Chicken dum kheema

8 pounds boneless chicken thigh with 10% fat

Add 2-3 cans of tomato paste (6-8 oz each),

Peti masala- 1 tbsp haldi, 3 tbsp red chilli powder, 4 tbsp roasted coriander powder, 2 tbsp roased cumin powder

2 tbsp Shan Seekh Kebab Masala (whole packet if prefer spicy)

2 cups birista, 

1 heaped tbsp gg paste 

Salt

1 cup oil.

Mix all and let it cook on medium heat- keep stirring and you will know once it is cooked as its color changes.

Last do dhungar for 15 mins.

 Chicken Seekh Kebab- Restaurant style.. no kidding!

2 pounds of chicken thigh kheema with 10% fat

Marinate with one tablespoon of GG paste, salt and 2 tablespoon of Green chillies. Also 4 tablespoon coriander and 2 tablespoon cumin (almost 3/4th cup to 1 cup) freshly roasted and grounded.

Put it on skewers .. coat it with crumbs and then egg batter (egg, milk, salt and pepper) and shallow fry on low heat.

Chicken Kasha- a typical Bengali dish. 

It is actually a semi dry preparation of chicken slowly cooked with different types of spices keeping the pieces intact without breaking them.

Ingredients:

Chicken                              1kg

Onion                                 3 large (paste)

Ginger garlic paste           3 tbsp.

Tomatoes                           3 (ground to paste)

Turmeric powder                1 tsp

Red chili powder                2tsp

cumin powder                    1tsp

Coriander powder              1 tsp

Garam masala powder        1 tbsp

Cinnamon                           2 stick

Cardamom                         5 to 6

Clove                                 5 to 6

Bay leaves                          3

Mustard oil                       1/2 cup

Ghee                                1 tblsp

Salt                                   (as per taste)

Sugar                                1 tsp

1.Take chicken pieces in a large bowl and add onion paste, ginger garlic paste, turmeric powder, cumin powder, red chili powder, salt and 3 tablespoon of mustard oil. Mix thoroughly and keep for marination for about 3 hours.

2. Heat mustard oil in a non stick pan. Add whole garam masalas (cardamom, cinnamon, bay leaves, clove, Aniseed). When masala starts spluttering add the marinated chicken . Stir the chicken along with the masala slowly and continuously in medium flame so that masala cooked completely along with the chicken.

3. When masala starts leaving oil add tomato puree and 2 cups of warm  water and mix it. Cover it with lid and let it cook for another  8 to 10 minutes with occasional stirring. When the water evaporates and chicken pieces becomes tender and garam masala powder and sugar. Cover it for another 4 minute in low flame.

4. Remove it from fire and add 2 tsp of ghee and sprinkle some more garam masala powder. mix it well.

Serve hot and enjoy with steamed rice or parathas.

Chicken Kalonji

Ingredients:

• Chicken (16 pieces) 1 kg 
• Ginger Garlic Paste 1 tbsp
• Red Chili Powder 1 ½ tsp
• Salt 1 ½ tsp
• Yogurt ½ cup
• Onion (raw & ground) 1 
• Maize (grinded) ¼ tsp
• Green Cardamom ¼ tsp
• All spice (mixed) ½ tsp
• Oil ¼ cup
• Nigella seeds 1 tsp- kilongi
• cilantro 2 tsp

Method:

• Marinate chicken with all the above ingredients except oil and cilantro leaves for 30 mins. Heat oil in a pan and put marinated chicken. cover and cook till done. Sprinkle cilantro. Serve with naan.

Chicken white handi

Ingredients:

• Chicken ½ kg (boneless)
• Ginger garlic paste 1 tbsp
• Salt 1-1/2 tsp
• Cumin 1 tbsp (Roasted and crushed)
• Coriander 1 tbsp (Roasted and crushed)
• White pepper ¼ tsp
• Black pepper crushed ½ tsp
• Green chilies 4 grinded 
• Curd ½ cup
• Cream 1 cup
• Butter 1 tbsp
• Oil ½ cup
• Green chilies 3 (chopped)

Method:

• Heat oil in a handi add ginger garlic fry for 2 minutes.Add chicken with salt coriander and cumin fry for 2 minutesadd chopped green chilies, white pepper, black pepper, grinded green chilies and curd.Keep stirring from time to time add cream cover and cook till thick gravy remains Lastly add butter serve with Nan.

Extra rice.. solutions below

Lemon rice-kari patta mustard seeds jaldi and lime

Fried rice- soy sauce 2 tablespoon, one reason pepper and one tspn salt,
Heat oil add ginger garlic (chopped) add soy sauce other sauces and veggies cut into cubes and cook on high heat.
Add remaining rice, mix well and serve
Also add eggs
To mak gravy add stock and cornflour and 1/4th cup ketchup for one table son soy sauce
Dine

Mutton hara masala

 1: in a blender add the fresh coriander, onions, green chilli, black pepper corn, coriander powder, turmeric, salt, water  1/2 cup grind to a paste.

 2: heat oil add cinnamon stick, green cardamom, ginger & garlic paste, meat and fry for 10 minutes on high flame.

 3: now add the grinned mixture mix it well and then add the yogurt mix well, wait for a boil on high flame and the cover  and cook on low to medium till the meat is tender and the oil comes on surface.(if required water to cook the meat you  can add water)

 4: then add the green chilli, garam masala powder mix.

 5: serve hot with naan, roti.

Ingredients 

 1: fresh coriander 1 bunches (chopped)

 2: mutton meat 1 kg

 3: onions 2 large

 4: thick greek yogurt 1 cup

 5: ginger & garlic paste 2 tbsp

 6: green chilli 8

 7: coriander powder 2 tbsp

 8: black pepper corns 1 tsp

 9: turmeric 1/2 tsp

 10: green cardamom 4

 11: cinnamon stick 1 piece

 12: salt 1 tsp

 13: oil 1/2 cup

 14: garam masala powder 1 tsp

 15: bullet green chilli 2 (sliced)