Showing posts with label Non-Veg. Show all posts
Showing posts with label Non-Veg. Show all posts

Friday, December 20, 2019

Chicken Larb Recipe With Ingredients | How To Make Chicken Larb

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Larb also spelled laap, larp, lahb or laab is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos.

Chicken Larb
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4


  • 1 pound ground chicken (preferably white meat)
  • 1 red onion, halved and thinly sliced
  • ¼ cup sliced scallions (mostly white parts)
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint (optional)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon lemongrass paste (optional)
  • 1 teaspoon fish sauce, or more to taste
  • 1 teaspoon red pepper flakes, or more to taste
  • 1 teaspoon sea salt

How To Make Chicken Larb:

  1. Heat a large skillet over medium heat.
  2. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes.
  3. Add red onion and scallions.
  4. Continue to cook and break up the chicken until browned, about 2 minutes.
  5. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes.
  6. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

Nutrition Facts:

Per Serving:
165 calories | 3.8 g total fat | 69 mg cholesterol | 595 mg sodium | 6.2 g carbohydrates | 26.2 g protein

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Monday, December 16, 2019

मसालेदार फ्राइड चिकन लेग रेसिपी | Spicy Fried Chicken Legs Recipe With Ingredients

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मसालेदार और तीखा फ्राइड चिकन लेग किसी भी खुशी के मौके को ख़ुशनुमा बनाने के लिये काफी है। नॉन वेज पसंद करने वालों को चिकन ज्‍यादा भाता है तो ऐसे में आप शाम को चाय के साथ स्‍पाइसी फ्राइड चिकन लेग बना कर हर किसी को सरप्राइज दे सकती हैं। आज हम आपके सामने इस रेसिपी का बढियां वीडियो भी ले कर आए हैं, जिसको देख कर आप इसे और अच्‍छी तरह से बनाना सीख जाएंगी। इसकी रेसिपी बहुत ही बेसिक है, जिसमें कोई ताम झाम नहीं है।

Spicy Fried Chicken Legs Recipe
आइये देखते हैं स्‍पाइसी फ्राइड चिकन लेग रेसिपी को बनाने की विधि

तैयारी में समय- 10 मिनट
पकाने में समय- 10 मिनट


  • चिकन लेग- 2 
  • साबुत काली मिर्च- 1
  • चम्‍मच लहसुन- 7 कलियां
  • अदरक- 2 इंच
  • लाल मिर्च पाउडर- 1 चम्‍मच
  • चिकन मसाला - 2 चम्‍मच
  • मैदा- 1/2 कप
  • तेल- 2 कप
  • नमक- स्‍वादअनुसार

स्‍पाइसी फ्राइड चिकन लेग रेसिपी को बनाने की विधि-

  1. चिकन लेग गे दो पीस लें और उन्‍हें चाकू की मदद से स्‍लाइस कर लें, जिससे कि उनमें मसाला अच्‍छी तरह से समा जाए। 
  2. फिर काली मिर्च, अदरक और लहसुन को एक साथ मिक्‍स कर के उसमें स्‍वादअनुसार नमक डालें।
  3. इसके बाद लाल मिर्च पाउडर और चिकन मसाला डाल कर पेस्‍ट बनाएं।
  4. इस मसला पेस्‍ट को चिकन लेग पीस पर लगाएं और 30 मिनट तक छोड़ दें।
  5. 30 मिनट के बाद तेल गरम करें और जब वह गरम हो जाए, तब उसमें चिकन लेग एक एक कर के डालें।
  6. मसाला और चिकन अगल नहीं होना चाहिये।
  7. आंच को लो कर के चिकन पकाएं।
  8. फिर पैन को करीब 5 से 7 मिनट तक ढंक दें और तब तक पकाएं जब तक कि चिकन क्रिस्‍पी ना हो जाए।
स्रोत :
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Sunday, December 15, 2019

Kadaknath Chicken Recipe With Ingredients

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The Karaknath is an Indian breed of chicken of Madhya Pradesh, area, where it is known as “Kali masi” (“fowl having black flesh”). The Kadaknath is popular mainly for its adaptability and the good-tasting black meat, which is believed to infuse vigor.

Kadaknath means something strong and it is jet black in colour. Its flesh, blood, bone everything is black and looks very aggressive much more than any other chicken breed in the country. This meat helps to increase blood cells and haemoglobin. It is said to be aids in curing pulmonary problems. The Kadaknath chicken eggs are used to treat headaches, post delivery problems, asthma and nephritis.

The kadaknath chicken eggs are used to treat headaches,post delivery problems.asthma and nephritis.The kadaknath chicken eggs are also have good nutrition valuse and good for old people. The kadaknath breed is hardy and highly resistant for diseases.

Chef Ajay Chopra shares the recipe for this wonderful chicken dish, which is super tasty and healthy. This dish can be enjoyed with roti or paranthas.

Cuisine: Indian
Type: Main Course
Cooking Time: 60 Min
Preparation Time: 10 Min
Serves: 1-2
Chef: Ajay Chopra


  • 2 sliced onions
  • Mustard oil
  • 1 whole garlic pod
  • 500 grams kadaknath
  • Water
  • Salt as per taste
  • 1 tsp turmeric powder
  • Dry red chillies
  • 1 tbsp wheat flour
For garnish:
  • Coriander leaves, 
  • Green Chilli
  •  Onion

How To Make Kadaknath Chicken Recipe:

  1. In a heated pan, add sliced onions and dry roast it until it turns brown.
  2. Add mustard oil, crushed garlic and saute.
  3. Add kadaknath and fry it.
  4. Add water, salt as per taste, turmeric powder and stir it.
  5. Add it in a clay pot and cook it.
  6. Crush the red chillies along with mustard oil and salt.
  7. Add wheat flour, chilli paste and mix it.
  8. Garnish with coriander, green chilli, onions and serve.

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Sunday, December 8, 2019

Easy Mutton Curry Recipe at Home | How to Make Easy Mutton Curry Recipe at Home

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Mutton Curry is an Indian curry dish that is prepared from mutton. Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers. Mutton curry may be served with rice, roti or naan.

Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, Chilli, tomato, and Coriander leaves.
Mutton Curry
You can easily make easy mutton curry recipe at home.

Type: Curry
Course: Main course
Cuisine: India
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
Calories: 425
Servings: 6


  • 500 gm mutton
  • 2 tablespoon coriander powder
  • 4 onion
  • 2 teaspoon garlic paste
  • 4 clove
  • 5 green cardamom
  • 1 cinnamon stick
  • salt as required
  • 2 cup water
  • 4 tablespoon ghee
  • 2 cup yoghurt (curd)
  • 2 teaspoon ginger paste
  • 2 teaspoon red chilli powder
  • 3 tomato
  • 8 peppercorns
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric
For Garnishing
  • 1 handful coriander leaves

How to make Mutton Curry:

  1. To prepare this easy recipe, first, clean and wash the mutton pieces.
  2. Then, put a large pan over medium flame and melt ghee in it.
  3. Once the ghee is melted, add cardamom, cloves, black pepper corns, cinnamon stick.
  4. Saute these for a minute and add the sliced onions along with salt in it.
  5. Saute till the onion turns light brown in color.
  6. Then, add ginger paste along with garlic paste and cook the mixture until the raw smell disappears.
  7. Now, add turmeric powder, red chili powder and coriander powder to the spice mixture and mix it well.
  8. Add the mashed tomatoes and mix it well with the other ingredients.
  9. Make sure the tomatoes turn pulpy and cook this mix until oil separates from the masala in the pan. Now, add mutton pieces in this masala and mix it well. Ensure that mutton pieces are evenly coated with masala.
  10. Pour the yoghurt in the mutton masala and mix it well. Let it cook for 4-5 minutes and, then, add water in it. Stir it well and check the seasoning once.
  11. Add chopped coriander leaves along with garam masala powder in this.
  12. Give it a quick stir. Cook it for another 25 minutes to ensure that mutton is no longer raw and is perfectly juicy.
  13. Once done, take it off the flame and transfer the dish in a bowl.
  14. Serve it hot with rice or naan.

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Monday, December 2, 2019

Chicken Makhan Malai Recipe | How to make Chicken Makhan Malai

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Tandoori Chicken pieces simmered in a rich and creamy gravy.

Chicken Makhan Malai Recipe | How to make Chicken Makhan Malai
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 4

Ingredients to make Chicken Makhan Malai:

  • 500 gm medium sized Chicken pieces
  • 1 tsp Ginger garlic paste for marination
  • 1/5 tsp Turmeric for marination
  • 1 tbsp Curd for marination
  • 1/2 tsp tandoori Masala for marination
  • Salt to taste
  • 1 large Onion
  • 1 large Tomato
  • 7-8 Garlic cloves
  • 1 tsp Ginger Garlic paste
  • 1 tsp Coriander seeds
  • 1/2 inch Cinnamon
  • 1 green Cardamom
  • 1 tsp Kasuri Methi
  • 1 tsp kashmiri mirch powder
  • 1/4 tsp garam Masala
  • 1/3 tsp Cumin powder
  • 2-3 tsp Butter
  • 2 tbsp Cream
  • 4-5 tsp Oil
  • 1 green Capsicum ( cut into medium bits )
  • chopped Coriander leaves gor garnishing

How to make Chicken Makhan Malai:

  1. Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
  2. Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
  3. Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
  4. Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
  5. Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
  6. Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
  7. Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
  8. Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
  9. Serve hot with Basmati rice/tandoori rotis.

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Thursday, November 7, 2019

Anda Bhurji | Spicy Indian Scrambled Eggs Recipe | Egg Bhurji Recipe With Ingredients

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Anda Bhurji can be found at highway rest stops and street food stalls across India, served in to-go containers alongside slices of white bread. Heavy with tomatoes, chilies, onion, and fragrant spices, these ambled eggs make for a substantial and satisfying meal, in a matter of minutes

Prep Time: 5 minutes
Cooking Time:10 minutes
Total Time: 15 minutes
Servings: 2


  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped finely
  • 2 medium tomatoes chopped finely
  • 3 green chilli peppers slit lengthwise
  • 2 teaspoons ginger-garlic paste (see note)
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 4 large eggs, whisked lightly
  • Salt
  • 2 teaspoons unsalted butter, divided
  • 1/4 cup chopped cilantro leaves, divided 


1.In a 10-inch nonstick skillet, heat oil over medium-high heat, until shimmering. Add onions and stir until softened, about 1 minute. Add tomatoes, mix well, and cook until most of the excess moisture has evaporates, about 1 minute.
2.Add green chillies and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chili powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
3.Tun the heat to low. Add eggs and salt, and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high, and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining coriander and a teaspoon of butter. Serve with lightly toasted bread.


To make ginger-garlic paste, very finely mince, grate, or process equal parts peeled fresh ginger and peeled garlic.
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Wednesday, November 6, 2019

Keema Curry Recipe With Ingredientss

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Lamb keema curry will keep you from reaching for that takeaway menu every time you feel tempted, it's so quick and easy to make and it's much lower in fat than a ready meal.


Prep Time: 5 Min
Cooking Time: 25 Min
Total Time: 30 Mins
Serves: 4


  • 2tsp sunflower oil
  • 1 onion, chopped
  • 2 garlic, crushed
  • 3cm piece fresh ginger, chopped
  • 1 green chilli, deseeded and chopped
  • 1tbsp garam masala
  • 1tsp each ground cumin, coriander
  • Pinch turmeric
  • 3 large tomatoes, chopped
  • 500g lamb mince
  • 100g petits pois or garden peas
  • Small handful fresh coriander


  1. Heat a pan with 1tsp of the oil and gently cook the onion, garlic, ginger, chilli and spices for 10-12 mins, until softened and fragrant. Add the tomatoes and cook for a further 5-6 mins. Tip into a blender and whizz until smooth.
  2. Heat the remaining oil in the same pan and fry the lamb mince over a high heat, breaking up as you cook to prevent big lumps. Reduce the heat, then pour over the spice mix and simmer, covered, for 15 mins.
  3. Add the peas for the final 5 mins. Top with fresh coriander and serve with steamed basmati rice, naan bread and mango chutney.

Top tip for making Keema curry:

If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste
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Tuesday, November 5, 2019

Kashmiri Style Gushtaba Recipe - Mutton Kofta in Curd Recipe with Ingredients

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Kashmiri Style Gushtaba Recipe is a traditional recipe that has authentic flavors of rich Kashmir cuisine. The cuisine uses spices like fennel seeds, ginger powder, dry red chillies and curd in most of their gravies and even rice preparation. Gushtaba is a curry made with pound mutton pieces that is mixed along with cardamom pods and ginger. The curry is then made from curd and milk flavored with fennel seeds, cloves, bay leaf and cardamom and cinnamon stick.
You can serve this flavourful gravy along with butter garlic naan and phulka.

Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min
Servings: 4 Servings


For the Koftas:
  • 300 grams Mutton Kheema
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1 inch Ginger , chopped
For the Curry:
  • 1/2 cup Curd (Dahi / Yogurt)
  • 1/4 cup Milk
  • 1 Bay leaf (tej patta)
  • 1 inch Cinnamon Stick (Dalchini)
  • 3 Cloves (Laung)
  • 1 teaspoon Fennel seeds (Saunf)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Dry ginger powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • Ghee , for cooking

How to make Kashmiri Style Gushtaba Recipe - Mutton Kofta in Curd:

  1. To begin making the Kashmiri Style Gushtaba Recipe, Add keema, cardamom powder and ginger into a mixer and give it a blitz.
  2. Once it is done, you can take a little of the kheema mix and shape them into a cylindrical shape. Do the same for the rest of the mixture.
  3. Heat a kadai with ghee, add all the whole spices (Bay leaf, cumin seeds, Cinnamon Sticks, cloves and fennel seeds) and allow it to sizzle for few seconds.
  4. Whisk in curd with 1 cup of water and add the curd into the kadai. Keep the flame low.
  5. Add turmeric powder, dry ginger powder and salt, mix well. Add milk as well and give it a stir.
  6. Slowly drop in the kheema balls and cook for at least 20 minutes. Let the meatballs soak in all the flavors really well.
  7. Serve the Kashmiri Style Gushtaba Recipe along with Butter Garlic Naan Recipe or Phulka to make it a complete meal.
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Monday, November 4, 2019

Dhaba Mutton Recipe-Spicy Mutton Gravy with Ingredients

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A very popular in North India and as we go by the it is usually served by the roadside dhabas. It is very spicy and is cooked in yogurt. You should definitely try this mutton at home and serve it along with whole wheat lachha paratha and salad by the side.

PREP TIME: 10 Mins
COOK TIME: 180 Mins
TOTAL TIME: 190 Mins
SERVING: 4 Servings


  • 500 grams Mutton , cut into pieces 
  • 5 cloves Garlic , finely chopped
  • 2 Onions , finely chopped
  • 3/4 cup Curd (Dahi / Yogurt)
  • 1 tablespoon Cumin powder (Jeera)
  • 1 tablespoon Coriander Powder (Dhania)
  • 4 Cloves (Laung)
  • Cooking oil , as required
  • 3 Green Chillies , (adjust according to your taste)
  • 1 teaspoon Ginger , grated
  • Coriander (Dhania) Leaves , Few sprigs, finely chopped
  • 2 Tomatoes , finely chopped
  • 2 Bay leaves (tej patta)
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 1 tablespoon Red chilli powder
  • 1 tablespoon Turmeric powder (Haldi)
  • Salt , to taste

How to make Dhaba Mutton Recipe-Spicy Mutton Gravy:

  1. To begin making the Dhaba Mutton Recipe, marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder, and salt
  2. Mix everything well and keep it aside for about 2 hours.
  3. Heat oil in a heavy bottomed pan and add cloves, cardamoms, bay leaves, garlic, ginger and saute for a few seconds.
  4. Add chopped onion, green chillies and saute them till they turn golden brown.
  5. Add in the marinated lamb and cook it till the lamb is cooked and tender.
  6. Once it is done, add in the tomatoes and green chillies. Cook it for about 15 to 20 minutes.
  7. After 15 to 20 minutes, add in the required water and let it cook for 5 minutes more.
  8. Sprinkle garam masala and cook for another 3-4 minutes. Once it is done, switch off the stove and garnish it with chopped coriander leaves.
  9. Serve Dhaba Mutton with Rajasthani baati, steamed rice, Rumali roti or whole wheat lachha paratha.
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Friday, November 1, 2019

Chicken Biryani Recipe with Ingredients

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The name biryani itself brings water in your mouth. It’s a one-pot meat that can fill your stomach itself and it doesn’t need any side dish, however, many enjoy biryani with mirchi ka salan and raita. Biryani is an epitome of Mughlai cuisine and over the years there have been several variations of this one dish. Here’s one dish that defines the word biryani and based on which, the variations have taken place. Chicken Biryani is one of the most popular dishes that you can find across the world and it’s loaded with various spices. It’s an interesting combination of rice and meat, and if you put your heart into it, people will love it for sure. One of the best things about preparing biryani is that it has several layers resulting into different textures, flavours and colours. This biryani recipe is prepared using basmati rice, chicken thighs, Greek yoghurt or hung curd, onion, tomato, milk, saffron and a melange of whole and ground spices. The chicken used in this making this mouth-watering biryani recipe is juicy and tender, and has a flavour that you will relish for sure. For preparing this amazing and mouth-watering biryani recipe, chicken is marinated in yoghurt and a melange of spices and then cooked using dum method or slow-cooked method. Chicken Biryani is one dish that can be enjoyed on several occasions such as buffet, kitty party, potluck and even game night. You can make this biryani recipe to treat your loved ones on any occasion. To help you out, here are some easy steps that will guide you in preparing this amazing dish. So, what are you waiting for? Try this lip-smacking delicacy and enjoy with salan and your favourite raita.

Chicken Biryani



  • 600 gm basmati rice
  • 4 tablespoon mint leaves
  • salt as required
  • 2 teaspoon coriander powder
  • 1 tablespoon garlic paste
  • 2 tablespoon tomato puree
  • 400 gm white onion
  • 8 green cardamom
  • 1 tablespoon milk
  • 1 kilograms chicken thighs
  • 1 teaspoon garam masala powder
  • 2 pinches saffron
  • 1 tablespoon ginger paste
  • 4 green chilli
  • 300 gm tomato
  • 2 teaspoon cumin seeds
  • 6 tablespoon refined oil

For Marination:

  • 1/2 teaspoon chilli powder
  • 6 tablespoon plain greek yogurt
  • 1 teaspoon powdered turmeric

How to make Chicken Biryani:

Step 1- Marinate the chicken for 20-30 minutes

To prepare this mouth-watering biryani recipe, you have to marinate the chicken. For the same, take a large bowl and add Greek yoghurt in it along with turmeric, chili powder along with salt as per your taste in a small bowl. Mix well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk and keep aside.

Step 2- Saute onions and tomatoes for 2-3 minutes

In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.

Step 3- Add the marinated chicken to the mixture

Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala. Quickly, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.

Step 4- Cook on low heat for 5-6 minutes

Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water, if you find the consistency too thick.

Step 5- Turn off the flame

Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.

Step 6- Serve hot

Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.
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Chicken Fried Noodles Recipe with Ingredients

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A classic from the Chinese cuisine, Chicken Fried Noodles is one of the most sought after non-vegetarian recipes. A sumptuous dish, this chicken recipe is prepared by stir-frying chicken breast and then sauteing in soya sauce and red chilli sauce. To have a healthy element in this dish, you can add some of your favourite veggies and savour the flavourful taste. The best thing about noodles is that they are easy to make and are also healthy as you tend to add a lot of coloured and green veggies in them. In this recipe you can replace chicken with paneer if you are a vegetarian and can add some toasted sesame at the end to enhance the taste of the dish. On days you do not want to prepare an elaborate dinner, you can try this delectable recipe.

Total Time: 35min
Prep Time: 10 min
Calories: 519
Servings: 3

 Ingredients of Chicken Fried Noodles:

  • 250 gm sliced chicken breasts
  • 1 tablespoon sesame oil
  • 2 cloves finely chopped garlic
  • 3 tablespoon light soya sauce
  • 1 tablespoon sweet soy sauce
  • 2 tablespoon cubed tofu
  • 2 dashes sea salt
  • 2 tablespoon thinly sliced carrot
  • 200 gm boiled egg noodles
  • 1 tablespoon vegetable oil
  • 1 small sliced onion
  • 2 tablespoon red chilli sauce
  • 1 handful chopped lettuce loose-leaf
  • 1/4 cup sprout bean
  • 2 tablespoon sliced red peppers

How to make Chicken Fried Noodles:

Step 1 If you want to save time you can buy the already boiled noodles that are available in the market. But if you are uncooked noodles at home, heat a large pot of salted water over low-medium flame and bring to a boil. Then add the egg noodles and cook in boiling water for about 10 minutes. When they are done, switch off the burner, drain the noodles well and rinse under cold water.

Step 2 Drain the noodles once again and transfer to a large bowl. Now add the sesame oil and toss well, so that the noodles gets the sesame flavour and also do not stick together. Boil the chicken pieces in some water for 10 minutes on low flame. Drain and keep aside.

Step 3 Heat vegetable oil in a deep frying pan over high flame, and saute the onions and garlic for a minute or until onions turn golden brown and translucent. Then add the chicken pieces in the sauteed onions and mix them well.

Step 4 Saute them for a minute and add the red chilli sauce and 3/4 tablespoon of light soy sauce. Then, add the remaining light soy sauce, cooked egg noodles and sweet soy sauce. Mix them well and cook the noodles for a minute or two. If you do not have these two varieties of soya sauces, you can replace them with the easily available dark soya sauce.

Step 5 
Put another frying pan on low flame, heat a little oil in it, and add Tofu (you can substitute it with paneer, if tofu is not available) cubes into it and fry until they turn golden brown. Then add lettuce, capsicum, carrots and bean sprouts to the pan. Toss them gently with Tofu and cook for a minute.

Step 6 When your veggies are done, remove the frying pan from flame and pour all the vegetables over the cooked noodles and toss them gently once again. Chicken Fried Noodles are ready, serve it hot.

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Sunday, October 27, 2019

Shahi Murgh Kofta (Royal chicken kofta curry) Recipe with Ingredients

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Kofta is a dish that's popular among both vegetarians and non-vegetarians. It is such a versatile dish that it can be made in several different ways using various veggies and meats. Here is one such dish prepared using chicken meat and it is just amazing in taste. This delicious Chicken Kofta Curry is one of the best kofta recipes that you can enjoy with rumali or butter roti. It is a traditional dish taken from the Mughlai cuisine which is full of flavours. When compared to Veg Koftas, Chicken Koftas are easier to give shape to. The kofta balls are made from well seasoned minced chicken. The koftas are so juicy that when you take a bite into them, they instantly melts in your mouth. The kofta balls are incredibly flavoursome as they are coated with the thick gravy they are prepared in. Chicken Kofta Curry is usually made during the festival of Eid and enjoyed during the Ramadan feast. You can serve the curry for dinner as well as lunch.

shahi murgh kofta



  • 750 g minced chicken breast
  • 1 1/2 tbsp fresh ginger and garlic paste
  • 2 tbsp fresh mint
  • 2 tbsp fresh corainder
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green chillies
  • 1/2 red onion finely chopped

  • 4 tbsp Sunflower oil
  • 1 tbsp cumin seeds
  • 1 1/2 tsp salt
  • 3 1/2 red onions finely chopped
  • 3 tbsp fresh ginger and garlic paste
  • 2 tsp Kashmiri chilli powder
  • 2 tsp turmeric powder
  • 2 tsp coriander powder
  • 3 tbsp tomato puree
  • 1 tbsp honey
  • 60 g cashew nuts
  • 600 ml water (100ml for the cashew nut paste the rest for the masala)
  • 1 tsp garam masala
  • 2 tbsp chopped coriander
  • 150 ml double cream

How to make Shahi Murgh Kofta:

  1. Put the chicken, ginger, garlic, green chilli, coriander, mint, cumin powder, coriander powder, salt into a food processor and blitz everything until it forms a paste.
  2. Add 1/2 a finely chopped red onion and mix well then refrigerate for 1 hour. This allows the mixture to marinade the chicken and is easier to mould.
  3. Oil your hands and roll small balls with the mixture. You need something the size of a golf ball. Place the kofta on a foil lined oven tray and cook in the oven for 10 minutes at 180 degrees (fan oven).
  4. In a large pan heat the oil add the cumin seeds. Once the cumin releases it's aroma add the onions followed by the salt. Cook on a medium high heat for 7 minutes or just as the onions start turning golden.
  5. Add the ginger, garlic paste and stir for a couple of minutes. Add the dry spices: coriander powder, Kashmiri chilli powder and turmeric and stir for 30 seconds or so.
  6. Add the tomato puree and cook until you start seeing small bubbles of oil on the side.
  7. In a blender add the cashew nuts and 100 ml of water to make a paste.
  8. Reduce the heat to medium and then add the cashew nut paste and honey. Cook for 3-4 minutes stirring continuously to ensure the masala doesn't stick to the bottom and burn.
  9. Add the water and mix well, scrape down the sides of any residual masala.
  10. Place the koftas into the simmering masala and reduce the heat to low. Cover and cook for 10 minutes gently stirring as you don't want the kofta's to break. If you have two handles on your pan you can carefully rotate it to mix the masala and kofta which will help them from breaking.
  11. After the kofta have cooked add the cream, chopped coriander, garam masala and gently stir it ,serve with hot fluffy naan or basmati rice.
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Afghani Chicken Kebabs Recipe With Ingredients

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In Afghani Chicken Kebab, the chicken is really soft and tender, full of flavour but without the overpowering heat that most of us might expect. Traditionally cooked in a tandoor oven, this dish come out really very delicious.


  • 1 kg boneless chicekn thighs, cut in half.
  • 1/2 tbsp ginger and garlic paste
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • juice of 1 lime
  • 100 ml double cream

How to Make Afghani Chicken Kebabs:

  1. Add the ginger, garlic paste, white pepper powder, cumin powder, coriander, salt and lime juice in a bowl and mix well.
  2. Add the chicken and mix well. Marinate the chicken in the fridge for 4-24 hours.
  3. Add the cream after the chicken has marinated. Mix it well and skewer the chicken onto bamboo sticks.
  4. Preheat your grill to the highest setting and cook the chicken for 25 minutes, rotating it every 2-3 minutes.

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Saturday, October 26, 2019

Nalli Nihari Recipe With Ingredients

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Niharii is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was served to the kings after the morning prayers.


Recipe Servings: 4
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Cook Time: 1 hr 30 mins


  • 1 cup baby lamb with bones
  • 1 tsp mace
  • 1 bay leaf
  • 2 pods green cardamom
  • 1 tsp cloves
  • 1 pod black cardamom
  • 2 tsp fresh garlic
  • 1 tsp fresh ginger
  • 1 tsp garam masala
  • 1 Tbsp coriander powder
  • 1 tsp yellow chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 Tbsp fried onions
  • 1/2 cup curd
  • Salt to tast
  • 1 Tbsp ghee
  • 1 cup lamb stock
  • 1 tsp gram Flour (besan)
  • Kewda water
  • 1 tsp screw pine essence

How to Make Nalli Nihari :

  1. In a heavy bottomed pot boil lamb and remove the unwanted parts.
  2. In a hot pan, add some ghee, whole garam masala and ginger garlic paste; stir till the paste is cooked. 
  3. Add some fried onions.
  4. Put turmeric powder, cumin powder, yellow chilli powder and coriander powder.
  5. Saute with the boiled lamb. Add lamb stock to it and let it cook for sometime till the lamb gets tender.
  6. Add nicely whisked curd and add diluted gram flour to the gravy.
  7. Season with salt.

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