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Ingredients for making the Braised Chicken 4 boneless chicken thighs (about 350g), preferably skin on20g ginger, unpeeled2 spring onions, white and green parts separated3 tbsp cooking oil1 ½ tbsp Shaoxing rice wine (now available widely, especially in larger supermarkets)300ml chicken stock or water1 tbsp brown or caster sugar1 ½ tsp dark soy sauce200g cooked, peeledContinue reading “Braised chicken with 🌰 Chestnuts👍”

INGREDIENTS 1 Rohu fish but Catla can be used too. 1 cup moong dal 11/2 tsp Turmeric powder 1/2 inch ginger chopped 1/2 tsp cumin powder 3 no. Green chilies slit 1 no. Bay leaf 1 no. Cinnamon stick 2 no. Big cardamom 3 no. Cloves 1 no. Tomato paste 1/2 tsp sugar For garnishingContinue reading “Chefs nectar, “Moong fish chef speciality””

Ingredients for stuffed Cheesy Mishrooms 20 white button or cremini mushrooms (about 10 ounces) 1 tablespoon olive oil 1 tablespoon butter 1/2 cup chopped onion (half medium onion) 2 tablespoons minced garlic (4 to 5 cloves) 2 teaspoons chopped fresh rosemary or thyme 2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss as u likeContinue reading “Chef’s Nectar, “Stuffed Cheesy Mushrooms” 😘”

CHICKEN/ MURG KE PARCHEY To serve: 4 Portions Cooking Time- 10-15 Minutes Ingredients for making the Murgh ke Parchey Chicken Breast (Boneless) – 850 gms Ginger Garlic Paste -2 tbsp White pepper Powder – 1 tbsp Shahi Jeera – ½ tsp Refined Oil – 10 ml Grated Processed Cheese – 200 gms Egg White – 1 noContinue reading “Chef’s Nectar, “Murgh ke Parchey” 😋”

CHICKEN/ MURG Anmol Moti (PREICIOUS Pearl) Chicken Breast (Boneless)- 850 gms Hung Curd – 300 gms Rose leave Powder (Rani Masala) – 50 gms Shahi Jeera- 1 tsp Ginger Garlic Paste – 2 tbsp Sesame Seed Paste- 3 tbsp Cashewnut Paste- 3 tbsp Garam Masala- 1 tsp Kashmiri Red Chilli Powder- 3 tsp White Vinegar -3 tsp Rose Water-Continue reading “Chef’s Nectar, “ Murgh Anmol Moti”😘”

Dalcha kebab is one of the famous Northern Indian preparation which is mingle with Chickpeas lentil mixed and flavoured with chicken and infused with aromatic masala/spices which makes it delicious. Must try this easy recipe. CHICKEN/MURGH DALCHA KEBAB To serve: 4 Portions Cooking Time- 10-15 Minutes Ingredients for making the Murgh Dalcha Chicken Breast (Boneless)Continue reading “Chef’s Nectar, “Murgh Dalcha Kebab””

Rogan Josh is an aromatic mutton dish of Persian origin. … Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or you can say heat. As it’s anContinue reading “Chef’s Nectar, “Lamb Rogan Josh” mind blowing 👌”

Chicken korma is the blend of all the aromatic herbs like cardamom, aniseed, coriander seeds, ginger garlic and mixture of onions infused with aromatic essence,cream and butter. Ingredients for making the Chicken Korma😋 For chicken marination 3 no’s boneless chicken breasts 2 teaspoons extra virgin olive oil 2 teaspoons garam masala 2 teaspoons curry powderContinue reading “Chef’s Nectar, “Chicken Korma”🥰”

A classical Indian dish which is prepared with traditional condiments packed with full of spices infused with tomatoes, butter and cream. Ingredients for making the Butter Chicken😘 800g chicken, boneless and skinless, cut into 3-4cm pieces 2 garlic cloves, peeled and finely crushed 2cm ginger, peeled and finely grated ½ tsp fine sea salt ½Continue reading “Chef’s Nectar, “Butter Chicken” 🥳”