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Chicken Shahi Azab (Mughal Recipe)


Main Course 4 Portion

Ingredients
1-1.75 kg Chicken breasts with bones
2-150 ml Sunflower Oil
3-5-6 bunches Green Coriander leaves (finely chopped)
4-1 cup fresh curd
5-150 gms cashew nuts
6-6-7 pices Cloves
7-5 pieces Green elaichi
8-1/2 tbsp Cinnamon powder
9-2 kgs Onions
10-1 tbsp Turmeric powder
11-Chilli Powder (as desired)
12-4 tbsp Ginger Paste
13-3 tbsp Garlic Paste
14-4-5 cups water
15-Salt

Method:
A-Heat Oil over deep pan. Add grated Onion (Onion should be finely chopped and made a paste).
B-Cook the Onion Paste till it is slightly brownish (The water in the Onion shoud be dried)
C-Add medium sized chopped chicken. Cover the pan for five to six minutes
D-Add Cloves, elaichi and stir well. Cover the pan for another 5 minutes
E-Add 1 tbsp Turmeric powder 1/2 tbsp cinnamon powder. Stir it well and now add F-ginger and garlic paste


F-Stir it well and cover the pan for another 10 to 12 minutes.
G-Add finely chopped coriander leaves followed by 4-5 cups of water and cover the pan till it reaches boiling point.
G-Now add curd. Stir the ingredients well and let water evaporate to half (Do not cover the pan)
H-Add Salt according to taste followed by Cashew nuts paste. This will act as a starch and make the gravey thick and rich.
I-Add Chilli Powder to give color and heat as per your taste.
J-The delicious chicken from mughal times is ready to be served.
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KADHAI GOSHT


KADHAI GOSHT Main Course. 4-Portion


Ingredients
1. 1/2 kg meat
2. 6 -7 tomatoes
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. chopped ginger
6. 1/2 cup yogurt
7. 12 - 15 big green chillies
8. salt
9. 1 tsp white cumin seeds
10.1 tsp whole coriander
11.1 -2 tsp red chilli powder
12.1/2 cup oil
13.cilantro for garnishing

METHODS:
A. Heat oil in a karahi and fry the green chillies till the colour changes slightly, take out from the oil and keep aside .
B. Now add the chicken to the oil and fry till the colour changes, keep the chicken out and keep aside.
C.Add the chopped tomatoes , ginger garlic paste and let the tomatoes become soft, then add the chicken, salt, and red chilli powder .


D.Add the yogurt let it cook till the oil comes up on the surface then add the roasted and grounded cumin and coriander. Add the green chillies.
E.Add the chopped ginger and close the lid and let it cook on very slow flame for 5 minutes.
F.Garnish with cilantro and serve hot in a full plate with jeera rice and raita
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