Murgh Mastani & Palace Fish Badami | Chef Shireen Anwar | Masala Mornings | 27 June 24 | MasalaTV

MURGH MASTANI RECIPE :
Ingredients
Chicken 1 kg 16 pcs
Yogurt 1 ½ cup
Lemon juice 1 tbsp
Allspice ½ tsp heaped
Baby potatoes 6
Baby onions 6
Almonds 6 tbsp julienne
Onion chopped 1 cup
Ginger finely chopped 1 tbsp
Black pepper 1 tsp
Chili powder 1 tsp
Ginger julienne 1 tbsp

Ingredients for Tempering:
Mustard seeds ½ tsp
Curry leaves a handful
Chopped garlic 1 tbsp
Whole red chilies 6

METHOD :
Prick chicken well, and marinate with grounded onion, ginger, black pepper, chili pepper, and salt, also add in lemon juice and curd, put the chicken in a pan and cook for 10 mins, now remove the chicken to a casserole dish, give bahar with rai, curry leaves, chopped garlic and whole red chilies, add 1 cup water and cook, thicken with corn flour paste, pour in the casserole on the pieces, garnish with boiled baby potatoes, ginger julienne, almonds julienne, and baby onions, then bake the chicken till veggies done, serve with dinner rolls.

PALACE FISH BADAMI RECIPE :
Ingredients
Boneless fish cubes or fillet ½ kg
Lemon juice 2 tbsp
Salt 1 tsp
Black pepper 1 tsp crushed
Oil ¼ cup
Onion 1 cup chopped
Ginger garlic 1 tbsp
Green chilies 4 grounded
Allspice ½ tsp
Green cardamom ½ tsp
Cashew nuts 3 tbsp grounded
Yogurt ¾ cup
Cream 4 tbsp
Coriander leaves 3 tbsp
Water ½ cup

METHOD :
Marinate fish with salt, pepper, and lemon juice for half an hour. Heat oil in a wok, fry onion to light golden, add ginger garlic, fry for 2 mins, add in green chili paste along with boneless fish, cook for 5 mins, add cashew nut paste with ½ cup water, bring mixture to boil, stir in yogurt, simmer for a while, add in the cream, remove from heat, serve garnished with coriander leaves.

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