Recipe Description

Soya Chicken Patties

Ingredients
Chicken Breast                                  200 gms
Soya Nuggets Soaked                      200 gms
Ginger Chopped                                1 Tbsp
Garlic Chopped                                  1 Tbsp
Green Chillies Chopped                     3-4 nos
Coriander Pdr                                     1 Tbsp
Red Chilli Pdr                                      1 tspn
Turmeric Pdr                                       ½ tspn
Garam Masala Pdr                              1 tspn
Roasted Channa Dal Powder              2 Tbsp
Cashewnut whole                                6-8 nos
Salt                                                      to taste
Chat Masala for sprinking                   1 tspn
Onion Chopped Large                        1 no
Juice of Quarter lemon                       ¼ lemon
Egg                                                      1 no
Chopped Coriander leaves                  2 Tbsp
Green Cardamom Pdr                          1 tspn
Coriander leaves                                  for Garnish
Cherry Tomatoes                                  for Garnish
Green Chutney                                     for Accompaniment
Oil for cooking and Shallow frying       11/2 Tbsp

Method
1. In a pan pour oil and heat. Add chopped ginger, garlic, green chillies and sauté for about 2 mins
2. Add soaked soya chunks. Now add the dry spices except the green cardamom powder. Add
roasted channa dal powder and cashewnuts and sauté for another minute.
3. Remove the pan and cool the soya chunks. Grind to a coarse paste in a blender.
4. Now chicken bread cut into small pieces and either mince or blend in a blender jar to a coarse
paste.
5. Now mix the soya paste with chicken mince, add an egg, chopped coriander leaves, green
cardamom powder, juice of quarter lime and mix well.
6. Take the soya chicken mince about a lemon size balls and make patties and shallow fry them ina
a pan for about 3-4 mins on slow flame.
7. Garnish the platter with coriander leaves, cherry tomatoes and serve the patties sprinkled with
chat masala and chilli powder.

Butter Chicken

Ingredients Qty

For chicken and marinade

Chicken Leg pieces                                  2 nos (450 gms)
Curd                                                          2 Tbsp
Gram Flour (Besan)                                  1 Tbsp
Oil for cooking                                           1 tspn
Mustard oil                                                 1 ½ Tbsp
Kashmiri red Chilli pdr                                1 ½ tspn
Salt                                                              to taste
Garam Masala pdr                                      1 tspn

For Gravy
Tomatoes large                                           6 nos (700-800 gms)
Garlic Chopped                                          1 Tbsp
Green Cardamom pods                              8 nos
Javitri (mace) Blade                                   1
Oil for cooking                                            1 Tbsp
Kashmiri Red Chilli Pdr                              2 tspn
Cashewnuts whole                                     6-8 nos
Salt                                                             to taste
Butter                                                         100 gms
Ginger Cut into juliennes                            1 inch piece
Green Chillies cut into juliennes                  2-3 nos
Cooking Cream                                            ½ cup
Qasoori Methi                                              1 tspn
Honey or Sugar                                            1 Tbsp

Method
1. Wash and dry the chicken legs. Divide the thigh and drumsticks.
2. Make slits in the chicken legs and thighs.
3. In a pan heat oil and add gram flou(besan) cook for about a minute on medium flame and
remove.
4. Now add all the ingredients along with the gram flour(besan) and mix well.
5. Add the chicken pieces and mix well. Set aside for half an hour.
For the Gravy
1. In a pan pour oil. Add green cardamom and mace sauté for about 30 seconds.
2. Now add the chopped garlic and sauté for about 1 minute.
3. Add roughly chopped tomatoes and cook for about 15 mins.
4. When tomatoes are mashed and pulpy add Kashmiri Red Chlli powder and cashewnuts. Cook
further for about 1 minute.
5. Remove from flame and cool. Once cool grind to a fine paste.
6. In a pan add butter and before it melts add the ginger juliennes and green chilli juliennes.
7. Strain the tomato gravy into the pan. Cover and cook for about 15 mins.
8. In the mean while pre heat an oven for about 5 mins at 220 deg C.
9. In an oven tray arrange the marinated chicken and roast the chicken for about 12-15 mins.
Alternatively you can cook in a pan too for about 12 mins.
10. Once the chicken is done, remove add to the gravy. Cook for about 2-3 mins.
11. Now add the cream, qasoori methi and cook for about 4-5 mins.
12. Finally add the honey or sugar and mix well. Adjust seasoning.
13. Remove and serve hot with Lachcha Paratha or Butter Naan.