Chicken Shashlik

Ingredients

500 g boneless chicken breast 

2 capsicum
2 medium onions
2 medium tomatoes
1\4 cups lemon juice
1\2 tsp. salt
1 tsp. black pepper
1 tbsp. Soya sauce
1 tbsp. hot sauce
oil 4 to 6 tbsp

Ingredients for Sauce:

Chicken stock 1 cup
Chili garlic sauce 4 to 5 tbsp
Tomato ketchup 4 tbsp
Pinch of Orange food color
Garlic 2 tbsp (chopped)
Onions 1 (chopped)
Corn flour 1 tbsp
Oil 2 tbsp
Salt to taste

Method for Sauce:

Heat oil in a pan and fry the chopped onions for 1-2 minutes.
Add the chopped garlic and sauté for another minute.
Now add the salt, chicken stock and chili garlic sauce and cook until the mixture boils.
Mix the corn flour in water and stir the mixture into the stock and cook till it thickens.

Method:

Cut chicken into 1 inch pieces. Place in a bowl with the lemon juice, salt ,black pepper Soya sauce and hot sauce. Mix well,cover and leave to marinate for 2-3 hour.
Cut the onion, capsicum, and tomatoes into small cubes.
Thread, chicken and vegetables closely on bamboo skewers.
Heat oil in a  non-stick frying pan or grill pan Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Remove from oil and put it on absorbent paper. Alternatively, grill the chicken over hot charcoal.
Serve with plain rice/ Garlic Rice/Egg fried Rice and sauce

CHICKEN MALAI HANDI

Ingredients 

chicken breast 1kg (cut in 2 inch pieces)
yogurt 1 cup
butter 50g
oil 1/2 cup
ginger & garlic paste 1 tbs
cashew nuts 12 pieces
green chilli 10 to 12
cream 1/2 cup
poppy seeds 1 tbs
black pepper powder 1/2 tsp
sesame seeds 2 tbs
salt 1 tsp
white pepper powder 1/2 tsp
bullet green chilli 4 (sliced from the middle)
fresh coriander 1/2 cup

Method

grind cashew nuts, poppy seeds, sesame seed, green chilli to a paste.
marinate the chicken with, the grinded paste, yogurt, cream, black pepper, white pepper, salt, ginger & garlic mix well cover and keep in the fridge for 20 to 30 minutes.
heat oil and butter add the chicken with the marination mix and wait for a boil, cover and cook on medium flame till the oil comes on the surface.
now add the coriander, green chilli mix.
serve hot with naan.

CHICKEN MALAI HANDI

Bohri White Roast

Ingredients

Chicken 1 kg whole
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Almonds blanched and grinded 2 tbsp heaped
Onion 1 raw grinded
Yogurt 1 cup
Green chilies whole 2
Oil ½ cup
Ginger garlic paste 1 tsp heaped
Salt 1 ½ tsp
Garam Masala powder ½ tsp
Cinnamon 1 stick
Cloves 4
Green cardamom 4
Tomato 1 cubed in 4 pieces

Method

Marinate chicken with grinded green chili, coriander paste and salt for 15 minutes then add beaten yogurt, almond paste and mix well, heat oil fry grounded raw onion, ginger garlic paste, fry for 5 minutes, add Cinnamon,Cloves,Green cardamom with marinated chicken, fry well, add ½ cup water, cook on low flame for 20 minutes till chicken tender and thick gravy left, lastly garam masala powder, green chilies, tomatoes cover & cook only for 5 minutes.
Serve with boiled eggs.Fries & naan.

Bohri White Roast

Melt in Your Mouth Chicken Breasts

Ingredients

• 4 boneless chicken breast halves
• 1 cup mayonnaise
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

Method

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.
4. Serve hot with Garlic Sauce ,Garlic Bread & Steamed Vegetables.

Melt in Your Mouth Chicken Breasts

Dum ka Keema

Ingredients

Beef mince 1 kg
Raw papaya 5 tbsp
White cumin roasted and crushed 4 tbsp
Ginger garlic paste 2 tbsp heaped
Salt 2 tsp
Crushed red pepper 4 tsp
All spice 1 ½ tsp
Brown onion crushed ½ cup
Yogurt ½ cup
Lemon juice 3 tbsp
Ghee 2 cups
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Ginger Julian 2 tbsp
Fresh lemon 2

Method

Take out mince from mincer thrice; put all the above ingredients Raw papaya 5 tbsp, White, cumin roasted and crushed 4 tbsp, Ginger garlic paste 2 tbsp heaped, Salt 2 tsp, Crushed red, pepper 4 tsp, All spice 1 ½ tsp, Brown onion crushed ½ cup, Yogurt ½ cup, Lemon juice 3 tbsp, mix well, marinate for 4 hours, just before cooking, mix ghee in the mince, give smoke of coal, cook on low flame till water dries, serve with ginger Julian, coriander leaves, green chilies, lemon wedges & lacha paratha.

Dum ka Keema

Butter Chicken

Ingredients

Ghee \ Oil - 2 tbsp
 Green cardamom - 2-3
 Black cardamom - 2 
Cinnamon  - 1 inch piece
 Cloves - 3-4 
Black pepper - 3-4 
Onion- 1 cup ( chopped )
 Ginger garlic paste - 1 tsp
 Tomato puree - 1\2 cup 
Butter - 2 tbsp
 Hung curd - 2 tbsp
 Cashewnut paste - 2 tbsp
 Kashmiri red chili powder - 1 tsp
 Garam masala powder - 1\2 tsp
 Chicken - 500 gm
 Salt to taste 
Honey - 2 tbsp 
Fresh cream - 1\2 cup
 Kasoori methi - 2 tsp
 Lemon juice - 1 tbsp -

Method

Heat ghee in a pan. Add green cardamom, black cardamom, cinnamon, cloves and black pepper. Fry for a few seconds. Add onion and fry till golden brown. Remove from heat. Remove the black cardamoms from the pan. Blend the onions in a blender to a smooth paste. Add butter in a pan. Add the onion paste to the pan. Add hung curd and tomato puree and cook for 2 minutes. Add cashewnut paste, kashmiri red chili powder, garam masala powder and kitchen king masala. Fry for a minute. Add little water if required. Add chicken and salt and cook till chicken is cooked. Once the chicken is cooked add fresh cream, kasoori methi and lemon juice. Add honey. Cook for minute. Garnish with fresh coriander. Serve hot with laccha paratha.

Butter Chicken

Pasta with Spinach

Ingredients

Boiled pasta 2 cups
Chopped spinach 1-1/2 cup
Grated cheese 1 cup
Olive oil 1-2 tbsp
Mashed garlic cloves 4-6
Sliced onions 2
Crushed black peppercorns to taste
Corns 1 cup
Nutmeg powder a pinch
Salt to taste
Cream 1-1/2 cups

Method

Heat olive oil. Add garlic and sauté for 1 minute. Add onions and saute till translucent. Add crushed black peppercorns and corn and mix well. Add spinach and cook on a high heat. Add nutmeg mix well. Add pasta and cook on high heat. Add salt and mix. Add cream and cheese and toss. Add some water and cook for a minute. Transfer into a serving bowl and serve hot.

Pasta with Spinach

Baked Steak & Onion

Ingredients:

• Steaks
• 1 packed French Onion Soup

Method:

1. Preheat oven at 180ºC
2. Place steaks on baking dish.
3. Sprinkle with French Onion Soup.
4. Bake at 180ºC for 40-45 mins.Serve Hot!
   
   

Baked Steak & Onion

Mutton Kunna

Ingredients

• Mutton shank with bone1 ½ kg
• Oil½ cup
• Garlic paste3 tbsp
• Ginger paste3 tbsp
• Red chilies4 tsp
• Salt 1 tsp
• Yogurt4 tbsp
• Cumin seeds2 tbsp
• Aniseed2 tbsp
• Black pepper2 tbsp
• Dry ginger2 tbsp
• Black cardamom2tbsp
• Cloves1 tbsp
• Nutmeg1 tsp
• Mace1 tbsp
• Onion, thinly sliced1
• Flour6 tbsp
• Ingredients for Garnish
• Green chilies, choppedas required
• Ginger choppedas required
• Lemon slicesas required

Method

1. Heat oil, add the meat, ginger, garlic, red chilies and salt.
2. Stirring frequently fry until the meat turns brown, about 5-8 minutes.
3. Add yogurt and stirring frequently fry until all the moisture has evaporated.
4. Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
5. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
6. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
7. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully.
8. Garnish with green chilies, ginger (chopped) and lemon slices.
9. Serve with Nan.

Mutton Kunna

Baked Mutton

Ingredients

• Mutton leg1 small
• Onion chopped2
• Tomatoes3
• Lemon juice2 tbsp
• Capsicum2
• Ginger garlic paste 2 tbsp
• Green chilies chopped4 – 5
• Papaya paste4 tbsp
• All spice powder1 tsp
• Chili powder1 tbsp
• Crushed black pepper1 tbsp
• Saltto taste
• Oil4 tbsp
• Aluminum foil as required
  

Method

1. Debone the mutton leg, now beat with an steak hammer to flatten. Now marinate well with 4 tbsp papaya paste. Keep it aside.
2. In a bowl mix together 2 tbsp ginger garlic paste, 4 – 5 chopped green chilies, 1 tsp all spice powder, 1 tbsp chili powder, 1 tbsp crushed red pepper, salt to taste and 2 tbsp lemon juice. Mix well.
3. Now marinate the mutton leg with marinade mixture.
4. Wrap marinated leg in aluminum foil, sprinkle 2 chopped onion, 3 chopped tomatoes and 2 chopped capsicum on top.
5. Lastly bake in a preheated oven on 180 degrees for 30 – 35 minutes.
6. Now remove from oven, dish it out and serve hot.

Baked Mutton