Savoury Iftaar dishes

From sweet to something savoury and more satisfying, Tata Sky Cooking Expert, Chef Harpal Singh Sokhi shares some chicken recipes for your evening meal after a day of fasting.

Murg Angara

Ingredients: Oil for cooking, onions chopped (medium) 2 no. Ginger garlic paste 2 tbsp. Tomato puree 1 cup. Red chilly paste 1 Tbsp. Coriander powder 2 Tbsp. Turmeric powder 1½ Tsp. Roasted cumin powder 1½ Tsp. Garam masala powder 1Tsp. Red chili powder 1½ Tsp. Chicken with bone 1½ Kg. Yogurt 1½ Cup. Salt To Taste. Fresh cream 1½ Tbsp. Fresh coriander leaves chopped 1 Tbsp. Ginger, juliennes for garnishing. A fresh coriander sprig for garnishing.

Method: Heat oil in a pan, add chopped onion saute till soft and brown. Add ginger, garlic paste saute for 2 min. Add tomato puree to the pan, stir well and cook for 4-5 mins. Add red chili paste, coriander powder, turmeric powder, cumin powder, garam masala, red chilly powder, salt. Mix well and cook for 4-5 min add chicken to the gravyand stir well, cover and cook for 12-15 min. Stir in between.

Add yogurt and mix well. cover and cook for 5-6 min. Add ginger juliennes, coriander chopped, cream and mix well. Cover and cook for 2-3 min. Remove from heat and serve hot.

Hyderabadi Dum Ka Murgh

Ingredient

For Marination: Chicken (curry cut with bone) 1 No. Ginger and Garlic Paste 2 Tbsp. Coriander powder 1½ Tsp. Cumin powder 1 Tsp. Red chilli powder 1 Tsp. Chop chillies 1 Tsp. Turmeric powder 1½ Tsp. Garam Masala 1 Cup. Chop mint leaves (Pudina) 1 Tbsp. Chop Coriander 1 Tbsp. Cardamom 3-4 No. Cloves 3-4 No. Cinnamon stick 2 No. Ghee 2 Tbsp. Oil 1 Tbsp. Curd (Dahi) 1½ Cup Salt to taste. Lemon Juice 1 No.

For Paste: Cashew nuts 1½ Cup. Curd 1½ Cup. Water as required

For dough: Flour 250 gms. Water as required

Method: Take a pot (with lid) marinate chicken with ginger garlic paste, coriander powder, cumin powder, Red chilli powder, chop chilli, brown onions, yogurt, garam masala, turmeric powder, chopped mint leaves, chopped coriander, ghee, oil and salt. Add whole garam masala (cinnamon stick, cardamom, cloves) mix this well, and keep it for half an hour. Take cashew nuts and 1½cup of curd put into the blender and make it a fine paste by adding water. Mix flour and water and make dough for sealing the pot and keep aside. After 1½ hour add cashew nuts paste, juice of lemon and mix it well. Cover the pot with lid, place the edges with dough on the lid and seal it. Let this cook on a medium flame for 30-35min.

After that take out the seal and open the lid mix it well, Hyderabadi Dum Ka Murgh is ready to serve. Tata Sky cooking is now available for free during the lockdown to encourage consumers to remain fruitfully engaged, and do something new within the safety of their homes. (IANS)

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