Tandoori Chicken - Mughlai >Starters

Serves 4

Preperation Time 30 minutes

Contents
Chicken

Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Fruit and Chicken Salad - Continental >Salads

Serves 1

Preperation Time 15 Minutes

Contents
Chicken

Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper

Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.

Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.

Chicken Liver Salad - Continental >Salads

Serves 2

Preperation Time 10 Minutes

Contents
Chicken

Ingredients
6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
½ slice (1/2 oz/12.5 g) bread

For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper

Recipe
Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.

Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares.

Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well.

Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.

Chicken Shorba - Mughlai >Soups

Serves 4

Preperation Time 20 Minutes

Contents
Chicken

Ingredients
500 gms of chicken bones
1 tblspn oil
100 gms of boneless chicken
½ tspn of cumin seeds
1 ltr water
1 ½ tblspn of refined flour (maida)
1 tblspn of chopped garlic
White pepper powder
1 tspn of butter
Salt to taste



Recipe
Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.

Stir fry chicken pieces in butter till tender and keep the stock aside.

Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.

Cook for some time and serve hot.

You may add half a cup of fresh cream just before serving to make it a little rich.

Murgh Ke Shami - Mughlai Chicken - Starters

Serves 5

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste


Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Peel and chop ginger and garlic finely.

Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.

Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.

Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.

Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.

Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.

Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown.

Serve hot with onion lachcha and mint chutney.

After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.