So you think you can cook? Roll up your sleeves and tackle these dream recipes, courtesy of Bombay Dreams.
Handi murgh
Handi refers to a traditional clay pan with a shallow depth and a wide bottom – but no worries if you don’t own that clay pan. This delicious and quick recipe works with any shallow pan, and takes less than 20mins to prepare!
What you will need:
Chicken dark meat (boneless) – 180g
Ginger paste – 10g
Garlic paste – 60g
Coriander powder – 1.5 tsps
Turmeric powder – 1 tsp
Yellow chilli powder – 1 tsp
Garam masala powder – 1 tsp
Cooking oil – 15ml
Yoghurt curd – 40ml
Brown onion paste – 80g
Fresh cream – 10ml
Kaju (fried cashew) paste – 20g
Salt – to taste
Fresh coriander – a few leaves
What to do:
Heat oil in pan, add ginger and garlic paste. Saute. Add chicken pieces with salt and stir-fry. Scoop in curd, coriander powder, chilli powder, turmeric powder, brown onion paste, fried cashew paste and cook. Give it a splash of water and simmer. Finish with garam masala powder, fresh coriander leaves, and fresh cream.
Tandoori Prawns
Prawns may be the easiest meat to cook, but this recipe will make it so flavourful – you’ll forget what normal prawns taste like.
What you will need:
(First marination)
Jumbo prawns – 4pcs
Ginger garlic paste – 1 tbsp
Carom seeds (grounded) – 1 tsp
Mustard oil – 20 ml
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Yellow chili powder – ½ tsp
Lemon juice – 10 ml
Salt to taste
(Second marination)
Hang curd – 1 cup
Garam masala – 1 tsp
Mustard oil – 30 ml
Kashmari chili powder – 1 tsp
Ginger garlic paste – 1 tbsp
Salt to taste
Coriander (chopped) for garnishing
What to do:
Mix all ingredients well: ginger garlic paste, carmon seed, mustard oil, red chili powder, turmeric powder, yellow chili powder, lemon juice & salt with prawns. Let it rest for 3 to 4 hours, so flavours can be absorbed.
After 3 to 4 hours, combine hang curd, garam masala, mustard oil, Kashmari chili powder, ginger garlic paste & salt in a bowl and add in the marinated prawns. Rest the prawn mixture for another 2 to 3 hours.
Set your tandoor drum (charcoal) temperature between 150 to 180 degrees celcius. Insert the stick of prawns and monitor it for 5 to 7 mins, rotating constantly to achieve an even colour and to seal the juice and flavours on each side. Remove the prawns for 1 to 2 mins to allow the meat to breath and insert it again into the tandoor drum for 2 to 3 minutes.
Plate the prawns and sprinkle coriander on top. Serve hot with mint sauce.
Enjoy these recipes, read about the chefs of Bombay Dreams, or simply order these dishes on foodpanda.
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