Spicy Urdu Recipes

Chicken  Roast Cut Recipe                  

Ingredients   

1 whole chicken – roast cut 

- 1 tsp salt

*1 tsp red chili powder (mirch)

*2 tbsp red chili sauce                  

-3 tbsp vinegar

-2 tbsp soy sauce

-1 tsp ground coriander

-1 tsp black pepper

-1 cup oil   

  Chicken  Roast Cut, Method :

Cut down on or delete the * items if you don’t want your chicken as hot and spicy as the South Asians like it

1. Add dry spices (salt, coriander, pepper, chili powder) and vinegar, chili sauce, and soy sauce to the chicken and mix by hand. Make sure the chicken is covered.

2. Poke the chicken gently with a fork about 10 times in different places.

3. Let marinate for up to 2 hours. Alternatively you can just cook it right away, but the flavors won’t be as strong.

4. Add 3 tbsp oil to large, deep pot and let heat.

5. Add chicken and cook covered for 5 minutes on high heat.

6. Stir the chicken to make sure all parts are getting the heat. Then add the rest of the 1 cup of oil. Turn down the heat immediately and let it simmer.

7. Simmer for 25 minutes. The water will come out of the chicken and make the dish very liquid-like. Continue cooking covered until only a small amount of liquid remains. Roast is supposed to be a dry dish, but the chicken should soak up all that moisture.

8. As soon as the liquid has been reduced, remove the chicken from the heat and serve. Goes great piled over fresh French fries

When I make this dish myself, I don’t add mirch (red chili powder) and I do add 1 tbsp of extra soy sauce. I cut down the red chili sauce from 3 tbsp to 2 tbsp, and that seems to be the right amount of spice for me. My husband dislikes coriander, but he didn’t even notice the ground coriander powder in the dish, so it was a success. When I was to indulge in spicy, succulent chicken, this is a dish that I’ll certainly turn to again.

  Degi Korma Recipe

Ingredients:                             

Chicken, mutton or beaf 1/2 kg

Ginger garlic paste 2 TBsp

Oil 1/2 to 1 Cup

Onion thinly sliced 4

Big cardimon (ilaichi) 2

Small cardimon 4+2

Clove (laung) 5

Cinnamon (darchini) 1-2

Taz Patta 2

Black Pepper 1 tsp

Zeera 1 tsp

Black Zeera 1/2 tsp

jaifal 1/4 tsp

javitri 1/4 tsp

Coriander powder (Dhania) 1 tsp

Salt to taste

Red Chillies Powder 1-1/2 tsp

Yogurt 1 Cup

Qorma Essence (dissolved in 1 tsp milk) 2 drops

Method  Of Degi Korma:

Take oil in a pan. Fry onion to golden brown, sprinkling 1 pinch of salt. Take fried onion in a plate & spread it to cool & crispy.

In the same oil fry meat (Chicken, mutton or beaf ) in it very well, until colour changes & smell is gone.

Add Ginger garlic paste & fry again well using little water time to time.

Add Yogurt & fry until it is fried very well.

Add all garam masala, coriander powder, salt & chillies, taz patta. Again fry well.

Add ground fried onion. Mix

Put water as much as you require for the curry in it.

Cover lid & cook until meat is tender.

In the end sprinkle ground jaifal, javitri & 2 small ilaichi, Qorma Essence. Put on low heat on dum for 5 minutes.

Take out in a bowl. Serve hot with Naan.