Chicken & mutton

Chicken & mutton recipes

Chicken with gravy...

Chef's Name: 
Saleem Pothiwala
* Onion 1 medium
* Tomatoes 2 medium
* Whole garam masala 1 tbsp
* Chicken 500 gms
* Chicken stock cube 1
* Red chilli powder 1 tsp
* Dhaniya powder 1 tsp
* Turmeric powder 1/2 tsp
* Kasoori methi 1 tbsp (dry methi leaves)
* Cream 2 tbsp
* Salt
* Oil
Preparation Time: 
Preparation Method: 
Boil onion with 1 cup water and chicken stock cube. Make a paste out of it.
Blend tomatoes into a paste.
Heat oil, add garam masala then add boiled onion paste. Cook till oil seperates.
Add tomatoe paste and all the powder masalas and cook for 4-5 minutes on medium heat.
Add chicken cook till chicken is tender.
Add cream, kasoori methi, salt and server hot with parathas/naan.

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.

Hot and Spicy Chicken...

Chef's Name: 
Saleem Pothiwala
* Chicken 1 medium
* Yogurt 2 cups
* Chilli flakes 1 tbsp
* Dhaniya powder 1 tbsp
* Green chillies 4-5
* Red chillies 2-3
* Salt
* Oil
* Onion 1 medium
* Green paste 1 tsp
Preparation Time: 
20min+ marination time
Preparation Method: 
Marinate chicken in yogurt, half of powder masalas and green paste for 2-3 hours.
Fry onion and blend it into a paste, keep aside.
Heat oil, red chillies and then add the marinated chicken. Add the remaining half of the powder masalas and cook till chicken is tender.
Add finely chopped green chillies.
Add onion paste and cook for another 5-8 minutes on medium heat.

Karahi Chicken

Chef's Name: 
Rehana Khambaty
Chicken pieces- 500 gm. (boneless preferably)
Oil - 3/4 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:

Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
chopped dhania patta. - 1 tbsp.

Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Water - 1litre
Desi ghee- 1 tbsp

Preparation Method: 
  1. Wash the chicken thoroughly.

  2. Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilly.

  3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.

  4. Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes.

  5. Put the flame to minimum.

  6. Put 1 tbsp desi ghee and cover the lid of the vessel.
  7. Open the vessel after every 10 minutes, saute and cover again.

  8. After 30 minutes, start testing whether or not the mutton is cooked.

  9. It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it.

  10. Garnish with chopped dhania patta.

  11. Add 1 tbsp desi ghee when chicken is cooked.

  12. Serve warm with pulaao or garma garam pooris/ parathas/roti

Kung Pao Chicken (Thai dish)

Chef's Name: 
Rehana Khambaty

3/4 lb chicken, boneless & skinless
1 tsp cornstarch
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
2 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar
2 1/2 tbsp cooking oil
8 small dried red chilies
4 tsp minced garlic
2 ribs celery, diced
1/2 red bell pepper, cut into 1" squares
1/2 cup diced bamboo shoots
2 tsp cornstarch, dissolved in 1 tbsp water
1/2 cup toasted walnut halves

Preparation Time: 
20 mins.
Preparation Method: 

Cut chicken into 1" pieces.

Combine marinade ingredients in a bowl. Add chicken and stir to coat.

Let stand for 10 minutes. Combine sauce ingredients in a bowl and set aside.

Place a wok over high heat until hot. Add 2 tbsp of oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, for about 10 seconds.

Add chicken and stir fry for 2 minutes. Remove the chicken and chilies from the wok.
Add remaining 1/2 tbsp of oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, for about 10 seconds.
Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chillies to wok; stir-fry for 1 minute. Add sauce and bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.

Lasooni Murg

Chef's Name: 
Rehana Khambaty
1/2 kg boneless chicken
2-3 tbsp ghee
1 small bowl water
1 small bowl finely chopped onions
5-6 tsp garlic paste
3-4 tsp ginger paste
3 tsp coriander powder
4 tsp yogurt
2 tsp red chilli powder
5-6 tsp badaam paste
salt - to taste
1/4 tsp jaifal powder (nutmeg)
1/4 tsp javitri powder
1/2 tsp pepper powder
4 tsp fried chopped garlic
2 tsp kesar ka ghol
2-3 tsp coriander leaves

Preparation Method: 
Lightly roast the badam and soak it in water for a while. Grind it into a paste and keep aside.

Heat ghee in a pan, and fry onions. Pour in the garlic paste and ginger paste. Mix well.

Add coriander powder and add 4-5 tbsp of water. Continue to stir.

Mix in the yogurt, add the red chilli powder and mix again. Pour in the badaam paste and cook for sometime.

Add the chicken and mix well. Add salt and water, cook for sometime or till the chicken is well cooked.

Add jaifal powder, javitri powder, pepper powder, fried chopped garlic and kesar.

Garnish with coriander leaves and serve hot.

Mutton Kofta

Chef's Name: 
Rehana Khambaty
1/2 kg mutton - finely minced
1 egg
2 tbsp chana - roasted, grounded & sieved
2 tsp coriander - chopped
1 tbsp poppy seeds - soaked in water
15-20 garlic pods
1 1/2 inch piece of ginger
4 onions - finely sliced
4 tomatoes - skinned & pureed
2 tsp coriander powder
1 tsp turmeric powder
salt - to taste
1 1/2 cups yoghurt - whipped
1 cup oil
2 black cardamoms
1 tsp whole pepper
5-6 cloves
5 green cardamoms
2 bay leaves
1 inch cinnamon stick

Preparation Method: 
Grind the garlic, ginger and the poppy seeds together. Keep aside.
In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.
Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.
In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.
Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.
Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 mins.

Butter Chicken

Chef's Name: 
Rehana Khambaty
1 lb Boneless chicken thighs
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1/4 Cup plain yogurt
• 1 tbsp Peanut oil
• 1 Shallot
• 1/4 White onion
• 1 Cup tomato puree
• 1/4 tsp Cayenne pepper
• 1 Pinch salt
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1 Bay leaf
• 1 Pinch black pepper
• 1 tbsp Ginger-garlic paste
• 1 Pinch cayenne pepper
• 1 tbsp Cornstarch
• 1 tsp Garam masala
• 1 tbsp Peanut oil
• 1 tsp Garam masala
Preparation Method: 
Heat 1-tablespoon oil in a large saucepan over medium high heat.
Saute shallot and onion until it become soft and translucent.
Stir in butter, lemon juice, ginger garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf. Stir for 1 minute.
Add tomato puree and cook for 2 minutes and stirring frequently.
Stir in half-and-half and yogurt.
Reduce heat to low and cook it for 10 minutes, stirring frequently.
Season it with salt, pepper and cayenne.
Remove from heat and keep it aside.
Heat 1-tablespoon oil in a large heavy skillet over medium heat.
Cook chicken until lightly browned, about 10 minutes.
Reduce heat and season with 1-teaspoon garam masala and cayenne.
Stir in about 1/3 of the sauce and cook until liquid has reduced, about 5 minutes.
Pour the rest of the sauce into the chicken.
Mix together cornstarch and water, and then stir into the sauce.
Cook for 5 to 10 minutes, or until thickened.

Pan Seared T-Bone Steak

Chef's Name: 
Juzer Haidermota
Pan Seared T-Bone Steak
1 1/2 pounds bone-in T-bone steak
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
Preparation Time: 
45 Min
Preparation Method: 
Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.

Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

Chicken Dilruba

Chef's Name: 
Anees Haidary

2 Medium Onions
1 Cup Milk
2 tbsp chopped fresh ginger root
2 tbsp Punjabi Garam Masala
6 tbsp Butter or Cooking Oil
1 tbsp ground turmeric
3/4 Kg Chicken cut into small pieces
2-3 fresh green red peppers chopped into small pieces
1 cup fresh plain yoghurt
Salt to taste
1/4 cup almonds, ground a few saffron strands, soaked in 2tbsp warm milk
1/4 cup walnuts grounded
1 tbsp Coriander and Mint leaves

Preparation Time: 
30-45 mins
Preparation Method: 

1) Put the Onions and Ginger in a blender or food processor and process into a smooth paste
2) Heat the Butter or Oil in a deep vessel (alternatively Pressure Cooker) and gently brown the Onion-Ginger mixture, stirring often.
3) Add the Chicken and Yoghurt
4) Combine well and cook over medium heat until the mixture becomes nearly dry and the chicken begins to change colour to brown
5) Grind the almonds, walnuts until fine powder is prepared. Mix with Milk then add the mixture to Chicken alongiwht Garam Masala, Turmeric, Chilli Peppers and Salt
6) Cook over medium heat, stirring often, until the Chicken is very tender and sauce is very thick (about 10-15 minutes)
7) Stir in the saffron/milk mixture and cook 1-2 minutes longer.
8) Finally garnish with Coriander and Mint leaves

Serve Chicken Dilruba with Roti, Naan or Paratha.