Weekend food calls for something royal. Give this Royal Chicken a try and enjoy a scrumptious tasting feast.
Watch this Masala TV video to learn how to make Royal Chicken , Crispy Rava Masala Fish And Restaurant Style Cholay Recipes. This show of Masala Mornings with Shireen Anwar aired on 25 February 2021.
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Royal Chicken:
Ingredients
Chicken 1 kg
Ginger garlic paste 2 tbsp
Red chili powder 2 tsp heaped
Oil ¼ cup
Tandoori masala 2 tbsp heaped
Lemon juice 2 tbsp
Red color a pinch
Salt 1 tsp
Other Ingredients
Brown onion ½ cup
Tomatoes 2
Green chilies 2
Allspice 1 tsp
Cumin roasted &crushed ½ tsp
Turmeric ½ tsp
Coriander powder 1tsp
Dried fenugreek leaves 1 tsp
Fennel seeds 1 tsp
Cashew nuts 2 tbsp
Melon seeds 1 tbsp
Coriander leaves 2 tbsp
Yogurt 1 cup
Whole spices as required
Cream 4 tbsp
Saffron ¼ tsp
Rose water 1 tbsp
Screwpine essence 2 drops
METHOD
Marinate chicken with ginger garlic paste, red chili powder, oil, tandoori masala, lemon juice, color, salt, leave it for 30 mins. In a blender, blend together brown onion, tomatoes, green chilies, allspice, cumin, turmeric, corinader powder, dried fenugreek leaves, fennel seeds, cashew nuts, melon seeds, chopped coriander with 1 cup yogurt to a fine paste. Heat oil in a wok, add whole spices, pour the blended masala paste, cook for 5 mins, add the marinated chicken, cook well till done, add 2 tbsp cream, saffron, rose water and screwpine essence. Lastly add some chopped coriander, serve hot with paratha or garlic nan.
Crispy Rava Masala Fish:
Ingredients
Pomfret small ones 5-6
Garlic cloves 2 tbsp
Chopped coriander 2 tbsp
Green chilies (chopped) 2
Lemon juice ¼ cup
Curry leaves 6
Red chili powder 2 tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Allspice 1 tsp
Tandoori masala 1 tbsp
Red color a pinch
Other Ingredients
Corn flour 2 tbsp
Gram flour 2 tbsp
Semolina 3 tbsp
Dried fenugreek leaves ½ tsp
Salt 1 tbsp
Chopped coriander 1 tbsp
METHOD
Grind all above together and apply on fish well, leave it to marinate for 1 hour. In a plate mix 2 tbsp corn flour, 2 tbsp gram flour, 3 tbsp semolina, ½ tsp dried fenugreek leaves, pinch of salt and chopped coriander 1 tbsp, mix well and keep aside. Lift each piece of fish, roll nicely in the prepared flour mix, shallow fry or deep fry for more crispness till golden, serve with some green chutney.
Ingredients for Masala
Yogurt 4 tbsp
Coconut milk powder 4 tbsp
Salt ¼ tsp
Chopped coriander 1 tbsp
Oil as required
METHOD FOR MASALA
In your leftover marinate of fish, mix yogurt, coconut milk powder, salt, mix well. Heat ¼ cup oil, add this masala, cook for 5 mins, lastly add some chopped coriander, serve with the fried fish.
Restaurant Style Cholay:
Ingredients
Chickpeas 250gm (soaked overnight)
Red lentil Handful
Tomatoes (chopped) 3
Onion (chopped) 1
Corianderleaves (chopped) 2 tbsp
Turmeric ½ tsp
Whole cumin 1 tsp
Green chilies (chopped) 3
Salt 1 ½ tsp
Oil ½ cup
Garlic paste 1 tbsp
Yogurt 1 cup
Chola masala 1 tbsp
Red chili powder 2 tsp
Chat masala 1 tsp
Dried fenugreek leaves 1 tsp
Lemon juice 2 tbsp
Salt ½ tsp
Allspice ½ tsp
Coriander leaves ½ cup
Sliced onions to serve
Puri to serve
METHOD
Soak chickpeas overnight and keep aside. In a pressure cooker put the chickpeas, handful of red lentil (this is the secret to the thick gravy at restaurants), chopped tomatoes, onion chopped, coriander chopped, turmeric, whole cumin, green chilies chopped, salt, cook on high heat for 10 mins, then lower heat for another 10 mins, keep aside. In a wok heat oil, put garlic paste, fry, add the cooked chickpeas and cook for 5 mins, add in yogurt mixed with all the spices, cook till thick gravy left. Lastly add coriander leaves, serve hot with sliced onion and puri.
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