Murg Musallam

Murg Musallam

Murg Musallam is a typical North-west Indian chicken or murg recipe which is a favorite among all non-veg lovers. An easy recipe of preparing lip smacking murg masallam which can be relished with roti or naan or rice.

Ingredients:::

Ingredients

• Chicken,whole - 800 grams
• Cumin seeds - 1 tablespoon
• Mace - 2 strands
• Nutmeg powder - 1 pinch
• Green cardamoms - 4
• Cloves - 5
• Cinnamon - 1 inch stick
• Ginger-garlic paste - 2 tablespoons
• Browned onion paste - 2 tablespoons
• Green chilli paste - 1 teaspoon
• Red chilli powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Yogurt - 3 tablespoons
• Salt - to taste
• Oil - 3 tablespoons
• Bay leaves - 2
• Green chillies - 2
• Onions,chopped - 3 large
• Garam masala powder - 1 teaspoon
• Fresh coriander leaves,chopped - 2 tablespoons

Method:::

1. Make a paste of two teaspoons cumin seeds, mace, nutmeg, cardamoms, cloves and cinnamon.
2. In a bowl mix together ginger-garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yogurt, salt and one tablespoon oil. 
3. Marinate the chicken in this above mixture for three to four hours in the refrigerator.
4. Heat the remaining oil in a deep pan, add the remaining cumin seeds, bay leaves and green chillies and sauté for a minute. 
5. Add the onions and sauté till they are lightly browned. 
6. Add the marinated chicken along with the marinade. Sauté, stirring lightly till the oil begins to separate. 
7. Add just enough water to cover the chicken, adjust salt and cook till the chicken is done.
8. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves.
9. Serve it With Pulao, Fried Rice or Naan..

Palak Paneer

Palak Paneer

Palak Paneer or Spinach with Homemade Cheese is easily one of the most recognizable and popular Indian dishes.

Ingredients:::

Ingredients

• Spinach chopped - 1/2 kg     
• Paneer-  200 gm
• Oil – 3 tbsp
• Onions – 2 pc, minced
• Ginger – 1″ pc, minced
• Garlic – 4 cloves, minced
• Water – 1/2 cup
• Tomatoes – 2 large or 1 (pureed)
• Garam Masala - 2 tsp
• Cumin Powder – 1 tsp
• Coriander Powder – 2 tsp
• Red Chili Powder – to taste
• Salt - to taste
• Turmeric Powder – 1/4 tsp
• Heavy Whipping Cream – 8 tbsp or to taste
• Milk – to taste (optional)

Method:::

1. Cook Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
2. Blend cooked Spinach to desired texture.
3. Heat 2 tbsp Oil in a medium non-stick pan on high heat.
4. Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
5. Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
6. Add in the Tomates, cover and cook till the oil seperates from the mixture.
7. Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
8. While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
9. In a non-stick frying pan, heat the remaining 1 tbsp Oil.
10. Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
11. Remove from the pan into a plate with paper towel to soak the excess oil.
12. In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
13. Meanwhile, once the Masala is prepared, add in the mashed Spinach.
14. Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
15. Mix well and cook for 3-5 minutes.
16. Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
17. Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
18. Mix gently and serve hot.
19. Enjoy with Naan, Chapati, Paratha or Rice.!

Bhuna Chicken

Bhuna Chicken

Bhuna Chicken is the famous Indian chicken dish and considered as a lighter version of takeaway favorites. Boneless chicken pieces are smeared in tomato based gravy and cooked in fresh fragrance of ginger, garlic and bhuna masala. Chicken Bhuna is a popular dish all around the world and can be seen almost in every Indian restaurant’s menu. Learn how to make Restaurant style bhuna chicken recipe at home.

Ingredients:::

• 500 gm boneless chicken pieces
• 2 big onions finely chopped
• 3 tomatoes finely chopped
• 1 tbsp cashew nuts paste
• 8 cloves garlic finely chopped
• 2 inch ginger minced
• 2 green chillies finely chopped
• 1/2 tsp red chilli powder
• 3/4 tsp coriander powder
• 2 tsp lemon juice
• 1 tsp garam masala powder
• 1 bay leaf
• 1/2 tsp cumin seeds
• 2 green cardamoms
• 1 star aniseeds
• 1 clove
• 1 tsp kasuri methi (dried fenugreek)
• A pinch of red food color
• Salt to taste
• 2 tbsp ghee /oil

Method:::

1. Clean the chicken pieces in tap water and apply salt and lemon juice all over on chicken pieces.
2. Cover and Keep aside.
3. Melt the ghee in a non-stick pan and add bay leaf, clove, cumin seeds, cardamoms and aniseed.
4. Saute altogether for few seconds.
5. Add finely chopped onion and keep stirring.
6. Add green chillies, ginger and garlic and continue saute till oil begins to separate.
7. Now add fine chopped tomatoes, salt and spices.
8. Reduce the flame and cover the pan for 2 minutes.
9. Uncover and keep stirring until the onion-tomato mixture softened and seems like a bhuna paste.
10. This procedure, we could have done through the chopper, but I deliberately needed finely chopped onion, ginger, garlic and tomatoes with the hands, because you can really feel the bhuna taste in this way, so keep stirring and trust me your time is worth for everything here.
11. After few minutes of cooking on low flame, add chicken pieces and saute well with bhuna mixture.
12. Add 2 cups of water, cover the pan, simmer the flame and leave to cook until chicken is well done.
13. In between, put a drop of food color, mix very well by adding dried fenugreek as well.
14. After 8-10 minutes, mix the cashew nuts paste very well in chicken pieces.
15. Finally garnish the dish with fine chopped coriander leaves.
16. Serve hot with naan or roti.

Achaari Baingan (Eggplant in pickled spices)

Achaari Baingan

This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds, mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of your choice or even paneer to the achaaris gravy.

Ingredients:::

For marination:

• 2 tbsp ginger-garlic paste
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• salt to taste
• 1 tsp mustard oil 

Other Ingredients:

• 2 cups brinjals, cut into 1" cubes
• oil for deep frying
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp nigella seeds
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 2 tbsp oil
• 1/2 cup sliced onions
• 1 tsp ginger-garlic paste
• 1 tsp chopped green chillies
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• salt to taste
• 3/4 cup curds, whisked well
• 1/2 cup fresh cream
• 3 tbsp chopped coriander for the garnish

Method:::

1. Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
2. Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
3. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
4. Heat the oil in a pan and add the above mixture.
5. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
6. Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
7. Add the curds, fried brinjals and fresh cream and mix gently.
8. Cook for 3-4 minutes.
9. Garnish with coriander and serve hot with roti or naan.

Chicken Do Pyaza

Chicken Do Pyaza

Chicken Do Pyaza is one of the most tastiest chicken recipe. Marinated chicken is cooked in rich Indian spices and then garnished with vegetable rings. Chicken Do Pyaza has dominance of onions. It gives very specific sweet and spicy taste. 'Do' means 'two' hence do Pyaza means chicken curry with almost double onions as compared to normal chicken recipe.One of the most famous Punjabi dish in traditional style just for you.

Ingredients:::

Ingredients

• 500 gms chicken
• 3 onions thinly chopped
• 4 tomatoes pureed
• 2 tbsp fresh curd
• 6-7 pods garlic minced
• 1 inch ginger minced
• 2 tbsp ghee
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp lemon juice
• Few ginger julienned
• Few onion rings
• Few tomato rings
• Few capsicum rings
• Fresh coriander chopped
• 1/2 tsp butter
• Salt to taste 

Whole garam masala:

• 1 bay leaf
• 1 inch cinnamon
• 2 green cardamoms
• 1 black cardamom
• 3-4 cloves
• 3-4 pepper corns
• 1/2 tsp cumin seeds
• 1 mace
• 1/2 tsp nutmeg

Method::: 

1. Clean the chicken thoroughly and cut into medium size pieces.
2. Apply salt, red chilli powder and lemon juice on the pieces of chicken and keep aside.
3. Marinate the chicken in the mixture of curd, turmeric powder, coriander powder and garam masala powder.
4. Refrigerate for 30-40 minutes.
5. Melt the ghee in a kadhai and add whole garam masala.
6. Saute for few seconds until aroma and flavors of whole garam masala comes out.
7. Stir with ginger, garlic and add chopped onion.
8. Saute for few seconds and immediately add tomato puree.
9. Mix well and cover with the lid.
10. Leave to cook for 3-4 minutes on low flame.
11. Now add marinated chicken, mix gently, cover the pan and simmer the flame.
12. Leave for about 15-18 minutes until chicken is done.
13. Transfer the cooked chicken in a pan, arrange the vegetable rings around the dish, sprinkle ginger julienne and chopped coriander, dollop with the butter and keep in low flame for few minutes just before the serving. 
14. Serve it with Tandoori Roti, Butter Naan Or Steamed Rice.

Tip:

• You can use red and yellow bell pepper rings to garnish this dish.