The Most Popular Non-Vegetarian Dish Butter Chicken

Butter Chicken

Ingredients:

• 3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
• 1 tbsp. oil
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 3 tsp. chilli powder (optional)
• 1 cup yogurt or buttermilk
• 1 cup sour cream
• 1/2 cup/4 oz. tomato puree
• 4 oz. butter
• 6 cardamoms
• 6 cloves
• 2 sticks cinnamon
• 3 tsp. salt or to taste

Method :

Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.

Recipe of Tasty Fish tikka on garlic naan

Fish tikka on garlic naan

• 250 g/9 oz skinless and boneless fresh white fish fillets (we used cod)
• 2 tbsp tikka masala paste
• 4 tbsp Greek-style natural yogurt
• 2 small naan breads or chapatis knob of garlic butter
• 1/2 small red onion, thinly sliced handful coriander leaves
• 1/2 lemon, cut into wedges

Method :

Heat the grill to the highest setting. Cut the fish into 5 cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.

Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.

Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.

PREP ---- 10 mins
COOK ----- 10 mins 

Recipe of Famous Yakisoba Chicken (Japan)

Yakisoba Chicken 

Ingredients :

• 1/2 teaspoon sesame oil 
• 1 tablespoon canola oil 
• 2 tablespoons chile paste 
• 2 cloves garlic, chopped 
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 
• 1/2 cup soy sauce 
• 1 onion, sliced lengthwise into eighths 
• 1/2 medium head cabbage, coarsely chopped 
• 2 carrots, coarsely chopped 
• 8 ounces soba noodles, cooked and drained

Method :

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Recipe of famous Chicken & chickpea tagine

Chicken & chickpea tagine

Ingredients :

800g/1lb 12oz skinless and boneless chicken thighs, cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion, fnely sliced
1 tsp each ground cinnamon, ground cumin and ground turmeric
500ml/18f oz chicken stock
400g can chopped tomatoes
100g/4oz raisins
400g can chickpeas, drained and rinsed
250g/9oz couscous and a small handful mint, leaves only, to serve

Methods :

1. Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins
2. Heat the oil in a large fameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
3. Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
4. Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

PREP - 10 mins 

COOK - 10 mins

PER SERVING 

• energy 456 kcals
• fat 11g 
• saturates 2g
• carbs 34g
• sugars 23g
• fibre 7g 
• protein 52g 
• salt 1.3g

Spicy Food

Preparation of Shahi Mutton

Shahi Mutton

Ingredients : 

1/2 tsp Kashmiri chilli

1 tsp salt

1 cinnamon stick

1kg mutton, cubed

1 tsp ground cardamom

1 1/4 cups cream

2 tbsp ginger, chopped and peeled

2 tsp cumin seeds

2/3 cup vegetable oil

3 onions, chopped

5 tbsp almonds, blanched

6 tbsp water

6 whole cloves

8 cloves garlic, peeled

Method:

In a blender or food processor, combine garlic, water, almonds and ginger and make a

smooth paste. Keep aside.

In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon

stick. Stir and then add chopped onions and cook till they are light brown. Lower flame

and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10

minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix

well, cover and cook at medium heat till the meat is tender. About half way through the

cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender

and the oil comes on top.

A few drops of korma essence can be added to enhance the flavour. Serve hot with naan

or rice.