Chicken & mutton

Chicken & mutton recipes

Chicken Skewers

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Boneless chicken 250 gms * Daria powder (roasted chana daal) 2 tbsp * Cream 2-3 tbsp * Red chilli powder 1 tsp * Dhania powder 1 tsp * Salt * Lemon juice 2 tbsp * Corriander leaves
Preparation Method: 
Cut chicken into 1 inch pieces. Blend together all the ingredients into a paste. Marinate chicken into the above paste for an hour. Arrange pieces on cocktail sticks. Shallow fry them on medium heat. Serve hot with chutney and tomato ketchup.

Daal-Gosht

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Toor Daal 200 gms * Meat 200 gms * Onion 1/2 medium * Tomato 1 medium * Red chilli powder 1 tsp * Turmeric powder 1 tsp * Green chillies 4-5 * Green masala 1 tsp * Oil 1 tab sp * Garlic 5-6 cloves, oil & Curry leaves for tarka
Preparation Time: 
30 min
Preparation Method: 
Pressure cook all the above ingredients for around 15-20 times. Heat oil. Fry chopped garlic and curry leaves. Add the tarka to the daal-gosht. Garnish with lemon juice and corriander leaves.

Apricot Chicken

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Chicken 1/2 Kilo * Cider Vinegar 1/2 cup * Dried Apricots 20 * Almonds 10-15 * Coconut powder 2 tbsp * Cream 4 tbsp * Oil 4 tbsp
Preparation Method: 
Soak apricots overnight in vinegar. Boil chicken in green masala. Take out the seeds from apricots and blend with almond, coconut powder and cream. Spread it over the boiled chicken. Heat oil and pour over chicken. cook for 5 mins. Serve with naan bread or parathas.

Lamb Chops

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Lamb chops 10-12 * Green paste 1 tbsp * Lemon Juice 2 tbsp * Zeera 1tsp * Cashew nuts 8-10 * Cream 4 tbsp * Green chillies 5-6
Preparation Time: 
4-5 hrs
Preparation Method: 
Marinate chops in green paste, lemon juice and salt for 4-6 hours. Grind together cashews, green chillies, cream and zeera into a paste, add water if need. Add this paste to the chops and marinate for another hour or so. Wrap these chops on aluminium foil and bake it on 200 degrees for 30-35 minutes.

Grilled Spicy Chicken Wings

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Chicken wings 6 * Onions 2 medium * Red Chilli Powder 1 tsp * Dhaniya powder 1 tsp * Chaat masala 1 tsp * Salt * Lemon Juice 1 tbsp * Green masala 1 tsp * Maida 1 tbsp
Preparation Time: 
2 hrs
Preparation Method: 
Fry finely chopped onions till dark brown. Blend all the masala with lemon juice into a rough paste. Marinate chicken wings in this paste for 1-2 hours Sprinkle maida over chicken pieces and grill them in the oven for 15 minutes on 200 degrees. Serve hot with green mint chutney, chilli ketchup and mayo.

Keema Ghotala

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
* Leftover/boiled keema 1 cup * Eggs 2 * Oil * Red Chilli powder * Onion 1 medium
Preparation Time: 
15 min
Preparation Method: 
Heat oil. Fry finely chopped onions till light golden. Add keema, red chilli, salt and half a cup of water, fry for 4-5 minutes. Beat eggs and add to the keema. Turn off heat immediately. Mix till eggs are mixed in keema and just cooked. Serve with fresh white bread.

Marinated Chicken Curry

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
* Chicken 500 gms * Yoghurt 1 cup * Green paste 1 tbsp * Chilli flakes 1 tbsp * Turmeric powder 1/5 tsp * Dhaniya powder 1 tsp * Lemon juice 2 tbsp * Coconut cream 1 tbsp * Onions 2 medium
Preparation Method: 
Marinate chicken in lemon juice, green paste and other powder masalas, for atleast 1 hour. Heat oil, fry onions till they turn transparent. Blend the onions to a paste. Add the marinated chicken and cook for another 20 minutes on high/medium heat. Add some water if required. Now reduce the heat so that the curry stops boiling. Add yoghurt and let it simmer for another 10 minutes. Serve with roti/rice.

Grilled Chicken - Tandoori Style

Chef's Name: 
saleem pothiwala
Picture: 
Ingredients: 
* Chicken breast 3 * Red chilli powder 1 tsp * Dhaniya powder 1 tsp * Turmeric powder 1/2 tsp * Garam Masala 1/2 tsp * Green paste 1 tsp * Yoghurt 3 tbsp * Lemon juice 1 tsp * Red colour few drops
Preparation Method: 
Blend together all the ingredients except chicken to a smooth paste. Mark 2-3 'X' cuts on chicken to marinate it deeply. Marinate chicken in the mixed paste for 2 hours. Turning 2-3 times in between. Grill the chicken pieces in baking tray in a pre-heated oven for 15-20 minutes on 180 degrees. Put the chicken on upper shelf for 2-3 minutes on 250 degrees to give that charred look if you want one. Serve with chutneys and masala yoghurt

Nihari Curry...

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
* Lamb 750 gms * Oil/Ghee 1.5 cups * Wheat flour 3-4 tbsp * Green masala 1.5 tbsp * Whole garam masala (incl powder nutmeg) 2 tbsp * Red chilli powder 1 tsp * Turmeric powder 1/2 tsp * Salt * Onion 1 medium
Preparation Time: 
45 minitues
Preparation Method: 
Heat oil, add whole garam masala and fry meat for 10 minutes with green paste. Add powder masala and fry for 2 minutes. Add 8-10 glass of water and let it cook for 4-5 hours on low-medium heat. Mix flour in a cup of water and add it slowly to the nihari. Keep stirring. Cook on high heat for 10-15 minutes. Now fry thinly sliced onions and add them to the nihari along with the remaining oil. Cook for further 5 minutes. Serve hot, garnished with grated ginger, lemon and chopped green chillies

Maharashtrian Gosht...

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Boneless mutton 500 gms
* Red chilli powder 1 tsp
* Turmeric powder 1 tsp
* Corriander powder 1 tsp
* Garam Masala powder 1tsp
* Peanut powder 1 tsp
* Onions 2 medium
* Green masala 1 tsp
Preparation Time: 
35 min
Preparation Method: 
Boil mutton with green masala.
Blend onions into a paste.
Fry onions till golden brown. Keep aside.
Heat 1 tbsp oil on medium heat. Add all the powder masala, fry for a minute. Add half a cup of boiling water.
Keep stirring the masala. Add another half of cup of boiling water and cook till you get a consistent paste with oil floating over it.
Add onions and cook for a minute.
Add boiled chicken, cover and let it cook on low heat for 10 minutes.
Serve hot with paratha/naan/chapatis.

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