Masaledar Murg Recipes That Will Leave You and Your Guests Craving for Seconds

Who said that you can cook delicious dishes only at the weekends? Well, most of us don’t get time due to our busy schedules; some of us might have to rush to work, and others have to take the kids to school. On the other hand, many people have to carry out multiple tasks while ensuring to cook tasty dishes.

However, cooking the same kind of dishes over and over again makes it boring; therefore, we bring you some elaborate delicious non-vegetarian dishes that will leave you asking for more.

Murgh Malaiwala

1. A super delicious, creamy, flavourful chicken recipe made without any oil or ghee. Chicken drumsticks marinated with ginger-garlic and cooked in milk, cream, chillies, saffron and a rose petal garam masala. It can be a perfect snack recipe for dinner parties.
2. Firstly, make small incisions in the drumsticks of the chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes. Dry roast the garam masala ingredients and grind them in a mortar, pestle, or mixie.
3. Heat a pan, add cream, onions, and green chillies, and cook until the onions are soft. Now add the milk and the marinated chicken, and mix well. Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, and a pinch of saffron. Let it simmer.
4. Saute well and cook for some time (about 7-10 minutes). Add salt and mix well. Garnish with chopped almonds and serve hot.

Kerala Chicken Roast

1. Clean and cut the chicken into medium-sized pieces. Make a paste of all the ingredients under marination. Marinate the chicken pieces with this paste and keep aside for an hour.
   Cut onions into very thin slices and fry in hot oil. Drain them and keep them aside.
2. Fry the chicken pieces in the same oil until almost done. Keep the pan covered so the chicken is not browned but cooked inside. Drain them and keep them aside. Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.
3. Add the tomato paste to this and saute for 1 minute. Now add the prepared chicken & roast until it is dry. Make sure that all the chicken pieces are well coated with the tomato paste. Sprinkle garam masala & pepper powder and mix well. Add lemon juice and mix well. Check for salt. Add a little if needed. Now add the fried onions and mix well. Tasty Kerala chicken roast is ready.

Gilafi Kebab

1. In a grinder, add mince, onion, salt, red chilli powder, garam masala, ginger garlic paste, cumin powder, lemon juice, coriander leaves, mint leaves, green chillies, fresh cream, kewra water, cashew and almonds.
2. Grind all these ingredients well. Skewer the mince onto wooden skewers. Take chopped onion, capsicum, and coriander leaves on a flat plate. Wrap these chopped vegetables around the kebabs. Bake them in an oven at 180 degrees for 8 to 10 minutes. Your Gilafi kebabs are ready to serve.

Dahi Lasooni Chicken

1. Marinate the chicken in curd. Add chopped garlic, ginger paste, kaju paste and green chilli paste to the marination. Add some chopped dhaniya, salt as per taste and garam masala.
   Also, add black salt, chat masala, cream and cheese.
2. Keep the marination aside for half an hour. Leave it overnight, if possible, for better absorption of flavours. Apply butter and then grill, preferably in a charcoal tandoor, for 10 – 15 minutes and serve hot.

Baked Chicken Seekh

1. Preheat oven to 180 degrees Celsius. Mix the whisked egg with red chilli powder, salt and pepper powder. Mix into mince and keep aside for 10 minutes. After 10 minutes, add the onion, garlic and ginger garlic paste to the mince.
2. You can add chopped coriander, too, if you like. Add the oil as well and mix. Add the Shaan seekh masala and mix well with your hands. Keep the mix in the fridge for at least 1.5 hours.
3. Later, wet your hands and form a ball with the mince. Use a wooden skewer and press out a kebab. Now, line a baking dish with oil, butter, or ghee.
4. Place the kebabs on it and bake for 10 minutes. Turn side, brush with a bit of oil till charred and cooked. (another 15 minutes. Serve with lemons and green chillies. Baked chicken seekh is best enjoyed along with Green chutney or tomato ketchup.

Chicken Sukka

A Mangalorean special semi-dry chicken recipe made using fresh chicken, a host of masalas and grated fresh coconut cooked to perfection.

1. Firstly, roast both chillies in a pan and keep them aside.
2. In the same pan, roast coriander, cumin, mustard, pepper, cloves, cinnamon, onion, ginger & garlic. Grind all the masala items together (fried stuff, salt, tamarind & turmeric) with little water to make a smooth coconut paste.
3. Now heat oil in a pan and fry onions till golden brown. Add chicken, salt and elachi to cook for 10 minutes. Add the ground masala and bring one boil. Add scrapped coconut and boil again. Taste and check if you need to add more salt. Serve hot. You may temper the dish with some amount of ghee.

Laal Maas (Red Meat)

Laal maas is a fiery Rajasthani mutton curry. Lamb cooked in a variety of masalas with a burst of red chillies. This bright red-coloured delicious dish is garnished with coriander leaves and a good amount of ghee.

1. Dry roast the red chillies to give them a pleasant distinctive aroma, adding great flavour to the dish. Now, add coriander and cumin seeds. Once done, grind it into a nice fine powder. Heat some mustard oil in a pan. Add garlic and ginger. Once the garlic turns slightly brown, add the lamb pieces.
2. Please give it a good mix. This is also a good time to add salt. Now, add the kachri powder. Not only does this powder tenderise the meat, but it also adds a nice tangy flavour to it. Next, add the chopped onions and mix them well.
3. Once the onions have roasted well, add the whole spices, cardamom, black pepper, cinnamon, mace, and black cardamom. Stir well. Add the red chilly powder and let it roast for about a minute.
4. Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked. Once the meat is cooked, take out all the pieces on a platter and strain the gravy. Straining the gravy gets rid of all the whole spices and keeps the essence and flavours intact.
5. Now, add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat. Add about 1/2 cup water and some coriander leaves. Let it simmer for a while, and turn off the heat when you reach a good consistency of gravy. Serve hot with a good garnishing of chopped coriander leaves.