Amritsari fish is an absolute favorite fish recipe from the city of ‘Amritsar’ in Punjab (Northern India). It’s so famous in Punjab, that it can be found in your local street food stall or the best of the hotels. By now, you must have guessed that since the dish originated from that city, hence it’s named ‘Amritsari‘ which literally means mean from Amritsar.
Also known as chicken karahi is one of the easiest, simple North Indian chicken curry dishes that is served in restaurants. This is an easy restaurant style chicken recipe that is loved by world food lovers for its simplicity.
- Boneless Chicken 700gms, into cubes
- Oil 4tbsp
- Onion 4, chopped
- Whole dhania 2tbsp, crushed
- Ginger julienne 2tbsp
- Galic 10 cloves, roughly chopped
- Tomatoes 2, chopped
- Whole Red Chillies 4
- Simla Mirch 1 cut into thin slices
- Salt To taste
- Loung 10
- Kali Mirch 10
- Garam Masala 1tsp
- 1Heat oil and fry onions, lounge and kali mirch for 2-3 minutes.
- 2Add whole dhania,whole red chillies and garlic. Fry for a minute.
- 3Add tomatoes and 3-4 minutes.
- 4Add chicken pieces and fry for 6-7 minutes on a high flame.
- 5Add salt, simla mirch, ginger julienne and garam masala. Fry for 1-2 minutes.
Tandoori Chicken is an absolute favorite chicken recipe from the city of ‘Amritsar’ in Punjab (Northern India). It’s so famous in Punjab, that it can be found in your local street food stall or the best of the hotels. By now, you must have guessed that since the dish originated from that city, hence it’s named ‘Amritsari‘ which literally means mean from Amritsar.
- Chicken 1 whole chicken cut into 10 pieces
- Chilli Powder 1 tblspn
- Lemon Juice 2 to 3 tblspn
- Salt To taste
- Coriander Powder / Malli Podi 2 tblspn
- Cumin Powder 2 tsp
- Chat Masala Powder 1 tblspn
- Black Pepper Powder 1 tblspn
- Garam Masala Powder 1 tblspn
- Ginger Garlic Paste 2 tblspn
- Kasuri Methi Leaves 1 tblspn
- Ghee 1 tblspn
- 1Take chicken in a bowl, make deep slits on them. Add salt, chilli powder and lemon juice to them and mix well. Leave this aside for 30 mins.
- 2Now take second marination ingredients in a bowl and mix well. Pour this over the marinated chicken and mix well.
- 3Leave this to marinate for 6 hours or over night. Next day, remove it and let it come to room temp. Preheat oven to 250 Degree C.
- 4Now place the chicken over a foil lined baking tray and pop it in oven for 5 mins, remove it and flip over, apply leftover marination over it if you have any and bake it for 5 more mins.Remove the tray from oven, apply ghee all over it.
- 5Now reduce the oven temp to 160 degree C and bake it for 10 more mins.
- 6Remove it and flip over and apply ghee all over it and bake it for 10 more mins.
- 7Now remove it and set aside. Mean time, increase the oven temp to 250 degree C and set the mode to grill.
- 8Place the tray near to the grill and cook it for 5 mins till you see some black spots over the chicken. Remove it from oven, give a final glaze with ghee and sprinkle some chat masala over it.
Hyderabadi Mutton Biryani
Kachche gosht ki biryani', also known as Hyderabadi Mutton Biryani or mutton biryani is a spicy, fragrant and colourful variant of biryani in India. The traditional style of making the biryani is by cooking the raw meat with spices for a couple of minutes and then it is covered with rice and kept on dum or under pressure until done. Try this famous lunch/dinner recipe.
- Mutton 1 kilograms
- Cumin 1 teaspoon
- Garlic & Ginger Paste 1 teaspoon
- Onion 1 large sliced
- Yoghurt (Curd) 2 cup
- Turmeric 1 pinch
- Coriander Leaves 1 bunch
- Salt 1 teaspoon
- Rose Water 1/2 teaspoon
- Basmati Rice 500 gm
- Garam Masala Powder 2 teaspoon
- Mint Leaves 1 bunch
- Cashews 50 gm
- Saffron 1 pinch
- Red Chilli Powder 1 teaspoon
- Sunflower Oil 5 tablespoon
- 1Drain and wash the mutton under cold running water. Pat dry and add garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd. Put it in a clean film pastic bag and keep it in the refrigerator to marinate overnight.
- 2Cook rice with salt and oil till it is almost done. Keep it aside.
- 3Fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and keep the rest aside.
- 4Now in a handi (deep pan), add the marinated mutton at the bottom and top it with half cooked rice. Add mint leaves, coriander leaves and top it up with fried onions. In a separate bowl, add some warm milk to soak the saffron.
- 5Once the milk soaks the colour of the saffron, add it to the handi.
- 6Cover the handi or pan with an airtight lid or add sticky dough to the edges and cover it with a lid so that no steam escapes. This step is important to retain the flavours of the spices. Cook for 45 minutes.
- 7Add rose water and serve hot with raita and mirchi ka salan.
An authentic Bengali recipe, this dish is made using tomato, fish, yoghurt and melange of spices. A curry recipe ideal to serve with boiled rice, Tomato Fish is perfect for occasions like dinners and buffets. Enjoy this simple recipe at home.
- Tomato 250 gm
- Onion 1 large
- Turmeric 2 teaspoon
- Ginger Paste 2 teaspoon
- Coriander Powder 1 teaspoon
- Salt 1 pinch
- Coriander Leaves 1 tablespoon
- Fish 500 gm
- Yoghurt (Curd) 2 tablespoon
- Red Chilli 1 teaspoon
- Cumin 1/2 teaspoon
- Sugar 1/2 teaspoon
- Refined Oil 3 tablespoon
- 1Remove any pin bones from the fish fillets and cut into large chunks. Rub 1 ½ tsp turmeric powder and 1 tsp salt over the fish and set aside for 10 minutes.
- 2Boil water in a pan. Make a cross cut on the stem side of the tomatoes. Plunge the tomatoes in boiling water for 30 seconds and remove. Peel the tomatoes and chop them finely. Also, chop onions very finely.
- 3Heat oil in a large pan. Spread the fish pieces on the pan and fry till golden in color. Turn and fry on the other side as well. Remove with a slotted spoon and set aside.
- 4Add the onions to the same pan. Saute for 5-6 minutes till soft and cooked. Add the turmeric powder, red chili powder, cumin powder, coriander powder, ginger paste, sugar and chopped tomatoes. Mix well and cook for 4-5 minutes till the tomatoes are tender.
- 5Remove from fire, cool slightly and blend in a blender to get a coarse paste. Return the paste to the pan on the fire. Add 1 cup water and bring to a boil.
- 6Reduce the heat and allow to simmer for a minute. Whisk the yoghurt and add to the simmering curry.
- 7Add the fish pieces along with any juices and simmer for 4-5 minutes. Add the chopped coriander and mix well.
- 8Remove from fire and serve hot with rice or rotis.