how to make murgh mussallam

cooking time : 60 minutes
preparation time : 15 minutes
serve: 6-7

 


ingredients :

whole chicken                       1.5 kg (skin removed and finely washed )
rice flour                           1 tbsp
garlic paste                        2 tbsp
onion grated                         1 
coriander powder              1 tsp
papaya paste                      1 tbsp
green chilly paste             1 tbsp
lemoon juice                    2 
cumin powder                1 tsp
red chilly powder           1 tbsp
crushed black pepper              1 tbsp
garam masala powder            1 tsp
tandoori color / red food color     1/4 tsp
tamarind paste                       2 tbsp
white vinegar                    4 tbsp
mustard oil                   2 tbsp
kewra essence                     2 drops 
salt to taste 
oil             4 tbsp 

for rice :

basmati rice                             1/2 kg 
ghee/ clarified buttter               1/2 cup 
whole black cardamom                 3
whole cumin seed                       1/2 tsp 
cinnamon stick                           2 
pepper corn                                 6 to 9 
bay leaf                                   2
garlic paste                       2 tbsp
fried onion                     1/2 cup 
salt to taste 
egg                               for serving ( optional )



method:    

• to prepare chicken wash chicken gently . make deep cuts over thigh . 

• in a small bowl  take rice flour , garlic paste , grated onion , lemon juice , coriander powder , cumin powder , salt , red food color , tamarind pulp , crushed black pepper , white vinegar , papaya paste , red chilly powder ,   green chilly paste , garam masala powder ,2 tbsp mustard oil  and mi x well .

• now rub this paste over the chicken nicely . covet it with plastic wrap and put it in fridge for overnight . 

• steam it for 25 minutes . 
• rub  oil over chicken and grill it in oven  for 5 minutes . 

for rice pulao :

• heat ghee/ butter in a pan add cardamom , bay leaf , peppercorn , cinnamon sticks, cumin seed , and stir for a minute . add garlic paste and saute for a minute .

• add rice and water and salt . and cook till rice get fully done . 
• in end add kewra water and sprinkle food color , and cover and cook for 5 more minutes on very slow flame . 

assembling :

• remove cooked rice pulao in a platter , and put prepared chicken over it with its gravy / masala .
• place eggs over the rice .and sprinkle fried onion all over the rice .
• put lemon slices over the corner if you like and serve a royal dinner with your love ones .

how to make kasturi chicken

cooking time : 20 minutes
preparation time : 15 minutes
serve:5  











ingredients :

chicken skin less                 500 grams
salt to taste 
ginger garlic paste          1 tbsp
pepper powder               1 tsp
lemon juice                    5 tbsp
white pepper powder         1/2 tsp
gram flour roasted              24 tbsp
butter                                5 tbsp
crushed cumin                1 tsp roasted 
crushed red chilly powder        1 tsp
almond powder                 2 tbsp
pistachio powder                1 tbsp
grated cheese                           1 cup 
oil                                     1/2 cup 
onion                             2 finely chopped 



method :  

• in a large mixing bowl take chicken pieces  add salt , ginger garlic paste , and lemon juice , mix all gently . and marinade it for 20 minutes . 
• after that add roasted gram flour , pepper powder , crushed chilly crushed cumin , butter ,white pepper powder ,  pistachio and almond powder mix well and cover the bowl with plastic wrap and marinate in fridge for over night . 
• in a pan heat cooking oil and add chopped onion and sauté till it get golden brown color . add marinated chicken and cover and cook for 20 minutes or   when oil comes out and chicken get cooked . 
• place the chicken over a baking tray and put cheese over it . and grill it in oven for 5 minutes . 

white chicken korma / chicken qorma

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5



ingredients :


chicken skin less             1 kg chopped in large pieces 
salt to taste
green cardamom               4
bay leaf                          1
clove                      2
onion                        2
ginger                      1 tsp grated
garlic cloves              5
cumin powder           1 tsp
cinnamon stick             1
lemon                           1 
white pepper               1/2 tsp
yogurt                     250 grams
almond paste                3 tbsp
fresh mint leaf              1 tbsp
green chill paste           1 tsp
garam masala powder      1 tsp
mint leaf to garnish
oil                                1 cup
lemon slice        to garnish


method :  

• take chicken pieces in a bowl add garlic cloves crushed and squeeze 1 lemon juice and mix well . add 1 cup yogurt and mix again . and marinate it for at-least 1 hours . 

• now heat oil in a pan add cinnamon stick bay leaf , cloves , and chopped onion and sauté  till onion get nice golden color . 

• add marinated chicken, salt and  sauté for 3 minutes on high flame . then a cover the pan on slow flame for 5 more minutes . 
• add green chilly paste , cumin powder , white pepper powder, garam masala powder  and again mix well . cover and cook till chicken get cooked fully . 

• add almond paste , and chopped mint leaf , and again cover and cook for 2 to 3 minutes on slow flame . when oils comes out remove in a serving bowl . 
• garnish it with mint leaf and lemon slice . 

• serve with naan . or with  rice . 

how to make Hawaiian Haystack Or Chicken Sundae

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4


ingredients :

skin less whole chicken        1 
lemon juice                        5 tbsp
garam masala powder              1 tsp
red chilly powder               1 tsp
clarified butter                     1/2 cup
grated onion                   2
ginger garlic paste            1 tbsp
crushed pepper                  1/2 tsp
egg                                     1
oil                                   1 tbsp



to serve with :



mixed salad                  1 cup 
lemon slice                    1 



method :  

• in a large mixing bowl take lemon juice , , garam masala powder , salt to taste , ginger garlic paste , grated onion , crushed pepper , red chilly powder mix well .  add chicken and rub this paste over the chicken nicely . cover the bowl with plastic wrap and set in fridge for 2 hours to marinade . 
• after that heat 1 tbsp oil in a pan and add marinated chicken with its whole marinade . and cover and cook chicken for 15 minutes . flip the chicken side after each 10 minutes . so that chicken get cooked evenly . 
• add 1/2 cup of clarified butter in the chicken being cooked and sauté continues for 5 to 6 minutes . or till oil comes out and spices get coked . 
• remove in a platter and serve with tandoori naan , and garlic bread . 

crispy mince swirls at home

cooking time : 20 minutes
preparation time : 15 minutes
serve: 10










ingredients :



samosa patti                 6 full size 

for filling :

mutton/beef mince       400 grams 
vinegar                       2 tbsp
ginger garlic paste        1 tbsp
onion                            1 large finely chopped
oil                             4 tbsp
cumin powder              1/2 tsp
salt to taste 
chilly paste             1 tsp

   

others :

fresh cream          1/2 cup 
egg                      2 
foil paper              1 large 
oil                      to deep fry 


preparation :

for stuffing :

• heat oil in a sauce pan add chopped onion and sauté till it get re lucent in color . add ginger garlic paste and stir for a while . then add mutton/ beef mince and sauté for 4 to 5 minutes . 
• add vinegar , cumin powder , chilly paste , salt , and 1/4 cup of water and cover and cook till it get fully done . 
• after that sauté till water get dried away .set aside .

for egg paste . 

• in a bowl break 2 egg and whisk little bit . then add cream and whisk again for a while set aside .  

method

• place samosa patti over kitchen table and brush it with egg mixture then again put 1 layer of samosa patti over it , and brush egg mixture , then spread  prepared mutton/ beef mixture . over it . again put layer of samosa patti over it . brush egg mixture along with mutton/ beef mixture . repeat the processes till stuffing get over . 

• after that cover the last layer of samosa wrap and fold it like role. 

• now gently put this role over the foil paper and cover it . place it in freezer for 3 to 4 hours . 

• after that unfold the foil paper and cut the chilled roll with sharp kitchen knife . 

• now heat oil in a pan to deep fry . 
• take each pieces of roll and first dip it in egg mixture then put it in hot oil . deep fry till it get nice light yellow color . 

• remove in a platter and serve with any sauce . 

chicken korma

cooking time : 20 minutes
preparation time : 15 minutes
serve: 6-7  


ingredients :

chicken skin less             1 kg 

salt to taste 
grated coconut               2 tbsp
cumin seeds                     1 tsp
black pepper                 1 tsp
mace powder              1/2 tsp
turmeric powder          1/2 tsp
chilly powder                1 tsp
coriander powder             1 tsp
green cardamom whole           6 
bay leaf                             2 
kewra                          1/2 tsp
taatri                              1/2 tsp
yogurt                             250 grams
clarified butter               250 gram
fried onion                        250 gram 
milk                                 1/2  cup ( optional)
green coriander leaf              2 tbsp
green chillies slices              4 
Julian chopped ginger             1 tbsp



method :

• in a grinder jar put 1 tsp cumin seeds , 1 tsp pepper whole , 2 tbsp dessicated coconut , and 1/2 tsp mace powder , run it make fine powder ,set aside . 

• take this spices mixture in a large mixing bowl and add , 1/2 tsp turmeric powder , 1 tsp chilly powder , 1/2 tsp salt , 1 tsp coriander powder , 2 bay leaf , 5 to 6 green cardamom , 1/2 tsp kewra essence , 1/2 tsp taatri mix well , 

• now add 250 grams yogurt and mix well . 
• now add chicken pieces and mix well , cover it with plastic wrap and set aside for 2 hours to marinate ( put it in fridge ). 

• after that melt 250 grams of clarified butter in a pan and add marinated chicken in it . cover and cook on  slow flame for 10 minutes . 

• add 250 grams fried onion and sauté till oil comes out from mixture .
• add 1/2 cup of milk to make gravy , cover and cook for another 5 minutes , 
• in the end add Julian chopped ginger , slices green chillies , chopped coriander leaf . and serve with naan . 

koh-e-noor charga chicken (murg musallam )

cooking time : 20-30 minutes
preparation time : 15 minutes
serve: 3-4

ingredients :

skinless whole chicken           1 weight about 1 kg 
salt to taste 
white vinegar                     3 tbsp
curry powder             1 tsp
red chilly powder           1 tsp
crushed black pepper       1/2 tsp
ginger garlic paste          1 tbsp
crushed roasted coriander      1 tsp
crushed roasted white cumin       1 tsp
curd                                           6 tbsp
lemon juice                          2 tbsp
chaat masala                          1/2 tsp
red food color                      1/2 tsp
egg white                            1 
oil                                    4 cups to fry 

to garnish :
lemon slices            few 

method :  

• wash chicken nicely and make cuts over it with the help of knife . 
• put it in a large mixing bowl and rub 1 tsp salt and 3 tbsp vinegar over it . and mix well . set aside for 15 minutes . 
• after that remove all the water from chicken and add 1 tsp curry powder , 1 tbsp ginger garlic paste , red chilly powder , crushed black pepper ,  crushed white cumin , crushed coriander seeds ,red food color , curd and 1/2 tsp salt , mix well . add curd and again mix well make sure spices get coated with each part of chicken set it in fridge for 2 to 3 hours . 
• after that place the chicken with its marinate in a pan and cover and cook for 20 minutes on slow flame . (don't add extra water .)flip occasionally . 
• after that remove the chicken aside and . allow the marinate to get cool down .then add egg white in it and mix it . 
• rub this left over marinade over the chicken nicely and deep fry it in oil . for 7 to 8 minutes or until it get nice patches over it flip after four minutes . ( 4 minutes on each side ).
• remove in a serving platter and sprinkle 1/2 tsp chaat masala and present it with lemon slices . 
• a royal dinner is ready to serve with naan  in any party or any romantic dinner.☺☺

Peking chicken

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4

ingredients :  

whole chicken with skin      1 
all spice powder       1 tsp
paprika 
star anise 
crush garlic             10 
dark soya sauce               7 tbsp
Worcester sauce          4 tbsp
star anise                   3 
chicken stock               10 cups
oil                                 6 cups 


to garnish :
lemon slice           few
tomato slices          few
green onion              1/2 cup 

method :

• in a deep bottom pan take chicken stock add paprika , all spice powder , crushed garlic , soya sauce , Worcester sauce , star anise .and allow it to get boil . 

• take chicken and with the help of fork make fine whole in chicken skin all over the body . 

• now put the chicken in boiling mixture and cover and cook on slow flame for 10 minutes . then flip the chicken and again cover and cook more 10 minutes . if stock is left drain it to bowl and set aside . 

• now heat 6 cups oil in a another pan and when its too hot . with the help of scoop spatula pour too hot oil over cooked chicken carefully . 

• remove the chicken from too hot oil and  place it in serving platter . a traditional Chinese Peking chicken is ready for any gathering occasion.

Chicken most wanted

Name of the recipe may bring  smile on your face. but honestly when you cook the recipe like i wrote here you will know why its name is most wanted .this type of chicken initially cooked by people who live in hill areas . no worry you no need to go in Himalayas to try the recipe .will make the recipe in our oven at our home. this recipe also know as stone chicken and murgh zameen doz ☺☺☺

baking  time : 45-50 minutes  
preparation time : 15 minutes
serve : 5

ingredients :

whole skin less chicken                 1 around 1 kg
half boiled rice                            1 cup
red chilly powder                       1 tbsp
ginger garlic paste                      2 tbsp
lemon juice                                1/2 cup
brown sugar                                  3 tbsp
raisins                                       1/2 cup
cinnamon powder                      1/2 tsp
black pepper powder                 1 tsp
garam masala                             1 tsp
red chilly flakes                          1 tbsp

for dough :
wheat flour                  3 cups
salt                              1/4 tsp

for rice :

bay leaf              1 cup
rice                       2 cups
vinegar                  1 tbsp


method :

to make dough :

• take wheat flour in a large mixing bowl  add 1/2 tsp salt  and add enough water and make tight dough. knead it and set aside .

to cook 1/2 done rice :

• in a pan take 3 cups of rice add bay leaf and 1 tsp vinegar of  6 cup of water . and cook it till it get cooked half done.drain the water set the rice aside 

for rice and chicken :

step 1:

• pre- heat oven at 200 degree for 30 minutes .

• in a bowl take 1/2 boiled rice , pinch cinnamon powder ,& raisins , 2 tbsp butter , and 2 tbsp brown sugar and mix .set aside

step 2:

• take a bowl  add lemon juice , ginger garlic paste , salt , 3 tbsp butter ,red chilly powder ,1 tbsp brown sugar, chilly flakes , garam masala , pepper powder  mix well . rub this mixture over the chicken gently . inside the chicken as well .

step 3:

• now grease  an oven proof dish with 2 tbsp oil .

step 4:

• flatten the wheat flour dough over it .

• after that flatten it by your palm or you can use rolling pin .
•  place a foil paper over it dough. 
• then place marinated whole chicken over it .

step 5:

• put rice inside the chicken and fold the dough so that chicken get fully covered with dough .cover the foil as well .

step 6:

• now place it in oven and bake it at 200 degree for 45 minutes .

step 7:

• remove and cut it with the help of sharp knife . shown in picture .

step 8:

• serve a royal dish .

sweet and sour fried fish

cooking time : 20 minutes
preparation time : 15 minutes  
serve :4

ingredients :
to marinate fish :

whole fish                  1 
salt to taste 
crushed black pepper         1 tsp
corn flour                           2 tbsp
garlic powder                 1 tsp
lemon juice                       4 tbsp
carom seed               1/2 tsp
oil to fry 

for sauce :
finely chopped ginger garlic          1 tbsp
brown sugar                                 1 tbsp
red chilly powder                        1 tbsp
salt to taste 
tomato puree                             2 cups
tomato ketchup                    5 tbsp
oil                                          3 tbsp
onion                                   1 finely chopped 
chopped capsicum                  1 cup 
ring onion to garnish 


method :  

to marinate fish :

• gently wash fish then rub pepper powder and salt all  over the fish .and set aside for 30 minutes . 
• after that add corn flour , lemon juice , carom seeds , and garlic powder .and rub well all over fish . 

• grease a baking tray with oil and place the fish on it pour 1 tbsp oil on the top of the fish and bake it in oven at 200 degree for 15-20 minutes . (or you can fry it in pan too).

for sauce :

• heat 3 tbsp oil in a pan add chopped ginger chopped garlic and stir for 1 minute . after that add tomato puree , red chilly powder , brown sugar , salt , ketchup and cook for 10 minutes .

• after that add chopped onion and capsicum .and stir for a while and close the flame . 

assembling :

• place the fish in a serving platter and pour sweet and sour sauce on the top . sprinkle green onion and serve with rice or with bread . 

murgh musallam

cooking time : 20 minutes
preparation time : 15 minutes


ingredients :


to marinate :

skinless whole chicken                      1 kg-1.5 kg
salt to taste
tandoori masala                              1 tbsp
hung curd                                    1 cup
roasted cumin powder                 2 tsp
garam masala powder                1 tsp
red food color                               1/2 tsp
coriander powder                            1 tsp
turmeric powder                            1 tsp
red chilly powder                             1 tsp
lemon juice                                       3 lemon juice
white vinegar                                    3 tbsp
soya sauce                                       2 tbsp
ketchup                                         2 tbsp
green chilly paste                          2 tsp
pepper powder                             1 tsp

others :
egg                            1
refined flour                       1/2 tbsp
corn flour                             1/2 tbsp
oil                                     4 cups to deep fry

for serving :

lemon slices                2
ring onion                   1
green chutney              1 cup

method :
step 1       
: make cuts over chicken with the help of sharp knife.

step 2
     :   in a large mixing bowl take salt , tandoori masala , curd , roasted cumin  powder , vinegar , green chilly paste , red chilly  powder , coriander  powder , turmeric powder , garam masala powder  ,soya sauce ketchup , pepper powder  ,lemon juice ,red food color ,  and mix all well .

step 3  
 :     place the chicken in spices bowl and rub the spices gently over the chicken .

step 4  
:      cover the chicken bowl with plastic wrap and marinate it for 1 hour at least.

step 5  
:       place the chicken with its marination a heavy bottom pan and cover  and cook on high flame for at-least 7-10 minutes .flip occasionally .

step 6
:     open the lid and allow it to get cool down . when chicken and marination get cool down
step 7
:        remove the chicken  separately and marination in separate platter .pour   egg white and sprinkle refined flour , and corn flour over the chicken . mix well o that chicken get coated with the marination              .

step 8
:        heat up oil and deep fry the chicken until it get golden brown color .flip occasionally

step 9:
:have a lavish royal dinner at night .pour lemon juice and enjoy .

       

royal spicy whole chicken with vegetables .

cooking time : 20 minutes
preparation time : 15 minutes


ingredients :
for chicken :
skin less whole chicken                     1
white pepper                               1/2 tsp
black crushed pepper                    1/2 tsp
ginger garlic paste                          2 tbsp
lemon juice                                  2 tbsp

for vegetables :

potato                 1 chopped 
spring onion             1 chopped 
olive oil                   1/2 cup
carrot                       1 chopped 
green capsicum             1 cup chopped 
oregano                    1 tsp
black pepper crushed          1/2 tsp
white pepper crushed        1 /2 tsp

method :

step by step :

• cut the chicken into two equal size and make fine cuts over thigh and leg and breast with the help of sharp knife

• rub two tbsp ginger garlic paste over the chicken .both the side .

• sprinkle and lemon juice salt over it . 

• sprinkle  white pepper            
• sprinkle black pepper   . 

• place it in steamer .and steam it for 12-14 minutes . 

•    cut the spring onion , green capsicum , onion ,potato in bite size pieces .and place it in a bowl .

• add 1 tbsp olive oil , 1 tbsp honey   ,   1/2 white pepper powder ,1/2 tsp crush pepper ,salt ,1/4 tsp cinnamon powder . and toss them together . 

• place the vegetables over baking tray .and place steamed chicken over it shown in picture . 

• sprinkle 1 tsp oregano , 1/2 tsp black pepper powder 1/2 tsp white pepper powder , 4 tbsp honey , 3 tbsp olive oil over the chicken . 

• place it in over at 200 degree for 10-14 minutes . 

• serve a royal dish with any naan , tortilla ,bread