Nihari Ghosht

Prep: 15 minutes

Cook: 1 hour

Method: Moderate

Nihari is a slow cooked mutton stew that is traditionally cooked through the night and eaten early in the morning mostly during the ramzan

Heat oil in a non-stick pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves and saute till fragrant. Add the meat and saute till lightly browned.
Add salt and turmeric and mix well. Add ¼ cup water and mix well and let the mixture come to a boil. Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, fried garlic paste and fried onion paste and mix well
Add yogurt, salt, rose water, garam masala powder, nutmeg-green cardamom powder, saffron water. Mix well, cover and cook for 2-3 minutes.
Transfer the mutton pieces in a heavy bottom pan and strain the gravy into it.
Add a few drops of ittar and mix. Cover and seal with wheat dough. Cook on low heat till the mutton pieces are tender.
Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot with kulchas.

Butter Chicken

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.