Chicken & mutton

Chicken & mutton recipes

Methi Chicken

Chef's Name: 
Zainab Jasdanwala


  • 1/2 kg. chicken;
  • 1 bunch fenugreek leaves;
  • 3 onions, finely chopped;
  • 3 green chillies;
  • 2 medium sized tomatoes;
  • 2 tsp. ginger-garlic paste;
  • 4 tbsp. ghee.

For the dry masalas:

  • 2 tbsp. coriander leaves, chopped fine;
  • 1 tsp. chilli powder;
  • 1 tsp. coriander powder;
  • 1 tsp. garam masala powder;
  • 1/2 tsp. turmeric powder;
  • salt to taste.
Preparation Method: 


  1. Heat ghee in a kadai, add the ginger-garlic paste and fry till golden brown. Add green chillies and onions and fry till onions are golden brown. Add chicken and the tomatoes. Cover and cook till the chicken is slightly tender and water has evaporated. Now add the coriander powder, turmeric powder and salt. Keep stirring till the oil separates and leaves the sides of the pan. Then add the chilli powder and garam masala powder and the coriander leaves. Fry for few more minutes . Serve hot with parathas or chapatis and salad.

Spicy Hot Chicken legs

Chef's Name: 


  • 12 chicken drumsticks
  • 1 (5 ounce) bottle hot red pepper sauce
  • 1/4 cup butter, cubed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
  • 1 1/2 cups blue cheese salad dressing
Preparation Time: 
PREP TIME - 5 Minutes, COOK TIME - 3 Hrs, READY IN - 3 Hrs 5 Mins
Preparation Method: 


  1. Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

Chicken Casserole

Chef's Name: 
Nilofar Udawala
1-Pound Boneless Skinless Chicken Breast (cut into bite size pieces)
1-Tsp-Ginger Garlic Paste
1 or 2- Green Chillies (More or Less According to your taste buds)
1 Tbsp Olive oil
1 Tsp Cumin Seeds
Salt and Pepper according to taste.

For The White Sauce
1Tbsp- Butter or Olive oil ( butter works better)
1Tbsp- White Flour
¾ Cup -Chicken Stock
½ Cup Whole Milk (or could also use¼ cup of heavy cream)

Also need
  1 Cup of Coked Pasta (shells and spirals)
1 Large Tomato (sliced round)
2-eggs -Well beaten
Coriander Leaves -For Garnishing the dish
Lemon Wedges
Preparation Time: 
Approx 2 Hrs Including Baking Time
Preparation Method: 
        In a Saucepan take oil and when hot put the Cumin seeds and Ginger Garlic Paste and finely chopped green chillies in that sauté for a minute then add the chicken and cook on a high flame till the chicken is well done stirring occasionally. Add salt and Pepper. Cover and set it aside. Reserve a little liquid in that.
       Now make the white sauce. To a pan add 1 Tbsp of butter when it melts add flour and keep stirring with a wooden spoon till it turns golden brown being careful not to burn it, slowly add the chicken stock while stirring the mixture being careful not to form any lumps. When this mixture comes to a boil add the milk and let it boil for a minute or so. Now add the cooked chicken to this mixture and let everything cook together for a minute or so and finally add the cooked pasta mix everything well being careful not to break the pasta. At this point the mixture should have a good amount of Gravy. If needed some milk could be added.

         Now pour this mixture in an oven proof baking dish and pour the well beaten egg mixture over it and arrange the sliced tomatoes over this mixture. Bake in the oven  at 350 degrees for about 25 to 30 minutes or till the eggs are well done. Once done let it sit for at least few minutes covered in foil before serving it.

To Serve:- Spoon the mixture on a serving dish and garnish with coriander leaves and a lemon wedge and serve with homemade Parathas.

Indian style roast chicken

Chef's Name: 
Sakina Tashrifwala
  • 1 kg Chicken
  • Salt as per taste
  • 2 tsp Red chilli powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Chicken masala
  • Few leaves of mint & corainder
  • 3 tsp ketchup
  • 2 tsp Green chilli sauce
  • 1 tsp Custard powder
  • Preparation Time: 
    2 hours Marinate, Cooking Time 15 Mins
    Preparation Method: 
  • Take chicken in a bowl.Add all the ingredients to it.Keep it aside for about 2 hours.
  •  After that put the chicken on a stove adding 1 cup water. Let it cook till the chicken absorbs the water.
  • Take a metal rod and tuck the chicken pieces into it.You can also roast it on the stove adding few drops of oil from time to time.Roast the chicken till it gives you a light brown colour
  • Put on the lemon juice on the chicken.
  • Garnish it with mint & coriander leaves
  • Serve hot.. your delicious chicken is ready to eat
  • Black Pepper Chicken

    Chef's Name: 
    Sakina Tashrifwala
  • 1/2 kg boneless chicken
  • 5-6 tbsp Black pepper (ground coarsely)
  • 2 tbsp white vinegar
  • 2 tsp ajino-moto
  • 2 tbsp soya sauce
  • 1 small onion(chopped fine)
  • 2 green chilies (slit long)
  • 1/2 inch ginger (grated)
  • 4 garlic cloves(grated)
  • 1 1/2 tbsp cornflour mixed with 1 cup cold water
  • parsley/cilantro chopped to garnish
  • 3 cups water
  • 2 tbsp oil
  • salt to taste
  • Preparation Time: 
    30 to 40 Mins
    Preparation Method: 
    1. Cut the chicken into 1 inch cubes. Marinate the chicken with 1 tbsp vinegar, 2 tbsp Black Pepper Powder and salt, for about 20 minutes.
    2. Heat 2 tbsp black pepper powder a small pot for about 2 minutes. Add the marinated chicken ans stir for 5 minutes till chicken is semi cooked. Pour in the water and boil the mixture for 10-15 minutes.
    3. Drain out the pepper water and chicken separately. Shred the chicken pieces using a grater or fork.
    4. In a wok or a non-stick pan heat 2 tbsp oil. Add the chopped onion and cook till pink. Add the grated ginger and garlic and cook for 2 mins. Add the slit green chillies and the chicken and the remaining black pepper powder and mix completely.
    5. Add the soya sauce, ajino-moto,remaining vinegar,salt and the drained out pepper water.
    6. Bring this mixture to a boil.Now stir in the cornflour and water mixture and keep on heat till the required thickness.
    7. Garnish with chopped cilantro or parsley.

    Serving Suggestions: Serve with Ginger Rice, Fried Rice, Butter Naan, Garlic Bread etc. 

    Chicken Tikka with Hot n Tangy Sauce...

    Chef's Name: 
    Saleem Pothiwala
    * Chicken 1/2 (cut in 2)
    * Tikka masala 2 tsp
    * Lemon juice 2 tbsp
    * Green paste 1 tbsp

    * Tomatoes 2 medium
    * Ketchup 1/4 cup
    * Garlic 3-4 cloves
    * Chaat masala 1 tsp
    * Oil
    Preparation Time: 
    25min+marination time
    Preparation Method: 
    Marinate chicken pieces in tikka masala, lemon juice and green paste for 2-3 hours.
    Grill the chicken till they are cooked and tender.
    Heat oil, add finely chopped garlic and cook till it turns golden brown. Cook the finely chopped tomatoes till it feels like a paste. Add ketchup and chaat masala. Add salt n pepper as per your taste.
    Serve chicken hot and sizzling tikkas topped with hot and tangy sauce.

    Nalli Gosht...

    Chef's Name: 
    Saleem Pothiwala
    * Nalli 2-3
    * Onions 2 medium
    * Tomatoes 2 medium
    * Whole garam masala 1 tbsp
    * Green Paste 1 tsp
    * Red chili powder 1 tsp
    * Dhaniya powder 2 tsp
    * Salt
    * Oil
    Preparation Time: 
    Preparation Method: 
    Boil nalli with green paste and salt till tender.
    Heat oil, add whole garam masala and finely chopped onions and fry till light golden.
    Add chopped tomatoes and above powder masalas and cook till oil seperates.
    Add boiled nalli and cook on low heat for around 15-20 minutes.
    Garnish with chopped coriander leaves and serve hot with naan.

    Indian-Spiced Kale and Chickpeas

    Chef's Name: 
    Sakina Tashrifwala
    chicken peas.jpg
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 pound kale, ribs removed, coarsely chopped (see Tip)
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon salt
  • 1 (15 ounce) can chickpeas, rinsed
  • Preparation Time: 
    20 Mins
    Preparation Method: 
    Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

    Khurdi-Lamb Chop Soup...

    Chef's Name: 
    Saleem Pothiwala
    * Lamb chops 4-5
    * Flour 2 tbsp
    * Black peppers 8-10
    * Whole red chillies 3-4
    * Oil
    * Green paste (ginger-garlic-green chillies) 1 tbsp
    * Fresh mint leaves 8-10
    * Lemon juice 2 tbsp
    * Finely chopped onion 1/2
    * Milk 1 cup
    Preparation Time: 
    Preparation Method: 
    Boil lamb chops with green paste and a bit of salt with 2 cups of water.
    Heat oil, add black pepper corns and onions and whole red chillies.
    Fry till onions turn golden brown.
    Add wheat flour and saute for a minute. Add milk and stir continously to dissolve all the flour.
    Now add the properly boiled lamb and the water.
    Cook for 4-5 minutes. Add fresh mint and lemon juice.
    Serve hot with garlic khichri or hot naan.

    Chicken Tikka Biryani...

    Chef's Name: 
    Saleem Pothiwala
    - For marination:
    * Chicken 500 gms
    * Yoghurt 2 tbsp
    * Green paste 1 tbsp
    * Tikka masala powder 2 tbsp
    * Fried onion (crushed) 1 tbsp
    * Crushed red chillies 1 tsp
    * Lemon juice 1 tbsp
    * Oil 2 tbsp
    - For gravy:
    * Oil 4 tbsp
    * Onion 1 medium
    * Tomato 1 medium
    * Red chilli powder 1 tsp
    * Yoghurt 4 tbsp
    - For Rice:
    * Rice 500 gm
    * Elaichi 1
    * Zeera 1 tsp
    * Clove 4-5
    Preparation Time: 
    45min + marination time
    Preparation Method: 
    Mix the marination ingredients into a paste and marinate the chicken for 2-3 hours.
    Once marinated, cook the whole marinated mixture with chicken on a tava for 10-12 minutes.

    For gravy, heat oil. Add finely chopped onions. When golden brown, add chopped tomatoes and cook till thick gravy. Add powder masalas, salt and yoghurt. Cook till the oil seperates. Now add the chicken tikka pieces and cook for 4-5 minutes on medium heat.

    Boil rice with elaichi, zeera, salt and cloves. Dont cook them completely. When they are 80% done, drain the water and add the rice on top of the chicken gravy. Cover the lid and cook on very low heat for 15-20 minutes.