Mutton Qorma With Roghni Naan

Mutton Qorma With Roghni Naan

Ingredients:

1. Mutton - 1 kg
2. Onion - 5 (normal sized)
3. Tomatoes - 3 (large sized)
4. Ginger paste - 2 tbsp
5. Garlic paste - 2 tbsp
6. Chili powder - 2 tsp
7. Turmeric (haldi) - 1 tsp
8. Coriander (dhaniya) powder - 1 tsp
9. Yogurt - 1.5 cup
10. National Qorma Masala Mix - 3 tbsp

Direction:

Fry onion in oil and set them aside. Tender the meat in pressure cooker with tomatoes (tomatoes are optional). Heat oil in separate pan around 2 cups, fry the tender meat, add ginger garlic paste, add spices, grind the fried onion with yogurt & add in meat, keep cooking it till 20 mins or when oil gets separated. Garnish with fresh coriander, green chilies and finely sliced ginger. Serve with roghni naan!

Chicken Curry With Boiled Mint Rice

Chicken Curry With Boiled Mint Rice

Ingredients:

1. Chicken - 8 to 9 pieces (1 kg)
2. Two onions (normal sized)
3. Ginger paste - 1 tsp
4. Garlic paste - 1 tsp
5. Two tomato (normal sized)
6. Zeera (cumin) - 1tsp
7. Yogurt - 1 bowl
8. Salt - according to taste
9. Red chili powder - half tsp
10. Haldi (turmeric) - half tsp
11. Dhaniya (coriander) powder - half tsp
12. Oil
13. Rice - one and half glass
14. A few mint leaves
15. Green chilies - 7 of them

Optional Ingredients:

1. Garam masala powder - half tsp
2. Raw garam masala

Direction for Chicken Curry:

Take a pan and put 3 tbsp of oil and let it turn hot. Add chopped onions and fry them; wait for them to turn golden brown. Add ginger and garlic paste. Cook for 2 minutes and add chicken. Stir the mixture for 10-15 minutes. Add zeera (cumin). Add tomato. Put haldi (turmeric) powder, red chili powder and dhaniya (coriander) powder. Cook for 10-15 minutes. Add water to make curry as per needed (I added 1 and three quarters of drinking glass). Now add salt as per taste and garam masala powder (optional) and mix it well. Add chopped green chilies. Cook it for 2-3 minutes. Add yogurt. Cook for 10 minutes. It's ready!

Why should we add salt in last?
Salt slows down the fester process. To let the meat/chicken suppurate, add the salt as the last ingredient always.  

Direction for Boiled Mint Rice:

Put the ratio 2:1 of water to rice (I took 1.5 glass of rice so there were 3 glasses of water). Add salt according to taste. Add mint leaves, 3 tsp of oil in boiling water, raw garam masala (optional). When water starts getting boiled, put rice. Let rice boil for 10-13 minutes. Stain water. And put rice in a pan. Turn on low flame for 2 minutes. It's ready to serve.

Must comment below if you liked it.

Tandoori Smoked Chicken

Tandoori Smoked Chicken with Roghni Naan

Ingredients:

1. Chicken - 1 kg (7-9 pieces)
2. Yogurt - 200 gms
3. Vinegar - 3 tbsp
4. Ginger paste - 1 tbsp
5. Garlic paste - 1 tbsp
6. Lemon juice - 2 tbsp
7. Cooking oil - 3 tbsp
8. Salt - according to taste
9. Red chili powder - half tsp
10. Cumin (Zeera) - 1 tsp
11. National Tandoori Chicken Mix - 1 packet

Direction:

Mix everything after gashing the chicken with rough knife cuts on the surface. Let the chicken marinate for 2 to 3 hours for better results. Put it all in a pan and let the mixture dry on a low flame. And let the chicken be tender as much as you like. Serve with roghni naan (flatbread)!

What's special?

I took a yummy detour and tried smoking entire thing using coal. You can also try, but it is optional. Let a few pieces of coal turn red by turning on the flame and put it inside a steel utensil and place on top of tandoori chicken. Spill 1 tsp oil on burning coal and cover the pan. Let chicken absorb the aroma of this delicious add-on!

Why I used steel utensil to smoke my chicken?

Recent studies show that aluminum foils are dangerous to health. 

Here are a few scrumptious snapshots. Must leave comments below.