A sumptuous culinary wonder, foodies have long considered chicken tikka masala with its roasted chunks of succulent chicken doused in a creamy orange curry sauce a testament to the UK’s status as a multicultural epicentre. But where did Britain’s unofficial national dish begin? It is the originally innovative on the rich and wide culture of Punjab😋😋

Ingredients of making the Chicken Tikka Masala ❤️

For the chicken marinade

• 800 gms boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

For the gravy

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 400 gms tomato puree
• 1 teaspoon Kashmiri chili (optional for colour and flavour)
• 1 teaspoon ground red chili powder
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

Method of making the Chicken Tikka Masala❤️

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
• Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
• Garnish with coriander and serve with hot butter garlic Naan/ Naan/ Latcha paratha or Jeera pulao. Enjoy this one of very popular dish which is liked through out the world.❤️❤️😋😋

Kashmir is a heaven in our Country and it’s traditional delicacies are nectar ! Kashmiri Dum Aloo, is a mild spiced whole potatoes (aloo) curry cooked with rich spices, and healthy yogurt. This will be the best tasting, authentic and tender whole potato curry you will ever enjoy. So you must try this magical dish which you would love to eat with your family and friends❤️❤️👌👌

Ingredients for making the Kashmiri Dum Aloo

• 300 gms Baby potatoes
• Oil for frying
• 4 tbsp Mustard oil
• 2-3 Kashmiri dry red chilli whole
• 3-4 Cloves/Laung
• 2 Black cardamom/Badi elachi
• 2 Green cardamom/ elachi
• 5-6 Black peppercorns/ kali mirach
• 1 cup Onion (Finely chopped)
• 1 and 1/2 cup Yogurt
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder/haldi
• 1 tsp Dry ginger powder/ Adrak
• 1/2 tsp Garam masala powder
• 2 tsp Fennel powder/ saunf
• 2 tsp All purpose flour/ maida
• Salt to taste

Method of making this heavenly dish Kashmiri Dum Aloo

• Wash the baby potatoes and prick them with a tooth pick all around, Heat water in a pan. Add 1 tbsp salt in it.
• When it comes to a boil, add the potatoes and boil them till tender.
• Drain the water and peel the skin of the potatoes. Heat oil for frying in a pan.
• Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
• Heat mustard oil in a heavy bottom pan. When it starts to fume, simmer the gas.
• Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
• Add onions and fry till golden brown.
• Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
• Pour the yogurt mixture in the pan and keep whisking while pouring.
• Cook until the mixture comes to a boil. Add the potatoes, salt and 2 cups of water.
• Cover the pan with a tight fitting lid and simmer the heat to minimum. Cook for 10-12 minutes on low heat.
• Serve this traditional nectar hot with naan/ butter naan/ taftaan or Kashmiri pulao.

Please Note

Some people make these dum aloo dry and some with gravy. So you can make this recipe as per your own preferences and can add or subtract the spice level as per your own taste as you are cooking so every thing depends only on you. Enjoy this tasty delicacy especially from the Kashmir❤️❤️👍👍👌👌

Delicious mutton korma is a traditional fragrant qorma, an Awadhi dish, indeed to die for. One of the finest royal mutton recipes loaded with rich Mughlai flavours to feast on together with your family. I have mentioned a very easy method how to make this exotic delicacy.

Ingredients for making the Mutton Korma

To make mutton korma we need

• 1 kg Lamb or Goat Meat (mutton on bone) cut in pieces.
• 3 Onions large size, finely Sliced or 3/4 cup of brown fried onions
• 250 gms Yogurt whisked well
• 1 tbsp Coriander powder
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 3/4 tbsp Kashmiri red chili powder
• Few drops of Kewda essence
• A pinch of saffron soaked in 3 tablespoons of warm milk
• 1/4 tsp Nutmeg powder
• 1/4 tsp Mace powder
• 7 tbsp Ghee
• 450 ml Water

Whole spices to dry roast

• 1.5 inch Cinnamon stick
• 4-5 Green cardamom
• 6-8 Cloves
• 6-8 Black peppercorn
• 1 tsp Poppy seeds
• 10 Cashew nuts
• 2 Black cardamom

Method of making the mutton korma

Preparation of mutton korma recipe

• Soak a pinch of saffron in 2-3 tablespoons of milk and keep it aside.
• Dry roast the cashew nuts poppy seeds and whole spices
• Heat 5 tbsps of oil in pan. Then, add 3 large finely sliced onion.
• Fry them until golden brown and crisp. Do not over brown them as it might give the bitter to korma.
• Take the onions out onto a plate. You can use the remaining oil with ghee to make korma
• Once the brown onions are done, then in a blender, add all the dry roasted ingredients along with brown onions.
• Now blend it to make a smooth paste. Set it aside

Making of mutton korma

• Now heat 5 tbsp ghee in a handi, Add mutton pieces and fry until they sear to nice golden brown.
• Take the mutton pieces out and reserve.Add remaining ghee in the handi to sauté the mutton pieces.
• Now add ginger paste and garlic paste and fry well for 2-3 minutes.Then ground masala-onion paste, coriander powder and red chili powder, mix well.
• Add whisked yogurt and stir until well blended. Cook for 3-4 minutes or until oil starts oozing out.
• Then add fried mutton pieces, salt and 450 ml of water.
• Cover the handi and cook until mutton is just tender. Then, add saffron milk, kewda essence, mace and nutmeg powder and mix.
• Fragrant mutton korma is ready, serve hot with poring more desi ghee on the top along with butter naan/ roti or paratha. Best goes with zaafrani pulao as well.

Please Note

• Traditionally mutton korma is made in copper handi, deg or Lagan.
• You can make mutton korma in oil instead of ghee or use a mix of oil and thee both.

“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.