Chicken Drumstick

6 chicken drumsticks
3 tsp ginger and garlic paste
3-4 green chillies, finely chopped
1 tsp coriander leaves
1 tsp basil leaves
1 tsp olive oil
Salt to taste

Make slits in the chicken and keep aside.

In a food processor, grind ginger & garlic paste, green chillies, coriander leaves, basil leaves, salt and olive oil.

Marinate the chicken with the paste, making sure that the paste enters inside the slits of the chicken.
Set aside in a fridge for 3-4 hours.

Insert the chicken onto the skewers and grill they are cooked.

Season with lemon juice and serve.

Courtesy: Chef Aditya Bal and Chef Devyanshi

Quick Chicken Curry

1 kg chicken
3 large onions, paste
2 large tomatoes, pureed
1 tbsp garlic paste
1 tbsp ginger paste
2 tsp coriander powder
2 tsp cumin powder
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp garam masala powder
2 tbsp oil
Salt to taste
Chopped coriander for garnish
Heat oil in a pan and saute the onion paste, garlic & ginger paste till golden brown.

Add tomato puree.
When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt.
Let the spices cook.

Add chicken pieces into the masala.
Stir well and cook till they are golden brown.

Add ½ cup of water and stir.
Cover with a lid and let it simmer till the chicken is cooked.

Garnish with chopped coriander and serve.

Courtesy: Chef Aditya Bal and Chef Devyanshi

Batter Fry Prawns

7 pieces prawns
1 tbs garlic - chopped finely
1 tsp pepper
1 tsp light soya sauce
1 tbl cooking wine
bread crumbs
2 eggs

Flatten each prawn and put aside. Take garlic, soy, pepper, wine and salt and mix well.

Add prawns to the mixture and marinate for 10 mins.

Take each prawn and mix in egg and roll bread crumb and deep fry.

Serve with honey chilli sauce.

Courtesy: Chef Nikhil

Bhopali Gosht Korma (Mutton Korma)

Ingredients for Masala Paste:
2 onions – chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mace (javetri)
4-5 cloves
½ an inch of cinnamon
4 green cardamoms
2 brown cardamoms
½ tsp black peppercorns
2-3 bay leaves
1½ cups of curd
A pinch of nutmeg - grated

Ingredients for Gravy:
½ kg mutton
3 tbsp oil
2-3 cups of water
1 tsp deghi mirch powder
1 tsp red chilli powder
2½ tsp ginger - chopped
1 tsp garlic - chopped
2 tsp screw pine (kewra) water
salt to taste
ginger juliennes - for garnishing

Boil the mutton in water and salt till almost cooked.
Reserve the water to use as stock.

Grind all the ingredients for masala paste together.
To this paste add deghi mirch and red chilli powder. Mix well.

Heat the oil and lightly brown the ginger.
Add the boiled mutton and cook till it turns golden brown.

Add the masala paste and the stock coating the meat well to form a thick gravy.

Sprinkle the salt, garlic and the kewra water.

Let it simmer for 30 minutes. Garnish with ginger juliennes and serve.

Courtesy: Chef Aditya Bal,