“The chunks of chicken in a rich and aromatic white based gravy” is mostly served. The white gravy is made with curd, cashew nut and poppy seeds paste, flavored with subtle spices which are not commonly used in normal dishes.this is one of the most delicious chicken dish in most of the subcontinent in India.

Ingredients for making the Murgh Rezala

• 10-12 Cashew nuts
• 2 tbsp Poppy seeds
• 1 kg Chicken (Curry Cut)
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 cup Yogurt
• 2 tbsp Oil
• 3 tbsp Ghee
• 3-4 Cloves
• 6-8 Black pepper corns
• 2 inch Cinnamon
• 2 Green cardamom
• 2 Black cardamom
• 4-5 Dry red chilies
• 1 tsp White pepper powder
• Salt to taste
• 1 tsp Red chilli powder (Not added traditionally)
• 1 tsp Garam masala powder
• 1/2 cup Onion paste
• 2 tbsp Ghee
• 2-3 drops Kewra essence
• 1 pinch Saffron (Soaked in 1 tbsp milk)

Method of making the Murgh Rezala

• Soak cashew nuts and poppy seeds in warm water for 10 minutes.
• Make a smooth paste in a blender.
• Mix chicken, ginger paste, garlic paste and yogurt in a bowl and marinate for an hour.
• Heat ghee and oil in a pan.When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chilies.Fry for 20 seconds.
• Pick chicken pieces from the marinade and fry on high heat for 4-5 minutes.
• Add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, red chilli powder and garam masala powder in the pan.
• Add the onion paste and 1 cup water.Cover the pan and cook on low heat for 40-50 minutes.
• Add ghee and kewra essence and mix well.Garnish with saffron soaked in milk
• Serve hot with rice, but best goes with Rumali/ Roomali roti.

Notes

Traditionally, red chilli powder was not added to the Rezala Gravy. But I like the taste and colour it gives to this curry. You can choose to skip it. You can add green chilli paste instead.This Rezala Curry was traditionally made with Mutton. But I like to make it with chicken and sometimes with eggs even.You can increase or decrease the amount of gravy as per your preference. I assured you you will definitely like this and your guest will surly praised your cooking passion 👍.

Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt and extra-virgin olive oil. Traditionally, it is made with fior di latte rather than buffalo mozzarella.

Ingredients for making Pizza dough

Homemade Pizza Dough

• 2 and 1/2 cups (300 grams) unbleached all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 tsp active yeast
• 3/4 teaspoon kosher salt
• 7 ounces warm water (105 degrees F – 115 degrees F)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided)

Method of making Pizza Sauce

•  1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
•  2-3 fresh garlic cloves, minced with a garlic press
•  1 teaspoon extra virgin olive oil, plus more for drizzling
•  1/4 teaspoon freshly ground black pepper
•  2-3 large pinches of kosher salt

Toppings for the Pizza

• 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving
• 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
• 5 – 6 large fresh basil leaves, plus more for garnishing
• crushed dried red pepper flakes (optional)

Method of making the pizza

1. Prepare Pizza Dough -In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
2. Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
3. Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen.
4. Preheat Oven and Pizza Stone– Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!
5. As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
6. Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
7. Assemble the Pizza – Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.
8. Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.
9. If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

This is simple way to make a pizza dough with just 6 ingredients and no fancy flours required (I’ve included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you’d like), about 3 seconds of kneading, and just 30 minutes to rise. You will enjoy this exercise with your kids as well, they also love to be a part of it.

Ingredients for making the Pizza Dough

• 2-2 1/3 cups all-purpose flour OR bread flour divided (250-295g)
• 1 packet instant yeast (2 1/4 teaspoon)
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/8-1/4 teaspoon garlic powder and/or dried basil leavesoptional
• 2 Tablespoons olive oil + additional
• 3/4 cup warm water (175ml)

Method to follow for making the dough

• Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
• Use either your hands or a rolling pin to work the dough into 12″ circle.
• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
• Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Please Note

I have found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn’t too hot or it will kill your yeast!

Bhuna Gosht or Mutton Bhuna is a traditional Indian Mutton delicacy usually made with goat’s mutton. To make this dish, mutton is cooked with a blend of different spices which adds to the richness of the curry. This is most splendid dish which has very unique taste and the richness melange of the spices make it a splendid dish of North India. Enjoy this fabulous dish with Roomali roti/ naan or paratha.

Ingredients for making the Bhuna Gosht

• 750 grams Mutton , cut into medium pieces
• 6 Sliced onions
• 1/2 cup Garlic
• 4 inch Sliced ginger
• 3/4 cup Yoghurt
• 2-1/2 tablespoons Coriander Powder (Dhania)
• 2 teaspoons Red Chilli powder
• 1/2 teaspoon Turmeric powder (Haldi)
• Salt to taste
• 1/2 cup Sunflower Oil
• 4 tablespoons Desi Ghee
• 2 tablespoons chopped Coriander (Dhania)
• 6 Dry Red Chillies
• 2 Bay leaf (tej patta)
• 1-1/2 inch Cinnamon Stick (Dalchini)
• 1 teaspoon Mace (Javitri)
• 1 teaspoon Ajwain (Carom seeds)
• 5 Cloves (Laung)
• 5 Whole Black Peppercorns
• 5 Cardamom (Elaichi) Pods/Seeds
• 2 Black cardamom (Badi Elaichi)
• 1/2 teaspoon Nutmeg , crushed

Method of Bhuna Gosht

1. To begin making the Bhuna Gosht
2. wash mutton nicely and keep it aside.
3. Heat oil in a heavy bottomed pan/ Lagan or deg and add whole spices and let them crackle.
4. Now add whole garlic pods and ginger slices and saute them till golden.
5. Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add washed mutton and mix well. Cook/ bhunno nicely till the time Masala coat the mutton well.
6. Next add thick curd and salt and let it cook on high flame till the curd starts leaving water from sides.
7. As soon as the water starts appearing from sides, close the lid, simmer the gas and let it cook till mutton is soft and tender.
8. When the mutton is cooked, add coriander powder, turmeric, red chilli powder and mix together.
9. Turn the flames high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.
10. Once the ghee/oil starts oozing out from the sides, adjust the seasoning.
11. Slowly the mutton will start to thicken and turn deep brown in colour. Turn off the gas and garnish the Bhuna Gosht with fresh coriander leaves.
12. Bhuna Gosht is one such succulent dish that is best enjoyed with Butter naan, roti or roomali roti or best goes with ulte tawe ka paratha. Enjoy this delicacy at any special occasion and showcase your skill to you friends.

• Please Note
• This dish is totally depend upon the type of meat you are using for it, more fresh is the meat more tasty the dish would be. Enjoy 👍

Stuffed Aubergine/ Bharwan baingan made by simmering small eggplants in a spicy onion masala. Curried eggplants are a favorite dish with many Indians especially from Punjab and enjoy them often with rice or Naan, paratha or roti. In India, each region has their own way of cooking this dish. And you will for sure love this traditional delicacy of North

Ingredients for making the Bharwan Baingan/ Aubergine

• 250 grams brinjals (eggplants or baingan)
• 2½ tablespoon oil
• ¼ teaspoon cumin or jeera
• 1 pinch mustard (optional)
• 2 large onions grated or boiled & pureed
• 2 medium tomatoes grated or chopped or pureed
• 12 to 14 cashew nuts or almonds powdered or 2 tbsp roasted besan
• 1½ teaspoon Ginger garlic paste
• Salt to taste
• 1 tbsp chopped fresh coriander

Spice to add in the dish

• 1 teaspoon Garam Masala
• 1 teaspoon saunf powder(fennel powder)
• 1 to 1¼ teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon amchur powder(dried mango powder) (optional)
• ¼ teaspoon turmeric or haldi

Method of making the Bharwan Baingan Masala for stuffing

• Heat a pan with 1½ tablespoon oil. Add the cumin.When they start crackling add the chopped onions and fry until they turn golden.
• Stir in the ginger garlic paste and fry until the raw smell goes away.Add the grated tomatoes and sprinkle salt.
• Cook until the moisture from tomatoes reduces.Then add salt and all the spice powders. Saute until the mixture begins to leave the sides of the pan.
• Add cashew paste and saute for a minute. Check the seasoning and spices, Add more salt if desired.

Method of making eggplant curry

• Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact.
• Immediately keep them immersed in a bowl of lightly salted water.
• Remove each eggplant from the water and spoon the prepared mixture into it and set aside.
• Heat the same pan with 1 tablespoon of oil. Add mustard and let them crackle.
• Add hing and then transfer the prepared eggplants to the pan.
• Fry them in oil until the skin discolors stirring often for 3 mins.
• Then pour ¾ cup water and stir well. If you are left with any of the stuffing masala just add it at this stage.
• Cover and simmer on a low flame until the eggplants turn soft and tender.
• Keep stirring in between and add more water as needed. The stuffing comes out and thicken the gravy.
• When the baingan turns soft, sprinkle coriander leaves and turn off the stove.
• Serve bharwan Baingan garnished with freshly chopped coriander with a dollops of butter accompanied with rice, Naan, paratha or roti.

Please Note

You can add any other stuffing of your choice as well weather it’s veg, cheese, or non veg. This is really a superb delicacy of the day enjoy it with your family and friends.😀😀👍👍

Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This is a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan. Very much popular in the north and Arabian countries.

Ingredients for making the Bhuna Mutton Keema

• 300 grams mutton keema
• 2 tbsps oil/Ghee
• 1 bay leaf/tej patta
• 2 to 3 green cardamoms or elaichi
• 1 small cinnamon piece or dalchini
• 2 to 3 cloves or laung
• 1 cup onions finely chopped (2 medium sized)
• 1 green chili chopped (deseeded)
• 1 tbsp ginger garlic paste
• ¼ cup tomato puree
• 1/4 cup chopped tomatoes
• ¼ cup water
• Salt as needed
• 1/8 tsp turmeric or haldi
• ¾ to 1 tsp red chili powder(use as needed, less spicy variety)
• 1 tsp garam masala
• 2 tbsp mint leaves or pudina finely chopped
• 2 tbsp chopped coriander leaves

Method of making the Bhuna Keema

Tempering for keema

• Heat a heavy bottom pan with oil/ ghee and tempered the dry spices for a minute like bay leaf, cinnamon, cloves, cardamoms. So it would be becomes aromatic or fragrant.
• Add green chilies and onions. Fry them well on a medium flame until it becomes translucent.
• Saute ginger garlic paste for a minute or until the oil leaves the side of the pan

Method of making mutton keema

• Add keema and Bhunno/ sauté for 2 to 3 mins on a low heat.
• Sprinkle salt & all the spice, turmeric, red chili powder and garam masala. Also add mint now.Saute for 3 to 4 mins on a low heat.
• Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
• Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
• Pour ¼ cup water, in the Keema so the water
• May dissolve completely into the mixture let it be cooked for 10 to 15 minutes so that the Keema becomes mushy and cooked throughly.
• Adjust the seasoning and stored the Keema to its right consistency, Sprinkle coriander leaves and stir to mixed well with Keema.
• Sprinkle some lemon juice over keema serve hot with rice, naan, paratha and a salad of your choice best green salad would be good combination. Enjoy this hot dish with your loved ones, but be careful as it would be a spicy dish and you can adjust the spices as per your preference or taste.

Chicken kali mirch is also called as Black pepper chicken curry or murgh kali mirch. It is delicious peppery curry of marinated chicken cooked in black pepper yogurt gravy. The peppery black pepper chicken curry is called as kali mirch chicken as well this is no doubt one of the best chicken preparation.

Ingredients for making the Kali Mirach

To marinate the chicken

• 1 kg chicken on bone cut into pieces
• 1 teaspoon black pepper powder
• Juice of one lemon
• Salt to taste

For making the kali mirch chicken Gravy

• 1 teaspoon caraway seedsshazeera
• 6-7 cloves
• 5 green cardamoms
• 2 bay leaf
• 2 onions medium size, finely chopped
• 1 tablespoon black peppercornfreshly and coarsely crushed
• 1 tablespoon garlic paste
• 300 gm yogurt whisked well
• 3/4 tablespoon ginger paste
• 1 teaspoon coriander powder
• 3 tablespoons cream
• 1 teaspoon garam masala powder
• 2-3 green chilies slit (you may adjust accordingly)
• 1 teaspoon dried fenugreek leaves ( kasuri methi )
• 1 tsp chopped green coriander
• Salt to taste
• 5 tablespoons Oil or ghee

Method of making the Murgh Kali Mirach

how to make chicken kali mirch

• Marinate chicken with the ingredients as stated above cover and refrigerate for 30 minutes.
• While the chicken is marinating, coarsely crush the black pepper corns in mortar & pestle
• When chicken is ready to cook, heat ghee or oil in pan
• Then, add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown.
• Once the chicken turn light brown, take the shallow fried chicken out and reserve
• Now in the same handi, add Shahi Jeera , bay leaf, green cardamom, and cloves, fry for few seconds till it becomes fragrant
• Now add chopped onions and fry until soft and translucent.
• Then add ginger and garlic paste, sautè for few minutes.
• Add whisked yoghurt and stir until blended well.
• Then add coriander powder, green chili slit, coarsely crushed peppercorn, salt and mix well.
• Add fried chicken, mix well. Cover and cook until chicken is just tender. Adjust the consistency of the gravy only if required.
• Lastly, add cream, sugar, kasuri methi and cook for another minute.
• serve chicken kali mirch hot garnished with fresh chopped green coriander accompanied with lachcha paratha/phulkas or nan or pulao as per your preferences.

Please Note

Making of chicken kali mirch dry, do not add any water and allow the chicken to cook in masala such that chicken cooks well and masala will combine to the chicken.

One of my favorite sweet, Besan Ke Ladoo ❤️ As a kid I ❤️ too much sweets as I grew up. With these delicacies as my mother used to cook for my brother and sister, I fell in the love for these Ladoos and always demand for it every now and then. At that time I can eat these like a meal. Still remember those days 😋😋

Ingredients for making the Besen Ke Ladoo

• 1 cups 225 gms of gram flour/ Besen
• 1/2 Cup 110 gms desi ghee/ clarified butter
• 1 Cup 225 gms powder sugar
• 2 Tablespoon,Ghee + 2 Tablespoon Milk
• 1 Teaspoon elachi powder
• 2 tbsp Chopped Nuts as per your preferences e.g cashew nuts, almonds.

Method of making the Besen Ke Ladoo

• Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.
• To a heavy bottom pan, add the ghee and let it melt on low heat.
• Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.
• Mix the besan and the ghee together, at first it will form a clump. Don’t worry and keep stirring, it will start to loosen up a bit.
• Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes, it will turn into a smooth paste like consistency.I roasted the besan for around 25 minutes on low heat until it had a nice golden color.
• Remove pan from heat. If you want, transfer the besan to another container so that it doesn’t cook further and doesn’t burn.I didn’t transfer it. So after removing pan from heat, I kept stirring for 2 to 3 minutes until it cooled down a little.
• Then add the cardamom powder and mix and now let the besan cool down for at least 15 to 20 minutes. Do not add sugar to hot besan else the sugar will melt and then you won’t be able to bind the ladoos.
• After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).
• Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.
• Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.You would get 8 to 10 ladoos.
• Store besan ladoo in airtight container and enjoy! You may garnish with nuts or edible silver leaves (chandi ka vark). Too but if you do not have that then also no problem you can enjoy these Ladoo at any point of time along with tea or coffee as per your preferences. Have a sweet day ! 💐💐👍👍

Healthy Sugar Free Wheat Ladoo, which every one would love to eat, best source of protein bite along with breakfast. Enjoy the simplicity of this nutritious sweet 🥰👍

These Ladoo are made with wheat,walnuts and dates, there is no ghee and no white sugar in this preparation. A very healthy and easy dessert which kids would love to have /eat as they are interested in lots of such kind of sweets which are best source of proteins and vitamins and are good for grown up children’s.

• 1 cup (225 gms) Whole wheat flour
• 2 cups (450 gms) Walnuts
• 2 cups (450 gms) Dates
• 2 tsp Raw Honey (regular honey is fine too)
• 1 pinch Salt
• 1/3 tsp Elaichi Powder
• 1 tbsp of kewra essence if you want to add aroma in it

Method to follow while making wheat/ Atta Ladoo

1. In a heavy bottom non stick pan, Roast the wheat flour on a medium flame for 5-6 minutes until it is golden/nutty brown.
2. Place 2 cups of walnut in a 150 degree temp in the oven and roast for 6 minutes. Alternatively pan roast for the same time. Let the walnuts cool for a few minutes.
3. Add it to a food processor and grind until you get the smooth buttery paste.
4. Drop the dates one by one from the food processor tube until it is blended well and grind smoothly to mix with the walnuts paste.
5. Now add the roasted wheat flour, elaichi powder and salt and give it a swirl and mix for another 5 seconds
6. Add required amount of honey and mix thoroughly again.
7. Take out the prepared mixture from the blender in a plate and roll it to you desired shape into Ladoo

Please Note just a recomendation

Please use good quality of dates, don’t look into the cost as it’s the matter of the health of your family. honey you can use of Dabur. And similarly A one quality of walnuts ..

Bhuna Murgh/ Chicken is typically Punjabi dish which has its own way of cooking, every chef has there on style of making this dish with fresh and aromatic spices. This dish has great taste and texture which you will love to have during any special event or family gatherings. This aromatic dish will surly won your heart. Enjoy this splendid dish with Indian breads pickle, salads and raita as per your preferences .

Ingredients for making the Bhuna chicken/ Rara Murgh

CHICKEN BHUNA

• 6 boneless thighs and skinless, diced into 1 inch chunks
• 4 peeled and chopped garlic cloves
• 1 deseeded and chopped, green chilli
• 2 tbsp of chopped ginger
• 2 diced onions
• 1 tsp Haldi/ turmeric powder
• 2 tsp devi chilli/ mirachi powder
• 2 tsp Jeera/Cumin seeds
• 2 tsp Dhabia powder/ Coriander powder
• 1 tsp Garam Masala
• 5 chopped tomatoes
• 1/2 tsp juice of lemon
• 1 tbsp of chopped cilantro/ Coriander
• 3 tbsp of vegetable oil
• Salt to taste
• 2 tbsp Butter
• 2 tbsp whole spices
• 1 bay leaf

Method of making this delicious dish Bhuna Chicken

1. Heat the oil in a large heavy bottom pan and add whole spices then add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes

2. Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute, once the raw ingredients would be cooked then add all the spices mentioned above and cook for some time.

3. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick

4. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce. Add the lemon juice from the freshly squeezed lemon to give a little lunch in the dish, garnished with chopped fresh cilantro/coriander leaves.

5. Serve hot with naan, roti or paratha my personnel opinions best goes with butter or garlic naan.