Spicy Nibbles Curry

Spicy Nibbles Curry

The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747 and first Indian curry house was opened in England in 1810 by an Bengali named Sake Dean Mahomed from the Bengal Presidency and since then Indian restaurants have been Britain's top on the food chain list. Throughout the 19th and early 20th centuries, curry grew increasingly popular in Britain owing to the large number of British civil servants and military personnel associated with the British Raj.

Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. The establishment of the Mughal Empire, in the early 16th century, influenced the Indian cuisine, especially in the north. Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to bland boiled and cooked meats. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken Nibbles 1kg

2: Onions 2 (finely chopped)

3: Red chili powder 1tbsp

4: Tomatoes 3 (chopped)

5: Ginger & Garlic paste 1tsp

6: Green chilies 4 (finely chopped)

7: Turmeric powder 1tsp

8: Coriander powder 1tsp

9: Cumin powder 1tsp

10: Lemon juice 1tsp

11: Salt as per taste

12: Water half cup

13: Cooking oil 2tbsp

14: Coriander leaves half cup (finely chopped)

Method:

Heat cooking oil in a non stick pan, add onions and cook till transparent, add red chili powder and cook for 1 minute on low flame, add salt, ginger & garlic paste and cook for 1 minute, add tomatoes, green chilies, turmeric powder, coriander powder, cumin powder, lemon juice and mix well add chicken nibbles and water and mix well, cover with a lid and cook for 25 - 30 minutes on low flame, keep stirring time to time. Check if its cooked turn the flame off, sprinkle the coriander leaves and cover it for few minutes.

Enjoy with Naans, Chapatis or Boiled rice.

Chicken Jalfrezi

Chicken Jalfrezi

Chicken Jalfrezi means marinated spicy chicken and this dish has influenced by Chinese Stir fried chicken. The dish was invented by The governor of Bengal Lord Marcus Sandys during British Raj. The governor was well known for his love of Indian spices and also gave England the gift of Worcestershire sauce by converting the Jaggery Chutney into Worcestershire sauce. The idea of chicken jalfrezi came when his staff would reheat the left overs and it first appeared in cookbooks of the British Raj as a way of using up leftovers . As the time passed, Indian restaurants adapted the method to make stir-fry with marinated meats. 

It is still one of the best dish eaten by rich and high class in India and Pakistan. As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one. Chicken jalfrezi is considered an Indian Chinese or Pakistani Chinese dish, with a mix of Chinese and South Asian cooking techniques used in its preparation. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken meat 1kg (boneless cut in small pieces)

2: Vegetable Oil 1/2 cup

3: Onion 3 medium (grated)

4: Ginger & Garlic paste 1tbsp

5: Salt as per taste

6: Red chili powder 1tbsp

7: Coriander powder 1tbsp

8: Turmeric powder 1tsp

9: Tomatoes 4 medium (chopped)

10: Green chilies 4 (finely chopped)

Method:

Heat the oil in a large deep frying pan on medium flame, add onions, ginger & garlic paste and cook for 2 minutes, add chicken pieces,turmeric, chili powder, green chilies and salt, fry gently keep stirring, add tomatoes, coriander powder and cook till it's water dries on medium flame.

Serve hot with Chapatis, Naan, Boiled rice.

Enjoy...

Mughlai Chicken Korma

Mughlai Chicken Korma

They would say anyone who could cook a Korma he could cook for the Moghul court. It is the dish you can say matches the heights of Mughal empire which ran from Kabul to Dehli. The empire was so big that by the time British left six huge nations were carved out of it. Today almost 40% of the world's population lives in just that part of the world which was ruled by the Mughals. Their favorite hobbies were hunting and eating, so you can imagine if Korma was treated as a special dish by the people who gave us 1000s of the best dishes in the history then that dish must be something.

Korma is an Urdu word derived from Turkish word kavurma meaning "cooked meat". Even after 500 years the dish is still treated as a special occasion food, and surprisingly the method has not changed. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken 1/2 kg (cut in pieces)

2: Butter 2tbsp

3: Oil 2tbsp

4: Ginger & Garlic paste 2tbsp

5: Turmeric powder 1tsp

6: Onion 3 medium (sliced or chopped)

7: Lemon juice 1tsp

8: Bay leaf 1

9: Caraway seeds 1tsp

10: Yogurt 1 cup

11: All spices 1tbsp

12 Red chili powder 1tbsp

13: Salt as per taste

14: Green cardamom 3

15: Black cardamom 1

16: Sugar 1tsp

17: Melon seeds 2tsp

18: Sesame seeds 1tsp

19: Almonds 6

20: Cashew nuts 6

21: Coconut powder 2tbsp

22: Coriander leaves 1/2 cup (finely chopped)

23: Mace powder 1tsp

Method:

In a bowl add Lemon juice, salt and turmeric powder and mix well, add the chicken pieces and marinate the chicken well, set aside.

In a grinder add melon seeds, almonds, coconut powder, sesame seeds and cashew nuts and grinder them till thick paste is made (use only bit of water or milk).

Heat the oil and butter in a pan, add marinated chicken and cook till chicken has browned, remove the chicken from the pan, add the pan and cook till brown on medium flame, add bay leaf, caraway seeds, green cardamom, black cardamom, sugar and salt, cook for a minute, add ginger & garlic paste, cook until raw smell of ginger goes is gone.

Add half of yogurt and cook until water evaporates.

Add chicken pieces cover and simmer for 10 mins, add rest of yogurt, grinder paste and cook for 3 to 4 mins.

add salt for seasoning and coriander leaves. Sprinkle all spices and mace powder switch off the flame and cover with the lid for few minutes.

Serve hot with Naans, Chapatis or Boiled rice...

Izzy Fried Chicken

Izzy Fried Chicken

I have searched through lots of history books and searched online for ancient food and have come across one food in common with all the cultures and societies and that is chicken. Chicken is the most famous meat in the world, not only because it is the healthiest meat but also because there are so many dishes you can do with chicken and when it comes to taste it has no rival. Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat. Chicken includes low fat in the meat itself excluded the skin because skin does contains high level fat.

I have seen 100s of dishes cooked with chicken meat just in Indian Sub-continent and if you look around the world the count goes into thousands. Just in food chain outlets chicken earns them billions of dollars every year. Every food chain or food store will have different types if chicken but for me i think KFC beats them all, with all the respect due to KFC i am going to share my own recipe and believe me i have worked hard for this recipe and the end result is simply yummy and better then most, this recipe is for people who love their chicken spicy and juicy. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken boneless 1kg (cut in pieces)

2: Plain flour 2 cups

3: Bread crumbs 1 cup

4: Italian seasoning 1tbsp

5: Salt as per taste

6: black pepper powder as per taste

7: Tandoori masala 1tbsp

8: Red chili powder 1tsp

9: Ginger powder 1ts

10: Garlic powder 1tsp

11: Chili flakes 1tbsp

12: Milk 1 cup

13: Eggs 3

14: Oil to fry

Method:

In a large bowl add 1tbsp salt and soak the chicken for 1 hour.

In a bowl add the plain flour, bread crumbs, salt, Italian seasoning, black pepper, tandoori masala, red chili powder, chili flakes, garlic powder, ginger powder and mix well set aside.

In a bowl whisk eggs and milk, soak the chicken pieces for half an hour.

After half an hour remove the chicken from the egg and milk mix.

Take one piece at a time dip it in the same egg and milk mix, then in the dry mixture.

 In a pan heat oil, and add the chicken pieces but do not over lap, and cook for 10 to 12 minutes on low to medium flame till golden.(it depends on the size of the chicken pieces large pieces can take 15 to 20 minutes).

Place the fried chicken on tissue to drain extra oil.

Enjoy...

Chicken Paella Recipe

Chicken Paella

Today i was asked by my daughter to share a recipe for her mentor and was told that her most favorite dish is Spanish/Italian and when she told me the name of the dish, I decided to give her bit of knowledge of the recipe as well. It is a mouthwatering dish which was given to us by the Moors but this time it was not the kings or rich and powerful who gave us this recipe it was the servants who gave us this beautiful and yummy recipe. It was started as a poor man and servants dish in the times when Moors ruled over Andulas (parts of Spain). The dish means leftovers and it started as the combination of Royal family's leftover dishes, after the meal of Royal family the servants used to mix all the dishes and enjoy themselves not knowing that the dish they are creating will be one of the most popular and loved dish of 21st century around the world and will be the dish for the rich but not for people who invented it (the poor).

Paella was the name given to the dish which derives from Arabic word baqiyah meaning leftovers. In the times when Moors ruled the farmers along Mediterranean coast took the production of rice to next level and the rice were included in every feast with vegetables, fish, meat and that is when our dish Paella was invented.

There is also debate about the word Paella being a Valencian word derives from old french paelle meaning Pan and Latin word Patella meaning pan as well, then again to take the debate more further i would like to say that paella derives from Punjabi word Pateela meaning pan. I think we should let the historians fight over the word and lets enjoy our dish.

The dish was actually changed from poor to rich in 19th century when living standards of Spain rose, the ingredients were changed and the dish was given the status of Spanish national dish, even today it is considered as Spanish national dish. If you like it please do use comment box below and do not forget to subscribe our site to get updates on daily bases.

Ingredients:

1: Chicken breasts 2 

2: Onions 2 (finely chopped)

3: Green chilies 3 (finely chopped)

4: Red bell pepper 1 (sliced or cut)

5: Green peas 1 cup

6: Coriander leaves 1 cup (finely chopped)

7: Ginger & Garlic paste 1tbsp

8: Red chili powder 1tbsp

9: Salt as per taste

10: Lemon juice 1tsp

11: Cooking Oil 2tbsp

12: Saffron threads 1tsp

13: Chicken stock 8 cups

14: Tomatoes 4 (diced)

15: Tomato puree 1tbsp

16: Sweet paprika 1tsp

17: Short-grain rice 3cups

Method:

Combine water, saffron, and chicken stock in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

Heat 1 tbsp oil in a large skillet on medium-high flame, add chicken cook for 3 minutes, remove the chicken from the skillet and set aside.

Add onions in the skillet and cook till transparent on medium flame, add ginger & garlic paste, tomato puree and cook for 30 second, add bell peppers and cook for another 10 minutes, stirring occasionally.

Add tomatoes, red chili powder, green chilies, salt and lemon juice, paprika and cook for 5 minutes.

Add rice, cook 1 for minute, stirring constantly, add chicken stock mixture, chicken and peas, Bring to a low boil, cook for 10 minutes stirring every minute or so.

Sprinkle coriander and remove from the stove cover with a towel for 10 to 15 minutes.

Enjoy.

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Chicken Curry Recipe

Chicken Curry

Chicken Curry is an Indian / Pakistani dish with the reputation of most loved mother of all the curry dishes. It is must have dish on all sorts of ceremonies of occasions. Chicken curry is not only served at the parties of rich and powerful but also the poor people enjoy the taste of this delicious dish. It was originated in Punjab some centuries back but it spread all over the world through Punjabi cuisines. Believe me it goes very well with bhangra parties, Mostly in Punjab people enjoy it with salted rice. It doesn't take much effort to cook nor it takes much time.

When i was in Pakistan the biggest problem we had was trusting the hotels with any other meat, because they might be feeding you a donkey or a dog and you will be thinking this mutton is yummy, quite few hotels have been done over for this, but in India and Pakistan not many businessmen get prosecuted over these things so if you are meat lover and visiting India or Pakistan just each chicken otherwise stay on daal or vegetables, so i did stick to chicken curry which is delicious in the smaller dhabas then bigger hotels, because at the dhaba you can see them cooking because they cook everything openly and in front of you. If you like it please do use comment box below and do not forget to subscribe our site to get updates on daily bases.

Ingredients:

1: Chicken 1kg (cut in pieces)

2: Water as required

3: Red chili powder 1tbsp

3: Salt as per taste

4: Onion 1 large ( chopped)

5: green chilies 3 (chopped)

6: Turmeric powder 1tsp

7: Ginger fresh 3 cloves (finely chopped)

8: Garlic paste 1tsp

9: Garam Masala 1tsp

10: Lemon juice 1tbsp

11: Tomatoes 2 medium (chopped)

12: Coriander leaves handful (finely chopped)

13: Oil 3tbsp

Method:

Heat the oil in a pan, add onions and cook on medium flame till onions are brown, add red chili powder and cook for few minutes on low heat, add tomatoes, salt, green chilies, turmeric powder, ginger, garam masala, garlic paste and lemon juice add half cup water and cook till it becomes thick paste, add chicken pieces and mix well, cook for few seconds and add one cup water, cover the pan with a lid and let it cook on medium flame, keep stiring is after every few minutes, add chopped coriander and cover with the lid, you can add water if required, once the oil come on surface it should be cooked.

Enjoy with Chapatis, Naans or Boiled rice.

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Deghi Roast Chicken Recipe

Deghi Roast Chicken

When it comes to healthy eating i would say the meat of the meat of the bird which is descendant of red jungle fowl which was first domesticated 2000 BC in India and its called the chicken, one of the great gifts from God to humankind. Because the meat of chicken is found almost everywhere so the recipes of chicken meat are in hundreds if not thousands. Throughout history the chicken has been favorite meat of almost all the communities, from kings to farmers, from rich to poor it is the meat that everyone can afford. In India and Pakistan the most favorite chicken is called Desi chicken (home grown) and believe me the taste difference is incredible.

The dish i am going to share today is called Deghi / Degi roast, probably one of the simplest and the tastiest dish from all the chicken dishes. Best way to enjoy this dish is with salted rice and samosas.

This chicken roast is not like your normal roast which normally is too dry to eat, this dish is not only delicious but juicy as well and kids love it. First time i tried deghi roast was in Lahore Pakistan but tell you truth it was too dry so i tried cooking it at home and it took me about 16 months to perfect it and i did, now we make it almost every week because the kids ask for it and they love it, we cook 3 chickens and they disappear within half an hour, while i am cooking kids will come to kitchen and ask if its done every 5 minutes. If you like it please do use comment box below and do not forget to subscribe our site to get updates on daily bases.

Ingredients:

1: Whole chicken 1 medium

2: Salt 1tsp

Marination:

1: Tandoori masala 1tsp

2: Lemon juice 1tbsp

3: Salt as per taste

4: Onion 1 small (finely chopped)

5: Yogurt 2tbsp

6: Ginger and Garlic paste

7: Garam masala 1tsp

8: Tomato puree 1tbsp

9: Green chilies 3 (finely chopped)

10: Turmeric powder 1tsp

11: Oil 1tbsp

Method:

Add water in a large bowl, add salt and soak the chicken for one hour.

Drain the water and ad tandoori masala, half lemon juice and half yogurt, marinate the chicken till the chicken is well covered from all sides.

Heat the oil in a large pan, add onions and cook till transparent, add salt, tomato puree, ginger & garlic paste, lemon juice, yogurt, garam masala, turmeric poeder and green chilies, cook on medium flame till it is like thick paste, take it off the heat and let it cool down.

Marinate the chicken with the cooked paste and cover it, set aside for minimum 2 hours (overnight for best results).

In a non stick pan add the marinated chicken, cover the pan with a lid and cook on low heat till chicken is nicely cooked (should be cooked in about about 40 minutes).

Enjoy

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Chicken Mughlai Recipe

Chicken Mughlai

Mughlai dishes or Shahi dishes are well famous in India and Pakistan and both brands belong to Mughal era. When Muslims conquered parts of Indian subcontinent around AD712 and the reason for coming to Indian subcontinent was to free a Muslim woman from the king of sindh called Raja Dahr. The army of Muhammed Bin Qasim did not stay long but what they did was opened the doors of India to coming generations.

Because it was prohibited to eat meat in hindu religion the meat was in abundance and the spices of India always have been well famous and when Babur established his own throne in Delhi, it was a new era for India because the Mughals were not like their predecessors who would simply come to one part of India, stay for a while then go back to their own country Mughals were here to stay and stay for long long time. It is mentioned that Babur himself did not enjoy much of Indian food but it was the Mughal era which did not only give great history to Indian subcontinent but also some of the best recipes we enjoy today are given by the Mughals.

They (Mughals) made their own recipes by mixing Iranian, Indian and Afghan recipes with Turkish touch and today you can taste any of their recipes and you will love it. Tell you truth my favorite is Murgh Musallam which was my first recipe when i started this blog, every time i cook Murgh Musallam its better then the last time and kids just love it, every two or three weeks they would say are we having Murgh Musallam today. Chicken Mughlai is another Royal dish which you will love and will take you back in Mughal era with every bite you take. I have searched almost everywhere for the best Mughlai or Shahi recipes and some people have done extra ordinary work and have given us best Mughlai or Shahi recipes through their books or websites but believe me it is very hard to explain the taste till you try it yourself. Hope you will like my hard work of bringing recipes to your kitchen from around the world and making it easy for you.

Ingredients:

1: Chicken 1kg (boneless cut in pieces)

2: Onion 2 (chopped)

3: Ginger garlic paste 1 tbsp

4: Cumin seeds 1 tsp (roasted and crushed)

5: Red chili powder 1tbsp

6: Oil ½ cup

7: Cream ½ cup

8: Yogurt ½ cup

9: Cloves 4

10: Almonds ground 2 tbsp

11: Salt as per taste

12: White vinegar 1tsp

13: Bay leaf 1

14: Cloves 4

15: Garam masala 1tsp

16: Green chilies 3

17: Coriander 1tsp (ground)

18: Almonds and cashew nuts (cut in pieces for garnishing)

Chutney Ingredients:

1: Green chilies 5

2: Coriander leaves handful

3: Sugar ¼ tsp

4: Salt as per taste

5: Yogurt 2 tbsp

6: Lemon juice 4 tbsp

Method:

Chutney:

In a blender add green chilies, coriander leaves, lemon juice, yogurt, salt and sugar blend till its nice and smooth, set aside.

In a food processor add cumin seeds, coriander, and chilies and blend to a paste, Add the ground almonds and water and then blend again, set aside.

Heat oil in a pan add the chicken in batches and fry the chicken pieces for 10 minutes till light golden, remove the chicken pieces from oil and keep aside.
In the same oil add chopped onion and cook till light brown on low flame, add bay leaf, cloves, ginger garlic paste, salt, chili powder, vinegar, garam masala and blended paste cook for few minutes on medium flame, add chicken pieces and mix well cover it with a lid and cook for 15 minutes, add yogurt, chutney and cream and cook on low flame till oil comes on surface.
Garnish with almonds and cashew nuts pieces.

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Moo Shu Chicken Recipe

Moo Shu Chicken (Pakistani style)

Moo Shu is an Chinese recipe normally cooked with pork but we are going to share the recipe which is Halal so we are going to use chicken instead of pork. As you can use variety of items to make this recipe,  it can be cooked with pork, chicken, vegetables, shrimp or tofu. Other ingredient are often cabbage, mushrooms, bean sprouts, bamboo shoots, snow peas and bell peppers, also scrambled eggs.  The name of the dish comes from the fact that the thin vegetable strips resemble wood shavings. Such shavings (which resembled shredded wheat) were used as a packing material for shipping fragile objects until approximately the middle of the 20th century.

In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds.

Ingredients:

1: chicken breasts 2 (boneless & skinless)

2: Tandoori masala 2tbsp

3: Salt as per taste

4: Onions 1 (finely chopped)

5: Spring Onions (1 cup Sliced)

6: Cooking Oil 1tbsp

7: Sesame oil 1tbsp

8: Cabbage coleslaw mix 1 package (8 ounce)

9: Mushrooms half cup (sliced)

10: Corn flour 2tbsp

11: Lemon juice 2tbsp

12: White vinegar 1tsp

13: Soy sauce 1⁄4 cup (reduced sodium)

14: Garlic 1tsp (minced)

15: Broccoli coleslaw mix 1 package (8 ounce)

16: Flour tortillas 1 pack of 8

17: baguette spread to spread on the tortillas

Method:

Cut the chicken in half inch strips, in a bowl add tandoori masala, salt, vinegar and chicken strips, mix very well.
Heat cooking oil in a large wok, add onion till transparent on medium flame, add salt and spring onions using all the whites and enough of the tender green tops to make about 1 cup.

Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.

Raise the heat to high and cook to soften vegetables, stirring from time to time.

Add marinated chicken, mix the cornstarch into the lemon juice and add it to the skillet along with the soy sauce and garlic and stir well.

Add the broccoli coleslaw mix and stir well.

Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.

Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.

To serve, spread baguette spread to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.

Roll up, burrito style and serve

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Kuku Paka recipe

Kuku Paka

Kuku paka (kuku na nazi) is a simple chicken dish with coconut flavor. It is an Indian dish with African touch and Arabic influence. The dish is particularly popular in the East African coast and among the Indian communities living in Kenya, Tanzania and Uganda. Kuku means chicken and Paka means to smear or to spread or apply in Swahili. Coconut milk or coconut cream and curry spices are the main ingredients. What sets apart Kuku Paka from other coconut curries is the flavor from char-grilling the chicken before adding it to the coconut curry base. This gives it a smoky flavor. Shrimp or fish are often substituted for chicken in this popular East African dish.

Ingredients:

1: Chicken 2kg (cut in pieces)

2: Ginger & Garlic paste 1tbs

3: Onion 1 (chopped)

4: Green chilies 4 (finely chopped)

5: Coconut milk 1 cup

6: Tomatoes 2 (chopped)

7: Oil half cup

8: Red chili powder 2tbs

9: Cumin seeds 2ts

10: Salt as per taste

11: Coriander half cup (chopped)

12: Lemon juice 2tbs

Method:

Add the onion and chilies in a food processor or blender and process until smooth. Add a little water if necessary.

In a pan heat the oil and add onion puree, red chili powder, lemon juice, salt, ginger & garlic paste, and cumin seeds and saute, stirring frequently, for 7 to 10 minutes or until cooked on medium flame,

Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk and salt. Reduce heat to low and cover it, keep stirring it after every few minutes until the chicken is cooked through and tender, it should take from 30 minutes to an hour. Add more water as needed.

Sprinkle coriander over it and serve with naans or chapatis.

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Chicken Gyoza recipe

Chicken Gyoza recipe

Indian Style

I don't know if there is any Asian cuisine that doesn't offer Delicious treats.

Whether you want Chinese pot stickers, Japanese gyoza, Vietnamese summer Rolls or Indian sub-continental Samosas, and these treats prove that taste comes in small package.

Today I am going to share with you an recipe which only belongs to me because it's me who gave Gyoza Wraps an Indian touch.

Believe me who ever had them they just wanted more, surely you will love them.

Ingredients:

1: Chicken half kg (grinded or minced)

2: Napa cabbage half cup

3: Spring onion 1 (finely chopped)

4: Soy sauce 2 tsp

5: Salt as per taste

6: Green chilies 3 (finely chopped or crushed)

7: Ginger paste half tee spoon

8: Corn flour 1 tsp

9: Oil 3 tbs

10: Lemon juice 1 tsp

11: White onion 1 (finely chopped)

12: Yogurt 1tbs

13: pot sticker wrappers or samosa wrappers

14: Cooking oil as required to fry the dumplings & wrappers

Method:

Heat 3 tbs oil in a pan ad white onions and cook till half transparent on low flame, add meat, salt, green chilies, ginger paste and cook till the oil is on the surface and water is evaporated on medium flame, add yogurt and cook for few minutes on high flame till oil is tried.

Take it off the flame and let it cool down.

In a bowl add cabbage, spring onions, soy sauce, corn flour, lemon juice and mix it with cooked meat.

Place 1 tbsp of the filling in center of wrapper, dampen the edges of the wrapper with wet finger, pull sides of wrapper together and press to seal, pleat edges of sealed sides of gyoza by making small folds, place on oiled surface while filling the remaining gyoza.

You can freeze them and fry when ever you feel like having them,

Heat oil in large Pan or skillet on medium flame, add gyozas in and cook till golden brown from both sides (please remember some of the filling is already cooked). 

Serve with chutney or sauce.

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Chicken Tikka Recipe

Chicken Tikka

The word tikka means bites or pieces, chicken tikka is a popular Punjabi dish made of chicken cutlets in a marinade. Chicken tikka is traditionally small pieces of boneless chicken baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt, essentially a boneless version of tandoori chicken. It is said to be more famous in Pakistan then India because meat plays a much more dominant role in Pakistani cuisine, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian.

Ingredient:

1: Chicken 1 kg (boneless)

2: Salt 1ts or as per taste

3: Ginger and Garlic paste 1tbs

4: Oil 2tbs

5: Red tandoori powder 1tbs

6: yogurt 1tbs

7: lemon juice 1tbs

Method:

Cut chicken into about one inch pieces and wash it well.

In a bowl add salt, ginger garlic and paste, tandoori powder, yogurt and lemon mix everything, add chicken and marinate it well.

cover it and put it in the fridge for at least four hours.

There are few different ways to cook, you can fry in the oil, but we are going to share with you how to make them in the oven.

Preheat the oven add the oil on the chicken and put it in the oven, roughly takes about 25 to 30 minutes but please keep checking it till the tikka is ready.

serve with sauce of your choice.

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MURGH MALAI Recipe

MURGH MALAI (cream chicken)

Murgh Malahi is an Indian Pakistani cuisine but it is used in the restaurants all over Indian subcontinent. The main ingredients in this dish are used cream and chicken.

Herbals and spices used in this are similar all over subcontinent with a small difference according to the customer, Its very simple and tasty recipe.

We can not get Malai in United Kingdom so we use cream which is same as malai,

The way malai is made in Indian subcontinent is heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing to cool.

A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. Hope you will like it.

Ingredients:

1: chicken 1 kg

2: water 1 cup

3: green chillies 6 (grinded)

4: salt 2 ts

5: ginger & garlic paste 1 ts

6: onions 2 large (grinded)

7: tomatoes 3 medium (sliced)

8: double cream 1/2 cup

9: butter 25g

10:garam masala powder 1ts

11: red chilli powder 2ts

12: fresh coriander handful (chopped finely)

13: Cooking oil 1/2 cup

14: Lemon juice 1 tbs

Method:

In a pan add chicken, water, lemon juice, ginger & garlic paste, salt, green chillies and mix it all, cover it half and cook chicken on low to medium flame till the chicken is half cooked.

Drain and put it on the side.

Heat the oil add the Onion paste and fry till light golden on high flame.

Add tomatoes, salt, red chilli, coriander and water mix it and cook on medium flame till the oil comes on surface and the tomatoes are cooked.

add chicken, cream, garam masala and butter mix it well keep high flame till it starts boiling.

Now lower the flame to medium and cook till the curry gets thick and oil comes on surface.

Sprinkle fresh coriander and mix.

Serve with chappaties, naans or boiled rice.

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