Fried Chicken Liver

Ingredients:
Chicken Liver ½ Kg (Clean and cut in small cubes)

Yogurt 4 Tablespoon
Red Chilli Whole 4-5
Whole Coriander 1 Teaspoon
Turmeric Powder ¼ Teaspoon

All Spices Powder 1 Teaspoon
Dry Fenugreek (Kasori Meethi) 2 Tablespoon
Dry Mint Leaves (Crushed) 1 Teaspoon
Green Chillies 7-8
Garlic Paste 1 Tablespoon
Lemon Juice 4 Tablespoon
Oil 4 Tablespoon
Salt to taste

For Garnishing
Lemon cut in 2
Green chilli slit in ½

Method

• First of all dry roast whole red chillies and whole coriander and crush.

• Now marinate chicken liver with salt, yogurt, turmeric powder, garlic paste, crushed red chilli and coriander.

• Marinate for 1 hour or more.

• In a pan, heat oil, add liver fry on high flame till it changes color then add chopped green chillies.Mix well.

• Add all spices powder, dry fenugreek, dry mint leaves and lemon juice.

• Dish out and garnish with lemon and green chillies.

          Serve with chapatti or garlic rice and enjoy with your family.

Aaloo kay Parathay

Ingredients:
Flour 4 Cups
Ghee 2 Tablespoon
Potatoes ½ Kg (Boiled, Peeled and Mashed)
Red Chilli Powder 1 Teaspoon
Red Chilli Crushed 1 Teaspoon
All Spices Powder ½ Teaspoon
Chaat Masala 1 Teaspoon
Cumin Seeds Powder 1 Teaspoon
Fenugreek Seeds ¼ Teaspoon
Black Seeds ½ Teaspoon
Carom Seeds ¼ Teaspoon
Lemon Juice 3 Tablespoon
Fresh Coriander 2-3 Tablespoon
Mint Leaves 8-10 Leaves
Green Chillies 2-3 chopped
Oil for frying
Salt to taste

Method:

• In a bowl, add flour, ghee and salt to taste. Mix well then knead with luke warm water. Give rest for half an hour. Dough should be medium soft.

• In a pan, dry roast fenugreek seeds, black seeds and carom seeds and grind.

• Add red chilli powder, red chilli crushed, all spices powder, chaat masala, cumin seeds powder, grinded masala, lemon juice, chopped fresh coriander, chopped mint leaves, chopped green chillies and salt to taste in mashed potatoes. Mix well.

• In a pot, heat 1 tablespoon oil and add potatoes mixture. Fry for 1-2 minutes.

• Make small balls of flour.

• Roll the flour dough ball with rolling pin, spread the potato mixture on it, now cover it with the other rolled ball of flour dough.

• Press the sides and put on medium hot griddle turn after a minute and apply 1 tablespoon of oil.

• When becomes golden brown from one side turn to the other side.

• Apply little oil and fry till golden brown.

• Serve hot with pickle and chutney.

Lauki ki bhujia

Ingredients:
Gourd 1 Kg
Onion 1

Tomatoes 3
Red Chilli Powder 1 Teaspoon
Turmeric Powder ½ Teaspoon
Mustard Seeds ½ Teaspoon
Black Seeds 1 Pinch
Cumin Seeds ½ Teaspoon
Green Chillies 3-4
Fresh Coriander
Oil 4 Tablespoon
Salt to taste

Method:

• In a pot, heat oil, fry cumin seeds, black seeds and mustard seeds.

• Now add sliced onion, fry till onion turns golden brown.

• Add chopped tomatoes and cook for 5 minutes. 

• When tomatoes are well mashed add gourd. Mix well.

• Now add red chilli powder, turmeric powder and salt. Mix well.

• Add ½ cup of water, cover and let it cook on medium flame.

• Cook till done and oil appears.

• Now garnish with green chillies and fresh coriander.

          Serve with chapatti and enjoy with your family.

Chicken Corn Soup

Ingredients:
Chicken with bones 250 grams
Spring Onion 2 pieces
Carrot 1 piece
Red Chilli Powder 1 Teaspoon
White Pepper Powder ½ Teaspoon
Black Pepper Crushed ½ Teaspoon
Sugar or Brown sugar 1 Teaspoon
Soya Sauce 2 Tablespoon
Vinegar ½ Cup
Corn Flour 3-4 Tablespoon (Mix in ½ cup of water)
Chicken Powder (optional) ½ Teaspoon
Egg 1
Garlic 2 Cloves
Ginger 1 small piece
Sesame oil or Vegetable oil 1 Teaspoon
Crushed corns (Tin packed) ½ Cup
Green Chillies 3-4
Salt to taste

Method:

Step 1: Prepare Stock

• In a pot take 4-5 glasses of water, add garlic, ginger, spring onion, carrot, salt and chicken. 

• Cook on very low heat, when ½ the water remains strain the stock.

• Separate the chicken from bones and shred it.

Step 2:

• In a pot put oil and sauté shredded chicken.

• Add stock, when starts boiling add crushed corns, soya sauce, vinegar (4 tablespoon), chicken powder and salt.

• Add corn flour and keep stirring till the required thickness achieved.

• Now beat 1 egg in a bowl and pour in the soup.

• Leave for few seconds, then stir a little and serve.

For serving:

• Finely chopped green chillies, dip in vinegar.

• Add 1 teaspoon red chilli powder in ¼ cup vinegar; add sugar or brown sugar 1 teaspoon and pinch of salt.

• Serve hot with spicy seasonings and soya sauce.

         Serving 5

Qeema Biryani

Ingredients:
Roughly chopped mince (Qutta hua Qeema) 750 grams (3 Pao)
Rice ½ Kg
Onion 3 medium size
Tomatoes 3-4

Yogurt 1½ cup

Red chilli crushed 1 Teaspoon
Red chilli powder 1 Teaspoon
Turmeric powder ¼ Teaspoon
Garam masala powder 1 Teaspoon
Garam masala whole 2 Teaspoon
Bay leaves 2
Green chillies 8-10
Citric acid (tatri) ¼ Teaspoon
Lemon 4 Tablespoon
Ginger garlic paste 2 Tablespoon

Orange food color (zarday ka rang) ¼ Teaspoon
Kewra water 1 Tablespoon
Fresh coriander
Mint leaves
Oil 1 cup
Salt to taste

Method:

• Boil rice with all spice whole 1 teaspoon, bay leaves and salt to taste. When ¾ done, drain and keep aside.

• In a pot, heat oil, add onion fry till golden brown, take out half of the onion and keep aside.

• Now add all spice whole 1 teaspoon and ginger garlic paste, fry.

• Add mince, red chilli crushed, red chilli powder, turmeric powder and salt to taste.fry a little.

• Now add yogurt and chopped green chillies and tatri. Cover to cook on low heat.

• When the mince gets tender and oil appears add all spice powder.

• Now on cooked mince, place the boiled rice, spread sliced tomatoes, chopped fresh coriander, chopped mint leaves, orange food color, kewra water and lemon juice.

• Cover and keep on dum, first on high flame for 2-3 minutes when steam develops lower the flame and keep on dum for 8-10 minutes.

• Serve with raita and enjoy with your family and friends.

          Serving 8

Shalgam Palak ki bhujya

Ingredients:

Spinach (Palak) 250 grams (1 Pao)
Turnip (Shalgham) ½ kg with leaves
Whole Red Chilli 2-3
Turmeric Powder ½ Teaspoon
Cumin Seeds (Zeera) 1 Teaspoon
Mustard Seeds (Rai) ½ Teaspoon
Fenugreek Seeds (Meethi dana) ½ Teaspoon
Dry Fenugreek (Kasori meethi) 2 Tablespoon

Green chillies 5-6
Garlic cloves 4-5
Mustard oil 2 Tablespoon
Salt to taste

Method:

• Wash turnip and spinach, finely cut spinach and leaves of turnip, cut turnip in small cubes.

• In a pot, heat oil, add chopped garlic fry little, add cumin seeds, mustard seeds, fenugreek seeds and whole red chilli. 

• When bhagar is done add chopped spinach and turnip with leaves, add salt. Cover and cook on low heat.

• When turnip gets tender add green chillies and dry fenugreek.

• Keep on dum for 5-6 minutes.

• Serve with chapatti.

Bhagary Baingan

Ingredients:

Brinjal (Eggplant) 750 grams
Green chillies (medium size) 10-15 (1 pao)
Onion 2 large (Paste)
Garlic 7-8 Cloves (Paste)
Red Chilli Powder 2 Tablespoon
Turmeric Powder 1 Teaspoon

Raw Peanuts 5 Tablespoon
Poppy Seeds (Khashkhash) 1 Teaspoon
Sesame Seeds (Til) 4 Tablespoon
Grated coconut 4 Tablespoon
Tamarind pulp (Imli ka gooda)1 Cup
Mustard Seeds (Rai dana) 1 Teaspoon
Fenugreek Seeds (Meethi Dana) ½ Teaspoon
Black Seeds (Kalonji) ½ Teaspoon
Cumin Seeds (Zeera) 1 Teaspoon
Red Chili Whole 8-10
Curry Leaves 15-20
Heeng Powder ¼ Teaspoon
Mustard oil 1½ cup
Salt to taste

Method:

• Wash and dry brinjal & green chillies.

• Mark a cross on brinjals, let the stem be attached. Slit green chillies.

• In a pan dry roast raw peanuts, poppy seeds, sesame seeds, and grated cocont. Grind this roated masala.

• Now in a bowl add roasted and grinded masala, salt to taste, red chilli powder, turmeric powder and 4 tablespoon tamarind pulp.

• Make a paste and fill half the paste in brinjal and green chillies.

• Fry brinjal and green chillies in half cup of mustard oil. Keep aside.

• In a pot add mustard seeds, fenugreek seeds, black seeds, cumin seeds, red chilli whole, curry leaves and heeng powder, dry roast a little then add 1 cup mustard oil and onion and garlic paste.

• Fry for about 3-4 minutes. 

• Now add the remaining masala paste and fry.

• Add a little water and remaining tamarind pulp. Add salt to taste and fry.

• Add the fried brinjal and green chillies.

• Add about 1½ glass of water, cover and cook on medium low heat.

• When the brinjals are done switch off the flame and dish out.

          Serve with chapattis and rice.

          Enjoy with your family and friends.

Delicious Sheer Khurma

Ingredients:
Fresh milk 1 Liter
Vermicelli (Siwayan) ½ Cup
Sugar ¾ Cup or according to taste
Ghee/Oil 1 Tablespoon
Almonds ½ Cup
Dry dates 3-4
White Cardamom 2-3
Saffron ¾ Teaspoon

For garnishing
Almonds
Pistachio

Method:

• Heat oil, add white cardamom and fry vermicelli in it. Keep aside.

• Boil milk on low flame, add vermicelli and cook for about 20-25 minutes on low flame.

• Add sliced almonds and dry dates and cook for about 2-3 minutes.

• Add sugar and saffron.

• Cook for another 5-6 minutes or until the sugar dissolves well.

• Dish out in a bowl and garnish with slices almonds and pistachio.

          Serving 6-7

Mix Sabzi (Mix Vegetables)

Ingredients:
Onion 1 small
Tomatoes 3
Crushed red chili 1 tea
Turmeric powder 1 tea
Potatoes 2
Brinjal 1 small
Daikon (Mooli) ½ with 3-4 chopped leaves
Capsicum 1
Carrot 1
Cauliflower 1 small
Peas ½ cup
Green chilies 5-6
Ginger chopped 1 tb
Garlic chopped 1 tb
Heeng ¾ tea
Oil ½ cup
Salt to taste

For bhagar
Mustard seeds (Rai) ¾ tea
Fenugreek seeds (Meethi danay) ¾ tea
Carom seeds (Ajwain) ¾ tea
Black seeds (Kalongi) ½ tea
Cumin seeds (Zeera) 1 tea
Curry leaves 3-4

Method:

• Wash all vegetables and cut into cubes.

• In a pan, heat oil, add onion, saute a little until soft.

• Add chopped garlic and all the ingredients of bhagar (Mustard seeds, fenugreek seeds, carom seeds, black seeds, cumin seeds, curry leaves).

• Add tomatoes, crushed red chili, turmeric powder, heeng and salt. Cook a little.

• Now add all the vegetables, cook on medium flame till the vegetables soften (not mushy).

• Garnish with with green chilies and fresh coriander.

         Serve with chapatti.

Nihari

Ingredients:

For stock (yakhni)
Meat of bong 1 Kg
Nali 1 Kg
Onion 1 medium
Saunth powder (Dried ginger powder) 1½ Teaspoon
Star Anise (Badiyan ka phool) 4 pcs
Garlic powder 1 Teaspoon
Salt to taste

For masala

Onion 2 large
Yogurt (Dahi) 1 cup
Red chilli powder 2 Teaspoon
Crushed red chilli 1 Teaspoon
Turmeric powder 1 Teaspoon
Saunth powder (Dried ginger powder) 2 Teaspoon
Garam masala powder 1½ Teaspoon
Tatri (Citric acid) ¼ Teaspoon
Chaat masala 1 Tablespoon
Flour (Atta) 1 cup (mix in 1½ cup of water)
Ginger garlic paste 2 Tablespoon
Oil 1 cup
Salt 1 Teaspoon or according to taste

For garnishing
Lemon cut in four
Green chillies chopped
Ginger Julienne
Mint leaves
Fresh coriander
Chaat masala

Method:

Step 1

• In a pot, put meat, nail, 7-8 glasses of water, add salt, saunth, garlic paste, onion, badiyan. Boil on low flame till the meat is tender enough. Take out the meat from stock.

Step 2

• In a pot, heat oil, add sliced onion, fry till golden, take out from oil and keep aside.

• Fry meat in this oil, add ginger garlic paste, fry well.

• Mix well all the rest of the ingredients in dahi and add into meat.

• Fry and keep adding a little stock.

• When it is well fried, add fried onion and stock.

• Cover to cook on very low flame.

• When the meat is completely tender and oil appears.

• Take out the oil in a bowl, put nihari on high flame, gradually add the flour mixture, keep stirring.

• Cook on high flame for about 3-4 minutes then lower the flame and cook for about 15-20 minutes then add oil.

• Garnish with lemon, ginger julienne, mint leaves, fresh coriander and chaat masala.

         Serve with naan.

Beef Tikka Boti Recipe

Ingredients:

Beef (small cubes) 1 Kg
Onion (fried and crushed) 4 Tablespoon
Dahi 4 Tablespoon
Red chilli powder 1½ Teaspoon
Crushed red chilli 1 Teaspoon
Roasted & crushed coriander 1½ Teaspoon
Roasted & crushed cumin seeds 1 Teaspoon
Black cardamom 2 (only seeds crushed)
Garam masala powder ½ Teaspoon
Chaat masala 1 Tablespoon
Tatri (Citric acid) ¼ Teaspoon
Lemon juice 3 Tablespoon
Raw papaya paste (kacha papita) 3 Tablespoon
Ginger garlic paste 2 Tablespoon
Oil 4 Tablespoon
Salt to taste
Coal for smoke

For garnishing
Onion rings
Fresh coriander
Lemon slices

Method:

• In a bowl mix well all the ingredients (excluding coal) with beef and marinate it for 7-8 hours preferably overnight.

• In a pan spread the marinated beef boti, cook on high flame for about 5 minutes.

• Stir then cover and put on low flame till the boti is tender and water dries completely.

• Place a foil in the center of boti, put red hot coal, put 1 teaspoon of oil and cover for 2-3 minutes then remove the foil and coal.

• Garnish with onion rings, fresh coriander and lemon slices.

         Serve with parathas and chutney.

Gobhi Gosht

Ingredients:

Cauliflower (Phool gobhi) 1 kg
Beef/Mutton 1 kg
Onion 1 Large
Tomatoes 3-4
Red chili powder 1½ Teaspoon
Turmeric powder ½ Teaspoon
Heing ¼ Teaspoon
Cumin seeds 1 Teaspoon
Garam masala powder 1 Teaspoon
Lemon juice 4 Tablespoon
Green chilies
Ginger garlic paste 2 Tablespoon
Oil ¾ Cup
Salt to taste

For Garnishing
Ginger Julienne
Fresh coriander
Mint leaves

Method:

• In a pot, heat oil, add onion, fry till golden brown

• Add cumin seeds, meat and ginger garlic paste and fry till the meat turns brown.

• Add red chili powder, turmeric powder and salt.

• Add a little water, fry well.

• Add chopped tomatoes, fry till the tomatoes are well mashed.

• Add about two glasses of water and let the meat gets tender.

• Once it’s tender and water dries, add cauliflower cut into small floret and fry.

• Add about 1 cup of water and put on low flame to cook.

• When oil appears and cauliflower is well mixed, add green chilies, lemon juice, heing and garam masala powder.

• Put on dum on low flame for about 5 minutes.

• Garnish with fresh coriander, mint leaves and ginger julienne.

         Serve with chapatti and rice.
         Serving 8

Chicken Curry Recipe

Ingredients:
Chicken 1 kg
Onion 2
Tomatoes 2
Dahi 1 cup
Red chili powder 1 Teaspoon
Turmeric powder ½ Teaspoon
Coriander powder 1 Teaspoon
Whole garam masala 1 Tablespoon
Dry Fenugreek (Sookhi meethi) 1 Tablespoon
Green chillies 2
Fresh coriander
Ginger garlic paste 1 Tablespoon
Oil ½ Cup
Salt to taste

Method:

• In a pan, heat oil, fry ginger garlic paste till golden brown. 

• Add whole garam masala and onion fry till golden brown. 

• Add chicken and fry well. 

• Add tomatoes. 

• In a bowl add dahi, red chili powder, turmeric powder, salt, coriander powder and mix well. 

• Add this mixture in chicken and fry well for 5 minutes. 

• Add 1½ cup water and let it cook for 10 minutes on medium flame or till chicken tenderize. 

• Sprinkle dry fenugreek and add green chilies 

• Garnish with fresh coriander. 

         Serve with rice or chapatti
         Serving 6 

Mutton Pulao

Ingredients:
Rice 750 grams (3 pao)
Onion 3 medium
Dahi ½ cup
Whole garam masala 1 Teaspoon
Ginger garlic paste 1 Tablespoon
Khewra water 1 Teaspoon
Pinch of orange food color (Zarday ka rang)

Oil 1 cup
Salt to taste

For Yakhni (Stock)
Mutton 1 Kg
Onion 1 large
Garlic 1 whole bulb
Ginger 2 inch piece
Cumin seeds (Zeera) 1 tea
Saunf 4 Tablespoon
Whole coriander (Dhanya) 3 Tablespoon
Whole black pepper 7-8
Cloves (Long) 3-4
Black cardamom (Bari elaichi) 2
Green cardamom (Choti elaichi) 7-8
Cinnamon (Dar chini) 2 sticks
Bay leaves (Taiz paat) 2
Badiyan 2
Salt to taste

Method:

• In a pot, put mutton, water (4-5 glasses) and all the ingredients of yakhi (mentioned above), let it cook till the meat tenderize, take out the meat and drain yakhni. 

• In a pot, heat oil fry sliced onion till golden brown (take out half of it for garnishing).

• Add whole garam masala and mutton fry little then add ginger garlic paste and fry well.

• Keep adding a little yakhni, when well fried, add beaten dahi and salt, fry well.

• Now add yakhni, when boiled add rice and cook on medium flame.

• When rice is done and the water dries, add khewra water, orange food color.

• Keep on dum on low flame for 10 minutes.

• Garnish with fried onion.

        Serve with dahi and mirchon ki chutney.
        Serving 8

Tomato chutney

Ingredients:

Tomatoes ½ kg
Crushed red chili 1 Teaspoon
Turmeric powder ½ Teaspoon
Tamarind pulp (Imli ka pulp) 3 Tablespoon
Green chili 4
Oil 4 Tablespoon
Salt to taste

For bhagar
Whole red chili 6-8
Cumin seeds (Zeera) 1 Teaspoon
Black seeds (Kalongi) ½ Teaspoon
Mustard seeds (Rai danay) ½ Teaspoon
Fenugreek seeds (Meethi danay) ½ Teaspoon
Curry leaves 8-10
Garlic cloves 2 (grated)

Method:

• Mark a cross on tomatoes and put in boiling water for 2 minutes then drain and peel off.

• Heat oil in a pan and all the ingredients for tampering (mentioned above), when crackles add chopped tomatoes, green chili, crushed red chili, turmeric powder and salt, Mix well.

• When tomatoes get soft add tamarind pulp, put on low flame for 2 minutes

         Serve with chapatti or matar palao and enjoy with your family.
         

Anday ki biryani

Ingredients:

For Qoarma
Onion 3 medium size
Tomatoes 4 large
Dahi 1 cup
Red Chili powder 1 Tablespoon
Turmeric powder ½ Teaspoon
Coriander powder (Dhanya powder) 2 Teaspoon
Garam masala powder 1 Teaspoon
Green chilies 6-8
Ginger garlic paste 1 Tablespoon
Khewra water 2 Teaspoon
Pinch of Orange food color (Zarday ka rang)
Oil ¾ Cup
Salt to taste

For Rice
Rice 1 kg
All spices whole 1 Teaspoon
Bay leaves 2
Salt 3 Tablespoon

For Fried eggs
Eggs 7
Black pepper powder ¼ Teaspoon
Corn Flour 1 Tablespoon
Pinch of salt

For garnishing
Fresh mint

Fresh coriander
Lemon juice 3 Tablespoon

Method:

• Full boil 6 eggs, cut in two, in a plate or bowl beat the remaining 1 egg, add salt, black pepper, corn flour and 1 tablespoon water.

• Dip the sliced eggs in batter and shallow fry. Keep aside.

• Boil the rice with fresh mint leaves, garam masala whole, bay leaves and salt till they are half done.

• In a pot, heat oil add sliced onion, fry till golden brown.

• Add ginger garlic paste, fry well add little water.

• Add all the spices (red chili powder, turmeric powder, coriander powder, garam masala powder, salt), mix well

• When oil appears add beaten dahi, mix well and leave on medium flame for 5 minutes.

• Add sliced tomatoes and green chili.

• Keep on low flame till the tomatoes get soft and oil appears.

• Now put the boiled rice over the masala.

• Spread fresh coriander, mint leaves, zarday ka rang, khewra water and Lemon Juice. Place the fried eggs.

• Keep on dum for 15 minutes.

• Dish out in a beautiful platter.

        Serve with raita and salad and enjoy with your family
        Serving 8

Dum ka Qeema Recipe

Ingredients:

Beef Mince ½ kg
Onion (Fried & crushed) 3 Tablespoon
Red chilli crushed 1 Teaspoon
Raw papaya paste (Kacha papita) 2 Tablespoon
Green chilies (Chopped) 4-6
Ginger garlic paste 2 Tablespoon
Salt to taste
Roasted Masala (Dry roast all the below mentioned ingredients and grind)
Sesame seeds (Til) 1 Teaspoon
Poppy Seeds (Khashkhash) 1 Teaspoon

Roasted chickpeas (Bhunay channay) 2 Tablespoon
Cumin seeds (Zeera) 1 Teaspoon
Whole black pepper 7-8
Cloves (long) 2
Cinnamon Stick (Dar chini) 1 stick
Black cardamom (Bari elaichi) 1 (Seeds only)

Method:

• Put mince in a bowl and mix well all the ingredients and roasted masala, marinate for about 6-8 hours preferably overnight. 

• In a pan, heat oil, add the marinated mince, mix a little.

• Put on low flame, let it cook till the water dries, fry well.

• Give smoke of coal.

• Garnish with onion rings, fresh coriander and lemon.

         Serve with naan and enjoy with your family.
         Serving 4

Delicious Arvi Chicken Recipe

Ingredients:

Chicken ½ Kg
Arvi 250 grams (Boiled & Peeled)
Onion 2 medium size
Tomatoes 3 medium size
Dahi 2 Tablespoon
Red chili powder 1 Teaspoon
Turmeric powder ½ Teaspoon
Cumin seeds (Zeera) 1 Teaspoon
Cinnamon Stick (Dar chini) 1 stick
Whole black pepper 7-8
Ginger garlic paste 1 Tablespoon
Oil ½ cup
Salt to taste

For garnishing:
Fresh coriander

Method:

• Wash chicken, apply dahi. Keep aside.

• In a pan, heat oil and fry sliced onion till it turn golden brown.

• Add garam masala (Cumin seeds, Cinnamon stick, Black pepper) and chicken, fry well for few minutes.

• Add ginger garlic paste and fry adding little water.

• Add finely chopped tomatoes, fry until the tomatoes are well mixed and form a smooth paste.

• Add a little water, salt and turmeric powder, fry well.

• Add red chili powder, fry well

• When oil appears on sides add 1 glass of water and let it cook on low heat for about 15 minutes or till the chicken gets tender.

• Once the chicken is tender add boiled arvi, cook for 5 minutes.

• Garnish with fresh coriander.

         Serve with chapatti or boiled rice and enjoy with your family.
         Serving 5

Chatpta Chicken Tikka

Ingredients:
Chicken 1 kg (8 to 12 Pcs)

Curd (Dahi) 4 Tablespoon
Red chilli crushed 1 Tablespoon
Chat masala 1 Tablespoon
All Spice powder (Garam masala powder) 1/2 Teaspoon
Raw papaya paste (Kacha papita) 1 Tablespoon
Maida flour 2 Tablespoon
Pinch of Tatri (Citric Acid)
Pinch of Red food color
Lemon juice 6 Tablespoon
Ginger garlic paste 1½ Tablespoon
Oil 4 Tablespoon
Salt to taste
Coal for smoke

Method:

• Wash and dry chicken pieces. Mark deep cuts.

• In a bowl, mix gently all the ingredients except oil and coal.

• Rub the mixture gently on chicken pieces and marinate for 2-3 hours.

• After marinating, steam the chicken then put it in a pan and pour oil.

• Let it cook on medium high flame till the color comes from one side then turn and give color from other side.

• Be sure the color is uniform from all sides.

• After the chicken cook perfectly give smoke of coal.

        Serve with paratha and chutney and enjoy with your family.

        Serving 5-6