Chicken & mutton

Chicken & mutton recipes

Delicious Chicken Biryani

Chef's Name: 
Anees Haidary

1/2 Kg Basmati Rice

1/2 Kg Chicken

6 Big onion sliced in big pieces and 1 Big onion sliced into thin pieces

2 Big spoons of Cooking oil

2 Green Chillies

2 tsp Ginger-Garlic Paste

Salt to taste

1 tsp each of Red Chilli and Coriander Powder

1/2 tsp of Turmeric Powder

Lemon juice of 1 Lemon

A pinch of saffron

2 tsp Coriander leaves

2 tsp Mint leaves

6 each of Cloves, Cinnamon, Cardamom

2 Bay leaves

A pinch of Kasuri Methi

1 tsp of Mustard and Cumin Seeds

8-10 pieces of Cashew nuts

2 Boiled eggs to garnish

500 ML of Curd for Raita, 1 tsp of cumin powder, 1 finely cut tomatoe, 1 finely cut onion and 1tsp of Red Chilli powder

Preparation Time: 
30 minutes
Preparation Method: 

Wash and keep aside rice and chicken

Chicken Gravy preparation:

1) Add Cooking oil in Pressure cooker. When oil is heated, add mustard seeds, cumin seeds, cloves, cinnamon, cardamoms, bay leaves, kasuri methi leaves and green chillies. Cook for 30 seconds.

2) Add big sliced onions and stir for 2-3 minutes till its pink in colour. Add Ginger-Garlic paste to this mixture and stir well for 2 minutes

3) Add washed chicken pieces into this and cook for another 2-3 minutes.

4) Add Chilli powder, Coriander Powder, Turmeric Powder, salt as per need and mix this well till oil gets separated out

5) Add chopped Tomato and lemon juice to this and close the lid of Pressure Cooker. Cook till 6 whistles and remove from stove.

Rice Preparation:

1) Add 2 glasses of water to rice and add 1 tsp salt to it.

2) Add 2 cloves, saffron to it and let the rice cook for some time till its 3/4th cooked.

3) Remove the pan from stove

Mixing Chicken Gravy and Rice:

1) Remove half rice from the pan and add Chicken gravy to the remaining rice.

2) Add removed rice back to this and add finely cut eggs and cashew nuts.

3) Cook this for 2-3 minutes and remove from Stove.

4) Fry the thin slices of onions till its golden brown.

5) Garnish this with Coriander Leaves and fried onions and serve hot with Curd Raita.

Curd Raita preparation:

1) Add 1 tsp of Red Chillie powder, 1 tsp of Cumin powder, salt to taste, finely chopped onions and finely cut tomatoes to Curd and mix well. Curd Raita is ready to serve.

Fried Picnic Chicken

Chef's Name: 
Sakinaben Ebrahimji
Chicken     :  1.5kg bird cut into 8 pcs
Spices       :   garlic / ginger paste say 1 tsp
                        turmeric - 1/4 tsp
                        coriander / cumin powder say 1 tsp
                       green chillies either fienly chopped
                             or ground to paste
Others           Fresh coriander, chopped semi fine
                        lemon juice   -  say 1large lemon
                        Dry breadcrumbs
                        Eggs, beaten
                        Vegetable oil for frying
Preparation Time: 
1 hr
Preparation Method: 
  • Add all spices to chicken and steam in  a pot to dry consistency
  •   when cooked completely add lemon juice and fresh coriander
  •                 let it cool,    coat with breadcrumbs, then egg and deep fry
                with a sweet side dish like sweet vermicelli or
                even nice hot brown rolls or
                salad or

Chinese chicken a la Shehnaaz

Chef's Name: 
Sakinaben Ebrahimji
Chicken   :  optional to be either shredded or cut into
                     small bite sized pcs with bone   -  we prefer
                     to leave the bone on as we find it turns out
                     much more tasty  -  approx 1 kg for 3 persons
                     Washed & cleaned
Mixed shredded veggies :    
                    cabbage, carrots, green capsicums,
                    one large Spanish onion, one small red onion
                    -  qty say all shredded to fill a large salad bowl
Sweet corn
                    a small tin full or more to taste
Salad or Spring onion
                    one bunch chopped white and green separately
                Green chilly chopped finely -  2 hot ones
                Ginger -  chopped finely approx 1 tsp full
                2 tbsp vegetable oil / 1 dessert sp butter
Sauce :
                5 tbsp pineapple juice
                      (  we sometimes use orange juice
                         if p'apple is not available but find
                         it does not turn out as tasty )
                2 tbsp Soy sauce
                1 tsp tomato puree
                2 tsp tomato ketchup
                ground black pepper  -  lots of it
Preparation Time: 
1 hr
Preparation Method: 
  •             heat the oil, 
  •             add butter, when melted,
  •             add green chilly and ginger and fry slightly,
  •             add chicken and cook until chicken is say 75% cooked,
  •             add all shredded veggies to the pot and stir,
  •             cover and leave for veggies to cook say just 5 mins,
  •             mix and add sauce to pot  ( taste the sauce before
  •             adding it to check if you want to adjust the mix ), 
  •             allow it to steam for just 4 to 5 mins, 
  •             add the sweet corn and then the spring onions
        best with plain boiled rice

Palak Chicken

Chef's Name: 
Sakinaben Ebrahimji
1 chicken approx 1 kg net skinned &
        cut into tiny bite sized pcs
2 tbsp plain yoghurt  ( dahi )
2 large tomatoes grated
1 tbsp ginger garlic paste
a pinch of Turmeric powder
Black pepper to taste
     ( or chilli powder if preferred )
salt to taste
Juice of 1 lemon
pinch of garam masala
3 or 4 bunches Palak, shredded
      more or less depending on taste
1/4 kg onions -  thin sliced and golden fried in oil
Green chillies to taste
1 bunch fresh coriander ( dhana )
1 level tbsp dhana-jira powder 
     ( made into a paste with water )
3 tbsp cooking oil
Preparation Time: 
4 hrs
Preparation Method: 
Marinate the chicken for 2 hrs in the following mix
        ginger garlic paste
        only 1 grated tomato
        yoghurt ( dahi )
        black pepper
        salt  ( suggest 1/2 tbsp )
        turmeric powder
After 2 hrs, boil/cook the chicken in it's marinate  -  try not to add any water unless the chicken is very dry.  
When cooked,  add the lemon juice and the garam masala
In a separate pan
-  heat the cooking oil,
-  add the fried onions,  dhana-jira paste, balance grated tomato, green chilli ( ies), coriander leaves, shredded palak & salt stirring all the time 
-  to this add about 1/4 glass water
-  Cook on medium heat until palak is cooked 
-  if you need more gravy add extra water now   
-  Once palak is cooked 
-  add the chicken 
-  simmer for 15 mins
                  and serve.
We prefer using black pepper here as we feel that it blends better with palak

Chicken kebabs with peanut sauce

Chef's Name: 
Fatema E Quilonwala
500 g chicken breast fillets
For the marinade
1 small piece fresh ginger, grated
2 cloves garlic, crushed
8 tablespoons soy sauce
2 tablespoons groundnut oil
1-2 dried red chillies
1 teaspoon sugar
1 teaspoon ground coriander seeds
For the peanut sauce
1 onion
1-2 cloves garlic
Approx. 150 g crunchy peanut butter
150 ml vegetable stock
100 ml coconut milk
1 lime
Soy sauce

Wooden skewers
Preparation Method: 
Finely chop the chillies and mix with the remaining marinade ingredients. Cut the chicken into thin strips, mix with the marinade and place in the fridge for 3 hours.

To make the peanut sauce, finely chop the onion and fry gently with the crushed garlic until transparent. Stir in the peanut butter and stock and boil until slightly reduced. Dilute with coconut milk until the desired consistency is obtained. Season to taste with soy sauce and lime juice.

Thread the marinated strips of chicken onto skewers in a zig-zag pattern and grill or bake in the oven for 5 minutes.


Chef's Name: 
Fatema E Quilonwala
 16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces

1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced

2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped fresh parsley

Preparation Method: 
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.

Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

Chicken and Lime Kababs

Chef's Name: 
Fatema E Quilonwala
2 large chicken fillets, skinned and boned
1 lime, cut in wedges
1tbsp clear honey
1tbsp olive oil
4tbsp lime juice (juice of 1-2 limes)
1tsp turmeric
2cloves garlic, crushed
Peanut Sauce:
4tbsp crunchy peanut butter
2tbsp creamed coconut
1tbsp lemon juice
2tbsp soy sauce
Tabasco or chilli sauce to taste
Preparation Time: 
30 mins + marinating
Preparation Method: 
Trim any fat off the chicken and cut into 16 equal sized cubes. Mix the marinade ingredients together in a bowl, add the chicken and mix well. Cover and set aside for 1-2 hours or over night if time.

Thread the chicken on the sticks alternating with wedges of lime.

Mix all the peanut sauce ingredients together with one to two tablespoons hot water to loosen up slightly. It should be fairly spicy but you can add chilli to taste. Cook the chicken for 4-5 minutes each side, then each side with a little peanut sauce just before the end of cooking.

When the chicken is cooked through serve the kebabs with any remaining sauce, rice or pitta breads and salad.

Stuffed (little shoes) aubergines/eggplant

Chef's Name: 
Fatema E Quilonwala
  • 2 medium onions, finely chopped
  • 1 egg, slightly beaten
  • 1 lb. minced meat
  • 1/2 cup grated cheese 
  • 1/4 cup butter
  • 2 tspns dry breadcrumbs
  • 2 medium tomatoes, chopped
  • 2 1/4 lbx aubergine (about 12)
  • 2 tspns salt
  • 1 cup bechamel sauce
  • 1/2 tspns pepper
  • 1 egg, beaten
  • chopped parsley
  • 1 1/2 cups tomato sauce
Preparation Method: 

Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper. Cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and bread crumbs. On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end. Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture. Prepare andpour about a tablespoon of bechamel sauce on top of each aubergine. Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.

Chicken in tomato sauce

Chef's Name: 
Fatema E Quilonwala
  • 1 medium sized chicken
  • 4-5 fresh tomatoes, mashed or 1 tin preserved tomatoes
  • 1 cinnamon stick
  • 2-3 cloves
  • 2 spoons butter
  • 150 ml olive oil
  • Salt
  • Pepper
Preparation Method: 

Wash the chicken, remove giblets and cut in 6 pieces. Melt butter in a large saucepan and sauté all the chicken pieces. Add the olive oil and the tomato mash and stir. Finally add the cinnamon stick, the cloves, a glass of water, season with salt and pepper and let the chicken cook in low heat for at least an hour. Check at regular intervals and add water if more is required. When chicken is cooked and the tomato sauce has thickened (water should be absorbed and only the oil should remain) remove from heat. Serve with fried potatoes, rice or mashed potatoes.

Keema Patties

Chef's Name: 
Saleem Pothiwala

* Keema 200 gms * Onion 1 medium * Patties dough * Red Chilli powder 1 tsp * Turmeric powder 1/2 tsp * Dhaniya powder 1 tsp
Preparation Method: 
Pre-heat oven at 200 degrees. Heat oil, fry finely chopped onions till golden. Add keema and all powder masala and cook till keema is tender and all the water has evapourated. Roll pastry dough into a square roti. Put a table spoon of cooked keema in the center. Fold it diagonally and apply butter on top. Bake the patties in the oven for 5-6 minutes. Serve hot with mint chutney and chilli sauce.