Murgh Malai Tikka

Murgh malai tikka as the name goes is an melt in mouth creamy tikka. It's soft and succulent and mild when compared to other kebabs. You can make this dish easily at home with little preperation.

Ingredients:
500 grams chicken with bone/boneless
4 tbsp fresh cream
2 tbsp thick curd/hung curd
2 tbsp coriander leaves
2 green chillies
1 tsp white pepper powder
1 tbsp lime juice
1 tbsp corn flour
1 tbsp ginger and garlic paste

Salt 

Oil 

METHOD :
1. Wash and drain chicken in colander and pat dry. To the chicken add in ginger garlic paste,lime juice,pepper and salt and mix well. Keep this marinated chicken in refrigerator overnight.
2. The next day take out the chicken and let it rest. In mixi add coriander leaves green chilly and curd and make a smooth paste.
3. Add the prepared paste to the marinated chicken and rub in well. Next add in fresh cream and mix well. Add in corn flour and mix all well. Season it with more salt if required. Keep the marinated chicken back into refrigerator atleast for 3 hours.
4. Take it out from fridge 20 minutes prior cooking.
5. Heat grill pan and add in some oil. Take the marinated chicken and place it on the pan one by one. Let it cook for 15 minutes on low flame . Then turn the chicken pieces again let it cook for 15 more minutes. You can keep adding little oil if you feel it's getting dry.
Once cooked both sides. Transfer it into plate and serve hot with garlic dip and  onion rings,lemon vedge and  green chilly. Enjoy

Grill:
You can also grill the chicken In oven. Preheat oven for 220*c . Place the marinated chicken on aluminium lined baking tray with little oil and bake for 10 minutes each on both sides. Then serve.

Palak te kokur (spinach and chicken in gravy)

Palak/spinach is a good source of Iron. It's cooked often at my home and it top's the list among green leafy vegetables when it comes to taste. In old days My grandmother in her younger days used to cook spinach with country chicken bred at home. The country chicken would be raised well with organic fodder and in one of the occasions mostly Eid or special day it would be slaughtered and cooked with spinach. Hmmm yummy...  I am cooking regular halal chicken which we get from Market. Here goes the recipe

INGREDIENTS :
6 bunches Spinach ( cleaned well and stalk removed)
1 kg chicken cut into pieces (cleaned and washed)
1 big whole garlic head pealed
2 cloves
2 black cardamom
1 tsp cumin seeds
1 tbsp red chilly powder
1/2 tsp turmeric powder
Salt as per taste
Oil 5 tbsp
Water for cooking

METHOD:
Wash the cleaned spinach well in big vessel in many changes of water as spinach tend to have dirt so you have to be sure of cleaning it thoroughly and let it drain in colander. Take a big vessel and bring water to boil. Once the water is boiling add in the spinach give a stir with spatula. Let it come to proper boil it takes 5 minutes. Once you get the first boil switch off and drain the spinach in colander and give it a rinse in cold water. Keep it for draining. Meanwhile take a big kadai or vessel and pour oil and once it's hot add in chicken pieces and fry them golden one by one and keep it in a bowl. Then in same oil add in the drained semi boiled  spinach give a good stir add salt, cumin seeds,black cardamom,clove and garlic pearls peeled. Keep stirring for 5 minutes then add in  and all spices stir for few more minutes. This enhances the flavour of spinach. Then add in fried chicken pieces and stir well for few more minutes check for seasoning if you find anything less you can add in. Give a good stir and add 2 cups of water. Keep flame high for few minutes and then on simmer for 20minutes. Your dish is ready. Serve it with steaming Rice.

Tip:
Care should be taken in cooking the spinach. See to it you don't overcook it. 

Grilled chicken tikka ( non kashmiri cuisine)

As I have already mentioned I love grilled food. This is one among my favorites. :-)

Ingredients:
3 boneless chicken breast
1 tsp ginger garlic paste
1 tsp red chilly powder
1 tsp garam masala powder
1 tsp crushed kasoori methi/ dry fenugreek leaves
1 tbsp curd
1 tsp vinegar
Salt as per taste

Method:
Wash and chop chicken breast into bite size pieces. In a bowl add in chopped chicken breast add in rest of the ingredients and nicely with help of your hand mix it. Then marinate it at least for an hour. After marination heat up grill pan and grill the chicken until nicely brown on all sides. Its ready. Serve it warm.

Rowangan te kokur ( chicken in tomato gravy)

This dish is our favorite at home Mom usually makes this once in a week and I make this when I miss mom's food and it makes me feel so better. Hmmm Well this dish uses lot of tomatoes and it is purely tomato based so I would say try it only if u love tomato based gravy.

INGREDIENTS:

7 to 8 no's medium size ripe tomatoes
500gm chicken
5 garlic pearls peeled
4 green chilies
2 clove
1 black cardomom
1 tsp red chilly powder
1 tsp cumin seeds
1/2 tsp turmeric

salt as per taste

2 tbsp cooking oil

 METHOD:

1. In a vessel add oil once its hot drop in the washed and drained chicken pieces one by one and fry them until they are brown. Take it out in a bowl and let it sit there.

2. In the same oil now you put in chopped tomatoes keep the flame high and add all the spices  (chilly,cumin,turmeric,salt,clove,black cardamom) and whole garlic pearls and slit green chillies. Stir well. Let all this fry well until the tomatoes leave out lot of water and it starts to soften. keep stirring.

3. Now cover the vessel with lid and simmer it for 10min. Then open the lid and check whether tomatoes are cooked mash them up using a spatula until smooth 

4. To the cooked tomatoes add in the fried chicken with all its leftover juices and close the lid and simmer for 10 more minutes. Your Ruangan kokur is ready. You can garnish with corainder leaves.

 Tastes best with hot steaming rice. Enjoy.