Marination:
1 kg Chicken Boneless
15gms Salt
50ml Ginger Juice
100gm Black Cumin
5nos. Green Chillies Chopped
10gm White Pepper Powder
15gm Cardamom Powder
II
50gm Amul Cheese
50gm Hung Cream
50gm Fresh Cream
10gm Cornflour
III
50gm Isabgol
6nos. Eggs
Oil For Basting
For Sauce
1 kg Chicken Leg Bones
1no. Cinnamon Stick
10nos. Cloves
2nos. Bayleaves
30gms Green Coriander
4nos. Black Cardamom
5ltr Water
Roux
60gm Refined Flour
60gm Pure Ghee
Salt To Taste
5gm Cardamom Pd
For Finishing
5gm Chaat Masala
1no. Lemon
2nos. Silver Warq

Procedure:
Marinate the chicken with all the ingredients as mentioned in I and keep aside for half an hour. Make a smooth paste with ingredients as mentioned in II. Take the marinated chicken and squeeze off the excess of liquid and mix with this smooth paste. Leave aside for another half an hour.

Blanch the chicken bones in boiling water and drain. Add all the sauce ingredients and reduce the stock till 1/5th. Heat ghee in the pan, add refined flour and cook without colouring the flour, add the reduced stock, give it a boil and then strain. Add cardamom powder. Skewer the marinated chicken cubes and cook them in moderately pre-heated oven till its cooked. Now coat with isabgol and put it in over for one minute so as to give it a golden colour. Remove the pieces on to serving dish, sprinkle with chaat masala and lemon juice, pour over the prepared sauce and serve garnished with silver warq.

Harra Kabab

Ingredients:
4 kg Spinach
500gms Channa Dal
1tbs Garam Masala
1/2tbs Javitri & Elaichi Pd.
1/2tbs White Pepper
2drops Sweet Attar
1/2tbs Red Chilli Pd.
1/2tbs Amchoor Pd.
50gms. Cheese Grated
50gms. Crushed Cashewnuts
20gms Chopped Green Chilli
1tbs Chaat Masala
4nos. Laung
4nos. Elaichi
50gms. Cornflour
250gms. Desi Ghee
Salt To Taste
For Garnish
Lemon Wedge
Cucumber Slice
Tomato Slice
Accompaniments
Laccha Pyaz
Sheermal

Procedure:
Boil spinach and cool. Drain out all water. Boil channa dal with laung and elaichi in 1.5ltr. of water. The dal should soak all water. Make spinach and dal paste separately. Cook slowly dal paste using desi ghee till cooked completely. Cook spinach paste separately in little ghee. Mix the two pastes together with rest of the masalas and little cornflour till a thin dough is formed. Take 60gms of dough. Make balls. Centre the ball with chopped green chilli, cheese, chaat masala and crushed cashewnuts. Cook on slow fire on both sides till lightly coloured.

Kastoori Kabab

Ingredients:
1.2kgs Large Chicken Cubes
Thigh & Breast (Boneless)
50gms Ginger Garlic Paste
Salt To Taste
100ml Malt Vinegar
100ml Clarified Butter
50ml Refined Oil
50gms Gram Flour
15gms Crushed Peppercorns
100gms Bread Crumbs
8-10nos. Egg Yolks

Pre Preparation:
Clean, debone and trim the chicken legs and breasts. Break the eggs and separate the yolks. Mix the yolks with salt and refined oil. Marinate the chicken with salt, malt vinegar, ginger garlic paste and crushed peppercorns and keep aside for half an hour.

Preparation:
Heat oil and butter in a kadai, when hot, add gram flour and brown it for a while. Put in the marinated chicken and saute for 5 minutes. Add in breadcrumbs and stir for 2-3min, remove and keep aside.

Cooking:
When cold, fold and skewer 5-6 pieces of chicken in a skewer close to each other and put in the tandoor till it gets light golden colour all over. Remove and coat with the egg yolks mixture and put the skewer back in the tandoor. Remove on the platter in one piece and sprinkle kabab masala on top. Garnish the platter with sliced tomato and cucumber, onion lachha and lemon wedge. To be served hot.

MURGH KHUSHK PURDAH

Ingredients:

1no. (800gm approxi-mately.) Tandoori Murgh
500gms Beaten Curd
50gms Red Chilli Paste
25gms White Pepper Pd.
25gms Garam Masala
25gms Jeera Pd.
50gms Cream
60ml Malt Vinegar
100gms Ginger
Garlic Paste
1no. Capsicum (dipped in worcester sauce)
1no. Tomato (dipped in worcester sauce)
1no. Onion (dipped in worcester sauce)
1tsp. Chaat Masala
1no. Lemon (wedges)
100gms Sheermal Dough
1no. Egg (for egg wash)

Produre:
Wash and clean chicken. Give cuts at various parts of chicken. Marinate with salt, pepper, 25gms chilli paste, 50gms of ginger garlic paste, 1tbs vinegar. Leave for one hour. Make batter of curd, red chilli paste, white pepper, garam masala, jeera pd., cream, vinegar and ginger garlic paste. Put chicken in the batter. Leave for 15 minutes. Cook the chicken half done in tandoor. Cut chicken into 4 pieces. Put in Purdah bowl, along with capsicum dices, onion dices, tomato dices.

Sprinkle with little lemon juice, chaat masala and cream. Cover the bowl with rolled out sheermal dough. Give an egg wash on top and bake in oven for 10-12 minutes at `50 to 175 degree C. Serve hot when top is golden brown colour.

GILAPHI SEEKH KABAB

Ingredients:

1/2 kg. Chicken Mince
10gm Garlic
5gm White Pepper
5gm Small Elaichi
5gm Green Chilli
5gm Green Coriander
Salt To Taste
5gm Garam Masala
3nos. Tomatoes (Chopped, Seedless)
2nos. Eggs (beaten)
100gm Onion

Produre:
Mix all the ingredients with chicken and pass through a mincer. Keep it in fridge for 30 min. Put this mixture on an iron skewer and cook in tandoor. When it is done, coat it with the mixture of beaten egg, tomato and onion. Cook again for 3 mts. Remove from the tandoor, arrange in a platter. Sprinkle with lemon juice.

DUM TROUT MACHLI

Ingredients:

8nos. Trout Fillet (with skin)
20gms Ginger Garlic Paste
Salt To Taste
Water To Submerge
10nos. Spinach Leaves
Stuffing
100gms Grated Amul Cheese
100gms Anardana
50gms Tomato Cubes (small)
60gms Chopped onions
Tomato Ketchup (optional)
A Pinch Chilli Powder
Salt To Taste 20ml Lemon Juice

Pre-Procedure
Clean and trim trout fillet, dip them in water, salt, vinegar, ginger garlic paste and keep aside for 20 minutes. Make the stuffing by mixing all the ingredients.

Produre:
Pat dry the fillets and spread by keeping the skin outwards. Spread the stuffing mixture evenly and roll back by making both ends meet together. Wrap with spinach leaves and oil them lightly. Put them on a greased platter and bake in a moderate oven for 10-12 minutes till done properly. Arrange two pieces on a garnished platter with cucumber rolled slices, tomato slices and lemon wedge and serve hot.

RESHMI KABAB

Ingredients:

Chicken Boneless
Ginger
Garlic
Salt To Taste
Chopped Coriander Leaves
Processed Cheese
Green Chilli
Javitri Elaichi Pd.
Black Cumin
Chicken Fat
Yield � 4 Portions
Portion Size -- 300gms/4 pieces

Produre:
Clean, trim and pat dry the boneless chicken. Add green chilli, salt, ginger, garlic, black cumin seeds, Javitri elaichi powder, chicken fat, processed cheese and mix well. Keep in the refrigerator for half an hour. Pass this mixture through the mincer twice and mix chopped coriander leaves thoroughly make 4 balls of approximately. 75gms. each.

Cooking
With wet palm put four equal size balls shaping them in 6 inches long cylindrical shape taking care that its tapered on both ends. Put into the tandoor and then turn it over for even cooking. Take out from the skewer hot and arrange on a platter. Sprinkle with lemon juice and kabab masala and serve.

SEEKH KABAB

Ingredients:

1kg Lamb Boneless
50gm Ginger
40gm Garlic
20gm Salt
25gm Chopped Coriander Leaves
100gm Processed Cheese
4-5nos. Green Chilli
15gm Red Chilli Powder
10gm Garam Masala Mix
5gm Javitri Elaichi Powder
1gm Saffron
5gm Black Cumin
5gm Lamb Fat
Yield -- 4 Portions
Portion Size -- 300gm/4 pieces

Produre:
Take out the bones from the lamb leg and keep aside the boneless meat. Mix in clean ginger and garlic, processed cheese, green chilli, red chilli powder, garam masala powder, javitri elaichi powder, saffron pounded and dissolved in water and royal cumin seeds and fat and leave for half an hour. Now pass through the mincer twice mixed thoroughly with chopped coriander leaves. Make mince balls of approximately 75gm each.

Cooking
With wet palm put four balls on to the skewer into six inches long cylindrical shape evenly. Put into the tandoor and then turn it over for even cooking. Take out from the skewer hot and arrange on a platter, sprinkled with kabab masala, lemon juice and clarified butter. Serve hot.

KAKORI KABAB

Ingredients:

100gms Roasted Gramflour
1kg Mutton Minced
250gms Fat
2gms Saffron
5gms Black Pepper
7.5gms Garam Masala
3gms Cloves
5gms Green Cardamom
50gms Cashewnuts
50gms Papaya
150gms Onions
55gms Brown Onion
Oil To Taste

Produre:
Mince the mutton twice and for the third time with fat. Make a paste of the above masala. Mix the papaya and the masala with mince mutton add salt, red chilli powder: mix well. Add saffron and kewra essence. Now place the kabab onto a grilling rod and cook it over charcoal fire.