Royal Chicken Recipe | Masala Mornings | Shireen Anwar | Fast Food

METHOD:

Marinate chicken with ginger garlic paste, red chili powder, oil, tandoori masala, lemon juice, color, salt, leave it for 30 mins. In a blender, blend together brown onion, tomatoes, green chilies, allspice, cumin, turmeric, coriander powder, dried fenugreek leaves, fennel seeds, cashew nuts, melon seeds, chopped coriander with 1 cup yogurt to a fine paste. Heat oil in a wok, add whole spices, pour the blended masala paste, cook for 5 mins, add the marinated chicken, cook well till done, add 2 tbsp cream, saffron, rose water and screw pine essence. Lastly add some chopped coriander, serve hot with paratha or garlic nan.

METHOD:

Grind all above together and apply on fish well, leave it to marinate for 1 hour. In a plate mix 2 tbsp corn flour, 2 tbsp gram flour, 3 tbsp semolina, ½ tsp dried fenugreek leaves, pinch of salt and chopped coriander 1 tbsp, mix well and keep aside. Lift each piece of fish, roll nicely in the prepared flour mix, shallow fry or deep fry for more crispness till golden, serve with some green chutney.

METHOD FOR MASALA:

In your leftover marinate of fish, mix yogurt, coconut milk powder, salt, mix well. Heat ¼ cup oil, add this masala, cook for 5 mins, lastly add some chopped coriander, serve with the fried fish.

METHOD:

Soak chickpeas overnight and keep aside. In a pressure cooker put the chickpeas, handful of red lentil (this is the secret to the thick gravy at restaurants), chopped tomatoes, onion chopped, coriander chopped, turmeric, whole cumin, green chilies chopped, salt, cook on high heat for 10 mins, then lower heat for another 10 mins, keep aside. In a wok heat oil, put garlic paste, fry, add the cooked chickpeas and cook for 5 mins, add in yogurt mixed with all the spices, cook till thick gravy left. Lastly add coriander leaves, serve hot with sliced onion and puri.