Tandoori chicken tikka

Tandoori chicken Tikka is an Indian recipe,

Ingredients

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GIVE IT1 kg

• chicken fillets, cut into pieces

Marinade

• ¼ cupnatural yogurt
• 2½ tspfresh ginger, minced
• 2½ tspfresh garlic, crushed
• 50 mlvegetable oil
• 2½ tspsalt
• 1½ tspground cumin 
• 3 tspgaram masala (Indian spice mix)
• ½ tsphot chilli powder (optional)
• 1 tbsplemon juice
• 2-3 pinchesof tandoori colour or turmeric powder, or 5 tsp sweet paprika powder (for colour)

Garnish:

• 1½ tspchat masala (tangy spice mix)
• 3 tsplemon juice
• onion rings, fresh chopped coriander, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified

Instructions

Marinating time 8 hours

To make the marinade, blend the yogurt with a whisk then add all the other ingredients. Mix well. Add the chicken fillets and ensure that they get well covered with the marinade. Cover the bowl and refrigerate for at least 8 hours or overnight.

Preheat a oven to 180°C (fan forced to 160°C). Place a couple of smouldering charcoal pieces on a metal plate at the bottom of the oven (to give smoky flavour). Place the chicken fillets on a rack with drip tray underneath and slide onto the middle shelf of the oven.

Cook for 15 minutes, then brown under top heat for 5 minutes on either side. Place chicken tikkas in a bowl and sprinkle with chat masala and lemon juice. Serve on a warm plate, garnished with onion rings and fresh coriander.

AWADHI MUTTON KORAMA

DESCRIPTION

Authentic Mutton Korma – a traditional Awadhi Recipe of meat in Lucknowi style. It is a fragrant royal (shahi) preparation of slow cooked lamb/goat meat along with brown onion, nuts and spices paste, saffron and screwpine or kewda.

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INGREDIENTS

To Make Mutton Korma We Need:

• 1.5 kgs, goat meat (mutton on bone) cut in pieces.
• 4 large onions, finely Sliced or 3/4 cup of brown fried onions
• 400 gms, yogurt, whisked well
• 1 tablespoon, coriander powder
• 4 tablespoons of ginger-garlic paste
• 1 tablespoon, Kashmiri red chili powder
• Few drops of Kewda essence
• A pinch of saffron soaked in 3 tablespoons of warm milk
• 1/4 teaspoon, nutmeg powder
• 1/4 teaspoon mace powder
• 5 tablespoons, oil
• 6 tablespoons, ghee

Whole Spices To Dry Roast:

• 1&1/2 inch cinnamon stick
• 6-7 green cardamom
• 7-8 cloves
• 8 black peppercorn
• 1 teaspoon, poppy seeds
• 10-12, cashew nuts
• 2 black cardamom

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INSTRUCTIONS

To Prepare Mutton Korma (Gosht Korma)

1. To begin with, for awadhi mutton korma recipe, soak saffron in 2-3 tablespoons of milk and keep it aside.
2. Now, dry roast the ingredients and set it aside until we make brown onions. If you have brown onions stored in your freezer beforehand, the way i keep always, then skip the frying onion part and go ahead with blending it dry roasted ingredients.
3. Then, in a pressure cooker, heat ghee and oil. Then, add finely sliced onion
4. Fry them until golden brown and crisp. Do not over brown them as it might give the bitter to korma.
5. Take the onions out onto a plate.
6. Once the brown onions are done, then in a blender, add all the dry roasted ingredients along with brown onions. Now, blend it to make a smooth paste. Set it aside..

How To Make Mutton Korma Recipe:

1.  Now, heat remaining ghee-oil mixture, add mutton pieces and fry until they sear to nice golden brown. Once done, take the mutton pieces out and reserve.
2. Now, add ginger garlic paste in the same oil-ghee mixture and fry well for 2-3 minutes.
3. Then ground masala-onion paste, coriander powder and red chili powder, mix well.
4. Add whisked yogurt and stir until well blended.
5. Cook for 3-4 minutes or until oil starts oozing out.
6. Then add fried mutton pieces, salt and little water. Cover and pressure cook until mutton is just tender. Then, add saffron milk, kewda essence and mix. Adjust the consistency of korma only if you need to increase the gravy and check for salt.
7. Lastly, sprinkle Mace and nutmeg powder, and give a gentle mix. Fragrant delicious Lucknow Gosht Korma is ready to serve. Finally, garnish with some coriander leaves (optional) and serve hot with Nan/sheermal/paratha or Pulao of your choice.

NAWABI KORMA

ngerdients:

 1: mutton 1kg (boiled till the meat is completely cooked)
 2: tomatoes 4 large (grind to a paste)
 3: yogurt 1 cup
 4: onions 1 large (grind to a paste)
 5: cream 4tbs
 6: dry fenugreek leaves 4tbs
 7: garam masala powder 1ts

 to make masala:
 1: coconut milk 1 cup
 2: bullet green chilli 8
 3: ginger & garlic paste 2tbs
 4: cashewnuts 20
 5: poppy seeds 2tbs
 6: salt 1ts
 7: red chilli powder 1ts
 8: coriander powder 2tbs
 9: turmeric 1/2ts
 10: oil 1 cup
 11: resh coriander handfull

Recipe:

 1: to make the masala in a blender add all the ingredients under masala and grind to a paste, keep aside.
 2: heat oil add grinder onion and fry till golden on high flame.
 3: add the grinned masala, dry fenugreek leaves mix and cook on medium flame till the oil comes on surface.
 4: then add yogurt, grinned tomatoes, salt, boiled meat mix well, wait for a boil on high flame then lower the flame to  medium cover and cook till the oil comes on the surface.
 5: now add the cream, garam masala powder mix.
 6: serve hot with naan.

 Nalli Nihari Recipe

Nalli Nihari is an authentic flour based stew. Though the origin of this dish is still under dispute, some say it was born in Mughal kitchens of Awadh, Lucknow while the other link it to Old Delhi lately in the 18th century.

Course Main Dish  Prep Time 15 minutes  Cook Time 2-3 hours  Servings  person INGREDIENTS 1.5 cup oil/clarified butter 1 Kg Lamb shank 2 medium sliced onion 2 tbsp Ginger Garlic Paste 3 tbsp Whole Wheat flour 50 gm Nihari masala For Garnishing Ginger, Green chillies and lemon slices for garnishing. Nalli Nihari Masala 1 inch Cinnamon stick 4 Black Cardamom 1/3 Nutmeg 2 Mace 45 Cloves 7-8 Bay Leaves 3/4 Tsp Black Peppercons 1 Tsp Cumin Seeds 1 Tsp Pomegranate Seeds 1.25 Tsp Fennel Seeds 1 Tsp Ginger Powder 1 Tsp Red chilli powder 2 Tsp Coriander Powder 1/2 Tsp Paprika Powder

INSTRUCTIONS

1. Take a big heavy bottom vessel, preferably pressure cooker If you want to cook in a less time. Pour vegetable oil/clarified butter. Drop the sliced onions when oil is hot, saute until brown in colour.
2. Take a big heavy bottom vessel, preferably pressure cooker If you want to cook in a less time. Pour vegetable oil/clarified butter. Drop the sliced onions when oil is hot, saute until brown in colour.

   
3. Add lamb pieces and fry for at least 10 mins, add ginger garlic paste and cook for another 5 mins.

   
4. Now add Nihari masala and other mentioned spices and let it cook for about 10 more minutes. Add salt as per taste.
5. Add 6 cups of water and let it simmer on lowest flame for at least 50 mins. Lower the flame-larger the cooking times comes out to be best.
6. After 50 mins, check and give it a nice stir, now add some water to the whole wheat flour in a separate vessel and form a lump-free slurry. Before adding the slurry, remove excess oil(rogan) which must have come up using a big spoon or spatula.Keep it aside.Add slurry to the gravy and let it cook for another 15 mins,
7. Mix well and check for the consistency if it's too thick, then add 1/cup water and cook for another 5 minutes.
8. Also, check the meat, it should come off the bones and submerged in the gravy. Means the meat becomes the gravy(curry) here. Meat is supposed to be mushy and the whole thing is eatable using a spoon, even.
9. Serve with naan bread or flatbread.
10. Garnish with ginger Julienne and fresh coriander( a lot of it).
11. Serve along with sliced onions and sliced lemons.