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 Cinnamon Chargrilled Chicken (Amritsari bhunna murgh)
Wash the chicken well, shake dry and keep aside in a strainer to drain excess water. Mix the step I ingredients in a mixing bowl. Add the chicken, mix well and keep aside for a minimum of 1 hour. Mix the step II ingredients on a mixing tray.Add the chicken with the »more |
Andhra Fish Curry (Andhra macchi curry)
Mix the step I ingredients together and keep aside for 30 minutes. Mix the step II ingredients in a pan (except garlic, ginger, turmeric powder, and onions). Dry roast the mixture on medium heat for a few minutes or until the ingredients change colour to light brown. Cool, and blend to a fine paste with the remaining ingredients in a blender with little water. Heat the oil (step III) in a pan on medium heat; add mustard seeds and »more |
 Chicken with Fresh Fenugreek (Methi murgh)
Sprinkle and rub salt on the fenugreek leaves. Keep aside for 5 minutes and wash in running water until all traces of salt have been removed. (This is done to reduce the bitterness of the fenugreek). Shake dry and keep aside. Mix the step I ingredients in a bowl and rub into the chicken. Keep aside. Heat the mustard oil (step II) in a pan on high »more |
Stuffed Chicken Breasts in Pistachio Sauce (Shahi murgh Pisteywaala)
Wash the chicken well, shake dry, slice each breast into half horizontally across. It should resemble the shape of a heart and each piece should be ½" thick. Mix the step I ingredients together in a bowl. Reserve in a strainer for 30 minutes to drain excess water. Heat the cooking butter (step II) in a pan on medium heat; add ginger green chillies, and onion; sauté for 2-3 minute. Add chicken mince and stir and roast till fat appears »more |
 Cardamom-flavoured Roasted Lamb (Gosht ki Boti)
Mix the step I ingredients together and rub onto the lamb. Keep aside for a minimum of 45 minutes to a maximum of 4-6 hours. Heat the ghee (Step II) in a pan on medium heat: add onion and sauté until golden brown. Remove one fifth of the fried onions and keep aside. Add ½ cup of water and continue to sauté until all the moisture dries up. Add »more |
Chicken in Coriander Sauce (Murgh Qorma Dhaniyawaala)
Wash the chicken well, shake dry and keep in a strainer to drain excess water. Mix the step I ingredients in bowl with a whisk. Keep aside. Boil the onions (step II) until cooked. Blend to a fine paste with I tbsp oil and some water. Heat the ghee in a pot on medium heat; add the boiled onion paste and stir and roast until the . »more |
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