Afghani Chicken Curry

September 6, 2016

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

• 500 g Chicken
• ½ cup Mustard oil
• 2 tbsp Coriander leaves
• 1 inch Ginger (roughly chopped)
• 5–6 Garlic cloves
• 2 Green chillies
• 1 medium Onion (roughly chopped)
• 2 tbsp Cream + 2 tbsp Milk
• ½ Lemon (juice)
• 1 cup Yoghurt
• ¾ tsp Black pepper powder
• Salt (to taste)
• 1 tsp Special Bhuna Masala (see below)
• ½ tsp Garam Masala

Method #

1. Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
2. Marinate the chicken with:
   • Ground paste
   • Cream + milk mixture
   • Yoghurt
   • Lemon juice
   • Salt, black pepper, and Bhuna masala
   • Mix well and marinate for at least 30 minutes (preferably overnight).
3. Heat mustard oil in a saucepan.
4. Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
5. In the same oil, add the leftover masala and:
   • Cook covered for 10 minutes:
     • 5 minutes on high flame (stirring occasionally)
     • 5 minutes on low flame
   • Add some water and bring to a boil.
6. Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
7. Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

1. Heat a small piece of charcoal till red-hot.
2. Place it in a small steel bowl within the saucepan.
3. Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
4. Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Biryani – Lucknow or Hyderabad?

June 4, 2014

Wednesday, 4 June 2014
Biryani - Lucknow or Hyderabad?

I love biryani, it’s the best meal.

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry.

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad.

The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and joint capital of Telangana and Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Afghani Chicken (Barbecue)

September 7, 2016

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

• 1 tbsp Ginger garlic paste
• 1 tsp Black pepper
• 3 tbsp White vinegar
• Salt (to taste)

Paste #

• 150 g Magaz (melon seeds)
• 100 g Kaaju (cashew nuts)
• 50 g Khaskhas (poppy seeds)
• 70 g Khoya
• 50 g Cream
• ½ cup Milk
• 1 tbsp Methi (dried fenugreek leaves)
• 1 tsp White or black pepper
• Salt (to taste)

Method #

1. Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
2. Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
3. 30 minutes before grilling, coat the marinated chicken with the prepared paste.
4. Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.

Chicken Tikka Masala

February 1, 2014

Bold, creamy, and smoky – this Chicken Tikka Masala combines marinated grilled chicken with a rich spiced sauce that’s perfect for a weekend feast or a showstopping dinner.

Chicken Tikka Masala #

Chicken tikka masala stimulates the senses; the mildly spiced masala coating tender pieces of marinated, char-grilled chicken is one of Britain’s favourite takeaways.

Although it is claimed the dish was created in Glasgow, it certainly has Indian influences. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. I found Madhur Jaffrey’s Curry Nation to be the most interesting for my taste buds. Her recipe of marinating chicken in whipping cream ends up flawlessly moist, thanks to her grilling technique. No one can beat Jaffrey’s DIY answer to the fiery tandoor—it gives the chicken an intense charcoal flavour.

Choley Chicken

January 2, 2014

A comforting, hearty dish where tender chicken meets the earthiness of chickpeas, Murgh Cholay is a flavour-packed curry perfect for a cosy dinner or weekend treat.

Ingredients #

Main: #

• Chicken – 1 whole (about 1 kg)
• Onion – 3 medium, roughly chopped
• Garlic (grated) – 4 cloves
• Ginger (grated) – 2 tablespoons
• Green chilli – 3 (sliced vertically, halved horizontally)
• Tomato – 5 medium, chopped
• Chickpeas – 1 kg (soaked and boiled, or canned)
• Salt – to taste
• Vegetable oil – 5 tablespoons

Whole Spices: #

• Bay leaf (Tez Patta) – 2
• Cinnamon (Dalchini) – 1 stick
• Black cardamom (Badi Elaichi) – 2
• Cloves (Laung) – 3
• Black pepper (Kali Mirch) – 5
• Nutmeg (Jaiphal) – 3 pinches
• Mace (Javitri) – 1 strand

Ground Spices: #

• Turmeric powder – 1 teaspoon
• Chickpea spice mix (Choley Masala) – 2 tablespoons

Recipe #

1. Heat oil in a non-stick pot.
2. Add all the whole spices and let them sizzle for a few seconds.
3. Add chicken, grated ginger, garlic, and salt. Fry until the chicken turns white on all sides.
4. Remove the chicken and place in a bowl.
5. Add the chickpea spices with the chicken and marinate for at least 1 hour.
6. In the same pot, fry the onions until golden brown.
7. Add turmeric powder and stir for 10 seconds.
8. Add green chillies and chopped tomatoes, cook until softened.
9. Return the marinated chicken to the pot.
10. Fry everything together, then cover and cook on medium heat for 10 minutes.
11. Add chickpeas along with some water if needed. Cover and cook on medium flame for another 10 minutes, or until chicken and chickpeas are fully done.
12. Garnish with chopped fresh coriander before serving.

Serve hot with naan or steamed rice!

Roasted Chicken

September 7, 2016

Roasted Chicken #

A spicy and flavourful roasted chicken recipe inspired by a chef at Lawaza. The marinade is yoghurt-based and infused with aromatic spices, mustard oil, and colour for a signature restaurant-style finish.

Paste (Marinade) #

• 1 kg Dahi (yoghurt, without water)
• 1 tsp Black Pepper
• 1 tsp Chilli Powder
• 2 tbsp Ginger Garlic paste
• ¼ tsp Red Food Colouring
• 150 ml Mustard Oil
• 1 tsp Methi Powder (fenugreek powder)
• A pinch of Yellow Food Colouring

Method (Suggested) #

1. Mix all the paste ingredients thoroughly to form a smooth marinade.
2. Make deep cuts in the chicken to help it absorb the marinade.
3. Rub the paste generously all over the chicken, ensuring it enters the cuts.
4. Marinate for 6–8 hours, or preferably overnight in the fridge.
5. Preheat your oven to 200°C / 390°F.
6. Roast the chicken for 45–60 minutes, turning once midway, until fully cooked and slightly charred.
7. Rest for 10 minutes before serving.

Serving Suggestions #

Serve with mint chutney, onion rings, lemon wedges, and naan or rice.

Kalimirch Chicken

September 6, 2016

Kalimirch Chicken #

A rich and creamy North Indian chicken dish, flavoured with black pepper and kasoori methi. This version combines the warmth of whole spices, the smoothness of cream and khoya, and the subtle tang of yoghurt and lemon.

Ingredients #

• 1 kg Chicken (cut into ~18 pieces)
• 2 tbsp Ginger Garlic (finely chopped)
• 2 medium Onions (finely chopped)
• 4 tbsp Butter
• 1½ tsp Salt
• 2 tsp Black Pepper
• 2½ tbsp Kasoori Methi
• 1 cup Milk
• 1 cup Yoghurt
• 1½ tbsp Cream
• ½ tsp Garam Masala
• 3 tbsp Khoya
• 4 tbsp Green Coriander (finely chopped)
• 1 tbsp Lemon Juice
• ⅛ tbsp Sugar

Method #

1. Heat oil in a wok (karahi), add finely chopped ginger and garlic.
2. Add chopped onions and sauté until golden brown.
3. Add butter and mix well.
4. Add chicken and fry for several minutes until lightly browned.
5. Add salt, black pepper, and 2 tbsp kasoori methi (rubbed between palms).
6. Pour in milk, yoghurt, and cream. Stir well.
7. Cover and cook on medium heat until the chicken is done.
8. Add garam masala, khoya, ½ tbsp kasoori methi, and 2 tbsp green coriander.
9. Cook for another 5 minutes.
10. Finish with lemon juice, sugar, and remaining 2 tbsp green coriander.

Alternate Style #

• Use whole chicken cut into 4 pieces.
• Boil it with:
  • ½ cup Yoghurt
  • 2 cups Water
  • 1 tbsp Black Pepper
  • Salt to taste
• Prepare the gravy without chicken and kasoori methi.
• Adjust black pepper and salt.
• Add chicken when gravy is ready.
• Add kasoori methi at the end for a final aromatic touch.

This dish pairs beautifully with naan, tandoori roti, or jeera rice. Ideal for a comforting dinner with rich, peppery flavours.

Yakhni Biryani

June 4, 2014

Wednesday, 4 June 2014
Yakhni Biryani

“Yakhni” means broth or stock. The meat is cooked with whole spices and the broth is used to cook the biryani.

Ingredients #

For the mutton: #

• 1 kg mutton, cut into pieces
• 2 Tbsp coriander seeds
• 1 onion, roughly chopped
• 12 cloves of garlic
• 2 bay leaves
• 4–5 green cardamoms
• 2 cinnamon sticks
• 6–7 cloves
• Salt, to taste
• Water

For the pulao: #

• 3–4 Tbsp oil
• 2 bay leaves
• 6–7 cloves
• 4–5 cinnamon sticks
• 4–5 green cardamoms
• 7–8 onions, thinly sliced lengthwise
• 4 heaped Tbsp ground garlic
• 1 grated nutmeg
• 1 tsp cinnamon powder
• 2 cups of basmati rice
• 4 cups of mutton stock
• Salt, to taste

Recipe #

Preparing the “Yakhni” #

1. Add enough water to a pan.
2. Tie up the onion and all the spices into a small muslin cloth (potli), and drop it in the pan.
3. Add meat.
4. Add salt.
5. Cook until the meat gets tender.
6. Discard the whole spices from the potli.

Preparing the “Biryani” #

1. Heat the oil in a heavy-bottomed vessel.
2. Add the whole spices to it.
3. Once they start spluttering, add onions.
4. Fry till they turn golden brown in colour.
5. Add garlic paste and stir for some time.
6. Add nutmeg and cinnamon powder and mix well.
7. Mix in the cooked mutton and the rice.
8. Sprinkle salt over it and continue to stir.
9. Add the mutton stock and mix well.
10. Cover it with a heavy lid to prevent the steam from escaping.
11. Cook on low heat for about 15–20 minutes.
12. Serve hot with raita or chutney.

Home | Rice

Bihari Kabab-I

December 20, 2016

Bihari Kabab-I #

A classic Pakistani-style BBQ dish, full of bold spices and smoky flavour. Perfect for grilling over coals or cooking on a griddle pan.

Ingredients #

• 2 kg lamb, beef or chicken (boneless, cut into strips)
• 7 large onions (minced) + 1 sliced
• 2 tbsp garlic paste (use 3 tbsp for beef)
• 10 tbsp mustard oil
• 2 tbsp red chilli powder
• 1 tsp crushed black pepper
• 3 tbsp poppy seeds
• 2 tbsp paprika powder
• 3–4 tsp salt (to taste)
• Tenderiser (papaya):
  • None for chicken
  • 1 tbsp for lamb
  • 2 tbsp for beef
• 2 tbsp curd/yoghurt (only for beef, thick, no water)
• 1 tbsp Shan Bihari Kabab Masala

Method #

1. Mince 7 onions in a food processor and mix with meat.
2. Add garlic paste, red chilli powder, black pepper, poppy seeds, paprika, and salt.
3. For beef, add tenderiser and curd. Add tenderiser optionally for lamb.
4. Mix in 7 tbsp mustard oil.
5. Marinate overnight (or 2–3 hours for chicken).
6. In a separate pan, fry 1 sliced onion in mustard oil until golden.
7. Add fried onions with oil to the marinade.
8. Just before cooking, add 1 tbsp more mustard oil, 1 tbsp paprika, and 1 tbsp Shan Bihari Masala.
9. Thread onto skewers and grill or barbecue until cooked through and slightly charred.

Enjoy with naan, lemon wedges, and sliced onions.

Mint Chicken Curry

September 9, 2013

Mint Chicken Curry (Pudina Murgh) #

Ingredients #

• Chicken – 1 whole (baby chicken preferred)
• Onions – 4 (sliced)
• Curd – 1 cup
• Black pepper – 8
• Green cardamom – 7
• Cloves – 5
• Cumin seeds – 1 teaspoon
• Cinnamon – 2 small sticks
• Red chilli powder – 1 teaspoon (or to taste)
• Salt – to taste
• Ginger paste – 1 teaspoon
• Garlic paste – 1 teaspoon
• Fresh coriander leaves – 2 tablespoons (chopped)
• Fresh mint leaves – 2 tablespoons (chopped)

Recipe #

1. Crush together 8 black peppers, 5 green cardamoms, 5 cloves, 1 teaspoon cumin seeds, and 1 small cinnamon stick.
2. Add salt, red chilli powder, ginger paste, and garlic paste to the spice mix.
3. Take 2 onions, slice and fry them until golden brown. Then blend to a paste and mix with 1 cup curd.
4. Add the fried onion-curd paste to the spice mixture.
5. Mix in the chopped coriander and mint leaves.
6. Take a baby chicken, coat it thoroughly in the paste, and marinate for 2–3 hours in the fridge.
7. Slice 1–2 more onions and sauté until golden brown.
8. Add 1 small cinnamon stick and 2 black cardamoms to the onions.
9. Add the marinated chicken mixture, stir, and bring to a boil.
10. Cover and cook on low heat until the chicken is fully done and the oil separates out.

Serve hot with naan or rice.