Chutney roast chicken

Ingredients
Chicken 1 kg whole give cuts
Oil ½ cup
Onion 1 raw grinded
Ginger garlic paste 1 tbsp
Whole red chili 6
Whole green chilies 4 big ones
Yogurt 1 cup
Salt 1 tsp
Chili powder ½ tsp
Coriander powder 1 tsp
Crushed black pepper ½ tsp
Cashew nut grinded 8
Green cardamom grinded ½ tsp
Cream 4 tbsp
Ingredients for chatni
Coriander leaves 1 cup
Mint ½ cup
Green chilies 8
Ginger garlic 1 tsp
Salt 1 tsp
Lemon juice ¼ cup
Method for chatni
Blend altogether.
Method
Wash chicken, give cuts, marinate with prepared chatni. Put in a pan to cook without oil or water on very low flame for 15 minutes. In another pan heat oil add blended onion with ginger garlic paste, whole red chilies, whole green chilies, yogurt, salt, chili powder, coriander powder, black pepper, fry well. Add cashew nut paste, green cardamom powder and the cooked chicken. Cook in this gravy for 15 minutes. Remove in a platter. Serve with fries. Drizzle with fresh cream.

Chinoti kunna gosht

Ingredients:
Mutton 1 kg
Chilie powder 3 tsp
Turmeric powder ¼ tsp
Coriander powder 2 tsp
Salt 2 tsp
Onion 1 large sliced
Ginger garlic paste 1 tbs
Black cumin 1 tsp crushed
Ghee 1 cup
Wheat flour ½ cup
Water ½ cup
Method:
In a handi put ginger garlic mixed with half cup of water, ghee, mutton, chilies powder, salt, coriander powder turmeric sliced onion and cook covered for 30 min then fry well add 3 cups water for meat to get tender when meat tender add flour paste stirring well lastly add crushed black cumin cook for 15 min on low flame till ghee comes on tops. Serve with nan.

Dum kay chops

Ingredients
Mutton chops ½ kg flatten
Salt 1 tsp
Crushed black pepper 1 tsp
Meat tenderizer 1 tsp
Ginger garlic 1 tbsp
Soya sauce 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Fries to serve
Method
Marinate your chops with all above, spread chops in a single layer, cook on very low flame on dum. If required you can add little water. Serve with fries.

Deep fried chicken tikka

Ingredients
Chicken 1 kg 4 pieces give cuts
Ginger garlic 1 tbsp
Lemon juice ¼ cups
Salt 1 ½ tsp
White cumin roasted and crushed 1 tsp heaped
Chili powder 2 tsp heaped
Zarda color pinch
Egg 1
Oil for deep frying
Chat masala to sprinkle
Method
Wash and dry chicken pieces well, give deep cuts, marinate with all above, and leave it for 2 hours, deep fry 2 pieces at a time, sprinkle with chat masala and serve.

Galawati pasanday

Ingredients
Beef pasanday ½ kg
Ginger garlic 1 tbsp heaped
Brown onion crushed 2 tbsp crushed
Allspice 1 tsp leveled
Crushed red pepper 1 tsp
Chili powder 1 tsp
Roasted gram grinded 2 tbsp
White cumin roasted and crushed 2 tsp
Coriander roasted and crushed 1 tbsp
Salt 1 tsp heaped
Yogurt ½ cup
Raw papaya grinded 1 tbsp
Onion rings for garnishing
Oil ½ cup
Coriander and mint leaves for garnishing
Method
In a bowl mix yogurt with all the above ingredients Ginger garlic 1 tbsp heaped, Brown onion, crushed 2 tbsp crushed, Allspice 1 tsp leveled, Crushed red pepper 1 tsp, Chili powder 1 tsp,, Roasted gram grinded 2 tbsp, White cumin roasted and crushed 2 tsp, Coriander roasted and crushed 1 tbsp, Salt 1 tsp heaped, Yogurt ½ cup, Raw papaya grinded 1 tbsp and marinate your pasanda in this mixture for 2 hours. Heat oil add marinated pasandas, cook till done and thick masala left. Serve garnish with onion rings and greens.

Chicken cheese handi

Ingredients
Boneless chicken ½ kg
Onion 1 large
Turmeric ½ tsp
Chili powder ½ tsp
Water 2 cups
Tomatoes 2
Ghee 2 tbsp
Yogurt 2 tbsp
Oil ½ cup
Crushed garlic 1 tbsp
White cumin seeds 1 tsp
Tomatoes 2 chopped
Crushed red pepper 1 tsp heaped
Roasted and crushed cumin 1 tsp
Allspice 1 tsp
Chili sauce 1 tbsp
Soya sauce 1 tbsp
Butter 2 tbsp
Cream 2 tbsp
Pinch of zarda color
Grated cheddar cheese 3 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Method
Boil together 1 large onion, turmeric, chili powder, 2 tomatoes, 2 tbsp ghee and 2 tbsp curd with 2 cups of water, cook for 15 minutes when onion tender, blend and keep aside. Heat oil in a handi, add crushed garlic and white cumin seeds, when light brown add blended onion mixture, add in above onion mixture with 2 extra chopped tomatoes and fry well. Add crushed pepper, crushed cumin, salt, fry well add boneless chicken ½ kg, cover and cook till chicken tender, lastly add allspice, chili sauce, soya sauce, butter, cream, yellow color, grated cheese, leave it on dum, lastly add chopped coriander and green chilies.

Jangli karahi

Ingredients
Mutton chops ½ kg
Batair 4
Chicken ½ kg 8 pieces
Boiled eggs 4
Prawns 250 gm cleaned
Oil ½ cup
Onion chopped 1 ½ cup
Ginger garlic paste 2 tbsp
Chili powder 2 tsp
Salt 1 ½ tsp
Turmeric ½ tsp
Roasted and crushed coriander 1 tbsp
Roasted and crushed cumin 1 tsp
Tomatoes ½ kg sliced
Yogurt ½ cup
Kasori methi 1 tbsp
Allspice 1 tbsp
Ginger sliced 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 4 sliced
Method
Par boiled mutton chops and keep aside, heat oil in a wok, fry onion till transparent, add ginger garlic paste with boiled mutton chops, batair and fry spices with sliced tomatoes, cover and cook till chops and batair tender, add chicken with yogurt, cover and cook for 15 minutes, add in prawns, ginger, chopped coriander, green chilies, allspice, kasuri methi, butter, boiled eggs, leave it on dum till oil comes on top. Serve with nan.

Highway karahi

Ingredients
Mutton ½ kg boiled
Ginger garlic 1 tbsp
Crushed red pepper 1 tsp
Chili powder 1 tsp
Tomatoes 4 sliced
Yogurt ½ cup
Crushed black pepper 1 tsp
Crushed coriander 1 tsp
Cream 3 tbsp
Ghee ½ cup
Green chilies 4
Cumin roasted and crushed 1 tsp
Ginger sliced 1 tbsp
Method
Heat ½ cup ghee add sliced tomatoes, ginger garlic paste, cover and leave it to cook for 10 minutes, then add boiled mutton with salt, both the crushed pepper, chili powder, roasted and crushed cumin and coriander, chili powder, fry well, add yogurt, cover and cook for 10 to 15 minutes, lastly add cream, ginger julienne and chopped hara masala.

Lahori katlama

Ingredients
Flour 2 cups heaped
Oil ¼ cup
Salt 1 tsp
Water to make dough
Ingredients for paste to apply on katlama
Eggs 2
Anar dana crushed 2 tsp
Crushed red pepper 1 ½ tsp
Chili powder ¼ tsp
Crushed cumin roasted 1 tsp
Coriander leaves 2 tbsp
Coriander seeds roasted and crushed 1 tsp
Salt 1 tsp
Red color pinch
Method
Make dough with flour, salt, oil and knead with water into medium hard dough. Leave it covered for 30 minutes. Make a roll with prepared dough, make into 3 balls, put oil on surface, roll to a dinner plate size, make into round or oval paratha, and prick with fork, spread with prepared paste using brush. Deep fry in a tai, put the paratha size on base and filling side on top, splashing oil on top, fry till crisp. These parathas should be rolled thin.

Chicken 65

Ingredients
Boneless chicken ½ kg cubes
Yogurt 2 tbsp
Soya sauce 1 tbsp
Corn flour 2 tbsp heaped
Flour 2 tbsp
Ginger 1 tbsp finely chopped
Garlic 1 tsp finely chopped
Chili powder 1 tsp
Crushed red pepper 1 tsp
All spice ½ tsp
Lemon juice 1 tsp
Egg 1
Salt 1 tsp leveled
Green chilies 4 cut in strips and deep fried
Orange red color pinch
Curry leaves 15 to 20
Oil for deep frying
Method
In a bowl mix together Boneless chicken ½ kg cubes, Yogurt 2 tbsp, Soya sauce 1 tbsp, Corn flour 2 tbsp heaped, Flour 2 tbsp, Ginger 1 tbsp finely chopped, Garlic 1 tsp finely chopped, Chili powder 1 tsp, Crushed red pepper 1 tsp, All spice ½ tsp, Lemon juice 1 tsp, Egg 1, Salt 1 tsp leveled, Orange red color pinch, marinate chicken in this for 2 hours, heat oil in a fry pan when the oil is hot deep fry chicken pieces until reddish brown, deep fry chicken until golden brown, heat 2 tbsp oil in a wok add curry leaves deep fry green chilies add your fried chicken toss well, serve hot with onion rings and lemon wedges.

Badshahi Gosht

INGREDIENTS

Mutton ½ kg
Yogurt 1 cup heaped
Ginger Garlic 1 tsp
Tomato Paste 1 tsp
Salt 1 tsp leveled
Chili Powder 1 tsp heaped
Turmeric ¼ tsp
Dry Whole Milk ½ cup
Coriander Leaves 2 tbsp chopped
Green Cardamom Powder ½ tsp
Nutmeg ¼ tsp
Mace ¼ tsp grinded
Cream 4 tbsp
Oil ½ cup
Onion 1 cup chopped

METHOD
Marinate mutton with yogurt, ginger garlic, tomato paste, salt, chili powder and turmeric for 2 hours, heat oil ½ cup add 1 cup chopped onion fry till light golden, add marinated mutton, fry well add 1 cup water, cover and cook till mutton nearly done, add dry whole milk, grinded cardamom, mace and nutmeg powder, cream, chopped coriander leaves, leave it on simmer for 10 minutes, serve with sheermal.

Kasturi Handi

INGREDIENTS

Boneless Chicken ½ kg 1 inch cube
Crushed Red Pepper 1 tbsp
Ginger Garlic 1 tbsp
Cheese Slices 2 to 3
Lemon Juice ¼ cup
Onion 2 chopped
Butter 2 ounce
White Cumin Roasted and Crushed 1 tsp
Oil ¼ cup
Black Pepper Crushed 1 tsp
Salt 1 tsp
Roasted Gram Grinded 2 tbsp
Almonds Grinded 2 tbsp
Pistachio Grinded 2 tbsp
White Cumin Seeds Grinded 1 tsp

METHOD
Marinate chicken with all grinded spices, crushed red pepper, salt, ginger garlic, crushed black pepper, leave it for 30 minutes, heat butter and oil in a handi, add marinated chicken, cover and cook till chicken tender and mixture dry. Add lemon juice, serve garnish with cheese slices in a small handi.

Seekh Kebab Handi Masala

INGREDIENTS
INGREDIENTS FOR KABAB
Mince ½ kg doubled
Ginger Garlic 1 tbsp
Chili Powder 1 tsp heaped
All Spice 1 tsp heaped
Salt 1 tsp
Crushed Coriander 1 tsp
Roasted Cumin Crushed 1 tsp
Egg 1 beaten
Bread 2 slices soaked in water
INGREDIENTS FOR MASALA
Onion 1 large boiled in ¼ cup water and ½ tsp turmeric
Salt 1 tsp
Chili Powder 1 ½ tsp
Ginger Garlic 1 tbsp
All Spice 1 tsp
Oil ½ cup
Yogurt Whipped ½ cup
Butter 4 ounces
Coconut Milk Powder 2 tbsp
Tomatoes 3 chopped
Green Chilies Chopped 2
Ginger Julian 2 tbsp

METHOD FOR KABABS
Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp, Roasted cumin crushed 1 tsp, Egg 1 beaten, Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture, fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginger garlic paste, all spice and yogurt fry well add fried seekh kababs, cook on low flame, lastly add diluted coconut milk powder, green chilies, ginger Julian, leave it on 5 minutes on dum. Serve with roghni nan.

Bhuna Murgh

INGREDIENTS:

Chicken 1 kg 16 pieces
Yogurt 1 cup whipped
Crushed Red Pepper 1 ½ tsp
Salt 1 tsp
Chat Masala 1 tsp
All Spices ½ tsp
Coriander Leaves (chopped) 2 tbsp
Green Chilies (chopped) 2
Oil ½ cup
Cumin Seeds 1 tsp
Ginger Garlic Paste 1 tsp

METHOD
Heat oil. Add chicken and fry for 5 minutes till light brown. Mix together yogurt with crushed red pepper, whole cumin, salt, allspice, chat masala. Add this paste to chicken. Mix well cover and cook till done and thick gravy left. Lastly add chopped green chilies and coriander leaves. Serve with Parathas.

Murgh taka tak

INGREDIENTS

Chicken Mince ½ kg (chopped)
Oil ½ cup
Cumin Seeds 1 tsp
Onion 1 cup chopped
Crushed Garlic 1 tbsp
Ginger (chopped) 1 tbsp
Tomatoes 4 sliced
Chili Powder 1 tsp heaped
Green Chilies 4 chopped
Water half cup
Salt 1 tsp
Hard Boiled eggs 2 to 3
All Spice Powder 1 tsp
Tomato Puree 2 tbsp
Coriander Leaves (chopped) ½ cup
Mint Leaves (chopped) 1 tbsp
Lemon Juice 2 tbsp

METHOD
Heat ½ cup oil add cumin seeds, chopped onion, chopped ginger garlic, fry for 5 minutes. Add coarsely chopped chicken mince with sliced tomatoes, chopped green chilies and seasonings, cover and cook for 10 minutes. Add boiled eggs, keep chopping with 2 spoons. Add allspice powder, tomato puree, chopped hara masala. Mix well. Leave it on simmer for 5 minutes. Lastly add lemon juice and serve with nan.

Mutton Paye

Ingredients
Mutton paye 6 (roasted)
Brown onion grinded ½ cup
Ginger garlic 2 tbsp
Coriander powder 3 tsp
Chili powder 3 tsp
Allspice 1 tsp
Turmeric ¼ tsp
Salt 2 tsp
Yogurt ½ cup
Mix whole spices 1 tbsp
Oil ½ cup
Green chilies for garnish
Coriander leaves for garnish
Lemon slices for garnish
Ginger slice for garnish
Method
Heat oil add whole spices, ginger garlic paste, chili powder, coriander powder, turmeric, salt, fry well add in yogurt, fried onion and paye, fry well add 6 cups water, cover and cook till soft and tender. Lastly add allspice powder, serve sprinkled with coriander leaves, ginger slice, green chilies and lemon.

Tamatar gosht

Ingredients
Mutton ½ kg
Oil ½ cup
Tomatoes ½ kg (6)
Green chilies 4 chopped
Ginger garlic 2 tbsp heaped
Salt 1 tsp
Chili powder 1 ½ tsp
Turmeric ¼ tsp
White cumin whole 1 tsp whole
Coriander leaves ½ bunch
Allspice ½ tsp
Method
Heat oil add cumin seeds, ginger garlic paste and mutton, fry well add salt, chili powder, turmeric, cumin powder and tomatoes, fry well add 1 cup water, cover and cook till mutton tender and oil comes on top, lastly add coriander leaves, green chilies and allspice.

palak gosht

Ingredients
Spinach 1 kg wash well
Small fenugreek 4 bunches
Green chilies 6
Khoya ½ cup
Cream 3 tbsp
Milk ½ cup
Chili powder 1 tbsp
Turmeric ¾ tsp
Mutton ½ kg
Oil ¾ cup
Onion chopped 1
Ginger garlic paste 1 tbsp
Salt 1 tsp
Method
Blanched together spinach, choti methi, green chilies without water for 10 minutes, chopperized and keep aside, heat oil in a pan add chopped onion, fry till transparent, add ginger garlic paste, mutton, fry well add chili powder, turmeric, salt, fry well, add 1 cup water, cover and cook till mutton tender, add chopperized spinach mixture with milk, fry well till oil comes on top, add crushed Khoya, remove in a dish, drizzle with cream.

Fish karhai

Ingredients
Boneless fish ½ kg
Lemon juice ¼ cup
Chopped onion 1 cup
Cumin crushed 1 tsp
Tomato slice 4
Ginger slice 2 tbsp
Chili powder 2 tsp
Salt 1 tsp
Ginger garlic 1 tsp
Roasted and crushed coriander 1 tsp
Allspice 1 tsp
Ajwaien ½ tsp
Green chilies chopped diagonally 3
Coriander leaves chopped 2 tbsp
Kasori methi 1 tsp
Oil ½ cup
Method
Marinate fish with lemon juice and crushed cumin, heat oil add chopped onion when light golden, add ginger garlic paste with chopperized tomatoes, add in salt, crushed coriander, chili powder, ajwaien, allspice, ginger julienne, green chilies, add fish with ½ cup water. Cover and leave it on dum. Lastly add kasori methi, chopped coriander leaves and ginger slice.

Kulfa gosht

Ingredients
Kulfi 1 kg (use only leaves)
Mutton ½ kg
Onion 1 ½ cup chopped
Ginger garlic paste 1 tbsp
Tomatoes 3 chopperized
Salt 1 ½ tsp
Chili powder 1 ½ tsp
Turmeric ½ tsp
Green chilies 3 chopped
Allspice 1 tsp
Coriander leaves 2 tbsp
Oil ½ cup
Method
Heat oil in a pan add onion and fry till light golden, add ginger garlic paste with mutton, chopperized tomatoes, all the dry seasonings, cover and cook for 30 minutes, add 1 cup water, cook till meat tender, now add kulfa and fry well. Leave it on dum, lastly add green chilies and coriander leaves.