Chicken Noorjahani

Ingredients

Chicken pieces – 500  gm

Chopped garlic – 7 to 8 cloves

Ginger – 1 inch grated

Onion – 1

Cream – 125 gm

Yoghurt - 125 gm

Chopped almonds - 4 to 5 tbl.sp

Lemon juice - 2 tsp

Cardamom powder - ½ tsp

Kewra essence – ¼ tsp

Pepper and salt as per taste

Method

Wash and cut chicken into small pieces.

Fry onion till golden brown in color and keep aside.

In the same oil, ginger garlic and fry for a minute and then to it add chicken pieces and stir fry on a high flame so that all the juices from the chicken is sealed inside.

Lower the flame and add cream, yoghurt, almond, pepper and salt and cover and  cook on a low flame till all the chicken pieces have become soft and tender, do not add water to it.

When done, add lemon juice, kewra essence, cardamom powder and mix well. Cook for 2 to 3 minutes. Garnish with fried onions and serve hot.

Seekh Kabab

Ingredients

Minced keema – 500 gms (Chicken/mutton)

Onions - 1

Ginger garlic paste – 2 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Paste of green chilli – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Lemon juice – 2 tsp

coriander and mint leaves – ½ cup

Salt as per taste

Mint chutney

Method

Wash keema and put it in the strainer so that all the water is drained out and it becomes dry.

Chop onion finely.

Combine all the ingredients given except mint chutney.

Leave it to marinate for an hour.

Preheat the oven at 240 degree.

Take hot skewer and press the marinated keema on the skewer.

Repeat this for all the skewer. The keema will easily stick on the hot skewer. Apply little oil on the kabab.

Place the skewer in the oven.

Keep rotating it at regular interval.

When done, gently remove the kabab from the skewer.

While serving, sprinkle little lemon juice on top, garnish with onion rings and serve hot with mint chutney.

Mughlai Chicken with Potato

Ingredients

Chicken – ½ kg

Onion – 2

Tomato – 1

Yoghurt – 2 cup

Potato – 3

Ginger – ½ inch

Garlic – 6

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Red chilli and salt as per taste

Coriander leaves – ½ cup

Method

cut potato into long thick slices.

Make a paste of onion, ginger garlic and salt.

Add red chilli powder, garam masala ,  potato and half of onion paste to the yoghurt. Mix it well and then add the chicken pieces and leave it to marinate for 2 to 3 hours at room temperature.

Take a heavy bottomed pan, add ghee and stir fry half of the onion paste till the raw smell goes.  Then add tomato and turmeric powder and stir fry till tomatoes are mashed. Then add chicken along with the marinated masala and stir fry for 2 to 3 minutes. Then add two cups of water and cover and cook on a medium flame till the chicken is done.

When the chicken is cooked, remove from fire and keep on a live charcoal for few minutes and then remove, garnish with coriander leaves and serve hot.

Murgh – E-Shahjahani

Ingredients

Chicken – 1 washed and dried

Paste of onion – 100 gm

Yoghurt – 2 cup

Egg – 2

Fried slices of almonds and raisins

Bay leaf – 3

Ghee/butter – 100gm

Saffron soaked in milk

Make a paste of

Ginger – 25 gm

Garlic flakes – 8

Green chilli – 6

Cloves – 5

Cinnamon – 1 inch piece

Cardamom – 3

Cumin seed – 1 tsp

Method

Make a paste of all the ingredients given.

Boil eggs and make thick round slices of it.

Heat oil in a pan and add bay leaf and then add paste of onion and fry till raw smell goes. Then add yoghurt and stir fry for 2 to 3 minutes.

Prick whole chicken with a fork and rub this onion and yoghurt paste on it and leave it to marinate for 4 to 5 hours.

Heat ghee/butter, add bay leaf, fry the grinded  masala and then add the whole marinated chicken and stir fry till it changes its color and then leave it to cook on a slow flame till the chicken is cooked.

While serving, decorate with slices of boiled eggs and fried almonds and raisins and sprinkle saffron soaked in milk.

Mughlai Chicken Pulao

Ingredients

Chicken – 1 kg

Basmati rice – 500 gm

Onion – 5

Yoghurt – 250 gm

Cumin seed– 1 tsp

Cinnamon – 1 inch piece

Green cardamom – 6

Black pepper – 12

Cloves – 6

Cardamom seed – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Turmeric – 1 tsp

Sliced almonds – 100 gm

Saffron soaked in milk

Red chilli and salt as per taste

Method

Soak rice in water for half an hour.

Make a paste of red chilli, cumin seed, coriander seed, turmeric powder, ginger garlic paste and keep aside.

Heat half of the oil in a pan add  3 onions and fry till golden brown in color.

Then add chicken pieces and fry for 2 to 3 minutes.

Add the ground spices and again stir fry till the masala separates

from oil.

Add two cups of water and cover and cook till the chicken is soft and tender.

When done, add yoghurt and saffron soaked in milk and cook for 5 minutes.

Remove from fire and keep aside.

In another pan, heat ghee/butter, add first bay leaf, then add cloves, cardamom, cinnamon and then add 2 onions  and fry till brown in color and then add rice to it and stir fry for few minutes. Add boiled water (double the quantity of rice or little less than that) and salt and cook on a medium flame till rice is done.

While serving, first spread a layer of  rice on a flat plate, then chicken masala and repeat with one more layer of each. Garnish with fried slice of almonds and serve hot.

Mughlai Chicken

Ingredients

Chicken – ½  kg

Onion – 2

Ginger garlic paste – 2 tsp

Green chilli – 4 or as per taste

Tomato – 2

Yoghurt – ¼ cup

Bay leaf - 1

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Cumin powder – ½ tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Cream – 2 tsp

Almonds –  ¾ cup

Coriander and mint leaves for garnishing

Method

Clean and wash the chicken and cut into medium size pieces.

Mix together yoghurt, coriander powder, green chilli paste, red chilli powder, coriander and cumin powder, turmeric powder, garam masala and salt.

Marinate chicken with this masala and leave it aside for half an hour.

Make a paste of half of the almonds,and half of the almond slice and fry in ghee/butter.

Heat oil in a pan, add bay leaf, then onion and fry till golden brown. Then add ginger garlic paste and sauté till raw smell goes.

Then add finely chopped tomatoes and cook till it is totally mashed up.

Add the marinated chicken and stir fry for few minutes. Add a  cup of water and cover with a lid and cook till the chicken becomes soft and tender. Cook on a low flame.

When done add ground almond paste and cook for 2 more minutes. Remove from fire. Add cream, fried almonds and coriander and mint leaves and serve hot with rice or roti.