Roasted Murgh Makhani TOP -20- FISH & MEAT MOUTH WATERING DISHES

Murgh Makhani

Introduction:       Murgh Makhani or Butter Chicken  is an Indian dish of chicken in a mild and smooth spicy curry sauce. 
               

Ingredients:

• 500 g chicken cut into medium size with bone
• 2 tbsp each ginger - garlic paste
• 2 tbsp lime juice
• 2 tsp kashmiri red chilli powder 
• 1/4 tsp turmeric powder
• 1/2 cup of yogurt
• 2 cup of chopped tomato
• 1/2 cup of chopped onion
• 2-3 green chilli
• Salt and sugar as per taste
• 1/2 tsp kasuri methi powder
• 1 tsp garam masala powder
• 5-6 tbsp fresh cream
• 2 tbsp sunflower oil
• 1/2 cup of butter

Procedure:

Marinate the chicken with kashmiri red chilli

 powder, salt and 1 tbsp lime juice and keep aside

for  15-20 mins [its a first marination]. 

Now take thick yogurt, 1/2 tsp kashmiri red, 1/2 
tsp garam masala powder, 1 tsp each ginger - garlic 
paste and mix them well [its a second marination].

And now marinate the chicken with second yogurt 
coting masala. And keep aside the second marinated 
chicken for 15-20 mins.

Now heat 2 tbsp butter in a pan / kadai /wok .
And cook the marinated chicken both side on
low flame. 

Now roast the pan fry chicken with roaster on 
high flame gas oven .

In between coat the chicken with butter.

Now heat 2 tbsp butter and 1 tbsp oil in a wok
and add chopped tomato, onion 1/4 tsp turmeric
 powder and green chillis. and saute them for 2-3 
mins on medium flame.

Now grind the sauted onion,-tomato masala with 

ginger- garlic paste and make a fine paste.And strain

 thetomato onion paste with strainer. 

 Now heat remaining butter in a wok and pour the 

tomato -onion masala in kadai and add salt - sugar 

and cook for 2-3 mins on medium flame.

Now add roasted chicken and and cook for 5 mins 
on low flame.

Now add 5 tbsp fresh cream, garam masala powder
 and kasuri methi powder and mix well.

Last of all spread fresh cream on top.

Now ready to serve Roasted Murgh Makhani With romali Roti,  
Roti or Paratha. 

Serves:  4-5

Next Aar Macher Rosha------>   

Gang Mourollar Baguni Jhal TOP -20- FISH & MEAT MOUTH WATERING DISHES

Gang Mourollar Baguni Jhal

Introduction:    Gang Mourolla or small fish in river Ganges from Bengal .Mourolla macher jhal or deep fry both are authentic Bengali dish.

Ingredients:

• 200 g Gang / Ganga / Ganges mourolla / small fish
• 1 cup of brinjal egg plant cut into length wise  
• 1 medium size tomato paste 
• 1 tsp black cumin
• 1/2 tsp each red chilli, cumin. &turmeric powder 
• 2 tbsp chopped cilantro
• 2 slitted raw red chillis
• Salt and sugar as per taste
• 1/2 cup of mustard oil for cooking and frying 

  

Procedure:

Marinate the fish with salt and turmeric powder

and keep aside for 1/2 an hour .

Marinate the brinjal / egg plant with salt and 

turmeric powder. Keep aside for 1-2 mins.

Heat oil in a kadai / wok  and add marinated brinjal
and fry till light golden brown.

After frying take out the fried brinjal in a bowl 
and keep aside.

Now heat the remaining oil and add black cumin,

and toss the marinated fish in it. 

After that make a thick past with tomato paste
 and all powder masalas.

Now add the masala mix on top of the fish and mix
 well carefully, after that add fried brinjal / egg plant.

Now add salt and sugar as per taste and 1/2 cup

 of water and cook for 2-3 mins on high flame 

without lid. 

Now add red chilli and chopped cilantro.Put off

 the gas, curry is ready. 

Now ready to serve Gang Mourollar Baguni Jhal With Hot Rice.

Serves: 3-4

Next Roasted Murgh Makhani-----> 

Koi Mourier Jhal TOP- 20 - FISH & MEAT MOUTH WATERING DISHES

Koi Mourier Jhal

Introduction:    The "Koi" word comes from Japanese. Simply meaning "carp".                                

Ingredients:

• 5-6 pieces of koi fishes cleaned and washed
• 2 tbsp mouri bata /fennel seed paste 
• 2 tbsp ginger paste 
• 1 big size /  4-5 tbsp tomato paste
• 1 tsp read chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder 
• 1 tsp garam masala powder
• Salt & sugar as per taste
• 1/2 tsp fennel seed & 2 bay leaves                                         
• 1/2 cup mustard oil for cooking & frying
• 1 tbsp chopped cilantro for garnish
• 2-3 silted green chillies 

                                                                                                                                                                                                                                             

Procedure:

Marinate the koi fish with salt and turmeric

 powder for 10 -15 mins.  

Now heat oil in a wok / kadai and add 2-3 fish and

 fry them until light golden color from both side.

Now take out all fried fish ina bowl / plate and

 keep a side .

Now Heat that remaining oil and add bay leaves

 and fennel seed .

When they stop crackling then add tomato paste

and stir for 1-2 mins .

   

After that add ginger and fennel seed paste and  stir
for 1 min on simmer way.

Then add red chilli, turmeric, and cumin powder  
and salt and sugar mix well and cook until  oil 
comes on top.
  

After that add all fried fishes and coat the masala
with fishes carefully. Then add garam masala, green
 chillis and 1/2 cup of lukewarm water and cover the
 presser pan with lid for 2 whistle.

After that open the lid and garnish with cilantro.

Now ready to serve Koi Mourier Jhal With Hot Rice.

Serves:  5-6

Next Chicken Rezala------>