CHHOLE CHICKEN

Ingredients

for 3-4 persons

• Boiled chickpeas 2 cup
• Chicken thighs (cut into two pieces) 4-5
• Green chilli crushed 1-2
• Ginger garlic crushed 2 tbsp
• Cumin seeds 1 tsp
• Oil as required
• Onion chopped 2
• Tomato puree ½ cup
• Red chilli powder 2 tsp
• Garam masala 1 tsp
• Chana masala 1 tbsp
• Coriander powder 1 tsp
• Black pepper ½ tsp
• Salt to taste

Method

• Marinate chicken thighs with lemon juice, green chilli, salt and 1 tbsp ginger-garlic paste.
• Mix and keep in refrigerator for 1 hour.
• Heat 2-3 tbsp oil in pan and cook chicken pieces thoroughly.
• Take out when cooked.
• In same pan, add cumin and saute for few seconds.
• Add chopped onion. Saute well till starts to brown.
• Add 1 tbsp crushed ginger garlic.
• Add tomato puree. Cook till oil separates.
• Add powdered spices and salt and mix well and continue stirring till oil separates.
• Add chicken pieces. Mix and cook for 6-7 minutes.
• Add boiled chickpeas and 1 cup water.
• Cover and cook for 18-20 minutes on low heat.
• Add chopped coriander.
• Chhole chicken is ready.
• Serve hot with naan or rice.

Click here to watch video on Youtube

MASALA CHICKEN

This Masala Chicken is prepared in the 'Shadi Style', the way it is served in marriages in most parts of the Indian subcontinent. Very simple and delicious recipe.

When it comes to the consumption of non vegetarian food, the experts have different opinions on eating non veg as some believe that human system is not adaptive for the consumption of meat whereas the other group favors the consumption of meat as they argue that during the evolution of humans, they were hunters for a long time and agricultural practices were started much later. The world in the terms of food consumption can be divided into two main broader categories of vegetarians and non vegetarians. While most people of the non vegetarian group eat chicken, there are other kind of meats also consumed in the world. But chicken remains the most common form of meat eaten by the non vegetarians in the world. All the cuisines in the world have seen the use of chicken in the non vegetarian dishes. The can be attributed to the availability of chicken as a farm animal in most parts of the world.

In Indian subcontinent, the non vegetarian Hindus prefer chicken and goat meat and some strictly refrain from eating beef and pork as beef which is extracted from cow is worshiped equal to mother according to the Hindu scriptures. In Muslim community, beef is eaten commonly but they also refrain from eaten pork for their religious reasons.

But the chicken is consumed without any disparity and disputes. Chicken is also served in various kind of parties and feasts including the weddings. In weddings it is generally prepared in bulk so the cooks prepare it in different style than how we normally cook at our homes.

Chicken is a rich source of protein and is very quick to get cooked. It is very important to cook the meat properly and do not leave any portion uncooked. So while you cook chicken make sure that you keep turning it at different intervals so that the chicken is cooked on all sides properly. This also get even taste as the chicken will absorb the masala when you will turn it well on all sides while cooking.

So now you no longer have to wait for a wedding to enjoy this Shadi style Chicken. Prepare your dish with this recipe and enjoy the wedding style feast in the comfort of your home or make it for your parties and impress your guests with your cooking skills.

Ingredients

for 4 persons

• Whole chicken (cut into 4 pieces) 1
• Onion (cut into 4 pieces) 3-4
• Bay leaves 1-2
• Black cardamom 1
• Green cardamom 2-3
• Cloves 4-5
• Cumin seeds 1 tsp
• Ginger garlic paste 2 tbsp
• Tomato puree 1 cup
• Red chilli powder 2 tbsp
• Garam Masala 1 tsp
• Turmeric powder 2 tsp
• Coriander powder 2 tsp
• Black pepper 1 tsp
• Green chilli (slit) 2
• Coriander leaves chopped 1 tbsp

Method

• Boil onion pieces in water.
• Let them cool and grind to smooth paste.
• Heat mustard oil in pan and add whole spices.
• Roast for few seconds.
• Add Onion paste.
• Cook for 8-10 minutes stirring constantly.
• Add ginger garlic paste.
• Cook for 5-6 minutes.
• Add tomato puree. Mix well.
• Cover and cook on low heat for 8-10 minutes.
• Add powdered spices and salt.
• Add green chillies.
• Add chicken breast pieces first (as it takes more time to cook than legs)
• Mix well. 
• Cover and cook on low heat for 7-8 minutes.
• Now add chicken legs and mix well.
• Cover and cook on low heat for 18-20 minutes.
• Add chopped coriander.
• Cover and cook on low heat for 15-20 minutes.
• Oil Separates.
• Masala Chicken is ready.
• Serve hot with Naan or Roti.

Click here to watch the video

MUNG MURGH

Ingredients

                                                                                         for 3-4 Persons

• Mung beans 1 cup (soaked overnight)
• Chicken thighs boneless 4
• Black pepper powder 1 tsp
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coconut milk 1/2 cup
• Tomato 1 chopped
• Ginger chopped 1 tbsp
• Garlic finely chopped 1 tbsp
• Salt to taste
• Onion 1 sliced

Method

• Add salt and ginger to soaked mung and cook in cooker till soft.
• Marinate chicken with salt and pepper.
• Mix well and keep for 1 hour.
• Heat oil in pan and cook chicken.
• Turn from time to time.
• Remove chicken and in same pan add onion.
• When onion starts to turn golden, add garlic. Saute for few seconds.
• Add tomatoes. Mix well.
• Add dry spices.
• When oil separates add coconut milk.
• When mixture start to boil, add cooked daal and cooked chicken.
• Mix well. Cover and let simmer on low heat for 15 minutes.Garnish with chopped coriander.
• Serve hot with roti or naan.