MUTTON KEEMA

Ingredients

 2 cup Mutton , minced

 Cooking oil , as required

 1 teaspoon Cumin seeds

 2 Bay leaves (tej patta)

 1 teaspoon Whole Black Pepper Corns

 5 Cardamom (Pods /Seeds)

 3 Onion , finely chopped

 2 tablespoons Ginger garlic paste

 2 Green Chillies , finely chopped

 3 Tomatoes , finely chopped

 1-1/2 teaspoon Coriander Powder , chopped

 1 tablespoon Kashmiri red chilli powder

 1/2 teaspoon Cumin powder

 Salt , as required

 1/2 teaspoon Garam masala powder

 Mint Leaves (Pudina) , chopped

Directions for Mutton Keema Recipe
1. To begin making the Mutton Keema recipe, Heat oil in a wide pan and add
cumin seeds, bay leaves, peppercorns and cardamoms.

2. Add the chopped onions and saute them till they turn brown in colour.

3. Add garlic and ginger paste, green chillies, tomato puree and mix
everything well.

4. Let it cook for about 5 minutes on medium flame. Once it is done, add
coriander powder, red chilli powder, cumin powder and salt.

5. Cook for about 5-8 minutes on low flame. After 5-8 minutes, add the
minced mutton and salute it for about 2-3 minutes. Add required water
and cook till it gets dry.

6. Once the mutton is cooked, switch off the stove and add garam masala.
Mix well and garnish it with mint leaves.

Creamy Butter Chicken Recipe

Ingredients

 250 grams Chicken , washed and cleaned

 2 sprig Coriander leaves (Dhania) , chopped

 Butter , Melted as required

 Salt , as per need

 1 teaspoon Sugar

 1/4 cup Milk

 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

For marination
 1 teaspoon Turmeric powder (Haldi)

 1 teaspoon Red chilli powder

 1 tablespoon Tandoori masala

 Salt , as required

 2 tablespoons Ginger garlic paste

For masala 1

 Butter , Melted as required

 1 Onion , sliced

 1 Tomato , sliced

 Cashew nuts , A handful

 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

 8 to 10 Whole Black Pepper Corns

 1/4 cup Milk

For masala 2

 Butter , Melted as required

 3 Bay leaves (tej patta) , crushed

 6 Cardamom (Pods /Seeds)

 1/2 Mace , blade

 6 Cloves

 1 Cinnamon Stick
  1 teaspoon Coriander seeds

 1 teaspoon Cumin seeds

 2 Star anise

 1 teaspoon Fennel seeds (Saunf)

Directions for Creamy Butter Chicken Recipe
1. To begin making the Creamy Butter Chicken recipe, firstly wash the
chicken pieces thoroughly. (I used chicken with bones, you can go for
boneless too.)

2. Add all the mentioned ingredients under "For marination" to a mixing

bowl. Once it is mixed properly, add chicken pieces.

3. Mix well, so that all the ingredients are coated on to chicken pieces well.
Keep the marinated chicken aside for 15 minutes.

4. Meanwhile make Masala 1. In a heavy bottom pan, heat butter and add
onion, tomato, cashew-nuts, kasoori methi and peppercorns and fry them
on medium flames till the onions are brown and pulpy. Keep this aside to
cool.

5. When cooled, grind them with milk to a smooth paste.

6. In the same pan, add the marinated chicken pieces. Do not add any oil or
butter and roast them on high flames till cooked and outer skin is slightly
charred. Make sure you do not burn the chicken pieces.

7. When done, take all the pieces on a plate and let them cool.

8. The next step is to prepare Masala 2. In the same pan, add butter and add
all ingredients mentioned under Masala II. Fry them on low flame till
fragrant. Let the masala cool.

9. When cooled, grind to a smooth paste by adding little water.

10. Once done, shred the chicken pieces. You can retain the bones in
the gravy or discard them.
 11. In the same wide pan, add the required amount of butter. To this
add chopped cilantro. Fry for a minute, then add masala 1.

12. Fry the masala for 1/2 a minute and then add another tablespoon
butter.

13. Again fry this for 1/2 minute. When the oil starts separating, add the
masala 2. Add salt and sugar and mix everything well.

14. Add the shredded chicken. Add the required milk or water as per
choice to make gravy. Again add another tablespoon of butter (optional).
Mix wel and add kauri methi into the gravy.

15. Do not cook this for long. Let it cook for about a minute and switch
off the gas.

16. Serve Creamy Butter Chicken with Whole Wheat Lachha

Paratha or Palak Naan for a delicious meal.

MUTTON DO PYASA

Ingredients

 450 grams Mutton , cleaned and Cut into small pieces

 1 Onion , thinly sliced

 1 Tablespoon Ginger garlic paste

 1/2 teaspoon Turmeric powder (Haldi)

 1/2 Cup Yogurt (Curd)

 1 Tablespoon Red chilli powder , differ amount as per taste

 1 teaspoon Cumin powder

  1 teaspoon Coriander Powder

 1 Tablespoon Garam masala powder

 2 Green Chillies , finely chopped

 2 Tablespoons Olive Oil

 Coriander leaves (Dhania) , Few Chopped, for garnish

 Salt , to taste

 1/2 teaspoon Lemon juice

 1 Tablespoon Olive Oil

 1 Onion , roughly chopped in chunks

 6 Dry red chillies

Directions for Mutton Do Pyaza Recipe
1. To begin preparing Mutton Do Pyaza Recipe, keep all the ingredients
handy. In a saucepan kept on medium heat, sauté sliced onions using a
tablespoon of oil, till browned, for about 2-3 minutes. Sprinkling a little salt
while sautéing helps in faster cooking. Browning of onions is important to
hold up the taste.

2. Add ginger garlic paste. Mix. Sauté till the raw smell disappears, for about
2-3 minutes on medium heat.

3. Add turmeric powder, goat meat and mix well. Add a little water, cover
and cook on medium high for 30 mins. Check in between to add more
water as required and sauté.

4. Add dry spices like coriander, cumin powder, red chilli powder and
Yogurt. Mix well, cover and cook for another 30 minutes on medium high
heat.

5. Add Garam masala, sprinkle chopped coriander and salt. Mix well.
 6. The next step is tempering. In a medium pan, heat 1 tablespoon oil and
add dry red chilies. Fry for few seconds until they brown up.

7. Then add roughly chopped onions. Sauté for 2-3 minutes until tender and
browned. Pour this over mutton.

8. Mix well. Cover and simmer on low heat for 10 minutes. Squeeze juice of
half a lime.

9. Enjoy Mutton Do Pyaza Recipe with roti, naan or even hot steaming rice.

Mutton Matar Keema

Ingredients

 750 grams Mutton , minced

 100 grams Yogurt (Curd)

 4 Onions , sliced

 10 cloves Garlic

 1/2 cup Ginger , finely sliced

 5 Potatoes (aloo) , cut into half

 1-1/2 cups Green peas (Matar)

  4 Green Chillies , finely chopped

 1 teaspoon Turmeric powder (Haldi)

 2-1/2 tablespoons Coriander Powder

 2 tablespoons Red chilli powder

 Salt , as required

 Cooking oil , as required

 1/4 cup Coriander leaves (Dhania) , finely chopped

Whole spices

 4 Dry red chillies

 2 Bay leaf (tej patta)

 6 Black pepper powder

 4 Cloves

 1-1/2 inch Cinnamon Stick

 4 Cardamom (Pods /Seeds)

 4 Black cardamom (Badi Elaichi)

 1 tablespoon Shahi jeera (Caraway)

Directions for Mutton Matar Keema Recipe (Minced Mutton With Green
Peas)
1. To begin making the Mutton Matar Keema Recipe, firstly wash the minced
mutton with running water, strain and keep it aside.
2. Heat oil in a heavy bottomed pan and fry the potato pieces till golden and keep

3. aside.

4. In the remaining oil, add all the whole spices mentioned, after a few seconds add
ginger slices and whole garlic cloves and fry till they turn golden brown.

5. Now add sliced onions and green chilies and saute till the raw smell goes off.

6. Add in the mutton mince and mix well. Fry for some time till the moisture goes
off.

7. Add sour curd and mix nicely such that everything incorporates well. Gradually

8. the curd will start leaving water, so simmer the flames, close the lid and allow the
minced mutton to cook nicely. This may take 15 to 20 minutes.

9. Once the mutton mince is soft and cooked completely, add in the turmeric
powder, red chilli powder, coriander powder, salt, green peas and adjust the oil
as well.

10. Fry everything nicely on high to medium flame till the keema starts taking a deep
brown color and leaves oil from sides.

11. Now add the fried potatoes and give a quick mix again and cook for another 5 to
6 minutes or till the potatoes get soften.

12. Turn off the gas and garnish with fresh chopped coriander.

13. Serve Mutton Matar Keema with Hot Phulkas or Roomali rotis. It is very popularly
made in every Muslim household during any special occasion.
Dhaba Mutton Recipe

Ingredients

 500 grams Mutton , cut into pieces

 5 cloves Garlic , finely chopped

 2 Onions , finely chopped

 3/4 cup Yogurt (Curd)

 1 tablespoon Cumin powder

 1 tablespoon Coriander Powder

 4 Cloves

 Cooking oil , as required

 3 Green Chillies , (adjust according to your taste)

 1 teaspoon Ginger , grated

 Coriander leaves (Dhania) , Few sprigs, finely chopped

 2 Tomatoes , finely chopped

 2 Bay leaves (tej patta)

 3 Cardamom (Pods /Seeds)

 1 tablespoon Red chilli powder

 1 tablespoon Turmeric powder (Haldi)

 Salt , to taste

Directions for Dhaba Mutton Recipe (Spicy Mutton Gravy)

1. To begin making the Dhaba Mutton Recipe, marinate lamb with yogurt, red chilli
powder, turmeric powder, cumin powder, coriander powder, and salt

2. Mix everything well and keep it aside for about 2 hours.

3. Heat oil in a heavy bottomed pan and add cloves, cardamoms, bay leaves, garlic,
ginger and saute for a few seconds.

4. Add chopped onion, green chillies and saute them till they turn golden brown.

5. Add in the marinated lamb and cook it till the lamb is cooked and tender.

6. Once it is done, add in the tomatoes and green chillies. Cook it for about 15 to 20
minutes.

7. After 15 to 20 minutes, add in the required water and let it cook for 5 minutes more.
 8. Sprinkle garam masala and cook for another 3-4 minutes. Once it is done, switch
off the stove and garnish it with chopped coriander leaves.

9. Serve Dhaba Mutton with Rajasthani baati, steamed rice, Rumali roti or whole
wheat lachha paratha.

CHILLY CHICKEN
Ingredients

 1 cup Chicken breasts , boneless, cut into pieces

 1 Egg white

 5 teaspoon Red Chilli sauce (Sichuan Sauce)

 3 teaspoon Corn flour

 1 tablespoon Soy sauce

 1 tablespoon Tomato Ketchup

 1 teaspoon White vinegar

  3 tablespoon Cooking oil

 1 teaspoon Ginger garlic paste

 1 Onion , cubed

 1/2 cup Green Bell Pepper (Capsicum) , cubed

 3 Green Chillies

 1/2 teaspoon Salt

 1/4 cup Water

 Cooking oil , oil for frying

 Coriander leaves (Dhania) , as required for garnish

 Spring Onions (Scallion) , as required for garnish

Directions for Chilli Chicken Recipe

1. To prepare Chilli Chicken Recipe, wash chicken with water and then with
turmeric powder. Drain the water completely from the chicken. Cut them into
small pieces.

2. If you are not using store bought red chili sauce, then soak few Kashmiri red
chilies in warm water for about 30 minutes. Grind them into a fine paste and use
the paste for marination; If you are using homemade red chili paste, use half a
teaspoon less than the chili sauce.

3. In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili
sauce, salt, corn flour and egg white. Combine them well such that the chicken
pieces are marinated evenly. Set aside for about an hour.

4. In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and
tomato ketchup. Combine them well and set aside for later use.
 5. In a non-stick Tawa, add oil and heat it over medium flame. Once the oil is hot,
fry the chicken pieces in small batches for about 3 minutes. Ensure they are not
over fried so that they become hard. Drain excess oil from chicken by draining
them in a paper towel.

6. In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and
onions.

7. Cook until the onions become translucent and become slightly brown.

8. Increase the high flame and add capsicums. Fry them in the higher flame so that
the vegetables retains its crunchiness.

9. Now, add green chilies and sauce mixture. Lower the flame.

10. Add chicken pieces and give them a stir. Add the mentioned amount of water and
cook until the water is absorbed. Ensure the chicken is completely cooked.

11. When it is semi gravy, switch off the flame and garnish with coriander leaves and
spring onions.

12. Serve chili chicken warmly with fried rice, Fenugreek & egg fried rice or simply
munch them enjoying your tea in the evening.

Dhaba Mutton Recipe (Spicy Mutton

Gravy)
.
Dhaba Mutton is very popular in North India and as we go by the it is
usually served by the roadside dhabas. It is very spicy and is cooked in
yogurt. You should definitely try this mutton at home, as you will cook it
again and again.
Serve Dhaba Mutton with Rajasthani baati, steamed rice, Rumali roti
or whole wheat lachha paratha.

Cuisine: North Indian

Course: Dinner
Diet: Non Vegeterian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan

Ingredients

 500 grams Mutton , cut into pieces

 5 cloves Garlic , finely chopped

 2 Onions , finely chopped

 3/4 cup Yogurt (Curd)

 1 tablespoon Cumin powder

 1 tablespoon Coriander Powder

 4 Cloves

 Cooking oil , as required

 3 Green Chillies , (adjust according to your taste)

 1 teaspoon Ginger , grated

 Coriander leaves (Dhania) , Few sprigs, finely chopped

 2 Tomatoes , finely chopped

 2 Bay leaves (tej patta)

 3 Cardamom (Pods /Seeds)

 1 tablespoon Red chilli powder

 1 tablespoon Turmeric powder (Haldi)

 Salt , to taste
Directions for Dhaba Mutton Recipe (Spicy Mutton Gravy)
1. To begin making the Dhaba Mutton Recipe, marinate lamb with yogurt, red chilli
powder, turmeric powder, cumin powder, coriander powder, and salt

2. Mix everything well and keep it aside for about 2 hours.

3. Heat oil in a heavy bottomed pan and add cloves, cardamoms, bay leaves, garlic,
ginger and saute for a few seconds.

4. Add chopped onion, green chillies and saute them till they turn golden brown.

5. Add in the marinated lamb and cook it till the lamb is cooked and tender.

6. Once it is done, add in the tomatoes and green chillies. Cook it for about 15 to 20
minutes.

7. After 15 to 20 minutes, add in the required water and let it cook for 5 minutes more.

8. Sprinkle garam masala and cook for another 3-4 minutes. Once it is done, switch
off the stove and garnish it with chopped coriander leaves.

9. Serve Dhaba Mutton with Rajasthani baati, steamed rice, Rumali roti or whole
wheat lachha paratha.
Mutton Keema Recipe

Mutton Keema is a very popular dish in North India and is loved and
cherished by all the non vegetarians. This dish is made with minced
mutton and spice powders.
In Maharashtra, this Mutton Keema is served with pav. You can also
serve it with Phulkas or Pakki Mutton Biryani.

Cuisine: North Indian

Course: Dinner
Diet: Non Vegeterian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
10 M
Cooks in
30 M
Total in
40 M
Makes:
4 Servings

Ingredients

 2 cup Mutton , minced

 Cooking oil , as required

 1 teaspoon Cumin seeds

 2 Bay leaves (tej patta)

 1 teaspoon Whole Black Pepper Corns

 5 Cardamom (Pods /Seeds)

 3 Onion , finely chopped

 2 tablespoons Ginger garlic paste

 2 Green Chillies , finely chopped

 3 Tomatoes , finely chopped

 1-1/2 teaspoon Coriander Powder , chopped

 1 tablespoon Kashmiri red chilli powder

 1/2 teaspoon Cumin powder

 Salt , as required

 1/2 teaspoon Garam masala powder

 Mint Leaves (Pudina) , chopped

Achari Gosht Recipe
The mutton gravy dish is filled with great flavors from fennel seeds, cumin seeds,
onion seeds, mustard seeds and and dry red chillies.
Archana's Kitchen On Friday, 15 December 2017 09:00
13 ratings.
Achari Gosht Recipe is a must try recipe that has great flavors from
fennel seeds, cumin seeds, onion seeds, mustard seeds and and dry red
chillies. A gravy dish that has the right flavors of spiciness and strong
flavors of Achari Masala. Usually Achari masala refers to the pickle
masala that has the slight flavor of tanginess and strong flavor of spice.
The flavors are developed more because of the roasting of the spice and
then grounding them and adding it into the sautéed mutton gravy.
Serve the Achari Gosht Recipe along with Garlic Naan Without Yeast
Recipe and pickled onions and Tadka Dal to make it a complete dish.
If you are looking for more Mutton Recipes here are some :

1. Pakki Mutton Biryani Recipe

2. Mutton Keema Recipe
3. Rajasthani Laal Maas Recipe (Mutton In Red Spicy Gravy)

Cuisine: North Indian

Course: Lunch
Diet: Non Vegeterian
Equipments Used: Mixer and Grinder, Kadai (Wok) / Heavy Bottomed
Pan
Prep in
10 M
Cooks in
45 M
Total in
55 M
Makes:
4 Servings

Ingredients
For the marinade
  300 grams Mutton

 1/2 cup Yogurt (Curd)

 1 teaspoon Red chilli powder

 1 tablespoon Coriander Powder

 1 tablespoon Garam masala powder

 1/2 teaspoon Turmeric powder (Haldi)

 Salt , adjust according to taste

 2 teaspoons Cooking oil

Ingredients to Grind

 2 Tomatoes , chopped

 2 Onions , sliced

 1 Green Chilli
For the Achari Masala

 1 teaspoon Mustard seeds

 1 teaspoon Kalonji (Onion Nigella Seeds)

 1 teaspoon Fennel seeds (Saunf)

 1 teaspoon Cumin seeds

 1 teaspoon Fenugreek Seeds (Methi)

 2 Dry red chillies

Directions for Achari Gosht Recipe
 1. To begin making the Achari Gosht Recipe, in a large bowl add the curd, red chilli
powder, coriander powder, garam masala powder and turmeric powder and mix
them well together. Place the mutton pieces in this curd mixture and coat the
mutton with the curd/marinade mixture. Keep it aside for atleast 1 hour.

2. In a mixer, add onions, tomatoes and green chillies and grind to a smooth paste
and keep it aside.

3. In a skillet, add all the ingredients to prepare the achari masala and roast the whole
spices on a medium flame for 10 minutes until the seeds start popping out.

4. Take the skillet off the heat and let the spices cool to room temperature. Grind this
into a coarse powder in a mixer and keep it aside.

5. In a pressure cooker pan, heat some oil, add the ground tomato and onions mixture
and saute till they lose their raw smell.

6. Add in the achari masala and saute for some more time. Add in the marinated
mutton pieces and keep cooking till the curd loses its moisture.

7. Check for salt and add about 1 cup of water and pressure cook for atleast 5
whistles.

8. Serve the Achari Gosht Recipe along with Garlic Naan Without Yeast
Recipe and pickled onions and Tadka Dal to make it a complete dish.

Spicy Mutton accompaniment

 Bhavita On Saturday, 19 November 2016 00:46
20 ratings.
This Meat Ka Achaar is an age old family recipe. It is filled with the
goodness of garlic and other dry spices. Best to serve as a side dish
along with your meals. Simple and delicious, Meat Ka Achaar is enough
to jazz up a simple meal, especially served with dal chawal or Tawa
Parathas.
If you like this recipe, you can also try other Pickle recipes such as

1. Whole Stuffed Mango Pickle Recipe

2. Spicy and Tangy Avakkai Pickle Recipe
3. Instant Chilli Pickle Recipe

Cuisine: Indian
Course: Side Dish
Diet: Non Vegeterian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
15 M
Cooks in
50 M
Total in
65 M
Makes:
1 kg

Ingredients

 1 kg Mutton , boneless, cut in small bite size pieces

 50 grams Garlic , sliced

 1/2 teaspoon Turmeric powder (Haldi)

  6 teaspoons Red chilli powder

 2 teaspoons Kalonji (Onion Nigella Seeds)

 2 tablespoons Fennel seeds (Saunf)

 1 tablespoon Cumin seeds

 2 Black cardamom (Badi Elaichi)

 8 Cloves

 2 Bay leaf (tej patta) , dried

 1 inch Cinnamon Stick

 Salt , as required

 3 tablespoons Lemon juice

 Mustard oil , as required

Directions for Meat Ka Achaar Recipe (Goat Pickle)
1. To begin making the Meat Ka Achaar recipe, in a heavy bottomed pan of suitable
size, add the meat, turmeric powder and salt.

2. Cook the meat on medium heat (covered), stirring it occasionally to make sure it
doesn’t stick to the bottom. The meat will take about 40 minutes to cook though it
depends on the size of the pieces.

3. If the liquids dry up and you find the meat is sticking too much to the bottom of the
pan, add water a tablespoon at a time and make sure all the water has completely
dried up once the meat is cooked.

4. In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon
and bay leaf.

5. Then add the cooked meat and keep the flame low-medium so as not to
excessively fry the meat which in turn would make it hard.
 6. After a couple of minutes add the garlic and continue cooking for a minute or two. *
If using mustard oil, heat it to smoking point first, cool slightly then use as usual.

7. Take it off the heat and add the fennel, cumin and nigella seeds. Let it cool for 2 to
3 minutes then add the chilli powder and lemon juice. Taste for salt and adjust
accordingly.

8. Store in a sterilized jar if you plan to keep it for long. I keep the pickle refrigerated in
a regular jar with a lid, as it never lasts more than a week.

9. Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal,

especially served with dal chawal or Tawa Parathas.

Kadai Chicken Recipe

A very popular Chicken Dry dish that is made rich with tomato gravy and sauteed
along with chunks of capsicum and onions.
Archana's Kitchen On Tuesday, 17 October 2017 09:00
10 ratings.
Kadai Chicken Recipe is a very famous dish which was brought down
from Pakistan and North India. The recipe is known for its rich and
spiciness that is mixed along with chunks of chicken. There are also
chunks of onions and capsicum that is cooked along with the chicken.
The dish is made semi dry, keeping the gravy thick. The dish can be
made within just 30 minutes and stored for later use also. The simplicity
in this dish is the use of simple Indian Masala like Garam Masala and
Red chili powder.
Serve the Kadai Chicken Recipe along with Garlic Naan, Phulka and
a kadhi by the side to enjoy your complete meal.
If you are looking for more Chicken Recipes here are some :

1. Arabian Chicken Mandi Recipe

2. Lucknowi Murg Biryani (Awadhi Chicken Biryani) Recipe
3. Creamy Butter Chicken Recipe

Cuisine: North Indian

Course: Side Dish
Diet: Non Vegeterian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
10 M
Cooks in
35 M
Total in
45 M
Makes:
4 Servings

Ingredients
  300 grams Chicken breasts , cut into chunks

 1 Onion , sliced

 1 Onion , diced

 1 Green Bell Pepper (Capsicum) , diced

 1 teaspoon Cumin seeds

 2 Dry red chilli

 1 inch Ginger , chopped

 4 cloves Garlic , chopped

 1 cup Homemade tomato puree

 2 teaspoons Red chilli powder

 1/4 teaspoon Turmeric powder (Haldi)

 2 teaspoon Garam masala powder

 1 tablespoon Fresh cream

 Salt , to taste

 2 sprig Coriander leaves (Dhania) , chopped

 Cooking oil
Directions for Kadai Chicken Recipe
1. To begin making the Kadai Chicken Recipe, heat a kadai with oil, once it becomes
hot. Add cumin seeds and allow it splutter.

2. Add dry red chillies and saute till it crisp up. Add ginger, garlic and allow it soften.
Add onions that are sliced and cubes and saute till they soften and caramelize.
 3. Add bell peppers and cook till they soften. Once that is done add cup of tomato
puree and keep cooking till the tomatoes are well cooked.

4. You can add all the spice powders along with salt and cook for another 2 minutes.
Add chicken pieces and saute well till the masala is coated evenly over the
chicken.

5. The chicken will take about 15 minutes to cook. At the end add a tablespoon of
cream and mix well. Serve hot by garnishing it coriander leaves.

6. Serve the Kadai Chicken Recipe along with Garlic Naan, Phulka and a kadhi by the
side to enjoy your complete meal.

Methi Murgh Recipe (Chicken with

Fenugreek Leaves Recipe)
The chicken is cooked in fresh methi leaves that compliments really well with the
tender chicken.
Archana's Kitchen On Sunday, 19 November 2017 09:00
5 ratings.
Methi Murgh Recipe (Chicken with Fenugreek Leaves Recipe) is a
classic combination that goes really well. The chicken is cooked in fresh
methi leaves that compliments really well with the tender chicken. The
chicken gravy also contains some caramelized onions and Indian
masala that is cooked till they develop good flavors. In this recipe we
have omitted curd or dahi and made it simple with Indian masala. The
dish still tastes better and turns out to be dairy free.
Serve the Methi Murgh Recipe (Chicken with Fenugreek Leaves Recipe)
along with naan, raita by the side to make a delicious meal for your
dinner.
If you are looking for more Chicken recipes here are some :

1. Arabian Chicken Mandi Recipe

2. Creamy Butter Chicken Recipe
3. Chettinad Pepper Chicken Dry Recipe

Cuisine: North Indian

Course: Lunch
Diet: High Protein Non Vegetarian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
10 M
Cooks in
45 M
Total in
55 M
Makes:
4 Servings

Ingredients
 200 grams Chicken , with bone

 1 cup Fenugreek Leaves ( Methi) , washed

 2 Onions , sliced

 2 Tomatoes , chopped

 2 cloves Garlic , crushed

 1 inch Ginger , chopped

 1 teaspoon Fennel seeds (Saunf)

 1 inch Cinnamon Stick

 1 teaspoon Whole Black Pepper Corns

 2 teaspoon Red chilli powder

 1/2 teaspoon Turmeric powder (Haldi)

 2 teaspoon Garam masala powder

 1 teaspoon Cumin powder

 Salt (adjust according to your taste) , to taste

 Cooking oil
Directions for Methi Murgh Recipe (Chicken with Fenugreek Leaves
Recipe)
1. To begin making the Methi Murgh Recipe (Chicken with Fenugreek Leaves
Recipe), we will first heat a kadai with oil.

2. Add cinnamon stick, shahi jeera and peppercorns, allow it to splutter for few
seconds. Add in ginger and garlic and cook until it softens.
 3. Add chopped onions and saute till they turn golden brown. Add tomatoes and
sprinkle with little salt and cook till they turn mushy.

4. Add washed and cleaned chicken pieces, turmeric powder and the rest of the spice
powder and saute for atleast 10 minutes.

5. Add cleaned fenugreek leaves and add about 1/2 cup of water, cover it with the lid
and allow the chicken to cook for some more time.

6. Open the lid and keep cooking until the water has evaporated and you are left with
a thick gravy.

7. Serve the Methi Murgh Recipe (Chicken with Fenugreek Leaves Recipe) along
with naan, raita by the side to make a delicious meal for your dinner.

Pakistani Style Chicken Pasanda

Recipe
Chicken marinated in curd and freshly ground spices and topped off with
caramelized onions
Archana's Kitchen On Thursday, 14 December 2017 09:00
12 ratings.
Pakistani Style Chicken Pasanda Recipe was a favorite dish in the
courts of the Mughal emperor. It was popular meat dish among the
courtyards, thus the name “Pasanda” which is translated from “Pasande”
meaning favorite. Typically they use the prime cuts of the meat to make
this this. The dish consist of freshly ground whole spice powder that is
marinated into the chicken with curd. Then the onions are well
caramelized and also cooked along with mushy tomatoes. The
marinated chicken is then cooked along with the sautéed mixture and
finally cooked along with yogurt.
Serve the Chicken Pasanda Recipe along with Whole Wheat Palak
Naan Recipe and Burani Raita to make it a meal.
If you are looking for more Indian Chicken Recipes here are some :

1. Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe

2. Chettinad Pepper Chicken Dry Recipe
3. Creamy Butter Chicken Recipe

Cuisine: Pakistani
Course: Lunch
Diet: Non Vegeterian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
10 M
Cooks in
45 M
Total in
55 M
Makes:
4 Servings

Ingredients
 To roast and grind

 1 teaspoon Coriander seeds

 1 teaspoon Cumin seeds

 1 teaspoon Whole Black Pepper Corns

 1 inch Cinnamon Stick

 1 Cardamom (Pods /Seeds)

 2 Dry red chillies

 1 Bay leaf (tej patta)

For the marinade

 500 grams Chicken breasts

 1/2 cup Yogurt (Curd)

 4 cloves Garlic , finely chopped

 1 inch Ginger , finely chopped

For the gravy

 2 teaspoons Cooking oil

 2 Onions , sliced

 2 Tomatoes , chopped

 1 teaspoon Turmeric powder (Haldi)

 Salt , as per taste

Directions for Pakistani Style Chicken Pasanda Recipe
 1. To begin making the Chicken Pasanda Recipe, to a skillet add all the whole spices
- Cumin seeds, Black Pepper, Cinnamon Stick, Cloves, Cardamom pods, Bay
leaves and Dry red chillies and roast them for few minutes until the spices turn
fragrant.

2. Turn off the flame and allow it to rest and cool and grind it into a smooth powder.

3. In a large bowl, add curd, freshly ground masala powder, finely chopped ginger and
garlic. Add the chicken breasts into the mixture, coat the masala onto all the pieces
of the chicken and let it marinate for an hour.

4. Heat a heavy bottomed pan and add oil. Once the oil is warm add onions and fry till
they turn golden brown and add in tomatoes, sprinkle salt and turmeric powder and
give it a toss.

5. Cook until the tomatoes turn mushy. Add the marinated chicken pieces and stir all
the ingredients well.

6. Adjust salt according to your taste, cover the pan with a lid and cook for another 10
minutes.

7. Serve the Chicken Pasanda Recipe along with Whole Wheat Palak Naan
Recipe and Burani Raita to make it a meal.

Lugai Gosht Recipe (Mutton In Spicy

Tomato Onion Gravy)
Lugai Gosht is a delicious recipe which we usually make on Eid, other festivals or
on special occasions.
 Sadaf Abbasi On Thursday, 20 April 2017 00:00
19 ratings.
Lugai Gosht is our family recipe which we usually make on Eid, other
festivals or on special occasions. This recipe is easy and requires few
day to day ingredients to get prepared. You can even make this recipe
for your house parties or pot luck parties. In this recipe meat is cooked
with equal amount of onions and tomatoes along with fresh spices.
Serve Lugai Gosht along with Whole Wheat Lachha Paratha, Burani
Raita and Jeera Rice for a weekend lunch or dinner.
If you like this recipe, you can also try other Gosht recipes such as

1. Pakistani Bhuna Gosht Recipe

2. Bhopali Style Gosht Ka Pulao Recipe
3. Tamatar Gosht Recipe

Cuisine: North Indian

Course: Dinner
Diet: Non Vegeterian
Equipments Used: Pressure Cooker
Prep in
15 M
Cooks in
30 M
Total in
45 M
Makes:
4-6 Servings

Ingredients

 1 kg Mutton

 750 grams Onion , thinly sliced

 750 grams Tomato , finely chopped

 Cooking oil , as required

 Ghee , as required

 3 Cardamom (Pods /Seeds) ,

 3 Green Chillies

 1 tablespoon Ginger garlic paste

  1/2 inch Ginger , thinly sliced

 1 inch Cinnamon Stick

 1 teaspoon Cumin seeds

 4 Whole Black Pepper Corns

 1/2 tablespoon Cumin powder , adjustable

 1/2 tablespoon Red chilli powder , adjustable

 2 Dry red chillies

 Salt , to taste
Directions for Lugai Gosht Recipe (Mutton In Spicy Tomato Onion
Gravy)
1. To begin making the Lugai Gosht recipe, heat oil and ghee in a pressure
cooker. Add the whole spices including cinnamon stick, cumin seeds, black pepper
corns, dry red chillies to the cooker and cook it for about 30 seconds.

2. After 30 seconds, add thinly sliced onions and cook till they turn brown in colour.

3. Once it is done, add ginger garlic paste, green chillies and tomatoes along with
cumin powder, red chilli powder and salt. Mix properly and cook for about 2 to 3
minutes.

4. Next, add the meat and mix well. Close the pressure cooker and let it cook for 2
whistles.

5. After 2 whistles, open the lid and let it simmer for 10 minutes. Garnish with
coriander and thinly sliced ginger. Serve hot.

6. Serve Lugai Gosht along with Whole Wheat Lachha Paratha, Burani
Raita and Jeera Rice for a weekend lunch or dinner.
Mutton Do Pyaza Recipe

Pooja Nadkarni On Saturday, 07 May 2016 00:23

18 ratings.
Mutton Do Pyaza Recipe is made of goat meat and spiced with lots of
onions. The Onions are added at two stages during cooking, hence the
name Do Pyaza (two onions). Do Pyaza is normally prepared using meat
like, beef, lamb, chicken, goat etc. Recipe variation can also be made by
using vegetables instead of meat. In my recipe, I have used Goat meat,
which is slow cooked in a saucepan. Remember while preparing any
Goat recipe, the meat should be fresh and tender. If you refrigerate raw
meat for a long time, it becomes more difficult to cook since doesn’t
soften too easily. The more onions you put in, taste of Do Pyaza
improves finer.
Relish Mutton Do Pyaza with hot Rotis, Butter Naan or cooked Rice.
If you like this recipe, you can also try other Mutton Recipes such as

1. Mutton Matar Keema Recipe

2. Dhaba Mutton Recipe
3. Himachali Mutton Rara Recipe

The contest is in association with Preethi Kitchen Appliances.

Click To Shop Preethi Appliances

Cuisine: North Indian

Course: Dinner
Diet: Non Vegeterian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
10 M
Cooks in
75 M
Total in
85 M
Makes:
4 Servings

Ingredients

 450 grams Mutton , cleaned and Cut into small pieces

 1 Onion , thinly sliced

 1 Tablespoon Ginger garlic paste

 1/2 teaspoon Turmeric powder (Haldi)

 1/2 Cup Yogurt (Curd)

 1 Tablespoon Red chilli powder , differ amount as per taste

 1 teaspoon Cumin powder

 1 teaspoon Coriander Powder

 1 Tablespoon Garam masala powder

 2 Green Chillies , finely chopped

 2 Tablespoons Olive Oil

 Coriander leaves (Dhania) , Few Chopped, for garnish

 Salt , to taste

 1/2 teaspoon Lemon juice

 1 Tablespoon Olive Oil

 1 Onion , roughly chopped in chunks

 6 Dry red chillies

Directions for Mutton Do Pyaza Recipe
1. To begin preparing Mutton Do Pyaza Recipe, keep all the ingredients handy. In a
saucepan kept on medium heat, sauté sliced onions using a tablespoon of oil, till
browned, for about 2-3 minutes. Sprinkling a little salt while sautéing helps in faster
cooking. Browning of onions is important to hold up the taste.

2. Add ginger garlic paste. Mix. Sauté till the raw smell disappears, for about 2-3
minutes on medium heat.

3. Add turmeric powder, goat meat and mix well. Add a little water, cover and cook on
medium high for 30 mins. Check in between to add more water as required and
sauté.

4. Add dry spices like coriander, cumin powder, red chilli powder and Yogurt. Mix well,
cover and cook for another 30 minutes on medium high heat.

5. Add Garam masala, sprinkle chopped coriander and salt. Mix well.

6. The next step is tempering. In a medium pan, heat 1 tablespoon oil and add dry red
chilies. Fry for few seconds until they brown up.

7. Then add roughly chopped onions. Sauté for 2-3 minutes until tender and browned.
Pour this over mutton.

8. Mix well. Cover and simmer on low heat for 10 minutes. Squeeze juice of half a
lime.

9. Enjoy Mutton Do Pyaza Recipe with roti, naan or even hot steaming rice.

Chilli Chicken Recipe

 Karthika Gopalakrishnan On Wednesday, 26 October 2016 00:17
299 ratings.
Anyone who loves chicken cannot hide or deny their love for chilli
chicken recipe. It is widely popular among all non-vegetarians
irrespective of age and regions. Chilli chicken can be either prepared as
a dry one or a semi gravy recipe. Chicken pieces are marinated with
spices and later cooked with capsicums, chilies and onions. The juicy
chicken in spices with the crunchy vegetables lends a unique taste to the
dish.
You can either prepare it spicier or little sweet according to your cravings
and taste buds. They are perfect for chicken fried rice or Fenugreek &
egg fried rice. They are kids friendly too. And, you can prepare this bites
when you have guests at your home as they are a great party pleaser.
Prepare this chili chicken and serve warmly with fried rice.
If you like this recipe, take a look at more chicken recipes

1. Spicy Pepper Chicken Recipe

2. Paprika Chicken Skewers Recipe
3. Calcutta Style Chicken Biryani Recipe
4. Kerala Style Chicken Tomato Roast Recipe

Cuisine: Chinese
Course: Appetizer
Diet: Non Vegeterian
Equipments Used: Deep Frying Pan, Shallow Frying Pan/ Skillet With
Lid, Glass Mixing Bowl
Prep in
10 M
Cooks in
100 M
Total in
110 M
Makes:
2 Servings

Ingredients

 1 cup Chicken breasts , boneless, cut into pieces

 1 Egg white

 5 teaspoon Red Chilli sauce (Sichuan Sauce)

 3 teaspoon Corn flour

 1 tablespoon Soy sauce

 1 tablespoon Tomato Ketchup

 1 teaspoon White vinegar

 3 tablespoon Cooking oil

 1 teaspoon Ginger garlic paste

 1 Onion , cubed

 1/2 cup Green Bell Pepper (Capsicum) , cubed

 3 Green Chillies

 1/2 teaspoon Salt

 1/4 cup Water

 Cooking oil , oil for frying

 Coriander leaves (Dhania) , as required for garnish

 Spring Onions (Scallion) , as required for garnish

Directions for Chilli Chicken Recipe
1. To prepare Chilli Chicken Recipe, wash chicken with water and then with turmeric
powder. Drain the water completely from the chicken. Cut them into small pieces.

2. If you are not using store bought red chili sauce, then soak few Kashmiri red chilies
in warm water for about 30 minutes. Grind them into a fine paste and use the paste
for marination; If you are using homemade red chili paste, use half a teaspoon less
than the chili sauce.

3. In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili sauce,
salt, corn flour and egg white. Combine them well such that the chicken pieces are
marinated evenly. Set aside for about an hour.

4. In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and tomato
ketchup. Combine them well and set aside for later use.

5. In a non-stick Tawa, add oil and heat it over medium flame. Once the oil is hot, fry
the chicken pieces in small batches for about 3 minutes. Ensure they are not over
fried so that they become hard. Drain excess oil from chicken by draining them in a
paper towel.

6. In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and
onions.

7. Cook until the onions become translucent and become slightly brown.

8. Increase the high flame and add capsicums. Fry them in the higher flame so that
the vegetables retains its crunchiness.

9. Now, add green chilies and sauce mixture. Lower the flame.

10. Add chicken pieces and give them a stir. Add the mentioned amount of water and
cook until the water is absorbed. Ensure the chicken is completely cooked.

11. When it is semi gravy, switch off the flame and garnish with coriander leaves and
spring onions.

12. Serve chili chicken warmly with fried rice, Fenugreek & egg fried rice or simply
munch them enjoying your tea in the evening.
Mutton Chaap Recipe
A mutton gravy dish cooked in cardamom, mace and cinnamon that can be
served along with rumali rotis for a brilliant sunday dinner

RUBY PATHAK On Saturday, 23 December 2017

09:00
13 ratings.
Arguably the most influenced cuisine for Indian culinary techniques and
methods for cooking meat goes to the Mughals and are still winning the
hearts of millions of foodies all over the world and definitely will not retire
in future. The recipe uses goat ribs which is the most tastiest part of the
goat and ideal for any special masala preparation. Marination and slow
cooking of the meat is adopted especially for such recipes. Lamb chops
will also work well with this recipe, though the mutton meat will take a bit
longer to get fully cooked, but the end result will be delicious. The use of
aromatic Indian spices like cardamom, cinnamon, saffron, is a perfect
match to cook with Mutton chaap.
Serve Mutton Chaap along with Rumali Roti Recipe and Mooli Raita
Recipe for a brilliant sunday lunch.
If you like this recipe, here are a few more mutton recipes

1. Mutton Rezala Recipe

2. Bengali Kosha Mangsho Recipe
3. Dhaba Mutton Recipe (Spicy Mutton Gravy)

Cuisine: Mughlai
Course: Main Course
Diet: High Protein Non Vegetarian
Equipments Used: Pressure Cooker
Prep in
140 M
Cooks in
40 M
Total in
180 M
Makes:
2-3 Servings

Ingredients

 400 grams Mutton , ribs

 3 Onions , sliced

 2 teaspoon Ginger , paste

 1 teaspoon Garlic , paste

 1 Brown Cardamom , crushed

 2 Cardamom (Pods /Seeds)

 2 Cinnamon Stick

 2 Fresh Red chillies

 1/4 teaspoon Cloves

 Mace powder , a pinch

 1 teaspoon Kashmiri Hot Chilly Powder

 1/2 teaspoon Turmeric powder (Haldi)

 1/4 teaspoon Cumin powder

 4 Whole Black Pepper Corns

 2 tablespoons Mustard oil

 1 cup Yogurt (Curd) , beaten

 Salt , to taste
Directions for Mutton Chaap Recipe
 1. To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a
kitchen towel.

2. Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic
paste and mix the mixture well. Now add the mutton pieces and mix well so that the
mixture coats completely on the meat. Cover the bowl and refrigerate overnight or
for 2 hours at least.

3. Place a pressure cooker on the stove on medium flame and add some oil. Add the
onions and fry till brown in colour.

4. Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli,
chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.

5. Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add
half a cup of water to the pressure cooker and close the lid.

6. Cook on medium heat for up to 5 whistles.

7. Check for salt, and if the mutton is not fully cooked and getting dried up add 1/4th
cup water and cook for few more whistles.

8. Open the lid and add green cardamom powder, rest for 15 minutes before eating.

9. Serve Mutton Chaap along with Rumali Roti Recipe and Mooli Raita Recipe for a
brilliant sunday lunch.

Chicken Jalfrezi Recipe

A simple and quick recipe where the Chicken pieces and vegetables are stir-fried
and tossed along with tomatoes and spices.
Archana's Kitchen On Thursday, 21 December 2017 09:00
10 ratings.
Chicken Jalfrezi Recipe is a simple and quick to cook recipe where the
Chicken pieces and vegetables are stir-fried and tossed along with
tomatoes and spices. The addition of homemade tomato puree, when
combined with the homemade garam masala powder, and the fresh
coriander leaves, brings out the fresh flavors of the Chicken Jalfrezi.
Serve the Chicken Jalfrezi along with Phulka's and Mooli Raita
Recipe for a weeknight dinner.
If you are looking for more Chicken recipe here are some :

1. Arabian Chicken Mandi Recipe

2. Chettinad Pepper Chicken Dry Recipe
3. Creamy Butter Chicken Recipe

Cuisine: North Indian

Course: One Pot Dish
Diet: High Protein Non Vegetarian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
20 M
Cooks in
35 M
Total in
55 M
Makes:
4 Servings

Ingredients

 250 grams Chicken breasts , cut into small pieces

 1 Onion , diced
  1 Red Bell pepper (Capsicum) , diced

 1 Green Bell Pepper (Capsicum) , diced

 2 Carrots , diced thin

 1 inch Ginger , grated

 2 cloves Garlic , grated

 1 Tomato , diced

 1 cup Homemade tomato puree

 1 teaspoon Honey

 1/2 teaspoon Turmeric powder (Haldi)

 1 teaspoon Garam masala powder

 1 teaspoon Coriander Powder

 1 Stalk Coriander leaves (Dhania) , finely chopped

 1 tablespoon Butter , softened

 Salt (adjust according to your taste)

 Cooking oil
Directions for Chicken Jalfrezi Recipe
1. To begin making the Paneer Jalfrezi Recipe, first make Tomato Puree and the
remaining vegetables cut and ready. Heat oil in a cooking vessel.

2. Heat oil or butter in a heavy bottomed cooking pan or a Kadai, add the ginger,
garlic and onions and saute until it softens.

3. Once the onions are cooked add bell peppers and carrots and stir fry on medium
heat until they are slightly softened.
 4. Add the chicken pieces and cook till the pieces are roasted and cooked well.

5. Next you can add diced tomatoes, turmeric powder, garam masala powder,
coriander powder, salt, red chili powder. Cook until the tomatoes become mushy.
Once done add tomato puree as well and mix. Cover and cook again for another 10
minutes.

6. Stir-fry the jalfrezi for 4 to 5 minutes, until you notice a thick gravy has formed and
all the spices have been absorbed well into the vegetables.

7. Finally add honey, and stir it in the masala and cook along with it for at least 10
minutes until the chicken is cooked.

8. Check the salt and spice levels of the Chicken Jalfrezi and adjust to suit your taste.
Give the Jalfrezi a simmer for 3 to 4 minutes and turn off the heat.

9. Transfer to a serving bowl and serve the Chicken Jalfrezi along with Phulkas and
Raita for a weeknight dinner.

10. Serve the Chicken Jalfrezi along with Phulka's and Mooli Raita Recipe for a
weeknight dinner

Saoji Egg Curry Recipe

This Egg Curry with Soaji masala is perfect for your weekends.
 Nithya Anantham On 20 Dec 2017

11 ratings.
Saoji or Savji is a popular cuisine from the Nagpur region of
Maharashtra. The cuisine is known for being spicy, fiery and
predominantly non vegetarian. The ingredients used are fairly simple
however, the combination makes it very spicy. In the traditional saoji
cuisine, a special variety of chilies are used called the Bhiwapuri chilies,
which gives the dish the distinctive spicy flavour and red colour. Even
though, the saoji refers to a spicy and hot, we have toned down the
spice levels so that people of all age group can enjoy. You can increase
the level of spices and chilies if you like it more spicy. The freshly ground
saoji masala is prepared to induce more flavour into the dish.
Serve the Saoji Egg Curry Recipe along with Burani Raita and Whole
Wheat Lachha Paratha for a delicious weeknight dinner.
If you like this recipe, you can also try other Egg curry recipes such as

1. Kadai Egg Masala Recipe

2. Egg Butter Masala Recipe
3. Bengali Style Dimer Torka Recipe

Cuisine: Maharashtrian

Course: Lunch

Diet: Eggetarian

Equipments Used: Kadai (Wok) / Heavy Bottomed Pan

Prep in

10 M
Cooks in

20 M
Total in

30 M
Makes:

4 Servings
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Recommended Article

Ingredients

 4 Whole Eggs , hard boiled

 1 Onion , finely chopped

 2 tablespoons Ginger garlic paste

 3 Tomatoes , finely chopped

 1 teaspoon Turmeric powder (Haldi)

 1/4 cup Coriander leaves (Dhania) , finely chopped

 1 tablespoon Cooking oil

 Salt , to taste
Ingredients for the saoji masala

 1-1/2 tablespoon Dry coconut (kopra) , slivered

 2 Guntur Dried Chillies

 5 Kashmiri dry red chillies

 1 teaspoon Poppy seeds

 1 teaspoon Cumin seeds

  1 teaspoon Fennel seeds (Saunf)

 1/2 teaspoon Shahi jeera

 1 tablespoon Coriander seeds

 1 Cinnamon Stick

 2 Cardamom (Pods /Seeds)

 6 Cloves

 1 Kapok Bud , (Marathi Moggu)

 1 Mace
Directions for Saoji Egg Curry Recipe
1. To begin making Saoji Egg Curry Recipe, hard boil the eggs for 10 minutes, peel
the shells and keep aside.

2. Now, to prepare the saoji masala dry roast the ingredients mentioned in the
masala table under medium heat and once aromatic grind it to a fine powder
using a mixer grinder and keep aside.

3. Heat oil in a heavy bottomed pan, add the onions and saute until
translucent. Add the ginger garlic paste and cook until the raw smell goes away.

4. Add in the tomatoes, turmeric powder, season with salt and mix well. Cook this
mixture until the tomatoes turn all soft and mushy.

5. Add in the prepared saoji masala, add 1-1/2 cups of water and bring it a boil.

6. Simmer this curry mixture for 10 minutes, until it turns a little thicker and the oil
seperates out.

7. Now, gently slit the eggs from 4 sides and slowly drop it into the prepared curry
and simmer for another 5 minutes.

8. Garnish with coriander leaves and serve hot.

 9. Serve the Saoji Egg Curry Recipe along with Burani Raita and Whole Wheat
Lachha Paratha for a delicious weeknight dinner.

Pakistani Style Chicken Pasanda

Recipe
Chicken marinated in curd and freshly ground spices and topped off with
caramelized onions
Archana's Kitchen On Thursday, 14 December 2017 09:00
12 ratings.
Pakistani Style Chicken Pasanda Recipe was a favorite dish in the
courts of the Mughal emperor. It was popular meat dish among the
courtyards, thus the name “Pasanda” which is translated from “Pasande”
meaning favorite. Typically they use the prime cuts of the meat to make
this this. The dish consist of freshly ground whole spice powder that is
marinated into the chicken with curd. Then the onions are well
caramelized and also cooked along with mushy tomatoes. The
marinated chicken is then cooked along with the sautéed mixture and
finally cooked along with yogurt.
Serve the Chicken Pasanda Recipe along with Whole Wheat Palak
Naan Recipe and Burani Raita to make it a meal.
If you are looking for more Indian Chicken Recipes here are some :

1. Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe

2. Chettinad Pepper Chicken Dry Recipe
3. Creamy Butter Chicken Recipe

Cuisine: Pakistani
Course: Lunch
Diet: Non Vegeterian
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in
10 M
Cooks in
45 M
Total in
55 M
Makes:
4 Servings

Ingredients
 To roast and grind

 1 teaspoon Coriander seeds

 1 teaspoon Cumin seeds

 1 teaspoon Whole Black Pepper Corns

 1 inch Cinnamon Stick

 1 Cardamom (Pods /Seeds)

 2 Dry red chillies

 1 Bay leaf (tej patta)

For the marinade

 500 grams Chicken breasts

 1/2 cup Yogurt (Curd)

 4 cloves Garlic , finely chopped

 1 inch Ginger , finely chopped

For the gravy

 2 teaspoons Cooking oil

 2 Onions , sliced

 2 Tomatoes , chopped

 1 teaspoon Turmeric powder (Haldi)

 Salt , as per taste

Directions for Pakistani Style Chicken Pasanda Recipe
1. To begin making the Chicken Pasanda Recipe, to a skillet add all the whole spices
- Cumin seeds, Black Pepper, Cinnamon Stick, Cloves, Cardamom pods, Bay
leaves and Dry red chillies and roast them for few minutes until the spices turn
fragrant.

2. Turn off the flame and allow it to rest and cool and grind it into a smooth powder.

3. In a large bowl, add curd, freshly ground masala powder, finely chopped ginger and
garlic. Add the chicken breasts into the mixture, coat the masala onto all the pieces
of the chicken and let it marinate for an hour.

4. Heat a heavy bottomed pan and add oil. Once the oil is warm add onions and fry till
they turn golden brown and add in tomatoes, sprinkle salt and turmeric powder and
give it a toss.

5. Cook until the tomatoes turn mushy. Add the marinated chicken pieces and stir all
the ingredients well.

6. Adjust salt according to your taste, cover the pan with a lid and cook for another 10
minutes.

7. Serve the Chicken Pasanda Recipe along with Whole Wheat Palak Naan
Recipe and Burani Raita to make it a meal.

Chilli Chicken Recipe

Karthika Gopalakrishnan On Wednesday, 26 October 2016 00:17

299 ratings.
Anyone who loves chicken cannot hide or deny their love for chilli
chicken recipe. It is widely popular among all non-vegetarians
irrespective of age and regions. Chilli chicken can be either prepared as
a dry one or a semi gravy recipe. Chicken pieces are marinated with
spices and later cooked with capsicums, chilies and onions. The juicy
chicken in spices with the crunchy vegetables lends a unique taste to the
dish.
You can either prepare it spicier or little sweet according to your cravings
and taste buds. They are perfect for chicken fried rice or Fenugreek &
egg fried rice. They are kids friendly too. And, you can prepare this bites
when you have guests at your home as they are a great party pleaser.
Prepare this chili chicken and serve warmly with fried rice.
If you like this recipe, take a look at more chicken recipes

1. Spicy Pepper Chicken Recipe

2. Paprika Chicken Skewers Recipe
3. Calcutta Style Chicken Biryani Recipe
4. Kerala Style Chicken Tomato Roast Recipe

Cuisine: Chinese
Course: Appetizer
Diet: Non Vegeterian
Equipments Used: Deep Frying Pan, Shallow Frying Pan/ Skillet With
Lid, Glass Mixing Bowl
Prep in
10 M
Cooks in
100 M
Total in
110 M
Makes:
2 Servings

Ingredients

 1 cup Chicken breasts , boneless, cut into pieces

 1 Egg white

 5 teaspoon Red Chilli sauce (Sichuan Sauce)

 3 teaspoon Corn flour

 1 tablespoon Soy sauce

 1 tablespoon Tomato Ketchup

 1 teaspoon White vinegar

 3 tablespoon Cooking oil

 1 teaspoon Ginger garlic paste

 1 Onion , cubed

 1/2 cup Green Bell Pepper (Capsicum) , cubed

 3 Green Chillies

 1/2 teaspoon Salt

 1/4 cup Water

 Cooking oil , oil for frying

 Coriander leaves (Dhania) , as required for garnish

 Spring Onions (Scallion) , as required for garnish

Directions for Chilli Chicken Recipe
1. To prepare Chilli Chicken Recipe, wash chicken with water and then with turmeric
powder. Drain the water completely from the chicken. Cut them into small pieces.

2. If you are not using store bought red chili sauce, then soak few Kashmiri red chilies
in warm water for about 30 minutes. Grind them into a fine paste and use the paste
for marination; If you are using homemade red chili paste, use half a teaspoon less
than the chili sauce.

3. In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili sauce,
salt, corn flour and egg white. Combine them well such that the chicken pieces are
marinated evenly. Set aside for about an hour.

4. In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and tomato
ketchup. Combine them well and set aside for later use.

5. In a non-stick Tawa, add oil and heat it over medium flame. Once the oil is hot, fry
the chicken pieces in small batches for about 3 minutes. Ensure they are not over
fried so that they become hard. Drain excess oil from chicken by draining them in a
paper towel.

6. In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and
onions.

7. Cook until the onions become translucent and become slightly brown.

8. Increase the high flame and add capsicums. Fry them in the higher flame so that
the vegetables retains its crunchiness.

9. Now, add green chilies and sauce mixture. Lower the flame.

10. Add chicken pieces and give them a stir. Add the mentioned amount of water and
cook until the water is absorbed. Ensure the chicken is completely cooked.

11. When it is semi gravy, switch off the flame and garnish with coriander leaves and
spring onions.

12. Serve chili chicken warmly with fried rice, Fenugreek & egg fried rice or simply
munch them enjoying your tea in the evening.
Egg Pulao Recipe

Farrukh Aziz Ansari On Sunday, 27 March 2016 00:57

117 ratings.
Egg Pulao is a delicious spicy preparation of seared eggs cooked with
rice and aromatic spices. Egg pulao can be served with raita or even any
spicy curry of your choice. This recipe is an ultimate meal to be enjoyed
with family on weekends. If you want the pulao to be more or less spicy
adjust the hotness accordingly. Furthermore, Egg Pulao can be cooked
in a jiffy when you have sudden guest at home for a meal.
Serve Egg Pulao with Burani Raita, Beetroot Raita or any other Raita of
your choice.
If you like this recipe, you can also try other Pulao recipes like

1. Kashmiri Pulao
2. Chana Pulao
3. Chana Dal Pulao
4. Vegetable Yakhni Pulao

Cuisine: Indian
Course: Lunch
Diet: Eggetarian
Prep in
50 M
Cooks in
20 M
Total in
70 M
Makes:
4 Servings

Ingredients
For frying eggs
 12 Whole Eggs , hard-boiled

 1 tablespoon Ghee

 1 teaspoon Red chilli powder

 1/4 teaspoon Whole Black Pepper Corns , freshly crushed

For paste

 4 to 5 Green Chillies

 12 cloves Garlic

 2 inch Ginger
For pulao

 3 cups Basmati rice , soaked for 45 mins

 1 cup Onions , finely sliced

 1 cup Tomato , finely sliced

 3/4 cup Yogurt (Curd) , whisked well

 3 to 4 Green Chillies , slit

 1/4 cup Mint Leaves (Pudina) , chopped

 1/4 cup Coriander leaves (Dhania) , chopped

 1 Lemon juice

 Water , as required

 1-1/2 teaspoon Cumin seeds

 6-8 Cardamom (Pods /Seeds)

  2 Bay leaves (tej patta)

 2 inch Cinnamon Stick

 1 Star anise

 1/2 teaspoon Turmeric powder (Haldi)

 8-10 Whole Black Pepper Corns

 3 tablespoon Ghee , or oil

 Salt , to taste
Directions for Egg Pulao Recipe
1. To begin with Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1
tablespoon of ghee and add the boiled eggs.

2. Add red chili powder and toss well. Add freshly cracked pepper and fry until eggs
are slightly brown and a little crisp. Keep them aside.

3. The next step is to make the pulao. Take another deep bottom pan or handi, heat
ghee or oil.

4. Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and
fry them for few seconds.

5. Add the ground coarse paste of green chili, garlic,ginger and saute for a minute.

6. Add onions and fry until it just starts picking up the golden color. Do not over-fry the
onions.

7. Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy. Add
turmeric and mix everything properly.

8. Add whisked yoghurt and stir until the yoghurt is well combined with the spices.

9. Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
 10. Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs
and add it along with the water. Bring it to a boil and cook until 80% of the water
dries up.

11. Cover and simmer until done. (Approximately for 15 to 20 mins)

12. Gently fluff up the rice using a fork. Cover and let it rest for few mins.

13. Egg Pulao is ready to be served. Serve Egg Pulao with Burani Raita, Beetroot
Raita or any other Raita of your choice.

Chilli Egg In Soya Sauce Recipe

Eggs in a mouthwatering soy sauce gravy for a perfect Friday dinner

RUBY PATHAK On Tuesday, 02 January 2018 09:00

7 ratings.
Indo-Chinese dishes have become so popular that this recipe of Chilli
Egg in Soya Sauce Recipe has been inspired from the classic Chilli
Chicken recipe. It is very easy to cook and can be prepared to surprise
guests at any time.
Serve Chilli Egg with Soya Sauce along with Vegetarian Hakka Noodles
(Chinese Chow mein Recipe) and Thai Style Beansprouts & Raw Mango
Salad Recipe to make it a complete meal.
If you are looking for more Indo Chinese recipes, here are some:

1. Chicken Manchurian Recipe (Gravy)

2. Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe)
3. Chinese Chicken Sweet Corn Soup Recipe

Cuisine: Asian
Course: Dinner
Diet: Eggetarian
Prep in
10 M
Cooks in
20 M
Total in
30 M
Makes:
2-3 Servings

Ingredients

 4 Whole Eggs , hard boiled

 1 teaspoon Ginger Paste

  2 teaspoon Corn flour

 1 teaspoon Soy sauce

 1/4 teaspoon Black pepper powder

 2 Onion , chopped

 Salt , to taste

 1 teaspoon Ginger , chopped

 1 Green Bell Pepper (Capsicum) , cubed

 3 cloves Garlic

 4 Green Chilli , slit

 1 Spring Onion (Scallion) greens , chopped

 1 tablespoon Dark soy sauce

 3 teaspoon Corn flour

 3 teaspoon Sesame oil

 Salt , to taste

 Salt , to taste
Directions for Chilli Egg In Soya Sauce Recipe
1. To begin making Chilli Egg recipe, cook the eggs to a hard boiled consistency.

2. Take a bowl and mix 2 teaspoons of cornflour, ginger paste, soya sauce, salt and
pepper.

3. Coat the hard boiled eggs with this above mixture and keep it aside.
4. Heat a wok with 2 teaspoons of oil and fry the eggs till the eggs get coated with the
mixture. Scoop out the eggs and keep them aside on a plate.

5. To make the gravy, in a bowl, mix 3 teaspoons of water and corn flour.

6. Turn on the wok, add some oil and fry ginger, garlic, green chillies, and onions. Stir
them for 2 minutes.

7. Add the cornflour mixture and water. Bring the mixture to a boil and let the mixture
reduce to a semi thick consistency.

8. Add the eggs to the mixture. Add in the soya sauce, diced capsicum and scallions.
Add salt according to your taste.

9. Serve Chilli Egg with Vegetarian Hakka Noodles (Chinese Chow mein
Recipe) and Thai Style Beansprouts & Raw Mango Salad Recipe to make it a
complete meal.