Mughlai Chicken Recipe




Ingredients
  • 1 kg chicken pieces (thigh, breast, leg or any you prefer)
  • 3 chopped garlic cloves
  • 1 teaspoon ginger paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon cooking oil
  • 1 cup yogurt
  • 1 sprig fresh coriander
How to make Mughlai Chicken


1. Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.

2. Once chicken is boiled, take the pieces out of the stock. Set stock aside.

3. In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.

4. Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.

5. Stir fry this mixture for 4 minutes.
6.Now add half a cup of stock.

7. Also add yogurt to this mixture.

8. Cover and let this cook on medium heat for 20 minutes.

9. Check after 20 minutes to see if the oil is visible on the sides. That means you're done.

10. You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.

11. Garnish with chopped corriander leaves.
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Lahori Charga (Lahori Chargha) Recipe



Ingredients:
  • 1-1/2 kg whole chicken
  • 2 tbsp vinegar
  • 2 tbsp lemon juice
  • 3 tbsp yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1/2 tsp cubebs
  • 1/2 tsp yellow food color
  • salt to taste
  • oil for frying
For Garnishing:
  • 1/2 tsp chat masala
  • 3-4 lemon wedges
  • Salad leaves
How to make Lahori Charga:
  • Rinse the chicken inside and outside properly then pat dry.
  • Makes4-5 deep incisions or cuts on whole chicken by using a sharp knife then keep aside.
  • Put all the ingredients in a blender and make a smooth paste of it.
  • Rub this paste evenly over the chicken, cover and leave to marinate for at least 2-3 hours or overnight if possible.
  • Take a deep pot and place a sieve upside in the base of the pot.
  • Add one cup of water in it and put the chicken on the sieve.
  • Put the lid on and steam on low heat for 30 minutes.
  • Heat oil in a deep pan (karahi ) until too hot, then reduce the heat to medium .
  • When oil is hot, fry steamed chicken for 12-15 minutes or until it turn golden brown on both side.
  • Then remove from the oil and drain on absorbent paper.
  • Sprinkle chat masala onto it.
  • Garnish with lemon wedges and salad leaves.
  • Lahori Charga is ready to serve.
  • Serve hot.
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Spicy Pakistani Zucchini Recipe

Ingredients
  • 1/4 cup cooking oil
  • 1 onion, thinly sliced
  • 6 zucchini - peeled, seeded and cut into semicircles
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground coriander seed
  • 3 whole cloves
  • 7 whole peppercorns
  • 4 tomatoes, chopped
  • 2 tablespoons plain yogurt
Directions
  1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
  2. Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
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Pakistani Spicy Chickpeas Recipe

Ingredients
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon lemon pepper
  • 2 tomatoes, chopped
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1 tablespoon lemon juice
  • 1 onion, chopped

Directions

  1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
  2. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
  3. Add in lemon juice and mix well; add onions and stir until they become soft.
  4. Remove from heat and place into a serving bowl; serve immediately.
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Jebon Samosa (Cheese Samosa) Recipe



Ingredients:
  • 1 packet (500gram) of ready made samosa leaves
  • 3 round boxes of cream cheese wedges
  • Some water for sealing
Method:
  1. Cut cheese wedges into half lengthwise (so you get a thinner wedge).
  2. Take a samosa leaf carefully so as not to rip it.
  3. Put a halved-wedge at one end at a 45degree angle, fold into a triangle.
  4. Keep on folding the triangle until you reach the end of the leaf.
  5. Seal the final end by rubbing some water onto the leaf.
  6. Heat some oil for deep frying.
  7. Deep fry the samosas until golden, drain on a paper towel.

  8. Let cool slightly before serving to avoid burns from hot cheese.
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Malai Ladoo (Malai Ladu) Recipe

Ingredients

  • 1/2 cup condensed milk
  • 250 gms. paneer (cottage cheese)
  • 2-3 drops kewra essence
  • 1/4 tsp. yellow colour
Method

  1. Mash paneer.
  2. Add condensed milk and cook on slow flame, stirring continously.
  3. Cook till thick and sides leave.
  4. Add essence and remove from flame.
  5. Mix well.
  6. Pour on plate.
  7. Cool. Make ladoos.
  8. Sprinkle powdered elaichi and decorate
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