Red charcoal chicken

Ingredients
1 chicken
1 cup dahi
1cup cream or malai
1 cup tomato ketchup (I prefer to use tomato puree with )
2 tbsp ginger-garlic paste
2 tbsp vinegar
2 tsp red chilli pwd
2 tsp dhania pwd
1 tsp garam masala pwd
Salt to taste
Sugar to taste
1 pc koyla (charcoal)
1 tsp ghee for smoking

METHOD
Marinate chicken in vinegar ginger-garlic paste salt and dhania,  red chilli pwd.leave for 1 / 2 hr.

Mix together curd, malai and ketchup ,see that there are no lumps.

Put the chicken pcs in it and put to cook .
Keep covered on a low flame. Stir in between .

It would take half hour to 45 min depending on the chicken.

Add garam masala and 2 tsp sugar.
Adjust sugar to taste if the gravy is sour add more sugar and vice versa.

Put the charcoal in flames as it turns red
Put it in a katori and place the katori in the chicken karahi pour 1 tbsp ghee and immediately close the lid .This would give a smokey texture to the chicken .Remove katori after 10 min.

Garnish with ginger julliens and chopped coriander leaves.

I remember reading  this recipe in a book but is very tasty when u don't Hv to do a lot just mix things and enjoy whatever u like while it cooks .

Adjust the consistency of the gravy of your by adding water or milk.

Kachori

One of my fondest memory of food was kachori that we'd lovingly gobble at any time from Nani' s place at kota

Ingredients for the covering
1 cup each maida ,atta n ground oats
Salt to taste
Oil (for moyan)

For stuffing
1 1 / 2 cup urad dhuli soaked for 4-5 hrs
1 tsp  hing
1 tsp red chilli pwd kashmiri
2 tsp saunf kuti
1tsp laung kuti
1 tsp saboot dhania kuta
Oil for frying
Salt to taste

For the covering
Mix together maida ,atta, oats and salt.

Make a hole on the centre add 3-4 tbsp oil and mix well .The mixture should resemble bread crumbs and should bind itself when pressed in the fist.
Knead with child water  just to bring everything together. Leave for 1/ 2 hr.

For the stuffing
Drain the water from the dal and dry grind it.
It should be just blitz ed twice .
Be careful not to add any water.

Add hing, red chilli pwd, dhania seeds, salt to taste, saunf and laung.

The filling is ready.

Knead the dough for 5-7 min.
Make 1 1 / 2 " sized balls .

Flatten the balls on your palm and keep flattening the corners of this small puri.
Put 1 tsp filling in the centre and bring the sides together to close.
Press flat and keep aside.
Make similar kachori with the rest of the stuff.
Heat oil  til a medium temperature in a heavy bottomed karahi and deep fry to a golden brown colour.

Serve hot with amchoor ki chutney or any other chutney of your choice.

These can be stored upto a week .

Can be made with maida and atta also.
Mix ed in equal measure s.

CHICKEN BUTTER MASALA

Ingredients
4-5 big onions sliced
4 big tomatoes
1 pod garlic peeled
1" pc ginger sliced and julienned each
1tsp jeera
1tsp red chilli pwd
1 tsp garam masala
1 / 2 tsp haldi
1tsp laung
1 / 2 tsp jaiphal
1tsp cinnamon pwd or 2 " pc stick
1 tbsp butter
1 / 2 chicken
2 tbsp oil
Salt to taste

METHOD
Heat oil and add jeera whole garam masalas, garlic and ginger and sauté.

Add onions and cook until golden brown. Add tomatoes, dry masalas and kasoori methi. Cook for 10 min till tomatoes are tender.let it cool.

Grind this in a mixer.

Heat butter in another pan and brown the chicken on both sides.

Add the chicken pcs in the gravy adjust the water and cover and leave it to cook till tender.

Add sliced green chillies ,ginger julliens , garam masala and chopped coriander leaves before serving.

Happy cooking ☺

Makhmali tikiya

Ingredients
250 gms keema chicken
1 onion
8-10 cloves garlic, crushed
1 " pc ginger
1 green chilli chopped
2 - 3 laung
1 / 2 tsp kali mirch saboot
1 elaichi green
1 tbsp chana dal
1 egg
1/ 2 tsp red chiilli pwd & garam masala pwd
Salt to taste

Method

Pressure cook keema, dal, onions, ginger, garlic, saboot masalas, till 1 whistle and simmer for 5 min only.

Dry out any liquid left on a high flame.

Cool the mixture. Grind it coarsely.

Mix in the egg salt to taste, red chilli pwd, and garam masala.

Keep aside in fridge for 15 min to rest.it will be easy to work with the mixture then.
Shape into shami kebabs and deep fry or shallow fry on a hot griddle till golden on both sides.

I Used this tikiya as a patty for chicken burger and my children loved it.

I used delicious brand keema ...If using fresh keema plz check the fat content in it because less fat would make the tikiyas dry.

Happy cooking ☺

Makhmali tikiya

Ingredients
250 gms keema chicken
1 onion
8-10 cloves garlic, crushed
1 " pc ginger
1 green chilli chopped
2 - 3 laung
1 / 2 tsp kali mirch saboot
1 elaichi green
1 tbsp chana dal
1 egg
1/ 2 tsp red chiilli pwd & garam masala pwd
Salt to taste

Method

Pressure cook keema, dal, onions, ginger, garlic, saboot masalas, till 1 whistle and simmer for 5 min only.

Dry out any liquid left on a high flame.

Cool the mixture. Grind it coarsely.

Mix in the egg salt to taste, red chilli pwd, and garam masala.

Keep aside in fridge for 15 min to rest.it will be easy to work with the mixture then.
Shape into shami kebabs and deep fry or shallow fry on a hot griddle till golden on both sides.

I Used this tikiya as a patty for chicken burger and my children loved it.

I used delicious brand keema ...If using fresh keema plz check the fat content in it because less fat would make the tikiyas dry.

Happy cooking ☺