Murgh Musallam | Chicken Musallam Recipe | Chicken Recipes

Murgh Musallam Masala, chicken musallam is delicious curry from Mughlai Cuisine and Mughlai Cuisine always known for it's rich and flavors that's why everything is known as Shahi :) Normally Murgh Musallam is made with whole chicken where chicken is stuffed with freshly roasted spices amazing by itself, adds wonderful flavor and taste to the chicken but I am not doing full chicken here.

Shahi Bhindi Recipe | Okra In Creamy Cashew Sauce

This Shahi Bhindi recipe is from my sister and it's one of her hit recipe.  It's a perfect recipe for any get-together or party, fried okra in creamy cashew sauce does wonder and never fails to impress people, it's finger licking good trust me when I say that.  Pair it with any paratha or poori and your simple meal can be a grand affair.

If you are bored of your usual paneer butter masala, Chole, Navratan Korma, Mix Vegetable Kurma etc then try this simple, quick and delicious shahi bhindi and wow your family, friends & guests.  Since Holi is approaching I thought it's right time to post this recipe which you can try for your Holi parties, also after posting my homemade kitchen king masala recipe lot of people asked me to post recipes using kitchen king, so this shahi bhindi is one of those recipes.  But incase you don't have kitchen king with you and you are not making one too then replace it with garam masala.

Ingredients for Shahi Bhindi 

[Serves 3-4]

Okra/Bhindi - 300 gms or 2 Cups
Onion - 2 Large
Tomato - 1 Large
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kitchen King Masala - 1 tsp {or garam masala 1 tsp}
Kasoori Methi - 1/2 tbsp
Salt - To Taste
Oil - 3 tbsp
Cumin Seeds/Jeera - 1 tsp
Ginger-Garlic Paste - 1/2 tbsp
Water - 1 Cup
Cilantro - 2 tbsp [chopped]

To Grind
Whole Cashew nuts - 15
White Sesame Seeds - 1 tbsp
Fennel Seeds - 1 tsp

Method:

1. Soak Cashew in little water for 15 minutes and grind together with sesame and fennel seeds into smooth paste, keep aside.

2. Wash bhindi/Okra pat dry well and cut both ends of okra, cut into 2" pieces.
3. Finely chop onion, tomato, cilantro.
4. In a pan heat 1 tbsp oil and fry okra until golden brown, keep aside.

5. In the same pan add remaining oil and add cumin seeds, allow to splutter.
6. Add onion and saute for a minute. Now add ginger-garlic paste, little salt and cook until onion becomes soft.
7. Add chilli, turmeric and kitchen king powder along with crushed kasoori methi, mix well and cook for a minute.

8. Add tomato, salt stir cover and cook until tomato gets mashed.

9. Add fried okra/bhindi and mix well to coat okra with masala. Add cashew paste.

10. Mix well and cook for 2 minutes.  Add 1 cup water, mix gently.

11. Adjust salt if required, keep flame to slow and simmer for 3-4 minutes or until oil will float on top.  Garnish with cilantro and off flame.

Serve warm with paratha/poori or pualo.

Notes ~

• This Shahi Bhindi will get thicken fast so serve it warm or if using it later add little water and warm it again.  
• You can replace kitchen king masala with garam masala.

Have a nice day ~~

Mughlai Mutton Masala | Eid Recipes

One of famous Eid recipes is mutton biryani or mutton masala/curry.  Remember my Keema Matar that DH made, this time I tried my hands on mutton and made the famous Hyderabadi mughlai ghost/mutton curry.  It was smooth, creamy and delicious with mutton cooked to perfection with yoghurt and spices in true mughlai style. Don’t let the long list of ingredients let scare you it’s just add the normal spices & freshly grounded spices adds zing to this recipe.  This goes well with naan, paratha, jeera rice, peas pulav, vegetable biryani or with plain steamed rice.   If you look for some delicious, rich mutton recipe then try this. 

Ingredients:

Mutton - 500gms
Onion - 2 [large]
Turmeric powder - 1/2 tsp
Yogurt/curd - 1/2 cup
Water - 1/2 cup
Cilantro - 1 tbsp [chopped]
Mint Leaves - 1 tbsp [chopped]
Salt - to taste
Ghee - 3 tbsp
Oil - 3 tbsp
Cashew Nut - 8-10 [broken]

To Grind
Onion - 3 (large)
Green Chillies - 2
Ginger-Garlic Paste - 1 tbsp
Cilantro & Mint leaves - 4 tbsp [chopped]
Coriander Seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Green Cardamom - 2
Black Cardamom - 1
Black Pepper Corns - 5
Cloves - 1
Cinnamon stick - 1/2 inch pieces
Dry Red Chilli - 2



Method:

1. Grind all the ingredients with little or no water listed under ‘to grind’ and keep aside.
2. Wash & cut mutton into medium size cubes.
3. Heat ghee in a pressure pan and fry the mutton pieces for few minutes or until they are slightly browned. Remove and keep aside. Fry cashews until golden brown and keep aside too. 
4. In the same pan, heat oil and fry the sliced onions until golden brown.
5. Now add the ground masala and sauté for 2-3 minutes, add fried mutton pieces, turmeric powder and salt.
6. Fry over slow flame until the oil separates around 7-8 minutes. Add 1 cup water, mix everything well and pressure cook for 4-5 whistles.
7. Allow cooker to cool, when the steam releases completely open cooker and keep on gas flame again.  Now add beaten yogurt 1 tbsp at a time and and mix well to combine. Simmer for 5 minutes in slow to medium flame until desired consistency is reached. Garnish with chopped mint, cilantro and cashews.



Notes ~
~ If you wish you can add water and curd together and pressure cook for 3 whistles instead of doing it in 2 steps.  
~ You can add or reduce green and red chillies to your taste but normally mutton recipes are on spicy side.
~ If you don’t want to use ghee replace it with oil.

Have a nice day ~~

Keema Matar | Matar Keema | Minced Mutton with Peas & Spices | Bakrid Recipes

Keema Matar or Qeema Matar is traditional Indian Meat dish which is nothing but minced mutton curry with peas.  If keema matar is made properly then the people who don’t like mutton would also eat it. Popular during Eid and Bakrid, this recipe calls for the main ingredients call Patience's but then it’s paid off in the form of delicious keema matar or matar keema whatever we may like to call it.  Not only as side dish but keema matar can be used as filling for naan, paratha, samosa or even serve with pav.  DH made this for a get together with my help of only chopping onion, tomato and it was highlight of the menu. The only other effective recipe was Chicken Masala again made by DH and Dahi Bhalla done by me.  DH tried to find the recipe online but he was not happy with anything, in the end he did it his way which was super delicious, list of ingredients looks long but it’s a simple recipe. 


Ingredients: [Serves 5-6]

Minced/Grounded Mutton - 1/2 kg
Peas - 1.5 cup
Onion - 2 large
Tomato - 2 medium
Ginger-Garlic Paste - 1 tbsp
Bay Leaf -1
Cinnamon - 1” piece
Cloves - 2
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 tbsp
Garam Masala - 1 tsp
Salt - To taste
Chopped Cilantro - 3 tbsp
Oil/Ghee - 4 tbsp
Red Food Colour - a pinch [if required]
Water - 1 Cup


Method:

1. Wash minced mutton few times and keep aside.  Finely chop onion, tomato and cilantro.
2. In a pressure cooker heat oil/ghee add bay leaf, cinnamon, cloves and sauté for 30 seconds.  Add onion, ginger-garlic paste and sauté until onion becomes transparent. 
3. Add turmeric, red chilli, garam masala and coriander seeds powders, mix everything well and sauté for 2-3 minutes. 
4. Add mutton and stir well and sauté for 5-7 minutes on slow to medium flame or until oil starts to ooze out.  Add peas sauté for another minute. 
5. Mix colour with 1 tbsp of water and add to mutton along with salt and cilantro, add 1 cup water give a stir, close the cooker and pressure cook for 1 whistles and then simmer for 10 minutes in slow flame.  Let the cooker cool down and then mix well, if there is any water left then put the cooker back to flame on slow heat and simmer until water dries without closing the cooker this time. 
Our Keema Matar is ready, have it naan, parata, pulao or anything of your choice. 



Variations:
~ Use ghee for rich and flavour keema matar.
~ Thaw peas if using frozen.
~ Use mined chicken and do the same if you like.
~ Discard all whole garam masala before serving.

Have a nice day ~~

Chicken Cashew Masala | Chicken in Onion and Cashew Sauce

These pictures have been lying in my drafts for very long time now and I thought it's time to post this.  This chicken curry was made by my BIL when we visited them some time back.  I quickly took pictures so excuse the picture quality it was in hurry as my we all were very hungry.  I asked BIL for the recipe while eating asked and made a mental note  :).  Since this is so simply and delicious chicken recipe I wanted to post it.  Hope you guys enjoy this curry as much I  did. 

Ingredients:
Chicken - 1 bird [medium size]
Onion - 300 gms
Ginger-Garlic Paste - 1tbsp
Cinnamon Powder - 1/2 tsp
Cumin Powder  - 1/2 tsp
Clove Powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Seeds Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Cashew Paste - 1/4 Cup
Oil - 5 tbsp
Salt - to taste
Cilantro - 3 tbsp chopped [For garnishing]
To Marinate:
Red Chili Powder - 2 tbsp
Ginger-Garlic Paste - 1tbsp
Lemon Juice - 2 tbsp
Salt  - 2 tsp

Method:
1. Clean, wash chicken pieces and add all the marination ingredients and let it marinate for 2 hours or longer.
2. Chop onion in chunks and grind it into smooth paste, add little water only if required.
3. In a pan heat oil add onion paste, all the spice powders and fry until onion starts to leave oil around 15 minutes in medium to slow heat.  Onion has to be fried well so take your time on this.
4. Add marinated chicken, mix well and let it cook until chicken pieces gets cooked fully in medium to slow heat.  Stir in intervals and this will take little longer time around 20+ minutes.
5. Add salt and cashew paste mix everything well and cook until oil starts to floats on top for around 10-12 minutes in slow flame.  Off the flame and garnish with cilantro.
This recipe takes times but it has to be cooked in slow to medium flame and it's worth it and here is my platter with poori and pulav and so many other things. 

Have a nice day.

Navratan Korma | Mix Vegetables In Creamy Sauce

Navratan Korma/Kurma whatever we may to call it but that's doesn't effect the richness of this dish.  We do not order much of navratan korma while eating out due to the sweetness so at home it's prepared to suit our taste bud.  And I think that's why we see many version of navratan korma, everyone has their own style of making it.

Here I followed my sister method with a few changes like she doesn't add raisins and paneer and I did, also always grind raisins if I'm using it in any curry.  I  made this during a get together at home and got good appreciation from guests..what else we want right :) and due to the hurry and other work I took all the picture in hurry so ignore that it tasted real good. 

Ingredients:

Diced Vegetables - 3 cups [ I used carrot, beans, cauliflower, peas, corn, capsicum and potato]

Paneer - 1/4 cup or few cubes.

Cashew & Raisins - 1/4 cup or 15 each

Onion - 2 large

Tomato - 2 larege

Green Chili - 5

Ginger-Garlic Paste - 2 tsp

Red Chili Powder  - 2 tsp

Coriander Powder - 1 tsp

Turmeric Powder  - 1/2 tsp

Cumin Powder - 1 tsp

Garam Masala Powder - 2 tsp

Dry Mango Powder/ Amchur -1/2 tsp [optional]

Milk - 1 cup

Butter - 1 tbsp

Salt - to taste 

Water -

Cilantro - 3 tbsp [chopped]

Method:

1.  Finely chop onion, slit green chili and puree the tomato.  Soak dry fruits in water for 10 minutes and grind to smooth paste.

2. Chop all the vegetables and keep aside.  Thaw veggie if using frozen [ I used frozen peas, corn and paneer].

3.  Add all the vegetables & chilies except peas, corn and peas with little water and microwave for 5 minutes.  Add peas & corn and microwave for 3 more minutes.  

~This is optional step, this makes the cooking process faster.

4. Meanwhile heat butter in pan add chopped onion and saute until transparent, add ginger-garlic paste, mix well and cook for 1 minute.  Add all powder masala and cook for another 1 minute.

5. Add puree tomato, mix well and cook for 6-8 minutes or until butter starts oozing out.

6. Now add 1 cup water and milk and simmer until a boils comes.  Add microwave vegetables and cook in medium heat for 8-10 minutes. 

7.  Add paneer and cashew, raisins paste and give a good stir cook for another 2-3 minutes.   Add salt and cook for 5 minutes until gravy become thick.  

~ Remember to add salt only in the last stage or milk will curdle. 

Garnish with chopped cilantro and serve with paratha/naan/roti or pulav.

Have a nice day ...