Red hot chicken masala

Red hot chicken masala

Ingredients

• Chicken 1 kg 12 pieces
• Kashmiri red chilies 10 soaked for 2 hours and grind with 2 onions
• Ginger garlic paste 2 tbsp
• Tomatoes 2 blended
• Tomatoes 2 chopperize
• Peanuts coarsely crushed and roasted 2 tbsp
• Cream 2 tbsp
• Salt 1 ½ tsp
• Coriander powder 1 ½ tsp
• Allspice 1 tsp
• Oil ½ cup

Method

• Heat oil add grinded paste of onion and kashmiri red chilies with ginger garlic paste, fry for 5 minutes add blended and chopperized tomatoes, fry well add chicken, salt, coriander and allspice. Cook for 5 minutes add 1 cup water, cover and cook till chicken tender, lastly add peanuts and cream, serve hot with roti.

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Shanwari karhai

Shanwari karhai

Ingredients

• Chicken 1 kg 20 pieces
• Oil 1 ½ cup
• Tomato ½ kg whole
• Karhai gosht masala 3 tbsp heaped
• Chopped coriander leaves 2 tbsp
• Green chilies chopped 6
• Ginger garlic paste 1 tbsp heaped
• Ginger sliced 2 tbsp

Method

• Heat oil fry chicken for 10 minutes on high flame, remove chicken pieces and also remove 1 cup oil, add whole tomatoes to chicken, ginger garlic paste, cover and leave it for 10 minutes. Open lid remove the peel of the tomatoes and add in the fried chicken with karhai gosht masala, cover and cook for 10 to 15 minutes, lastly add ginger sliced, green chilies and coriander leaves.

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Masalaydar Khoya mutton

Masalaydar Khoya mutton

Ingredients

• Mutton ½ kg
• Raw papaya 1 tbsp
• Lemon juice 3 tbsp
• Ginger garlic 1 tbsp
• Chili powder 2 tsp
• Salt 1 tsp
• All spice ½ tsp
• Yogurt 2 tbsp
• Cumin roasted and crushed 1 tsp
• Oil ¼ cup
• Cream 3 tbspMethod

• Marinate mutton ½ kg with raw papaya 1 tbsp, Lemon juice 3 tbsp, Ginger garlic 1 tbsp, Chili powder 2 tsp, Salt 1 tsp, All spice ½ tsp, Yogurt 2 tbsp, Cumin roasted and crushed 1 tsp put on skewers, BBQ or bake for 20 minutes on 180 degree C. heat oil in a handi add mutton, drizzle with cream, cook for 2 minutes, serve immediately.

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Achaari Hara Masala Gosht

Achaari Hara Masala Gosht

 

Ingredients

• Mutton ½ kg
• Oil ¼ cup
• Salt 1 tsp
• Allspice ½ tsp
• Coriander powder 1 tsp

Ingredients for baghar

• Oil 2 tbsp
• Mustard seeds ½ tsp
• Onion seeds ½ tsp
• Yogurt 1 cup
• Coriander leaves ½ bunch
• Onion paste
• Onion 2 large
• Coriander leave half cup
• Green chilies 10
• Ginger 2 inch piece
• Garlic 10 cloves

Ingredients for achaari masala

• Fennel seeds 1 tsp
• Cumin seeds 1 tsp
• Mustard seeds ½ tsp
• Onion seeds ½ tsp
• Fenugreek seeds ¼ tsp

Method

• Grind yogurt and coriander leaves half bunch in a blender and keep aside, grind all the ingredients under onion paste separately, keep aside. Coarsely crushed the achaari spices. Keep aside. Heat oil add achaari spices, fry for 1 minute add onion paste, cook for 5 minutes, add in mutton, mix well, fry for 10 minutes, add salt, allspice, coriander powder, mix well add 1 cup of water and pressure cook for 15 minutes. Remove from fire, open and add blended yogurt mixture, stirring continuously. Bring to boil, remove from fire, lastly give baghar, serve hot.

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