FISH TIKKA RECIPE

Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

Preparation:
· Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
· Add fish pieces to the above mixture and mainate them for about 3 hours.
· Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
· Serve fried fish tikka with chopped onions.

BHUNA MURG

Ingredients:

4 - 5 cloves

1 tsp cumin seeds

12 garlic cloves

20 red chillies whole

4 green cardamoms

2 inch cinnamon

1 kg chicken

2 tblsp mustard oil

1/2 cup coriander leaves chopped

1 tsp turmeric powder

1/2 cup yogurt

How to make bhuna murga :

· Clean and wash the chicken, cut into big size pieces.
· Take off garlic.
· Soak red chillies in lukewarm water for 1/2 an hour.
· Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
· Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
· Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix in the marinated chicken and stir fry on high flame heat.
· When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and continue cooking on high flame heat.
· Stir fry till all moisture has evaporated and chicken has cooked.
· Adjust salt and stir fry till the masala coats the chicken.
· Serve hot, sprinkled with coriander leaves.