Chicken Korma

What we need:

Chicken 
Onions 
Lime juice 
Ginger garlic paste 
Cashew nuts
Yogurt 
Green chilli
Black pepper 
Green Cardamom 
Cinnamon stick 
Cloves 
Star anise 
Coriander powder 
Cumin powder (half of coriander powder in quantity) 
Chilli powder 
Kashmiri chilli powder
Turmeric powder 
Garam masala powder 
Rose water 
Salt
Ghee

How we make it:

At first, soak the cashew nuts in water for sometime. Wash the chicken and marinade it with salt and lime juice and refrigerate it for half an hour. In the mintime, slice onions and fry them golden brown. Now make a smooth paste of the fried onion and soaked cashews. Then make a smooth paste of all the powdered spices (except garam masala) and salt with water. And whisk the yogurt with a little bit of sugar and salt and keep aside. Next take a kadai, heat ghee in it. Add the whole spices into the kadai. Next add the ginger and garlic paste and cook it until the aroma starts coming out. Now add a spice paste in the ghee and stir well.in low flame. When the spices are nearly cooked, add the whisked yogurt in the kadai and mix it with the spices. Now cook the whole thing for some time then add the onions and cashew paste into it and stir. Now when all the spices are done, put the chicken pieces into it and mix them with spices properly and cook until the chicken whitens. Now pour some water and cover it with a lid and carry on stirring in short intervals. When it chicken becomes tender and oil starts appearing around the corner of the kadai, it indicates your dish is ready. Now add the garam masala powder and rose water, mix them well and cover with the lid and rest it for sometime. Now the dish is ready to serve. 

Chicken Kofta Kalia

What we need:

Chicken mince 
Onion 
Tomato 
Ginger garlic paste 
Green chilli 
Cumin powder 
Coriander powder 
Red chilli powder 
Garam masala powder 
Coriander leaves 
Mint leaves 
Yogurt 
Turmeric powder 
Cinnamon stick 
Cardamom 
Cloves
Bay leaf
Salt
Oil

How we make it:

Roughly chop onions, green chillis, mint leaves and coriander leaves altogether. Now mix these with chicken mince along with coriander powder, red chill powder  ginger garlic paste and salt. Next, take the whole mixture into grinder and make a paste of it. Make small balls out of the paste. Next heat up a pan with oil and fry the chicken balls till it turns golden brown. Now take out the excess oil and leave around two spoon of oil in a pan. Now add bay leaf, cinnamon, cardamom and cloves into the hot pan. Pour onion paste and cook it until it turns translucent. Next add ginger garlic paste and cook. When the aroma of the paste starts to come out then add tomato paste and cook again. Next add all the powdered spices into it and cook properly. When oil starts to come out, turn of the flame and add whisked curd into the pan. Mix all the things altogether and turn on the flame. Now pour water into the pan and bring it to boil. Then add the fried chicken balls into the pan, and give it a good boil in low flame. At last, sprinkle chopped coriander leaves and serve hot.

Moorg Noorjehani

What we need :

Chicken 
Fennel seeds paste
Ginger garlic paste
Chopped onions 
Green chillies 
Yogurt 
Milk 
Saffron strands
Cardamom 
Cinnamon 
Star anise
Salt 
Butter /ghee 

How we make it:

Marinade the chicken with salt, yogurt and fennel seeds paste for some time. Heat a pan and add butter into it. When the butter is melted properly, add cinnamon, cardamom and star anise. When the flavor starts to come out, add chopped onions into the pan. Stir it a little and add sliced green chillies. When the onions get golden brown, add ginger garlic paste and cook. Now add the marinated chicken and mix them well with the masala. Cover with a lid and cook them in low flame. Add a pinch of saffron strands in one cup of warm milk. When the chicken becomes soft add the milk in the pan and stir. Cook it for few more minutes. Then serve with paratha, kulcha, roti or polao. 

White Creamy Chicken

What we need:

Chicken
Onions
Green chillies
Almonds
Cashews
Poppy seed paste
Ginger garlic paste
Yogurt
Cinnamon
Cardamom
Mace 
Star anise
Bay leaf
Milk
Salt
Butter or ghee

How we make it:

Marinade the chicken with salt. Soak almonds and cashews in water for some time and then peel off the skin of almonds and keep aside. Add butter in a pan and when it becomes hot and melted, add bay leaf, cinnamon stick and cardamom. When they start to change the colour, add sliced onions and cook. When the onions become translucent, add almonds and cashews and green chillies and cook them properly. Then take the whole thing out of the pan and make a smooth paste in the grinder. Now put more butter or ghee into the pan. When it becomes hot enough, add mace and star anise. When aroma starts to come, add the chicken pieces in it and cook. Then add the ginger garlic paste and stir. Then add bitten yogurt and mix it well. When oil starts to come out, add the paste and cook them properly in low flame. When the chicken is done then pour warm milk for the gravy. Cover it with a lid and make it to boil. When the gravy thickens, serve hot with roti or parathas. 

Malabar Chicken

What we need:

Chicken cut into small pieces
Mustered oil (though originally coconut oil is used) 
Coriander seeds 
Dry red chilies 
Black peppercorns 
Cumin seeds 
Mustard seeds
Fenugreek seeds
Cinnamon 
Coconut grated
Ginger-garlic paste
Green chilli 
Curry leaves 
Onion sliced
Turmeric powder
Salt to taste
Fresh coriander leaves

How we make it:

Heat one tablespoon oil a non stick pan and add coriander seeds, dry red chillies, black peppercorns, cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and coconut till fragrant. Remove from flame and grind to a coarse paste adding sufficient quantity water. Heat oil in a non stick pan add ginger garlic paste, green chillies, curry leaves and saute for a minute.Add onions and saute till light brown. Add chicken pieces, turmeric powder, salt and grounded paste and ½ cup water and saute for a minute and let it cook till chicken is tender. Serve hot and enjoy. 

Recipe courtesy: Sanjeev Kapoor 

 

Chicken Noorjahani

What we need:

Chicken

Salt

Turmeric powder
Pepper powder

Star anise

Clove

Cardamom

Cinnamon stick

Ginger garlic paste
Sliced onions

Bay leaf

Whipped curd

Milk

Kesar

Fennel seeds

Green chillies

Ghee

How we make it:

Clean the chicken properly and marinade with salt, turmeric powder and pepper powder for sometime. Then make a paste of green chillies, ginger, garlic, fennel seeds with a little water. Add the paste to the chicken and prick the meat for the flavor to sink in. Add whipped curd to the chicken and leave it to marinate for 3 hours at least. Heat the ghee in a pan, add the bay leaves, cinnamon stick, cloves, cardamom and star anise into it.  After that add sliced onions and saute on high flame till they turn golden- brown. In another pan, warm the milk, add the saffron, stir gently and keep aside. Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. When the chicken is almost done, pour the milk into the chicken and cook on low flame for 30-40 mins.serve hot with roti or chapati.

Keema Stuffed Pointed Gourd(Keema Potoler Dolma)

What we need:

Potol or Pointed Gourd
Minced Chicken or chicken keema
Ginger paste 
Garlic paste 
Finely chopped onions for stuffing and finely sliced onions for gravy (you can use onion paste also for gravy) 
Chopped tomatoes 
Chopped green chilli 
Red chilli powder 
Garam masala powder 
Turmeric powder 
Kashmiri red chillI powder (optional)
Cardamom 
Cinnamon 
Cloves 
Dry red chilli
Salt 
Sugar 
Ghee

How we make it:

Stuffing :

Marinade the chicken keema with salt, turmeric and red chilli powder. Clean the Potol and cut it one side. Use a spoon or knife to scoop out the inner part of the potol and make a paste of it. Now take a pan and heat oil or ghee in it. Add chopped onions and fry it well. Then add garlic paste and ginger paste. Add salt, turmeric powder and red chilli powder into it and cook until oil comes out 
Then add the keema and the scooped out paste and mixerox them properly. Add some chopped green chilli. Now pour it into a pan and keep aside. Now fry the potol in oil. Then stuff the cooked chicken keema into the potol. 

Gravy:

Heat oil and ghee in a pan. When the oil is hot, add the cardamom, cinnamon, cloveso and red chilli in the oil. Now add the sliced onions into the pan and stir for some time. Then add garlic and ginger paste and stir again for few minutes. Then add chopped tomatoes and salt and cook until oil starts to come out of the mixture. Then pour some water and cover it with a lid. When the gravy starts boiling add the stuffed potol and cook it. When gravy thickens add a little sugar and garam masala powder.

Chicken Mulkatani

What we need:

Chicken
Curry leaves
Coconut milk
Poppy seed paste
Ginger-garlic paste
Onions
Tomato
Green chilli
Red chilli powder
turmeric powder
Kashmiri red chilli powder
Bay leaves
Salt
Musterd oil

How we make it:

Marinade the chicken with salt, turmeric powder, red chilli powder and musterd oil for atleast 15mins. Add musterd oil in kadai. When the oil is heated enough, add one bay leaf to the oil. Then add sliced onions. When the onion turns into pale brwon in colour, add curry leaves and fry that with onions. Then add sliced tomatoes. When all these are cooked well, add ginger-garlic paste and cook it well. Then add salt, turmeric powder, kashmiri red chilli powder, green chilli in the kadai And mix them properly. When oil start to come out from the mixture, add the chicken pieces and cook. when the chicken is half done, add the poppy seed paste to the chicken and cook ultil the chicken turns tender enough. Then pour the coconut milk to make the gravy. Give the whole thing a good boil. Your chicken mulkatani is ready to serve.

Murg Do Pyaza

What we need:

chicken
Onion (half sliced, half cubed)
Tomato (amount - half of the amount of onion)
Ginger-garlic paste (garlic is double in amount than that of ginger)
Coriander powder
Turmeric powder
Red chilli powder
Bay leaf
lemon juice
Salt
Coriander leaves for garnishing

How we make it:

Marinate chicken with salt, turmeric powder, red chilli powder and coriander powder for at least half an hour. Heat oil in a pan. Add bayleaf for tempering. Add sliced onions, stir. Then add a little salt. Cook till it turns into brown in colour. Then add tomato pieces. Cook well. Add ginger-garlic paste and cook well until oil separates from the mixture. Then add the marinated chicken pieces with all the spices it was marinated with. Cook it well until chicken is half-done. Then add the cubed onion pieces and mix it well. Cook it for sometime. Now ass warm water to the chicken to make it softer. Cover with a lid. Leave it for sometime. Cook until the chicken is done. It does not have lots of gravy, so keep that in mind. now check the salt. If it is ok then add lemon juice. Serve hot with roti or naan or fried rice after garnishing with coriander leaves.

Murg Nasheela

What we need:-

Chicken pieces (bone in) – 750 gms
White oil – 4 Tbs
Onion – 2 medium size chopped
Green Chilies – 4
Garlic cloves – 5-6
Cinnamon, Cardamom and Clove – 1 inch, 3 and 3 respectively
Cumin seeds – 1 tsp
Coriander seeds – 2 tsp
Poppy seeds – 3 Tbs
 Dry red chilies – 4
Salt to taste
Turmeric powder – ½ tsp
Sugar – 1 tsp

How we make it:-

Boil the chicken pieces in a pressure cooker for1-2  whistles. Keep the check pieces and stock seperately.  Dry roasted Cinnamon, Cardamoms, Cloves, Red Chilies, cumin and coriander seeds together; ground to a smooth powder.  Dry ground 3 Tbs of poppy seeds to fine powder. Heat oil in a wok and fried the chopped onions.  Add garlic-green chili paste and sautéed for a while. Add chicken pieces . Mix  a pinch of turmeric powder; sautéed for 3 minutes.  Add the finely ground poppy seeds and fried until the oil separates. Season with salt to taste and 1 tsp of sugar.  Add chicken stock and put the lid on until the chicken cooks through. Add the masala powder, stir and keep it on the flame until the gravy thickens. Serve hot with roti or paratha.

 

Chicken Momo

What we need:- 

For the dough:-

120 gm refined flour

1/4 tsp baking powder 

1/2 tsp salt 

  

For the chicken filling:-

1 cup chicken - minced 

1/2 cup onions - finely chopped 

1/4 tsp black pepper powder 

1 tbs oil 1/2 tsp garlic paste 

1/2 tsp soya sauce 

Salt - to taste 

1/4 tsp vinegar.

How we make it:-

Momos:- 

In a bowl mix all the ingredients of the chicken filling, according to your choice. Keep aside. Knead the refined flour, baking powder and salt together into firm dough. Cover and keep aside for 30 minutes. Roll the dough into very thin 4-5 inch rounds. Take each round piece and place some filling in the center. Bring the edges together and give it a shape of momo. Pierce the momos with fork and steam in a steamer for about 10 minutes then flip it and steam again for 5mins Serve hot with sauce.

Momo dumpling folding technique:-

Press the edges together (the same way when we make gujiya), then when the two edges make only one, use the same technique when you pleat your sari and your dumpling is ready. Otherwise you can follow another step that is shown in the link: http://www.youtube.com/watch?v=ORc7_eTlD6Q 

Sauce:-

Tomatoes needed to boil and then peel off the skin. And add garlic, chilli (as per your taste), a little vinegar. (You can use tomato puree from market also to make it less laborious.) Grind all of these and your sauce is ready.