Recipestable

Tag: curry

  • Recipe: Chicken Keema and Egg

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want. 

    Chicken Keema and Egg
    Photo: Chicken Keema and Egg

    Check it out the  Chicken Keema and Egg recipe here!!

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    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Author Bushrah @ Recipestable

    Ingredients

    • 500 gm chicken mince or any other mince keema
    • 2 tablespoon vegetable oil
    • 1 teaspoon garlic paste
    • 1 teaspoon chopped ginger
    • 1 small onion chopped
    • 2 to matoes finely chopped
    • 1 teaspoon cumin powder zeera powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon Thai red curry paste
    • 8-10 curry leaves
    • 2 tablespoon hot and sweet sauce
    • 1/2 teaspoon mustard paste
    • 4 hard boiled eggs.
    • Salt to taste
    • For Garnishing
    • 1 double fried egg
    • 1 tablespoon coriander chopped

    Instructions

    Method

    • Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
    • Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
    • Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
    • Add hot and sweet sauce and mustard paste. Mix well.
    • Cover and simmer for 10-12 minutes on a medium flame or until half done.
    • Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
    • Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice or chapati.

  • The Perfect Weeknight Meal: Simple & Delicious White Chicken Recipe!

    White Chicken

    White Chicken is popular for its rich aroma and creamy taste and texture. Serve hot with naan or chapati.

    White Chicken Recipe
    Photo: White Chicken Recipe
    White Chicken Recipe
    Photo: White Chicken Recipe

    Check it out the White Chicken Recipe here!!

    Print

    White Chicken Recipe

    Author Bushrah | Recipestable

    Ingredients

    • 1 kg chicken
    • 1 cup yogurt
    • 2 tablespoon butter or oil
    • 1 onion finely chopped
    • 2 tablespoon chicken broast masala
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 5 green chillies thinly sliced
    • salt to taste

    For Garnishing

    • lemon slices
    • green chilies

    Instructions

    • Mix broast masala in yogurt and marinated on the chicken for half an hour.
    • Then heat the oil in a pan put ginger garlic paste, with chicken together.
    • Cook at least for ten min till it turns into golden brown.
    • Put water and sprinkle the sliced onion over the chicken.
    • Cook for 5-6 minutes.
    • Garnish with green chillies
    • White Chicken is ready to serve.ENJOY!

    Notes

    Serving Suggestions:
    Serve hot with naan.

  • Chicken Kofta In Walnut Gravy Recipe

    Chicken kofta curry may time to prepare but the end taste is absolutely worth it. This Chicken Kofta In Walnut Gravy Recipe  is a nice change from the usual style Kofta. Try it out this Chicken Kofta In Walnut Gravy recipe and don’t forget to leave a comment below.

    [one_third] Prep Time:1 hour[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken mince
    • 4 cup chicken stock
    • 4 green chillies
    • 2 medium onions
    • 1/2 cup walnuts, chopped
    • a pinch garam masala powder
    • 2 green cardamoms
    • 2 tablespoon fresh cream
    • 2 tablespoon tomato paste
    • 1 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, mix together the chicken mince, red chilli powder, cumin powder, garam masala powder and salt.

    Step 2

    Divide mixture into equal portions.

    Step 3

    Now roll each portion into a ball.

    Step 4

    Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.

    Step 5

    Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Set aside.

    Step 6

    Wash and cut green chilies. Boil walnuts and then grind in to a fine paste.

    Step 7

    Take off and boil onions, remove and grind to a paste.

    Step 8

    Heat up oil in a skillet or wok. Add boiled onion paste. Cook and stir until oil begins to separate.

    Step 9

    Now add ginger, garlic paste and green chillies. Cook and stir for a moment. Add tomato paste.

    Step 10

    Bring to a boil. Stir in the walnut paste.

    Step 11

    Lower the heat, mix in fresh cream, stirring continuously.

    Step 12

    Put koftas into the skillet. Bring to a boil and adjust seasoning.
    Cook for 10 minutes or until sauce is thickened.

    Step 13

    Take it out in a dish. Chicken Kofta In walnut Gravy is ready to serve.

    [/tab] [tab]

    • Serve with rice or paratha.

    [/tab] [/tabs]

  • RECIPE: Malai Chicken (Creamy Chicken Curry)

    RECIPE: Malai Chicken (Creamy Chicken Curry)

    If your a fan of malai chicken boti then you are going to love this recipe. It tastes somewhat like malai chicken boti, only its a creamier and more flavorful chicken curry. Must try out this Malai Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm boneless chicken, cut into cubes
    • 1 cup cream( malai)
    • 1/2 cup oil or ghee
    • 3 tbsp grinded brown onion
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp almonds
    • 1 tbsp whole spice
    • 1 tbsp desiccated coconut
    • 1 tbsp poppy seeds
    • 1-1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp white sugar
    • 1/4 tsp tandoori color
    • Salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Place chicken in a large bowl.
    2. Add ginger garlic paste, salt, ground onion and tandoori color.
    3. Cover and marinate for 30 minutes.
    4. Heat oil in a wok or skillet.
    5. Add whole spices, desiccated coconut, poppy seed paste, chili powder, turmeric and salt.
    6. Cook for 5 minutes then put marinated chicken in it.
    7. Cover with a lid and simmer for 15-20 minutes or until oil comes on top.
    8. Now add in Cream (malai) and sugar.
    9. Cook on low flame for 5 minutes.
    10. take it out in a serving bowl.
    11. Garnish with sliced almonds.
    12. Malai Chicken is ready to serve.

    [/tab] [tab]

    • Serve with paratha.

    [/tab] [/tabs]

  • Recipe: Mughlai Chutney Chicken

    Mughlai Chutney Chicken 

     Mughlai chutney chicken is a rich, creamy chicken curry which has a taste of chutney to it. Chicken is cooked in a almond based curry and finished with cream and freshly ground mint chutney. Sounds truly Mughlai eh. Try it.

    Prep Time: 10 minutes

    Cook Time: 1 hour

     Servings: 6

    Ingredients

    For Mughlai Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup oil
    • 2 onions, finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 cup cream
    • 1/2 cup yogurt
    • 1 bay leaf
    • 4 cloves
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp red chili powder
    • 1/2 tsp green cardamom powder
    • 2 tbsp ground almonds
    • salt to taste

    For Chutney:

    • 1/2 cup fresh coriander leaves
    • 2 tbsp yogurt
    • 4 tbsp lemon juice
    • 1 tbsp coconut, grated
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 4 green chilies

    Yield: 6 servings

    Directions:

    To Make Chutney

    1. Place all chutney ingredients in a blender.
    2. Blend for 3-4 minutes or until smooth.
    3. Take it out in a bowl and keep aside.

    To Make Mughlai Chicken:

    1. Heat oil in a pan or skillet over medium high heat.
    2. Place chicken pieces in it.
    3. Fry for 10-12 minutes or until juice run clear.
    4. Remove chicken from the pan and keep aside.
    5. Add chopped onion and fry for 4-5 minutes or until light pink.
    6. Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.
    7. Cook for 4-5 minutes then put fried chicken pieces in it.
    8. Add yogurt and cook for 15 minutes.
    9. Now add cream and prepared chutney.
    10. Reduce heat to low and cook for 10 minutes or until oil comes on top.
    11. Take it out in a serving bowl.
    12. Garnished with fried cashew nuts.
    13. Mughlai Chutney Chicken is ready to serve.

    Serve with Naan or Paratha.

     

  • Chicken Angara Recipe

    Chicken Angara is another recipe of spicy dry chicken curry.  Chicken angara is made with boneless chicken pieces cooked in  almond and tomato paste. Amaze your friends and family by  cooking deliciously perfect Chicken Angara. Follow step by step instructions of Chicken Angara recipe !!

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Boneless chicken
    • 3 tbsp  chopped ginger
    • 2 tbsp chopped garlic
    • 4 onions, finely chopped
    • 10-12 dry red chillies (sock in water for an hour and make a smooth paste)
    • 4 tbsp Tomato paste
    • 4 tbsp Almond paste
    • 1 tsp Coriander powder
    • 1 tsp garam masala
    • salt to taste
    • 4 tbsp oil

    For Garnishing:

    • few coriander leaves, chopped
    • 2-3 green chilies, diced
    • 4 lemon wedges

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in pan and saute onion,ginger and garlic until golden brown.

    Step 2

    Add coriander powder and garam masala Add tomato paste and saute well.

    Step 3

    Add chilli paste and cook well.

    Step 4

    Add almond paste and saute 5 minutes.

    Step 5

    Add chicken pieces and salt. Cook for 15-20 minutes or until chicken is tender.

    Step 6

    Take it into a serving dish. Garnish with copped coriander leaves and dry chillies. Angara Chicken is ready to serve.

    [/tab] [tab]

    • Serve with naan.

    [/tab] [/tabs]

  • Balti Chicken Recipe

    Balti Chicken Recipe

    Balti Chicken is a traditional Pakistani dish. This is such an easy Chicken Balti recipe, but so tasty.Chicken curry stir-fry with tomatoes and spices in Balti pot or flat bottom wok. Garnish with Sesame Seeds and fresh Coriander. It goes well with Roghni naan. Check it out the Balti Chicken recipe here!!Pakistani curries are popular all over the world. Every region in Pakistan has there own version and taste of curry cooked with gravy. This balti chicken is great for lunch main dish or for dinner. Its prepared with simple spices. Enjoy with naan or chapati.

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time:30  minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg boneless chicken, cut into 1 inch pieces
    • 4 tbsp vegetable oil
    • 4 tbsp clarified butter
    • 4 cloves garlic, finely chopped
    • 8 tomatoes, finely chopped
    • 2 curry leaves
    • 2 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp mustard seeds
    • 2 tsp salt or according to taste

    For Garnishing:

    • 2 tbsp fresh coriander leaves, chopped
    • 1 tbsp sesame seeds, toasted
    • 6 green chilies

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil and clarified butter in a flat bootom wok.

    Step 2

    Put curry leaves, garlic and mustard seeds in it. Fry for 30 seconds or until start crackling.

    Step 3

    Now add chopped tomatoes and cook for 5 minutes or until all water absorbed. Keep stirring.

    Step 4

    Add cumin powder, coriander powder, red chili powder, cumin and salt. Cook for 2-3 minutes then put chicken in it.

    Step 5

    Cook for 10 minutes on high flame or until chicken is no longer pink.

    Step 6

    Now add 1 cup water. Bring to a boil and let it simmer for 20 minutes on medium heat or until chicken is tender.

    Step 7

    Take it out in heated serving dish. Sprinkle sesame seeds and chopped coriander leaves over it.

    Step 8

    Garnished with green chilies. Balti Chicken is ready to serve.

    [/tab] [tab]

    • Serve with Roghni Naan.

    [/tab] [/tabs]

  • The Perfect Weeknight Meal: Easy Beef Masala Recipe!

    Here is another one of my favorite curry recipe. This dish will make your taste buds stand to attention with the mixture of fragrant spices. You’ll come to realize how easy it is to make such a flavorful curry dish. Check it out the beef masala recipe here!!

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 1 hour 30 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 kg boneless beef, cut into cubes
    • 3 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 3 green chillies
    • 4 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/4 teaspoon garam masala powder
    • salt to taste

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Put all ingredients except oil in a pressure cooker. Add enough water and cook until meat is tender.

    Step 2

    Once cooked, heat oil in a wok and fry the beef until lightly browned. (reserve the gravy).

    Step 3

    Remove the fried beef from the pan and kep warm.

    Step 4

    Cook the gravy for 10 minutes or until all the water evaporates.

    Step 5

    Stir in the fried beef.

    Step 6

    Sprinkle garam masala over it. Transfer into a serving bowl. Beef Masala is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice or chapati.

    [/tab] [/tabs]

  • Chickpeas & Creamy Tomato Sauce: The Perfect Chana Masala Recipe!

    Chana masala is a popular dish in Pakistan and India. It is made with chickpeas, flavored spices, it is usually a dry and spicy not gravy dish. Chickpeas are good source of nutrients, minerals and proteins. They are high in fiber. Use of chickpeas can be decrease blood cholesterol level. Simple and delectable. Serve it with Puri, Paratha or naan. Try this Chana Masala recipe, and don’t forget to share your experience with us!!

    [one_third] Prep Time: Overnight[/one_third] [one_third]Cook Time: 1 hour[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup chickpeas
    • 1 Onion
    • 1 Tomato
    • 1Green chilli
    • 4 cloves garlic
    • small piece of ginger
    • 2 Bay leaves
    • 1 tsp Red chilli powder
    • 1/2 tsp Turmeric Powder
    • 1 tsp Coriander powder
    • 1 tsp Garam Masala Powder
    • 1 tsp Tea
    • 3 tbsp Vegetable oil
    • Salt to taste
    • Coriander leaves for garnishing

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Soak chick peas in water for overnight.

    Step 2

    Take a small piece of white cloth. Place some tea leaves in the center, gather the cloth and seal its mouth so that tea leaves don’t fall out.

    Step 3

    Keep this in the pressure cooker along with chick peas. Pressure cook until tender.

    Step 4

    Tea adds brown color to the chick peas

    Step 5

    Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.

    Step 6

    Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown.

    Step 7

    Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well.

    Step 8

    Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.

    Step 9

    Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.

    Step 10

    Garnish with chopped green coriander leaves. Chana Masala is ready to serve

    [/tab] [tab]

    • Serve with Puri.

    [/tab] [/tabs]

  • Flavorful Fish Keema Curry Recipe: A Seafood Delight You Don’t Want to Miss!

    Who said fish cannot be enjoyed in the form of mince curry? Try this delicious Fish keema Curry recipe, you’ll love it.  A quick and mouthwatering fish keema curry recipe to feed a family. This fish keema goes extremely well with any dal(lentil curry) and rice.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 pounds carp fish (rohu)
    • 1/2 cup vegetable oil
    • 2 onions, chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tomatoes
    • 1/2 cup yogurt
    • 1/2 tsp turmeric powder
    • 2 tsp red chilli paste
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 1/2 tsp garam masala
    • salt to taste

    For Garnishing:

    • 4 green chillies, thinly sliced
    • Fresh coriander leaves

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Rinse and drain fish properly. Cut into large pieces.

    Step 2

    Sprinkle salt and turmeric over it and keep aside for 15 minutes.

    Step 3

    Place fish pieces in a heatproof microwave dish. Pour 4 tbsp of water over the fish and microwave on high for 5-7 minutes.

    Step 4

    Let stand it for 5 minutes in the oven. Then remove from the Microwave.

    Step 5

    Remove the bones from the fish and mash it coarsely.

    Step 6

    Heat 1/2 cup oil in a pan over medium heat. Add cumin seeds and bay leaves in it. Fry for 1 minute or until they crackle.

    Step 7

    Then add chopped onions and cook for 4-5 minutes or until golden.

    Step 8

    Add ginger garlic paste,tomatoes,yogurt and red chili powder. Cook on low flame for 10 minutes until water dry and the spices cook well.

    Step 9

    Add mashed fish in it and cook on low heat for 15 minutes. Keep Stirring.

    Step 10

    Remove from the heat. Sprinkle garam masala over it.

    Step 11

    Garnish with green chilies and coriander leaves. Fish Keema Curry is ready to serve.

    [/tab] [tab]

    • Enjoy with steamed Rice.

    [/tab] [/tabs]

  • Warm & Flavorful: The Perfect Lamb Masala Recipe for Cozy Nights!

    Try this Lamb Masala recipe  that’ll make you wonder why you didn’t try it earlier. Check out the Lamb Masala recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • Lamb – 1 kg
    • Whole red chilli – 30
    • Whole coriander – handful
    • Cloves – 8
    • cinnamon – 1 piece
    • black pepper – 15
    • cumin seeds – 1/2 tsp
    • cardamom – 3
    • turmeric powder – 1/2 tsp
    • Ginger, finely sliced- 1 piece
    • curry leaves – 10 leaves
    • Onion – 2
    • Oil – 2 tbsp
    • Salt – to taste

    [/tab] [tab]

    Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut the lamb into small pieces and clean well.

    Step 2

    Fry ingredients 2-8 with out oil until brown. Powder this with turmeric powder.

    Step 3

    Mix well this masala powder, lamb, ginger, curry leaves and salt with hand.

    Step 4

    Add needed water and cook until there is no water. The masala must be well coated with the lamb.

    Step 5

    Slice onion thinly. Heat oil in a pan, add sliced onion and stirs fry until golden brown.

    Step 6

    Add the cooked lamb masala to this and stir well for 5 minutes.

    Step 7

    Dish it out in a serving dish. Lamb Masala is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve hot with chapati or naan.

    [/tab] [/tabs]

  • Chicken Chatpata Recipe: A Tangy & Delicious Treat!

    Another mouthwatering and spicy chicken curry. This is a wonderful chicken chatpat recipe, which is a slightly saucy spicy chicken, flavored with chili sauce, tomato sauce and vinegar. Try this Chicken Chatpata recipe and don’t forget to share your experience with us!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 lbs Boneless Chicken
    • 1/4 cup cornflour
    • 1/4 cup all purpose flour
    • 3 eggs
    • 4 leaves Curry Leaf
    • 1/2 cup Tomato Sauce
    • 4 tbsp  Chili Sauce
    • 2 tbsp  Vinegar
    • 1/2 tsp red chili powder
    • salt to taste
    • Vegetable Oil

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash chicken and trim all excess fat. Cut chicken into long strips.

    Step 2

    In a medium bowl, combine cornflour, flour ,eggs, red chili powder and salt.

    Step 3

    Beat well to a sticky consistency.

    Step 4

    Heat oil in a deep pan or skillet, dip chicken pieces in flour batter. Fry chicken pieces in oil for 6-8 minutes or until turn golden.

    Step 5

    Remove from the oil and place on tissue paper to soak extra oil.

    Step 6

    Heat 1tablespoon oil in a separate pan. Add curry leaves. When the leaves crackle, add chilli sauce.

    Step 7

    Stir fry for 2 minutes. Add 1/4 cup water ,tomato sauce, and vinegar in it. Bring to a boil then add fried chicken.

    Step 8

    Keep stirring and cook on low heat for 2-3 minutes or until well done.

    Step 9

    Take it out in a serving dish. Chicken Chatpata is ready to serve.

    [/tab] [tab]

    • Serve with chapati, naan, or rice.

    [/tab] [/tabs]

  • Flavor Explosion: The Easy Dhaba Chilly Chicken Recipe

    This dhaba Chilly Chicken Recipe is for non-vegetarian and spicy food lovers. Chicken is marinated with corn flour, soya sauce and vinegar for half an hour.  Marinating chicken gives moist and juicy that you can cook and enjoy with plain bloiled rice or naan bread. Check it out the Dhaba Chilly Chicken Recipe here !!

    [one_third] Prep Time:30 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm boneless chicken
    • 1 cup onion, finely chopped
    • 1/4 cup oil
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp green chili paste
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1 tbsp corn flour
    • 1 tbsp honey
    • 1 tbsp lemon juice
    • 1/2 tsp red chili powder
    • salt to taste
    • 1 inch piece of ginger, thinly sliced
    • 4 green chilies, thinly sliced
    • 2 tbsp fresh coriander leaves, finely chopped

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut chicken into small pieces.

    Step 2

    Place chicken in a large mixing bowl. Add cornflour, soy sauce and vinegar in it. Marinate for 30 minutes.

    Step 3

    Heat oil in a pan or skillet. Add chopped onions and fry for 4-5 minutes or until golden.

    Step 4

    Then add ginger garlic paste,red chilies and marinate chicken. Stir fry for 10 minutes.

    Step 5

    Add salt, lemon juice and honey. Cook for 5 minutes or until chicken is tender.

    Step 6

    Top with ginger slices, green chilies and coriander leaves. Dhaba Chilly Chicken is ready to serve.

    [/tab] [tab]

    • Enjoy with naan or paratha.

    [/tab] [/tabs]

  • One-Pan Wonder: Fish Kofta Curry Recipe (Minimal Cleanup!)

    Everyone loves kofta curry, so here is a Fish Kofta Curry recipe that will really get your mouth watering; completely fresh and spicy they are brilliant! Try this Fish Kofta Curry recipe that goes perfect as a side dish, serve with green chutney !!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg white fleshed fish
    • 250 gms tomatoes blanched & diced
    • 2 tbsp beaten curd
    • 1 inch piece ginger
    • 6 flakes garlic
    • 2 cloves
    • 1/2 tsp turmeric powder
    • small piece cinnamon bark
    • 1 tsp garam masala powder
    • 2 cardamom
    • 1 onion
    • few mint leaves
    • 1 slice bread soaked & squeezed dry
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 8 green chillies
    • small bunch coriander leaves
    • 1 tsp chilli powder
    • 3 tbsp oil
    • oil to fry
    • Salt To Taste

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil the fish and remove the bones nicely.

    Step 2

    Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.

    Step 3

    Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.

    Step 4

    Drain and set aside.

    Step 5

    Pound together the remaining spices to a fine powder.

    Step 6

    Grind onion, ginger and garlic to a paste.

    Step 7

    Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.

    Step 8

    Put in spices and fry for a couple of seconds, then put in tomatoes and curd. Cook till the ghee floats to the top.

    Step 9

    Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries.

    Step 10

    Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.

    Step 11

    Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.

    Step 12

    Put in the fish balls and simmer for 5 more minutes.

    Step 13

    Take it out in a dish. Garnished with coriander leaves. Fish Kofta Curry is ready to serve.

    [/tab] [tab]

    • Serve with naan or boiled rice.

    [/tab] [/tabs]

  • RECIPE: Jhatpat Chicken (Quick Chicken Curry)

    RECIPE: Jhatpat Chicken (Quick Chicken Curry)

    This Jhatpat Chicken is very quick to prepare and tasty too. It goes with chapati for light lunch menu with salad and chutney. 

    [one_third] Prep Time: 10 minutes+ marination[/one_third] [one_third]Cook Time:25  minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Jhatpat Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup cooking oil
    • 2 tbsp tomato ketchup
    • 1 tbsp Wooster sauce
    • 1 tbsp garlic, minced
    • 1 tsp ginger garlic paste
    • 1 tsp red chili powder
    • 1 tsp mustard powder
    • 1 tsp black pepper
    • 1 tsp salt

    For Sauce:

    • 1 onion, cut into rings
    • 1 tomato, cut into fingers
    • 1 capsicum, cut into rings
    • a pinch of orange color
    • 2 tbsp tomato paste
    • 2 tbsp vinegar
    • 2 tbsp tomato ketchup
    • 1 tsp sugar

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Put chicken pieces into a bowl.
    2. Add ginger garlic paste, mustard powder, Wooster sauce and tomato ketchup.
    3. Season with red chili salt and black pepper.
    4. Cover and marinate for 2 hours.
    5. After 2 hours, heat oil in a deep skillet or pot.
    6. Put marinated chicken in it.
    7. Cook for 10 minutes or until no longer pink.
    8. Now add all the ingredients for sauce with 1 cup water.
    9. Cover with a lid and let it simmer for 10 minutes or until cooked thorough.
    10. Now add vegetables and cook for 5 minutes.
    11. Take it out in a serving dish.
    12. Jhatpat Chicken is ready now.

    [/tab] [tab]

    • Serve hot with Naan or Paratha.

    [/tab] [/tabs]

  • Recipe: Chilli Mutton Masala

    A typical Pakistani dish –  Chilli Mutton Masala. Try this Chilli Mutton Masala recipe from a member of the Recipestable Community.

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 1 hour[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm mutton, cut into cubes
    • 6 green chillies, thinly sliced
    • 10 red whole chilli, crushed
    • 4 tablespoon plain yogurt
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon lemon juice
    • 1 teaspoon black pepper
    • Oil as required
    • Salt according to taste
    • few fresh coriander leaves

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a pan, put mutton, yogurt, salt and ginger garlic paste and let it cook until the mutton is done and the water dries.

    Step 2

    Then add red chilli, black pepper, chopped green chilli and oil and fry well.

    Step 3

    When the mutton is done, squeeze lemon juice and add chopped fresh coriander and cover it for 5 minutes. Chilli Mutton Masala is ready to serve.

    [/tab] [tab]

    • Serve with green chilli, lemon and naan.

    [/tab] [/tabs]