Ingredients:
Chicken, skinned whole 1.2 kg/2 birds 
Cream 105 ml/7 tbs 
Cumin powder 5 gm/1 tsp 
Garlic paste 15 gm/1 tbs 
Ginger paste 15 gm/1 tbs 
Lemon juice 60 ml/4 tbs 
Oil for brushing 
Orange colour 1 drop 
Red chilli powder 5 gm/1 tsp 
Saffron a pinch 
Salt 
Yogurt 105 gm/7 tbs
 
Method:
With a sharp knife make deep cuts on the breast, thigh and legs of the chicken. Make a paste of lemon juice, red chilli powder and salt and rub over chicken. Set aside for 10 minutes. Whisk yogurt. Add cream, ginger and garlic pastes, cumin, saffron and orange colour. Rub chicken with this mixture and keep aside for 3 ½ hours. Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 ºF for 10 minutes. Remove from oven. Hang skewers for 5-7 minutes to let moisture drip off. Baste with oil and roast for a further 5 minutes.
Time: Preparation: 4 hours, Cooking: 20 minutes
To serve: Cut into pieces and serve as a snack with onion rings and lemon wedges or as part of the main course.

Chicken Khurchan Recipe

Ingredients:

• Tandoori chicken 1 
• Chaat masala 5 gm/ 1 tsp 
• Coriander leaves, chopped 5 gm/ 1 tsp 
• Cooking oil 5 ml/ 1 tsp 
• Garam masala a pinch 
• Ginger-garlic paste 5 gm/ 1 tsp 
• Ginger juliennes 5 gm/ 1 tsp 
• Green chilli, slit 1 
• Lemon juice 15 ml/1 tbs 
• Onion rings 60 gm/ ¼ cup 
• Red chilli powder a pinch 
• Salt to taste 
• Tomatoes, chopped 25 gm/5 tsp

 Method:

• Shred the tandoori chicken. In a frying pan heat the oil and sauté onion rings.
• Add ginger-garlic paste and slit green chilli.
• Add the shredded chicken, salt, chaat masala, red chilli powder, garam masala and chopped coriander.
• Stir-fry on medium flame. Add lemon juice and chopped tomatoes. Fry for a few more minutes.

Time: Preparation: 20 minutes plus time to roast the chicken, if tandoori chicken is not available.

Cooking: 10 minutes

To Serve: Garnish with ginger juliennes and serve hot with any Indian bread and fresh salad.

Ingredients:

• Flour 480 gm/2 cups
• Baking powder 5 gm/1 tsp
• Clarified butter (ghee) to grease tray
• Flour to dust
• Groundnut oil 30 ml/2 tbs
• Melon (magaz) seeds 5 gm/1 tsp
• Milk 45 ml/3 tbs
• Nigella (kalonji) seeds 5 gm/1 tsp
• Salt to taste
• Soda bi-carb 1.25 gm/ 1/4 tsp
• Sugar 10 gm/2 tsp
• White butter 30 gm/2 tbs
• Yogurt 25 gm/5 tsp

Directions:

• Sieve flour, salt, soda bi-carb and baking powder onto a kneading platter.
• Whisk sugar, yogurt and milk together. Make a well in the flour, pour 240 ml/1 cup water and the milk, sugar and yogurt mixture.
• Mix well. Knead to make a dough.
• Cover with moist cloth and keep aside for 10 minutes. Add oil and knead again to make the dough absorb the oil.
• Cover with moist cloth and keep aside for 2 hours, till dough rises.
• Divide the dough into 6 balls, flatten balls and sprinkle nigella and melon seeds.
• Cover and set aside for 5 minutes. Roll and flatten each ball between your palms.
• Stretch dough to one side to give the naan an elongated shape. Using oven gloves or a cushion pad stick the naan inside a moderately hot tandoor for 3 minutes. Alternatively, place the naan on a greased tray and bake in an oven for 10 minutes at 375 ºF.

Prep Time: 2 1/2 hours
Cook Time: 15 minutes each
Serves: Apply butter, if desired, and serve immediately.

Ingredients:

Whole wheat flour 480 gm/2 cups
Clarified butter (ghee) to grease baking tray
Flour to dust
Salt to taste

Method:

Sieve the flour with the salt onto a kneading platter. Make a well in the flour and pour approximately 350 ml/1 ½ cups water into it. Gradually mix the flour and water and then knead to a soft dough. Cover with a damp cloth and set aside for 20 minutes. Divide into 8 portions. Make into balls and dust with flour. Pat and flatten each ball with the palms to make 6 inch wide discs. Wearing an oven glove stick the roti to the side of a moderately hot tandoor. Bake for two minutes then peal off swiftly. Place on a greased baking tray and bake for 5 to 6 minutes at 350 ºF in a preheated oven.

Time:

Preparation: 30 minutes

Cooking: 7 minutes for each roti

To Serve: Serve with any curry.

Ingredients:

• Chicken, minced 1 kg
• Eggs 2
• Cumin (Jeera) powder 1 tbsp
• Yellow chilli powder 1 tsp
• White pepper powder 1 tsp
• Salt to taste
• Vegetable oil 4 tsp
• Cashew nuts(pounded) 4 tbsp
• Ginger(finely chopped) 2 tbsp
• Onions(chopped) 4 tsp
• Green coriander(chopped)5 tbsp
• Garam masala 1 tsp
• Oil for basting
• Butter for brushing

Directions:

• Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
• Add to the mince and mix well. Keep aside for 10 minutes.
• Add cashew nuts, ginger, onions, green coriander, and garam masala.
• Mix well. Divide into 10 equal portions.
• With wet hands, wrap two portions along each skewer.
• Keep 2 inch between each portion. Prepare 5 skewers like this.
• Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
• Remove from skewers and brush with butter.
• Serve hot, garnished with onion rings and lemon wedges.

Preparation Time: 20 min
Cooking Time: 15 min
Serves: 10 pieces