Chicken & mutton

Chicken & mutton recipes

Butter Chicken...

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Boneless chicken 250gm
* Tomatoes 2 medium
* Butter 2 tbsp
* Fresh cream 2 tbsp
* White pepper powder 1/2 tsp
* Turmeric powder 1/2 tsp
* Red chilli powder 1/2 tsp
* Garam Masala powder 1/2 tsp
* Ginger-garlic paste 1 tsp
* Salt
* Lemon juice 1 tbsp
Preparation Time: 
35 min
Preparation Method: 
Cut chicken in small cubes, marinate it in either readymade butter chicken masala or all the powder ingredients mentioned above and ginger-garlic paste.
Marinate for 30 minutes.

Boil finely chopped tomatoes and pass it through a seive to remove tomato skin and seeds.
Fry the chicken in oil for 5 minutes or so. Add tomatoe puree. Cook for 5-10 minutes.
Add melted butter and cook for another couple of minutes.
Remove from heat and add the cream.
Serve hot with parathas/naans.

Chicken Kachori...

Chef's Name: 
Saleem Pothiwala
Ingredients: 





* Chicken (boiled n shredded) 1/2 cup
* Besan/gram flour 3 tbsp
* Whole Dhaniya seeds 1 tsp
* Zeera 1 tsp
* Mustard seeds 1/2 tsp
* Saunf 1/2 tsp
* Black pepper whole 8-10
* Oil
* Maida 1 cup
Preparation Time: 
1 hr
Preparation Method: 
Crush all the masala into a coarse powder.
Heat 1 tbsp oil, fry masala. Add besan and cook till the raw smell of gram flour evaporates.
Add shredded chicken and cook for a couple of minutes.
Add a couple of spoon of water and make it a hard dough. Let it cool then divide into 7-8 parts.
Knead maida with a tbsp oil, salt and zeera powder.
Divide them into table tennis size of balls.
Take a dough ball, roll it into around four inch diameter roti.
Put one of the chicken masala dough in the centre. Apply water to the sides of roti and gather roti from all the sides so that the masala ball is covered completely with the maida roti. Seal the ball and carefully remove the extra maida.
Flatten the maida ball by hand carefully not to make hole in it.
Deep fry on medium heat till it is golden brown from both sides.
Serve hot with pudina chutney and imli chutney.

Zinger Burger...

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Chicken breast 1

* Egg 1
* Mustard paste 1 tsp
* White pepper powder 1 tsp
* Corn flour 1 tbsp
* Maida 2 tbsp
* Milk 2 tbsp
* Salt
* Vinegar 1 tbsp
* Mayo 2 tbsp
* Burger buns
Preparation Time: 
30-45 min
Preparation Method: 
Cut chicken breast into half flatly so that the thickness is divided and you have two flat breast pieces.
Marinate chicken breast in vinegar, mustard sauce, white pepper powder and salt for half an hour.
Beat the egg, add maida, cornflour, milk and salt into a batter.
Dip chicken in the batter and shallow fry them on medium heat for around 8-10 minutes till you get a crispy brown coating. Cutting the breast pieces flat will cook the chicken better.
Slit the burger bun and put the chicken on it. Add mayo, lettuce, cheese, spring onions, tomatoes, etc etc as per your choice.

Karahi Gosht...

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
* Lamb 250 gms.
* Tomatoes 2 medium finely chopped.
* Green chillies 2-3
* Yoghurt 2 tbsp
* Black pepper 8-10
* Red chilli powder 1 tsp
* Salt
* Oil/Ghee
* Green paste 2 tsp
* Cummin powder 1tsp
Preparation Time: 
35 min
Preparation Method: 
Pressure cook lamb with 1 cup water and 1 tsp of green masala for 10 minutes or so.
In the mean time, heat oil and add black peppers ad cummin powder. Add chopped tomatoes and green chillies. Cook till tomatoes are tender and turn into a thick paste like consistency.
Add boiled lamb and all the water to the thick tomato paste.
Cook for 10 minutes till most of the water evaporates and gravy is thick.
Beat yoghurt and add to the gravy. Cook for a couple of minutes.
Garnish with chopped green corriander and serve hot with naans.

Chicken Kofta...

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 

For Kofta:
* Chicken Keema 250 gms (1cup)
* Bread slice 1
* Green masala paste 1 tbsp
* Salt
* Red chilli powder 1 tsp

For Gravy:
* Onion 1 medium
* Tomatoes 2 medium
* Salt
* Oil
* Black pepper 8-10
* Red chilli 1/2 tsp
Preparation Time: 
30-35 min
Preparation Method: 

For Kofta:
Mix all the ingredients together.
Roll them into ping pong size balls and keep aside.

For Gravy:
Heat oil. Add black peppers. Fry finely chopped onions till light golden.
Add chopped tomatoes, red chilli powder and salt. Add half a cup of water and cook for few minutes.
Blend the mixture together to a fine paste, add the koftas and cook on medium heat till oil seperates.
Serve hot with Parathas.

If you like, you can add potatoes to it as well.

Cheese Balls...

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
* Potato 1 (boiled and mashed)
* Shreded chicken 1/2 cup
* Grated Cheese 1/2 cup
* Boiled noodles few strands
* Salt
* Red chilli powder
* Soya sauce 1/2 tsp
* Egg 1 (for frying, beat, add salt and red chillies to it)
Preparation Method: 
Mix all the ingredients and knead into a dough. If needed add bread crumbs if not proper consistency.
Make small balls, roll them into bread crumbs and dip them into beaten egg.
Deep fry at medium heat for a couple of minutes or till golden.
Serve hot with ketchup.

Tandoori Chicken Pizza...

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
* Pizza base mix 1 packet
* Tomato puree 3 tbps
* Finely chopped Capsicum 1/2 cup
* Tandoori masla 2 tsp
* Chicken breast (cut in small cubes) 1/2 cup

* Cheese (grated) 1 cup
* Olive oil 1 tbsp
Preparation Method: 
Marinate chicken in tandoori masala and lemon juice for an hour.
Knead pizza base mix as instructed on the pack.
Heat 1 tbsp of olive oil. Add tomatoe puree and capsicum pieces. Cook for a couple of minutes.
Roll the dough into a round pizza as per your pan size.
Spread tomatoe puree and capsicum on the rolled pizza.
Place chicken cubes on the tomato puree.
Cover it with grated cheese.
Keep it in a pre-heated oven at 180 degrees for 15-20 minutes.
Cut it in 6-8 pieces. Serve hot.

Chicken n Cheese Puffs...

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
Ingredients:
* Puff Pastry dough
* Chicken cubes 1/2 cup
* Cheese grated 2 tbsp
* Any masala of your choice for marination
Preparation Method: 
Procedure:
Marinate chicken in the masala of your choice for an hour. You can use tikka masala or tandoori masala. Or, you can use chicken pieces from your leftover curry.
Roll dough into a square roti. Cut them in 4.
Spread chicken cubes in the centre, top it with grated cheese.
Bring opposite diagonals together, apply water on the edges and seal them into triangles.
Bake in a pre-heated oven for 10-15 minutes.
Serve hot with ketchup/chilli sauce.

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