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  • Nutty Chicken

    Nutty Chicken

    Nutty Chicken

    Nutty Chicken

    Steamed green masala chicken, finished crisp with greens and cashews
    Print Recipe Pin Recipe
    Course Main Course, Side Dish
    Cuisine Indian

    Equipment

    • 1 Pot with a lid
    • 1 Butchers knife
    • 1 Knife for chopping veggies
    • 2 chopping boards one for vegetables and nuts and one for chicken
    • 2 mixing bowls
    • 1 karahi deep round frying pan
    • 1 Ladle
    • 2 plates
    • 1 strainer
    • Blender
    • oven or airfryer

    Ingredients
      

    • 1 whole baby chicken skin off

    Veggies

    • 2 cups coriander leaves
    • 2 cup s mint leaves
    • 4-5 green chillies
    • 6 cloves garlic
    • 1 cup finely sliced onion Fine slicing of onions helps to crisp the onions perfectly

    Nuts and Spices

    • 1 cup cup Cashewnut
    • 1/2 cup Pistachios
    • 1 tsp cumin seeds
    • 2 black cardamom
    • 8 black peppercorns
    • 4 cloves

    oils and liquids

    • 4 tbsp oil for marinade
    • oil for deep frying garnishings quantity depends upon the size of the karahi
    • 3 tbsp lemon juice
    • 1 jug water

    Instructions
     

    Preparing the Chicken

    • Clean the whole chicken properly.
      whole chicken
    • Make slits in the chicken and let it rest in the strainer while you prepare the marinade.
      Make slits

    Preparing Marinade

    • Wash and roughly chop 1 cup coriander leaves, 1 cup mint leaves and green chillies ( for marinade)
      Ingredients
    • Soak pistachios and 1/4 cup cashews in 1 cup boiling water. This helps to soften the nuts before we put them in the blender.
    • Combine greens, chillies, nuts and all the spices.
    • Add lemon juice, 4 tbsp oil and 1 cup water (enough to blend the ingredients together)
    • Make a fine paste using the blender.
      marinade

    Granishings

    • Chop finely the remaining mint and coriander leaves (set aside for garnishing)
    • Chop 3/4 cup cashews in medium size pieces.
    • Heat oil in the karahi. Deep fry finely chop mint leaves for few minutes. Take them out on the tissue paper to absorb excess oil. Spread them on the plate. The leaves will crisp once they are cool.
      Repeat the process with coriander leaves and then chopped cashews one at a time.
    • Now deep fry the sliced onions and spread them on a tissue paper. They will also become crisp once cooled.

    Cooking Chicken

    • Marinate the chicken with the prepared chicken. Ad the paste within the slits and cover the whole chicken properly.
      you DON'T have to leave it overnight. it can be cooke straightaway after marinating. However it can be left in the fridge for couple of hours if need be as a part of pre preparation. The taste and texture will not be compromised in either way.
    • Place the marinated chicken in the pot. Cover with lid and leave it on medium flame. The purpose is to let the chicken and the marinade release liquids which will help in building the steam within the pot.
      In about few minutes you will see the water release and steam inside the pot. Keep the flame medium. Hold the pot with the handles and shake gently to ensure the chicken is not sticking to the bottom of the pot. Because of it being the whole chicken it won't be possible to turn it over. You just need to be watchful whilst its cooking.
      Keep pouring the liquid on the sides over the chicken every now and then.
    • The chicken should be tender in approximately half an hour to 45 mins.
    • Transfer the chicken to on oven tray
      Steam cooked chicken
    • Before serving place the chicken in a preheated oven at 220 degree celsius for 15 mins approximately. Ypu can also use the airfryer for this step.
    • The chicken should now have a brown crisp layer at the top.
    • Garnish with the prepared garnishings and Serve hot !
      Nutty Chicken

    Notes

    Tips and Suggestios
    • The fried garnishings can be stored for a couple of months if stored in separate air tight jars after they are completely cool. 
    • You can also use medium size cut pieces  on bone or boneless chicken thigh or breast pieces for this recipe.
    • It can be served with pulao rice, zeera rice, salad or chips
    Keyword greenchicken, hyderabadichicken, mainmeals, Quick Meal, roastedchicken steamedchicken

  • HOT AND SOUR SOUP

    Hot and Sour Soup

    A classic Indo chinese soup with tang, heat and comfort
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indo chinese
    Servings 5

    Equipment

    • 2 cooking pots with lid
    • 1 Chopping board
    • 1 Knife
    • 1 Ladle
    • 1 Turner
    • 1 sieve

    Ingredients
      

    Chicken Stock (base of the soup)

    • 3-4 chicken pieces with bone
    • 1.25 litres water approximately
    • 2 bay leaves
    • 4 garlic Cloves
    • 1 tsp salt

    Veggies and protiens

    • 900 ml chicken stock
    • 1 cup shredded chicken (from the boiled chicken)
    • 1 cup carrots finely chopped
    • 1 cup French beans chopped
    • 1 cup white cabbage shredded
    • 1/2 cup celery chopped
    • 1 bunch spring onions chopped
    • 1 tbsp green chilli crushed (adjust to taste)
    • 1 tbsp ginger finely chopped
    • 1 tbsp garlic finely chopped

    spices and seasonings

    • 2 tsp soya sauce Light or dark (half the quantity if using dark)
    • 1 tsp salt approximately ( adjust to taste)
    • 1/2 tsp black pepper powder approximately (adjust to taste)
    • 1 tsp Ajinomoto also known as monosodium glutamate, flavour enhancer or chinese salt

    Oils and liquids

    • 1 tbsp sesame oil preferred but can use any cooking oil
    • 1/2 cup water fo cornflour slurry
    • 2 tsp lemon juice
    • 1 tbsp distilled vinegar

    other ingredients

    • 2 tbsp cornflour
    • 1 large egg

    Instructions
     

    • CHICKEN SOUP
    • Boil the chicken pieces with water, salt, bay leaves and garlic cloves
      chicken stock
    • Remove the chicken pieces , shred them and keep aside.
    • strain and reserve stock for the soup.

    Preparing Soup

    Notes

    Suggestions And Tips
    • The chicken can be replaced with Tofu for a vegetarian version. Replace the chicken stock with either homemade vegetable stock or the vegetable stock cube to match the flavours.
    • Chicken can also be replaced by small size prawns, they can just be added when adding vegetables one by one. No need to pre cook. Use Chicken stock cube to match the flavours in this case.
    Keyword appetizers, soups, chicken soup, hot and tangy soups
  • Cashewnut Chicken

    Cashewnut Chicken

    cashewnut chicken

    cashewnut chicken

    a stir fried dish of tender chicken in a savoury-sweet sauce
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Chinese

    Equipment

    • 2 knives
    • 2 chopping boards
    • 1 frying pan
    • 1 wok
    • 1 Turner

    Ingredients
      

    Protein

    • 500g chicken breast/tofu

    Veggies and Nuts

    • 1 cup cashewnuts
    • 100g onions
    • 100g green bell pepper
    • 1 tbsp finely chopped Garlic
    • 1 tsp crushed green chillies (optional) for medium spice level
    • 2 sweet red chillies optional

    Flours and Oils

    • 2 tbsp cornflour
    • 1 cup sesame oil

    Sauces

    • 3 tbsp oyster sauce
    • 2 tbsp light soy sauce

    Seasonings

    • 1 tsp sesame seeds
    • 8-10 dried red birds eye chilli
    • 2 tsp flavour enhancer/msg/ajinomoto
    • 1 tsp black pepper powder
    • 2 tsp salt

    Instructions
     

    Preparing the chicken

    • Slice the chicken breast into thin stakes. if using Tofu, cut it into cubes and follow the same process.
    • Marinate chicken with 1 tsp salt, black pepper powder, 1 tsp flavour enhancer,1 tbsp cornflour, 1 tbsp oyster sauce and 1 tbsp light soy sauce.
      marinated chicken
    • Pan fry the chicken stake pieces using some of the sesame oil on medium high flame, in small batches. Fry a minute or two on each side until brown. The chicken will change its colour from white to pink to brown. this process will not take longer than a minute on each side. Do not overcook as it will make the chicken rubbery and take away all the moisture.

    Preparing The Sauce

    Stir Fry

    • In a wok heat the rest of the sesame oil. splatter sesame seeds and saute chopped garlic.
      saute garlic and green chillies
    • Add crushed green chilli (if using)
    • Throw in the cashews with onions, peppers and saute for a minute.
      add pepper, onion and cashews
    • Mix in the prepared chicken pieces and sweet red chillies (if using)
    • Finally add the sauces mix, stir in.
      add chicken and sauces
    • Pour the cornflour slurry and quickly stir in. The sauce will thicken slightly.
    • Taste and adjust the seasonings if needed.
    • The sauce should be of a semi dry consistency. Finish off with a silky finish.
      let it sizzle and serve!
      cashewnut chicken

    Notes

    Note:
    These measurements will give you medium spice level. Adjust accordingly.
    Dried red chillies add a wonderful colour , texture and aroma to the dish. Beware not to chew them if you do not like spice.
  • Burnt Garlic Fish

    Burnt Garlic Fish

    Burnt Garlic Fish

    Seared fish with burnt garlic flavours
    Print Recipe
    Course Main Course
    Servings 2

    Equipment

    • 1 Knife
    • 1 mixing bowl
    • 1 Chopping board
    • 1 medium size frying pan
    • 1 large size frying pan
    • 1 Ladle
    • 1 tablespoon

    Ingredients
      

    • 3-4 pieces cod fillets use any boneless fish of your choice
    • 1 cup all purpose flour
    • 1 tsp cayenne pepper
    • 1 tsp red chilli powder optional
    • 1 tsp crushed black pepper
    • 1 tsp paprika powder
    • 1 tsp garlic powder
    • 2 tbsp butter

    For the sauce

    • 2 tsp finely chopped garlic
    • 1 tbsp butter
    • 1 cube chicken stock
    • 1 cup boiling water

    Instructions
     

    Preparing the fish

    • Mix together all the dry ingredients-all purpose flour, cayenne pepper, red chilli powder (if adding), salt, garlic powder and crushed black pepper.
      Mix all teh dry ingredients
    • Spread the flour mixture on a plate. Place the fish and coat the fish properly on one side. Now turn the fillet and coat the other side of the fillet. Do not shred the extra flour.
      fish fillets wrapped in flour mixture
    • wrapped fish
    • Heat butter in the smaller frying pan. Place the fish on the heated pan and let it cook on medium high flame for 2 minutes. Flip it over and cook the other side as well. Cook one fillet at a time. Do not over cook as fish doesn't take very long to cook. Set aside.
    • Pan fry
    • Pan fried fish

    Making the sauce

    • Dissolve the chicken cube in the boiling water.
    • In the larger size pan, add butter and saute chopped garlic until slightly brown.
      sauted chopped garlic
    • Pour the dissolved chicken cube in the pan. let it simmer for few minutes.
      Pour dissolved chicken cube
    • simmer the liquid
    • Add the fish fillets and pour sauce over the fish with a spoon whilst in the pan. Place all the fillets at the same time. The sauce begins to thicken and wrap around the fish. Immediately remove from the pan and serve with salad, chips or rice
      sauce
    • fish wrapped in sauce
  • GOLA KEBAB

    GOLA KEBAB

    Gola Kebab

    A rich melt-in-the-mouth south Asian delicacy known for its royal taste and incredibly soft texture
    Print Recipe
    Course Appetizer, Main Course, Side Dish
    Cuisine Indian

    Equipment

    • Chopping board
    • Knife
    • mixing bowl
    • frying pan
    • Ladle
    • weighing machine
    • tablespoons
    • teaspoons

    Ingredients
      

    • 1 kg mince Tastes best with the beef mince but you can also use lamb,mutton or chicken mince
    • 75 g onions finely chopped
    • 1 1/2 Tbsp Garlic paste
    • 1 1/2 tbsp Ginger paste

    Spices

    • 3 tbsp Bihari Boti Masala alternatively if you prefer to make it at home here’s the list
    • 1 tbsp raw papaya powder
    • 4-5 dried red chillies
    • 1 tbsp cumin seeds
    • 1/2 tbsp kebabchini
    • 1/2 tbsp peepli
    • 1 tbsp coriander seeds
    • 3 inch cinnamon stick
    • Small piece mace
    • A pinch nutmeg
    • 5-6 pieces cloves
    • 3-4 pieces green cardamom
    • ½ tsp Black peppercorns

    Additional spices

    • 2 tsp red chilli powder add 1tsp only if using bihari boti masala
    • ¼ tsp turmeric powder
    • 3 tbsp dried grated coconut
    • 2 tbsp gram flour

    Oils

    • 3 tbsp butter ghee to go in the mince
    • 2 cups any cooking oil for frying kebabs

    Instructions
     

    MARINATION

    • Rub salt and papaya powder in the mince. Knead like a dough for at least 5 mins.
    • Sqeeze all the water from the finely chopped onions using a muslin cloth. Add to the mince
      squeezed onions added to mince
    • if you are using the homamade spices-
      Mix together all the spices (refer to the ingredients section) and dry grind them to make a powder.
    • Add ginger garlic paste and the spices- Bihari boti masala or 3tbsp of homemade masala.
    • Mix the additional spices( refer to the ingredients section) with the above spices
    • Mix in all the spics in the mince properly.
      all spices mixed in the mince
    • Finally add the ghee in the mince, knead like a dough again to blend it all together and set aside for (1 hour minimum)

    MAKING THE KEBABS

    FRYING THE KEBABS

  • DHABA DAAL FRY

    DHABA DAAL FRY

    DHABA DAAL FRY

    A combination of lentils cooked with indian spices served with flavoured rice and tempered potatoes
    Seen here with Bhuna aloo ( tempered potatoes) and Zeera Rice ( cumin flavoured rice)
    Print Recipe
    Servings 6 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowl
    • At least two pots with lid
    • deep round pan (karahi)

    Ingredients
      

    • 150 g red lentils 
    • 150 g Chana daal 
    • 150 g Toor daal (arhar daal) 
    • 3 tbsp Desi ghee (Butter ghee) 
    • 1 medium size onion (chopped) 
    • 2 medium size tomatoes chopped 
    • 2 tsp whole zeera (cumin seeds) 
    • 1 tsp kasuri methi 
    • 2 tsp ginger and garlic  paste 
    • 1 tsp finely chopped garlic 
    • 2-3 chopped green chillies  
    • Salt 
    • 2 tsp chilli powder 
    • ¼ tsp haldi powder (Turmeric powder) 
    • A handful of fresh coriander leaves finely chopped for garnishing 

    Zeera Rice

    • 500 g (approximately 2 cups) basmati rice 
    • (wash and soak for half an hour) 
    • Salt
    • 2 tsp ginger garlic paste  
    • (if using separately then 1 tsp of each- ginger and garlic) 
    • 2 tsp zeera (cumin seeds) 
    • 1 tbsp ghee 

    Bhuna Aloo

    • (tempered potato Indian style)
    • 8-10 medium size potato (not available use any variety) 
    • 3 tbsp mustard oil 
    • 1 tbsp whole zeera (cumin seeds) 
    • 1 tbsp rai (brown mustard seeds)  
    • 2 tsp crushed chilli flakes
    • 2 tsp red chilli powder
    • ½ tsp haldi powder ( turmeric powder)
    • 2 tsp mango powder (amchoor) 
    • ( use chaat masala if not available)
    • Salt to taste 

    Instructions
     

    Method 1

    • Wash and soak the lentils for at least an hour. In a pot add water (double the quantity of lentils), all the three lentils, salt, chilli powder and haldi powder. Bring it to a boil, cover and simmer cook for at least 25 minutes or until the lentils are softened. Use a whisk to gently mix the daals. 
    • In a Kadhai (Deep round pan), add ghee followed by zeera. Once it starts splattering, add chopped onions and chopped garlic. When it turns golden brown in colour, add ginger garlic paste, tomatoes, green chillies, and kasuri methi. Fry this masala for a few minutes (approximately 3-4 mins). Keep aside a tbsp of this fried masala with some ghee for garnishing. Also, you might have to adjust the consistency of daal before pouring it in the masala. If its too thick add some boiling water, on the contrary, if its too runny you can always cook for few minutes and bring it to the required consistency. Now pour the prepared daal in the kadhai. Remember daal should be hot when pouring in! Switch the gas off and mix it gently in the masala. Garnish with the coriander leaves and the masala kept aside. You can always finish of with an extra dollop of ghee before serving.  

    Method 2

    • In a pot, put soaked rice with water (double the quantity of rice). Add all the other ingredients and start cooking on high flame. Mix in the ingredients by stirring lightly. When the water starts boiling, leave it open for about 4-5 minutes. Thereafter, stir lightly once again and cover. Reduce the flame to medium at this stage and let it cook for another five minutes (approximately). Check, the most of the water should have dried by now with some moisture left. If it’s completely dried, just add some water ( about ¼ cup only if needed) and reduce the flame to lowest. Make sure the lid covers the pot tightly so the steam could not escape. You can use aluminium foil or a moist cloth with the lid to cover the pot. Make sure there’s enough steam inside the pot. Leave it on low flame for another 12-15 minutes (approximately). Switch off the cooker. 
    • Let it sit for at least 10 minutes before serving.
    • If you do not feel very comfortable with this method, you can go for the second method

    Method 3 

    • Put rice, 1 tsp salt and 5 cups of water in a pot and place it on high flame. Leave the pot open and wait till it starts boiling. Let it boil for 5-8 minutes. Check the rice, it should be cooked completely. Be careful, do not overcook in order to prevent the rice from breaking. After its cooked, drain the water using the sieve. Let it sit for about 10 minutes to reassure all the water is completely drained.  
    • In a deepfrying pan (kadhai), add ghee and cumin seeds. When the seeds start splattering add ginger garlic paste and salt (about 1 tsp, remember some salt was added when boiling the rice). Fry it quickly, for just about one minute, on medium flame. Add the boiled rice and mix it in gently. Leave it on very low flame whilst mixing and leave it on low flame for few minutes so all the flavours are blended in nicely. Switch off the cooker, rice is ready to serve. 

    Method 4

    • Wash and cut the potatoes (skin on) in to 1”cubes approximately. In a kadhai ( deep pan) add oil, once it is hot put zeera and rai seeds. When they start splattering add chilli flakes, red chilli powder and haldi powder. Lower the flame of the cooker as the masala might get burnt very quickly. Immediately after adding the masalas in the hot oil, add the potatoes, salt and mix it all in.
    • Now add just about 100ml of water and cover the pan. Leave it on high flame for few minutes to build the steam inside the kadhai. Then leave it on low medium flame to simmer cook until potatoes are cooked. After 15-20 minutes, check the potatoes, if they are cooked add the mango powder or chaat masala and fry the potatoes for few minutes on high flame. This will give a crispy layer and a nice yellowish brown colour to the potatoes. It will also help to dry out, if there’s any water left, in the Kadhai.

    Notes

    • Remember, lentils have a tendency to thicken when they cool down. Always check the consistency when hot. 
    • Avoid cooking too much after daal is added in the masala, it will spoil the lovely colour of the dish. Make sure you have the right consistency before pouring in the masala. 
    • If you did not keep the masala aside or you want to add some extra aroma and a kick of spice to your daal……… In a pan just add a tbsp of ghee, once its hot, switch off the gas and add ½ tsp chilli powder. Use it as a garnish when serving! 
    • This rice can also be made in rice cooker. Fry the ingredients quickly in a pan as in the second method. Add them with the rice in the cooker. Follow the instructions as per the rice cooker. 

  • SPICED STUFFED AUBERGINES

    Spiced stuffed aubergine

    Spiced stuffed aubergines

    Rich, hearty stuffed aubergine curry
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 5 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowl
    • frying pan
    • cooking spoon
    • tongs

    Ingredients
      

    • 1 cup Mustard oil its preferred, although other oils can also be used

    Veggies

    • 1 cup diced onions
    • 1 tsp minced/chopped garlic
    • 1 tsp grated ginger
    • 2 cups pureed tomatoes
    • 1/2 cup coriander leaves for garnishing

    Seeds

    • 1 tsp nigella seeds (kalonji)
    • 1 tsp carom seeds ( ajwain)
    • 1 tsp cumin seeds (zeera)
    • 1/2 tsp fenugreek seeds (methi)

    Spices

    • 2 tsp salt
    • 3 tbsp coriander powder
    • 1 tsp red chilli powder
    • 1 tsp kashmiri chilli powder
    • 1/2 tsp turmeric powder
    • 1 cube vegetable/chicken stock you can also use maggi masala instead

    Instructions
     

    • Wash and pat dry the aubergines. Best is to leave them for half an hour at least to air dry.
      Sliced aubergines
    • Mix the dry spices in a bowl. Massage the mixed spices on the inside of each eggplant.
      Mixed spices
    • Pan fry aubergines with 2 tbsp oil ( approximately) on a frying pan. Turn them using the tongs and fry on each side until they acquire a golden brown colour. Also they should become tender by the end of this process. Do not fry on one side for too long. This is to prevent them from burning .You might need to turn them few times so they are fully tender from inside. Keep the flame medium during the process. Set aside once done.
      Pan fried aubergines
    • In the same pan heat the rest of the oil. Sauté diced onions, ginger and garlic. Once golden ( not dark brown) add tomato purée, stock cubes or maggi masala (whatever you are using) along with the leftover spice mix. Cook the masala for few minutes until oil begins to separate. Keep the flame medium and keep stirring occasionally to prevent the masala from burning at the bottom.
      Fried masala
    • Add the cooked aubergines one by one. Add little water and cover cook on low medium. At this point shake the pan occasionally to prevent from sticking at th3 bottom. Do not mix it. Water is added to provide moisture to the dish and give it a silky consistency. It will dry out during the process and will prevent the dish from drying out completely. It shouldn’t take longer than 10 mins as the aubergines are cooked and the masala is fried. We are just blending it together.
      Garnish with the fresh chopped green coriander and serve with rice, paratha or roti.
      Aubergines added to masala
    • Cover and cook
    Keyword Quick Meal, Vegetable, Warm
  • BREADED CHICKEN STICKS

    BREADED CHICKEN STICKS

    BREADED CHICKEN STICKS

    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • tooth picks
    • mixing bowls
    • Grinder mixer

    Ingredients
      

    • 2 kg Chicken breast boneless (cut into 1”cubes)
    • 2 Eggs
    • 3 tbsp Fresh cream
    • 250 g Dried golden breadcrumbs for coating
    • Wooden tooth picks
    • Oil for deep frying

    Marinade

    • 100 g Coriander leaves
    • 100 g Mint leaves
    • 8-10 Green chillies (adjust according to taste, this quantity will give a moderate level of spice)
    • 8-10 Cloves garlic (peeled)
    • 50 g Ginger (peel and chop roughly)
    • ½ tbsp Citric acid
    • ½ tbsp Meat tenderiser
    • ½ tbsp Cumin seeds (zeera)
    • 1 tbsp Lemon juice
    • 4 tsp salt 

    Instructions
     

    • Add some water and grind together all the ingredients, in the marinade section, to a fine paste. Do not make it too runny just enough to coat the chicken pieces. 
    • Marinate the chicken with the prepared paste and fresh cream. Set aside for at least 24 hours. This gives the best results and helps in keeping the chicken pieces very succulent and soft.
    • Beat eggs and leave aside in a bowl. Pour out some breadcrumbs in a separate bowl.
    • Thread two chicken pieces in one tooth pick at a time.
    • Dip in egg and then breadcrumbs. Repeat the process and smoothen
    • Heat oil in a round, deep frying pan (kadhai). Fry chicken pieces in batches on medium flame. Keep turning them occasionally. It should take about 8-10 minutes to fry each batch. Serve with a dip of your choice!

    Freezing technique

    • Place the sticks in a tray, place a layer of cling film and then top it with another layer of sticks and so on until finish. Leave this tray in the freezer fro 3-4 hours or until completely frozen. Now you can take them off the tray and fill them in a freezer bag to store them.
  • CHICKEN LOLLYPOP

    CHICKEN LOLLYPOP

    CHICKEN LOLLYPOP

    A hot and spicy appetizer from Indo-Chinese cuisine made with Drumsticks
    Print Recipe
    Servings 5 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • wok
    • Ladle
    • deep round pan for frying ( karahi)

    Ingredients
      

    Marinade:

    • 12 Chicken Niblets (wings)
    • 2 tbsp cornflour
    • 3 tbsp plain flour
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tbsp paprika
    • 1 tsp soya sauce
    • ½ tsp chilli powder
    • tsp black pepper powder
    • ½ tsp salt (to taste)
    • 1 tsp Chinese Salt (Aji-no-moto)
    • 1 Egg
    • Oil for deep frying

    Sauce:

    • 3 tbsp sesame oil (preferable to use this, if not available use any cooking oil you use)
    • 1 tsp Chopped garlic
    • 4-5 Chopped green chillies (gives you moderate chilli flavour, adjust according to personal preference)
    • 8 sprigs Spring onions (chop finely and keep the white and the green bit separately)
    • 1 tsp sesame seeds
    • ½ tsp salt
    • 1 tsp Chinese Salt (Aji-no-moto)
    • 1 tbsp light Soya sauce (use half the quantity if using dark soya sauce)
    • 1 tbsp Red hot chilli garlic sauce
    • Use Thai red chilli, Szechuan or sriracha sauce. These sauces add a tangy and hot flavour.
    • If you do not have them, use 1 tbsp tomato ketchup with 1 tsp vinegar and ½ tsp honey.

    Instructions
     

    Chicken:

    • Prepare the niblets by using a sharp knife. Click the video below to follow instructions.
    • Marinate the chicken with the ingredients in the marinade section. Make sure each niblet is properly marinated. Leave aside for an hour at least (or more if time allows).
    • Heat the oil in a wok. When its hot, add the marinated niblets few at a time. Fry for couple of minutes on high flame. Once they get a crispy coating switch the flame to medium and cover with the lid. Let it fry for approximately 4-5 minutes. Keep an eye on them! Remove the lid and fry on high flame for couple of minutes to get back the crispy outer coating. This method of frying keeps the chicken moist and juicy from inside and crunchy from outside. Take them out on a rack. 

    Sauce:

    • In a wok, add cooking oil, splatter sesame seeds and saute chopped garlic, green chillies and white and light green part of spring onions.
    • Once brown, add all the sauces and seasonings. 
    • Mix in all together and add ½ cup water. Let it simmer for a minute or two. 
    • Mix in the fried chicken niblets. Mix and coat each chicken piece with the sauce. 
    • Cover with the lid and leave it on medium flame for couple of minutes. 
    • Finally mix in the green part of the spring onions. Ready to eat!

    Notes

    • You can fry the chicken niblets before-hand and keep them aside. At the time of serving, warm them in the microwave and mix them in the hot prepared sauce.
    • Over frying the chicken can make it dry and rubbery.
    • Make sure the sauce is not too dry. Semi dry consistency brings up the best flavour of the dish.
  • AWADHI QORMA

    AWADHI QORMA

    AWADHI QORMA

    A classic dish originating from Mughlai kitchen. Succulent pieces of meat in a rich flavoursome gravy
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • a pot with a lid
    • mixing bowls

    Ingredients
      

    • 1 Kg lamb/mutton (preferable leg or shoulder meat) or 1kg chicken (with bones)
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste 
    • 3 tbsp yoghurt
    • 1 cup cooking oil
    • 1 tsp garam masala powder (optional)
    • ½ tsp kewra water (flavoured water)
    • 1/4 cup cashew nuts 

    Whole garam masala:

    • 2 bay leaves
    • Few small pieces cinnamon stick
    • 4-5 green cardamom pods
    • 4 black cardamom
    • 6-8 peppercorn
    • 6-8 cloves
    • ¼ tsp cumin seeds

    Dry spices:

    • 5 tsp Coriander powder
    • 2-3 tsp red chilli powder
    • 2 ½ Salt

    Grind together:

    • 2 cup sliced onions (deep fried in golden brown colour)
    • 2 tsp poppy seeds
    • 1 tsp grated coconut
    • ¼ cup cashew nuts (soak them in boiling water for few minutes. This makes it easier to make a smooth paste) 
    • Make a smooth paste of these ingredients and keep aside.

    Instructions
     

    with lamb/mutton

    • n a pot add the whole garam masala. When it starts splattering add the lamb/mutton/chicken, ginger garlic paste and yoghurt. Fry the meat on high flame until all the water released from the meat dries up and the colour of the meat changes to light brown with a slight crisp coating.
    • Now add all the dry spices and fry for few more minutes*.
    • Add approximately 2 cups of water and cover with a lid. Cook it on high flame for about 3-4 minutes, when it starts boiling lower the flame and simmer cook till the meat is tender about 90%. It will take about 35-40 minutes depending upon the quality of the meat.
    • This is to avoid breaking of pieces when doing the final frying of the meat with masala. Check the meat if it’s soft, add the prepared paste. Fry till the water dries up and oil separates. This process is best done on medium flame. Keep stirring.
    • Now add boiling water (about 1 cup) to make the gravy.
    • Garnish with cashew nuts (optional), kewra water and garam masala powder (if adding). Check and adjust the salt and seasoning.
    • Cover and simmer cook for about 15 -20 minutes on low to medium flame. Check and reassure the meat is now completely soft and tender. Switch off the cooker when you can see the oil at the top.

    *With chicken:

    • If using chicken, add the ground paste also with the dry spices and fry together for few minutes till the oil separates.
    • Add approximately 2 cups of water and cover with a lid. Cook it on high flame for about 3-4 minutes, when it starts boiling lower the flame and simmer cook till the chicken is tender. It might take about 20-25 minutes.
    • By the end of this process, chicken would have become tender and you should be able to see the oil float at the top. During the process some water must have evaporated. In order to get the right consistency, add some water (depending upon the current state of ten gravy) and garnish with kewra water and garam masala powder (if using).
    • You can also add few cashew nuts if you wish to. Let it simmer for 4-5 minutes. When you can see the oil floating at the top, you can switch off the cooker. Its very important to do this process on low to medium heat to get the required rich look of the dish.

    Notes

    • When warming up the dish before serving, remember to do it on low to medium flame. If done on high flame, you will lose the beautiful reddish- brown luscious look of the dish.
    • Make sure you do not fry the onions too dark.
    • If you don’t want it too chilli but you need the reddish-brown colour, you can use 1-2 tsp of paprika in addition to the chilli powder.
             Serve with naan or sheermaal (a trdational bread from mughlai cuisine with a hint             of sweetness. Available in Indian/pakistani supermarkets)