Showing posts with label Awadhi. Show all posts
Showing posts with label Awadhi. Show all posts

Sunday 13 October 2019

Chicken Chaap

The Nawabs moved to Murshidabad from Dhaka in 18th century, they introduced Awadhi cuisine to Bengal. This cuisine became a part of Bengali Muslim Culture. They introduced many dish, the Biriyani and Chicken Chaap became a combination which is sold in many of the old Muslim restaurants in Kolkata. 
Chicken Chaap
My memories take me back to my childhood where every summer my visit to Kolkata and visiting Nizam or Shiraj or Royal Indian Hotel for the chicken Chaap, Rezala and Biriyani with my cousin was a must.
The chicken full leg marinated and fried in ghee is a rich affair. There are lots of ingredients that goes into the marination.
I followed the recipe from you tube channel Uttar Bangla shared by Royal Indian Hotel which I found relatively easy to make with less ingredients.

2 Chicken Full Leg pieces, make few slits on the chicken. 
1 1/2 tsp Ginger paste
1 tsp Garlic paste 
Salt to taste
1 tsp Garam Masala powder 
1 tsp Red Chilli powder 
2 tbsp Sattu 
4 tbsp Curd
1 tsp Kewra water
2 drops Meeta Athar 
2 pinches of Saffron soaked in 3 tbsp of water
1/2 cup Ghee

Take a bowl, add curd, saffron water, ginger, garlic, salt, chilli powder, garam masala powder, sattu, kewra water and meetha athar. Mix all the ingredients very well. Add the chicken legs, apply the marination to the chicken. Keep the chicken for 2 hours. Take a heavy bottom pan, add the ghee. Once the ghee melts, add the marinated  chicken. Fry the chicken pieces on both the side on a low flame until almost tender turning the chicken pieces occasionally. Add in the marination and 1/4 cup of water. Cook the chicken in the marination, turning the sides occasionally until the chicken is tender and the masalas have cooked well. Serve the chicken chaap with Biriyani, Pulao or Porotha. 

Monday 12 March 2018

Kathal Ke Kabab

Kathal or Raw Jackfruit is known as vegetarian meat because of its texture and look. It has lots of health benefits. This dish what I made today can be served as starter or appetiser or can be eaten as snacks. This can be served with onions and green chutney. It’s a simple recipe with very less ghee or oil. 

250 grams Raw Jackfruit (Kathal)  cut into medium size cubes and boiled
1/4 cup Chana Dal boiled without any excess water
1 small Onion finely chopped
1 - 2 Green Chillies as per required cut into pieces 
2 small pieces Ginger 
3 Garlic Cloves 
1 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves  chopped
1/2 tsp Garam Masala Powder
1/2 tsp Chilli Powder
Salt to taste
1 tsp Cumin powder
1 tsp Fennel powder
1 tsp Coriander powder
1 tsp Lime juice 
Ghee or Oil for shallow frying


Take a food processor or a grinder. Add the boiled jack fruit, boiled chana dal,lime juice, green chillies, ginger, garlic, garam masala powder, fennel powder, chilli powder, salt, cumin powder and coriander powder.  Grind it into a coarse paste. Transfer the paste into a bowl. Add the onion, coriander leaves and mint leaves. Mix it well. Take a lime size portions of the paste and flatten it. Take a pan, add ghee or oil. Let it heat on a medium heat. Add the kababs into the ghee or oil. Shallow fry it on both the side until golden brown in colour. Serve the kababs with onion and green chutney

P.S. Don’t over cook the jackfruit and the chana dal. 
It’s better to use a food processor than a grinder as it takes a bit longer to grind in a grinder. Don’t add any water while grinding. 
I prefer ghee to fry the kababs as it enhances the flavour of the kababs. 

Wednesday 8 July 2015

Awadhi Mutton Biryani

Awadhi Mutton Biryani
For garam masala:
1 cinnamon stick
8  cloves
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
1 tsp pepper corns
1 star anise
2 mace
2 brown cardamom
2 green cardamom
For garam masala:
Dry roast all the ingredients. Grind them in a masala grinder.
For marinating the mutton
1kg mutton
1/2 cup curd
2-3 tsp. ginger-garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tbsp Cashew nut paste
Garam masala powder made at home
Salt to taste
For mutton marination:
Take the mutton and add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala powder , curd and mix  it. Cover it and keep it aside for 1 hour.
For cooking the rice
1 kg basmati rice
salt to taste
Wash and soak the rice in water for 1/2 an hour. Add the salt and cook the rice till done. It rice should be cooked 75 %  and the rest will cook in dum.
For cooking the biryani
Marinated mutton
Cooked rice
1 cups milk
4 tbsp ghee
2 onions sliced and browned
1/2 tsp  Kewar and rose essence
Mint and Coriander leaves  chopped for garnishing
Add 3 tbsp ghee in the handi. Transfer the marinated meat from the bowl to the handi.Now stir and cook the meat for a few minutes.
Cover with the lid and simmer the meat  till done.
Now take another handi and  layer the mutton with cooked rice and then again with mutton and cooked rice. Now take milk, saffron, 1 tbsp ghee and the essence. And warm it up a bit. Spread  the milk on top of the last
layered rice. Garnish it with mint, coriander and brown onions.
Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
Cook for about half an hour. Serve it hot with salad.