February 16, 2006

Dum ka murgh

Ingredients
1 kg chicken cut into karahi pieces
50 ml yoghurt
1 tsp cumin seed
1 tsp lemon juice
1 tsp all spices
1 tsp ginger/garlic paste
1 tsp red chilli
1 tsp green masala paste (coriander leaves, mint leaves and green chillies paste)
2 tsp onion seeds (kalonji)
2 tsp chopped fried onions
2 boiled eggs
50 gms peas
250 gms tomatoes, chopped
2 medium size potatoes, boiled
1 tsp salt
2 tomatoes, sliced for garnishing
2 tsp chopped coriander, for garnishing
2 green chillies, for garnishing

Method

Marinate chicken with yoghurt, lemon juice, red chilli, all spices, onion seeds, ginger/garlic paste, fried onion, salt and green masala paste for 30 minutes. Add the remaining ingredients and roast in the oven, moving regularly till chicken is cooked. Garnish with tomatoes, coriander and green chillies and serve with nans.

Chicken masala roast

Ingredients

1 chicken, cut into karahi pieces
1 lemon, halved
8 small onions, peeled
4 cloves of garlic, crushed
1 tbsp ginger, grated
1 tbsp honey
3 tbsp oil
1 tsp red chilli powder
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp all spices powder
250 ml yoghurt

Method

Pre-heat the oven at 180°c. Place chicken, lemon and onions in a baking dish. Mix together all the remaining ingredients and pour over the chicken. Cover with foil and roast for an hour. Remove foil 15 minutes before taking out the dish from the oven.

Rice parcels

Ingredients

8 pancakes
1 egg white, lightly beaten
Soya sauce, for dipping
For pancakes
4 oz flour
½ tsp salt
1 beaten egg
8 oz water
Yellow food colour
For rice
2 tbps oil
1 tsp cumin seeds
225 gms cooked rice
1 tbsp rice vinegar
1 tsp Soya sauce
1 tsp chilli sauce
2 spring onions, chopped
1-1/2 cup frozen peas
1 cup chicken pieces, cooked
Handful of coriander, chopped
1 tsp salt
1/2 tsp white pepper

Method

To prepare rice, heat oil in a wok and fry cumin seeds. Add vinegar, Soya sauce and chilli sauce. Toss in rice, spring onion, peas, coriander, chicken, salt and pepper.

To prepare pancakes, sift the flour and salt into a bowl. Whisk the egg. Make a well in the centre of the flour and pour in the beaten egg and half the amount of water and beat well to make a smooth paste. Add the remaining water and stir. Add colour. Leave the batter to rest for about one hour before using. Heat a non-stick frying pan and add a few drops of oil.

Pour in a little batter and tilt the frying pan quickly so that the batter covers the base of the pan. Fry for two minutes. Invert the frying pan on a greased plate. Turn the pancake upside down. Place a heaped tablespoon of the rice filling on each pancake and join the edges together. Tie with a string and brush with egg white. Place on a greased baking tray and bake in a pre-heated oven at 200°c for 20 minutes or until the pancakes are golden.

Stuffed chicken

Ingredients
2 kg chicken breast
1 tbsp chopped coriander
1 tbsp onion
1 tbsp garlic
1 tsp salt
2 tsp white pepper

Method

Put aside six pieces of chicken breast. Mince the remaining chicken with the rest of the ingredients. Make pockets in the chicken breast and stuff with the filling. Grill in a pre-heated oven till golden brown.

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