Mustard Ginger Chicken Rai Adrak Walli Murgh Recipes

Steps:

• Sprinkle the chicken pieces on all sides with salt.
• Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
• Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
• Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.

Steps:

• Mix mustard, marmalade, ginger and garlic.
• Place chicken in glass dish or plastic bag. Pour 1/4 cup of the mustard mixture over chicken; turn to coat. Cover. Refrigerate at least 1 hour. Remove chicken from mustard mixture; discard mustard mixture.
• Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Heat remaining mustard mixture. Serve over chicken.

Steps:

• Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
• Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
• Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
• To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
• To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
• Drain and grind together to a smooth paste.
• Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
• Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
• In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
• Pour in the gravy and mix well.
• Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
• Garnish with cardamom powder, saffron, cheese and chopped corriander.
• Serve hot.

Steps:

• Rinse the bulgur in cold water and drain well.
• Put the butter in a small saucepan and add the onion and garlic. Cook, stirring briefly, until onion is wilted.
• Add the bulgur and blend well. Add the broth, salt and pepper and bring to a boil. Cover closely and let simmer 20 to 25 minutes, stirring occasionally from the bottom to prevent sticking. Cook just until all the liquid is absorbed.

Steps:

• Grind walnuts into a fine powder using a food processor.
• Cut chicken into 1/2 inch pieces and place in a bowl.
• Add ginger paste, garlic paste, salt, half teaspoon cumin and yogurt and mix well. Marinate the chicken for half an hour.
• Heat oil in a pan, add onion and sauté till lightly browned.
• Add tomato puree, mix well and continue to sauté till oil separates.
• Add green chillies and continue to cook for two minutes.
• Add ground coriander and remaining cumin, mix well and cook for one more minute.
• Add the marinated chicken, mix well, cover and cook till done.
• Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.

Steps:

• Preheat the oven to 350 degrees.
• Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
• Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
• Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
• Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.

Steps:

• Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
• Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
• Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
• Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
• Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
• Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
• Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
• Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

Steps:

• 1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 4 to 6 hours.
• 2. Remove the drained yogurt from the refrigerator (it will be quite thick) and discard the liquid. Transfer the yogurt to a large nonreactive bowl. Add the garlic, ginger, onion, lemon juice, cayenne, salt, black pepper, and cumin seeds and whisk to blend. Set aside while you prepare the chicken.
• 3. Remove and discard the skin from the chicken pieces, then rinse the pieces under cold running water. Drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in each piece. Add the chicken to the marinade in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
• 4. Preheat the grill to high. (Note: For best results, use charcoal.).
• 5. When ready to grill, oil the grill grate. Remove the chicken from the marinade and arrange on the hot grate. Grill, turning with tongs, until nicely browned on the outside and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a drumstick or thigh, 8 to 10 minutes per side (16 to 20 minutes in all).
• 6. Transfer the chicken to serving plates or a platter and serve immediately, garnished with onion, tomato, cucumber, and radish slices and lemon wedges.