Chicken Jalfarezi

Ingredients

• 3 lb. Chicken breast-boneless
• 8 oz Green Pepper
• 8 oz Tomato
• 8 oz Onion (Red-Large)
• 1 t Cumin Seed
• 10 Garlic cloves
• 2 oz Ginger root
• 2 oz Green Chili pepper
• 2 t Salt
• 1 t. Red Chili powder
• ¸ t Turmeric Powder
• 8 oz Butter solids
• ¸ bunch...... Cilantro

Directions

a) Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally.
- Finely chop remaining 2oz tomatoes.
- Cut ginger into julienne.
- Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
- Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes.
****** Makes 9 servings of 5 oz. each*****

Chicken Masalah

Ingredients

• 1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes
• 1 small onion finely chopped
• 1 levelled teaspoon chilli powder
• 1/2 teaspoon ginger powder
• 1 clove garlic crushed
• 1 levelled teaspoon salt
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam Masalah
• 1 heaped teaspoon coriander powder
• 6 tablespoon oil, ghee or melted butter
• 1/2 tin of chopped tomatoes
• 2 tablespoons finely chopped coriander leaves

Directions

Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated.

Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the chicken and cook for further ten minutes. When butter starts to come out, add 1/4 cup of water, sprinkle garam masalah and thinly chopped coriander leaves and cover the pan for five to six minutes.

Ginger Chicken

Ingredients

• 1 lb Chicken (breast off the bone)
• 3 inch long piece of ginger
• 1/2 teaspoon black pepper (ground)
• 1/2 teaspoon salt
• 2 tablespoon plain yoghurt
• 4 tablespoon vegetable oil
• 1 teaspoon garam masalah

Directions

Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes.

Lamb Pasanday

Ingredients

• 1/2 kilo lamb (boneless, cut into 1/2 thick slices)
• 2 onions
• 6 green chillies
• 1 tablespoon coriander seeds
• 250 grams yoghurt
• 6 tablespoon ghee or vegetable oil
• 1 clove garlic
• 1 teaspoon cumin seeds
• 8 whole black pepper
• 1/2 piece of bark
• 2 colves
• 1 teaspoon salt
• 2 tablespoon freshly chopped coriander

Directions

Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste.

Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes).

Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan.

Serve with rice and Tarka dal

Taway kay Kabab

(Lamb Kabab)

Ingredients

• 1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
• 1/2 teaspoon ginger powder
• 4 tablespoonful oil, ghee or melted butter.
• 1 small onion
• 1/2 teaspoon garlic powder
• 1 heaped teaspoon coconut
• 4 Almonds
• 4 oz natural plain yoghurt
• 3 tablespoon water

Directions

First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade.

Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.

Serve with Chutney and Salad Tip: Always use halal or kosher meat for curries. Non-drained meat changes the colour and the taste of curries.

Palak Muragh

(Chicken legs with Spinach)

Ingredients

• 2 tablespoon oil
• 1 onion
• 1 clove of garlic (crushed)
• 1/2 inch piece of ginger
• 1 teaspoon coriander
• 1 levelled teaspoon chilli powder
• 1 lb chicken legs
• 500 grams tin of spinach puree
• 2 teaspoon milk
• 1 levelled teaspoon salt

Directions

Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes.

Serve with Boiled Rice

Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt.

Anokhay Kabaab

Ingredients

• Minced beaf 2 cups
• Salt To taste
• Green chillies(sliced) To taste
• Red chilli powder To taste
• Ground Peppers To taste
• Cooking oil For frying
• Cummin seeds 1 tsp
• Chopped potatoes 1 cup
• Flour of pulse (Baisan) 1 Tbsp
• Fresh carder 2 Tbsp
• Egg 1
• Mint leaves to taste
• Dried carder (Sabat Dhania) 1 Tbsp

Directions

Take minced beaf in a bowl. Add all other ingredients except oil. Make kabaabs of reasonable thickness and size. Deep fry on medium heat.
Serve with chutney.

Nauratan

(Nine Jewels Meat with Vegetables)

from Imran Chaudhary
Makes 6 servings -

Ingredients

• 1 lb Lamb, cubed
• 1 c Oil
• 1 T Garlic & ginger, ground
• 2 ts Chilli powder
• 2 ts Salt
• 1/4 lb Onions
• 1/4 lb Potatoes
• 1/4 lb Eggplant(aubergine)
• 1/4 lb Turnip
• 1/4 lb Carrots
• 1/4 lb Okra
• 1/4 lb Cauliflower
• 1/4 lb Green beans
• 1/4 lb Cabbage
• 1/4 lb Chopped spinach
• 1/4 lb Peas
• 1/4 lb Zuchinni or marrow

Directions

1. Wash all the vegetables and cut into 1" pieces
2. Fry all the vegetables with half of the oil until light brown and set aside
3. Heat rest of the oil in a large saucepan, add sliced onions, and fry until light brown.
4. Add salt and spices to onions and fry for a few minutes.
5. Wash cubed lamb and add to onions and fry until light brown. Add 1 cup of hot water and cook over slow fire until meat is tender.
6. When meat is tender, and only a little water remains add all the vegetables.
7. Mix vegetables and meat together and cook over a slow fire, stirring gently to avoid mashing the vegetables, for about 5 minutes.
8. Place in a medium oven for 5-10 minutes, until oil separates.