Ingredients

1. 1/4 cup coconut milk
2. 2 tablespoons reduced sodium soy sauce
3. 2 1/2 teaspoons yellow curry powder
4. 1 1/2 teaspoons turmeric
5. 3 cloves garlic, minced
6. 1 tablespoon freshly grated ginger
7. 1 tablespoon brown sugar
8. 1 tablespoon fish sauce
9. 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
10. 1 tablespoon canola oil
11. Kosher salt and freshly ground black pepper, to taste

For the peanut sauce

1. 3 tablespoons creamy peanut butter
2. 1 tablespoon reduced sodium soy sauce
3. 1 tablespoon freshly squeezed lime juice
4. 2 teaspoons brown sugar
5. 2 teaspoons chili garlic sauce, or more, to taste
6. 1 teaspoon freshly grated ginger

Method of Preparations

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minute
7. Serve immediately with peanut sauce.

Ingredients

for 20 wings

• 1 cup flour (125 g)
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 20 chicken wings, or drumettes
• 1 cup BBQ sauce (290 g)
• ½ cup honey (170 g)

Preparation

1. Preheat oven to 425°F (220°C).
2. In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess.
3. Place the floured wings on a parchment paper–lined baking sheet and spread them out in a single layer.
4. Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.
5. Preheat oven to 500°F (250°C).
6. In a separate bowl, combine the BBQ sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.
7. Place the coated wings back onto the baking sheet and spread them in a single layer.
8. Bake for 8 to 10 minutes, until sauce is bubbly and caramelized. Cool, then serve.
9. Serve hot garnished with chopped green spring onions.

To serve: 4 Portions

Cooking Time- 10-15 Minutes

Murgh Haryali Tikka

INGREDIENTS

Chicken leg Boneless – 850 gms

Paste Mint leaves 100 gms

Corinader Leaves – 250 gms

Boiled Spinach – 50 gms

Green Chilli -10 gms

First Marination

Ginger Garlic paste- 2 tbsp

Lemon Juice – 20 ml

Salt – to taste

Yellow Chilli Powder -1/2 tsp

Refined Oil- 10 ml

Second Marination

Hung Curd – 100 ml

Garam Masala – 30 ml

Mustard Oil – 30 ml

Melted Butter – for basting

Method

Clean, wash and cut each chicken pieces into half and pat dry with a cloth and keep a side.

Paste

Put mint leaves, coriander, spinach, and green chillies, in a processor and make a thick paste. Transfer it to a bowl.

First Marination

Apply half of ginger garlic paste,1 tbsp. lemon juice, salt, yellow chilli powder, and oil and rub well into the chicken pieces. Keep aside for 1 hour

Second Marination

In a bowl whisk hung curd, add green paste, ginger garlic paste, garam masala, remaining lemon juice and mustard oil and mixed well.

Cooking

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

2. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4. When cooked transfer the chicken on the serving dish.

5. Serve hot garnish with chat masala, accompanied with salads and mint chutney

CHICKEN/ HARYALI CHOOZA KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken leg – 16 nos

Mint leaves – 100 gms

Fresh Coriander leaves – 250 gms

Boiled Spinach – 50 gms

Green Chilli – 10 nos

Black Salt – to taste

Ginger garlic paste – 2 tbsp

Lemon juice -, 10 ml

Salt – to taste

Hung Curd – 100 ml

Garam Masala – ½ tsp

Mustard Oil – 30 ml

Melted Butter – for basting

Method

Clean, wash and make incisions on chicken legs with the help of sharp knife. At least three on each side

In a processor/blender put mint leaves, coriander leaves, spinach, green chillies and black salt and make a fine paste, and transfer it to a bowl.

First Marination

Apply 1 tbsp ginger garlic paste half lemon juice and salt to the chicken legs and leave aside for 2 hours.

Second Marination

Second Marination

In a bowl, whisk hung curd and adds the remaining ingredients in the order listed and mixed well.

After Squeezing excess moisture put chicken pieces into the marinade. Rub well and keep aside for 3 hours

Cooking

1.Take a skewer and skew the marinated chicken legs, keep a tray underneath to collect drippings.

2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4.When cooked transfer the chicken on the serving dish.

5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

SANGAM SEEKH KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken mince- 350 gms

Mutton Mince- 350 gms

Grated Cheese – 20 gms

Ginger Garlic paste – 1 tbsp

Chopped Ginger – 1 tbsp

Chopped Garlic -1 tbsp

Fried Curry Leaves – a few

Kashmiri Red Chilli Powder – 1 tbsp

Shehenshahi Masala- 1 tsp (Chef Special)

Egg Yolk – 1 no

Lemon Juice – 1 tsp

Turmeric Powder- ½ tsp

Saffron – a pinch

Kewra water – 1 tbsp

Choppe spring onions- 1 tbsp

Chopped Coriander – 1 tbsp

Melted Butter – for basting

Method

In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.

Divide this mince into 2 equal portions

Keep one part aside. To the other half add the remaining ingredients and mixed well.

Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.

Cooking

1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.

2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4.When cooked transfer the chicken on the serving dish.

5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

KAKORI KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Mutton Mince – 800 gms

Ginger Gaelic Paste -1 tsp

Cashewnut Paste – 3 tbsp

Salt – to taste

Garam Masala – 1 tbsp

Yellow Chilli powder –1 tbsp

Ghee – 20 gms

Melted Butter – for basting 30 ml

Method

In a bowl take mutton mince; add ginger garlic paste and all the ingredients as listed in the ingredients.

Divide the mixture into 16 equal parts and make balls

Take a skewer and using a moist hand apply each ball on the skewer in a cylindrical shape along the skewer. Grill over charcoal grill at a moderate temperature for 4 to 6 minutes.

Baste with melted butter and further roast for 5 to 6 minutes

Serve hot along with choice of chutney and salad.

JALPARI HASEENA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENT
Prawns A grade (50-60 gms)- 10 nos
Fish Fillet – (50-60 gms)- 10 nos
Marination of Prawns
Ginger Garlic paste – 30 gms
Red Chilli paste- 40 gms
Salt – to taste
Ajwain – 20 gms
Hung Curd – 400 gms
Cream – 30 ml
Egg – 1 no
Turmeric – 1 tbsp
Garam Masal – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Marination of Fish
Ginger Garlic PASTE – 30 GMS
Salt –to taste
Ajwain – 20 gms
Hung Curd – 60 ml
Egg – 1 no
Ajwain Seeds – 2 tbsp
Grama Masala – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Melted Butter – 30 ml for basting

Method

Deshell and devein prawns tail. Wash, pat dry and keep a side

Flatten fish fillet ¼ inch, trim the sides so that a prawn can be rolled in each fillet.

Marination of Prawns

First Marination

Apply half of the ginger garlic paste and red chilli paste, salt, ajwain to the prawn, rub well and keep for 3 hours

Second Marination

In a bowl whisk hung curd, add the remaining ingredients in the order listed and mixed well.

Squeeze excess moisture from the prawns and dip it in the above Marination. Rub well and keep for 2 hours

Marination Fish

Prepare marination same as for prawns except for red chilli powder and turmeric powder. Arrange fish fillet on a tray. Apply marinade on the fish on both sides. Keep it for 3 hours

Cooking

Take marinated fillet and place marinated prawn tail on it, roll and secure it with a toothpick at the end.

Prepare all the fillets in the same way and keep aside.

Take a skewer and skew marinated fish and prawn roll one inch apart, cover with remaining marinade. Roast it in a tandoor at a moderate temperature for 8-10 minutes.

Remove the hang skewer to let excess moisture drain out completely.

Baste with melted butter and roast again for 2-3 minutes.

Transfer to a palate and serve hot with choice of salad and chutney.

Chicken Tagine

Ingredients

1 tsp each ground ginger, ground cumin and turmeric
1/2 tsp each sea salt and ground black pepper
1 1/4 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 yellow onion, halved and thinly sliced
1 large carrot, sliced
1/2 cup low-sodium chicken broth
1 15-oz can unsalted chickpeas, drained and rinsed (or 1 1/2 cups Almost Instant Chickpeas)
1/2 cup jarred, boxed or BPA-free canned unsalted diced tomatoes, with juices
2 tbsp chopped drained oil-packed sun-dried tomatoes
3 dates, pitted and chopped
3 cloves garlic, minced
1/4 – 1/2 tsp red pepper flakes
1 cinnamon stick
2 1/4 cups cooked kamut or whole-wheat couscous

Preparation for making Tagine

1. In a small bowl, stir together ginger, cumin, turmeric, salt and black pepper. Sprinkle over chicken. On the Instant Pot, press Sauté and set to More/High. Add oil and heat. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate; set aside.

2. Reduce Sauté heat to Less/ Low. Add onion and carrot and sauté for 3 minutes. Press Cancel. Stir in broth, scraping up browned bits from bottom of pot. Add chicken, chickpeas, diced tomatoes, sun-dried tomatoes, dates, garlic, pepper flakes and cinnamon stick. Lock lid and set release valve to Sealing. Press Pressure and set to More/High; adjust cooking time to 15 minutes.

3. When cooking is done, let pressure naturally release for 10 minutes (don’t move the vent), then carefully set release valve to Venting. When metal pin in lid falls and all pressure is released, unlock lid. Discard cinnamon stick and spoon chicken mixture onto plates. Serve with cooked kamut.

Tip: Chef prefer this dish garnished with fresh cilantro and served with lemon wedges.

Paneer Dahi Ki Seekh

Ingredients

200 gms Paneer Grated

1 cup Hung Curd

1 cup Bread Crumbs

2 teaspoon roasted Besan/Gram Flour

1 teaspoon Chaat Masala

½ teaspoon Kasuri Methi

Salt

1 teaspoon Kebab Masala

1 tablespoon wet Tandoori Masala paste

1 teaspoon Ginger Paste

Fresh Coriander

2-3 tablespoon Oil

1 teaspoon Black Pepper

Making of Paneer Dahi Seekh

Take a clean mixing bowl and put a cheese cloth on top. Now, add yogurt/curd on it using a spoon.

When you have added all the curd, allow it to rest that way for a while until all the water is strained out of the curd. Keep this hung curd aside.

After that take a mixing bowl and add grated paneer, fresh breadcrumbs, besan, yogurt in it.

When you have included the main ingredients it is time to add the masalas- start with adding half a teaspoon of kasuri methi, a teaspoon of kabab masala, a teaspoon black pepper powder and a teaspoon of chaat masala. You can also add some garam masala or turmeric powder if you wish.

After that add a tablespoon of tandoori masala paste for the spice and a teaspoon of ginger paste.

Add some freshly chopped coriander leaves and mix the

ingredients.

Before mixing the ingredients, grease your palm with some oil and then mix all the ingredients.

Keep pressing the batter with your finger for a smooth texture.

Take small portion of kabab mixture and roll it in logs, now gently skew this paneer kabab mixture on to a skewer or seekh as it is known in hindi, and put the kabab inside the skewer.

Gently push them with your fingers so that they don’t break.

Heat some oil in a grill pan and when it start to heat, place the seekh kebab in the grill pan.

Keep rotating the kababs and cook them from all the sides. Remove from grill when cooked and serve with green chutney.

Ingredients of Chicken Seekh Kebabs

1 Cup Meat (minced)

1/2 tsp Chilli flakes

1 tsp Ginger & garlic paste
2 tsp Lemon juice
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam masala
3 tsp Onion paste
1 tsp Bread crumbs
1 Egg (yolk and white separated)
tsp Olive oil
To taste Salt

How to Make Chicken Seekh Kebabs

1. In a food processor, grind meat, chilli flakes, ginger & garlic paste, lemon juice, coriander powder, cumin powder, garam masala and salt to a smooth paste.

2. To this mix, add onion paste, bread crumbs, egg yolk and white of the egg, oil and grind again. Set aside in a fridge for one hour.

3. Grease the skewers then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer.

4. Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done. Garnish with lemon or lime wedges and serve with delicious fresh green coriander or mint chutney.