm
Tomato Paste -50gm
Coriander Powder-5 gm
Cumin Powder-5gm
Turmeric Powder-3gm
Salt- To taste
Cashew Paste-100 gm
Thick Curd-100 gm
Chili Paste -5 gm
Tomato Sauce-5 gm
Beans (cut in cubes)- 100 gm
Potato (cut in cubes)-10 gm
Peas-100 gm
Carrot (cut in cubes)-100 gm
(Boil all vegetables in water and then keep them aside)
Tomato (cut in cubes)-50gm
Paneer (cut in cubes)-25 gm
Pineapple (cut in cubes)-10 gm
Apple (cut in cubes)-10 gm
Dry Cherry-5gm
Garam Masala Powder (Small cardamom, Cinnamon, Clove)-5gm
Butter-5 gm
For Garnishing
Double Cream-100 gm
Whole Cashew-10 gm
Whole Raisens-10gm
Method:
Heat the oil in pan, add onion paste and stir it. After a while add garlic and ginger paste and stir for 10 mins. Add tomato paste and tomato cubes and let mix. Then add all the ingredients in the pan one by one (apart from the vegetables, fruits and tomato sauce) and let it mix well. At the end put the tomato sauce and stir well.
Once the mixture seems thick and ready put in all the vegetables and fruits in it and mix well. Stir the mixture for 2-3 mins. Be careful of not breaking the paneer cubes.
Garnishing:
Take it off from flame and garnish with Cashew raisins, and double cream.
Murg Kacchi Biriyani
Ingredients for Chicken:
Chicken ( Big pieces ) 1kg
Garlic Paste- 1 table spoon
Ginger Paste- 1 Table spoon
Pudina Paste- 1 Table spoon
Coriander Paste-1 table spoon
Lemon Juice- ½
Thick Curd- 2 serving spoon
Golden Fried Onion 5 table spoon
Kashmiri Mirch- 1 Table spoon
Turmeric Powder- 1 pinch
Cumin Powder- 1 table spoon
Green Chili- 3
Garam Masala Powder (Small cardamom, Cinnamon, Clove)-1 Table spoon
Salt- To taste
Refined oil- 3 serving spoon
Marinate:
Place all the chicken pieces in a big platter along with all the ingredients mentioned above and let it soak for 3 hours.
Ingredients for Rice:
Fine Rice 1 kg
Shah Jeera- 1 table spoon
Clove - 1 Table spoon
Small cardamom- 1 table spoon
Cinnamon 2 to 3 big sticks
Salt to taste
Preparation:
Soak the rice in water for ½ an hour. Let water boil in a separate platter and then add small cardomon, clove, cinnamon and salt. At the end add the soaked rice and let it boil till its almost 60 % ready.
Take a big platter and place all the marinated chickens on them in order to make a layer. Place a layer of the rice mixture on top of the chicken.
Put 3 table spoon ghee, coriander leave, pudina and fried onion on top and place the lid on the platter.
Make dough and seal the lid with it. Put it on simmer for 15 minutes and once done keep it aside for 10 minutes before serving.
