Saturday, March 4, 2017

Spicy Grilled Chicken Legs

I have been struggling since the past 10 years and it looks like a twisted dark and tragic tale of continuous suffering. It is not like I haven't seen good days but the bad ones weigh out them beyond a reasonable proportion.

The worst part of it is that I cannot make anyone understand what I go through emotionally because only I have been through it and it is very unexpectedly bizarre to understand for a person who has not experienced such.

This time right now is very difficult for me and I can't explain because the people around me cannot understand so how would I make a couple hundred strangers understand this.

I might or might not make any recipes anymore but one thing is for sure. For quite sometimes everyone is going to see very less of my food on their timelines but I promise I will be back after that with a youtube channel.

Moving onto today's recipe it is very easy to make unlike my life. Spicy Grilled Chicken Legs is a recipe I saw on Sanjeev Kapoor's youtube channel. Super easy to make and extremely spicy. I mean it is "blow you in to pieces" spicy.


8-12 chicken legs with or without skin (make slits on the meaty parts)

8-10 Kashmiri dried red chilies or (you can use 3 teaspoon of Kashmiri red chili powder)

Salt to taste

1 tablespoon lemon juice

1 teaspoon coriander seeds

1 tablespoon chopped garlic

Crushed black peppercorns to taste 

Oil for greasing 

First we would marinate the chicken in salt and lemon juice. Keep it separately for at least 20-30 minutes.

Start preheating the oven at 180 degrees.

Now you make the red chili paste by adding dried red chilies or red chili powder with garlic pods, whole coriander and a little water to the mixer.

Apply the paste on the chicken and coat the chicken completely.

Place the chicken on a greased baking tray covered with aluminum foil and put it in the oven.

Bake for 15 minutes, flip it over and then again bake for another 10-15 minutes and chicken legs are perfectly done and tender.

I suggest you squeeze some lemon juice over them and have it with naan and raita.

Sunday, February 12, 2017

Mutton Malai Boti

From a very long time many people have been telling me to make this but I was being a bit inconsiderate of their requests.

My previous recipe for Chicken Malai Tikka was liked by a lot of people and the response was amazing so I decided that I need to give this a try as well. This recipe is none other than Mutton Malai Boti.

To make my version of this luscious BBQ specialty you need to make a paste by grinding 1/4th bunch of coriander, 6-8 green chilies, 1 inch piece of ginger and 4 garlic cloves with some water.


2 tablespoon papaya paste

2 kilogram boneless mutton cut in 1 inch or slightly bigger cubes

1 teaspoon garam masala

2-3 teaspoons salt or as per taste

1 tablespoon cornflour 

half cup yogurt 

half cup cream

half cup of green paste

1 teaspoon crushed red chilies 

1 teaspoon red chili powder

1 teaspoon black pepper powder

It is very simple to make. 

Put the meat in a deep bowl.

Add all the ingredients to the meat and mix everything properly.

Cover the bowl with plastic sheet or aluminum foil.

Let this marinate for 4 hours to preferably overnight.

I let it rest overnight.

Some people told me that the marinade is too thin or watery but when you will give it propery time to marinate, the meat will absorb a lot of it and the marinade will thicken,

After a full night of marination my meat looks something like this.


I do not have a desi grill or even a smoke to make this the way it is supposed to.


Joking ! You can always make this in an oven by broiling it.

Preheat the oven on broil at 400 degrees. Will take around 10-20 minutes depending upon your oven/

After preheating take a baking tray, cover it with aluminum foil.

Spray or brush some cooking oil on it.

Place the marinated meat on it and out it in the oven for around 20-25 minutes.

Take out the tray and flip all the pieces of meat. Broil it for another 15-20 minutes and Mutton Malai Boti is ready to be served.

Serve it over some fresh lettuce and slices of onion and sprinkle some chopped coriander on it. Have it with chatni, naan and I promise you that you will love me forever. JOKING! There is nothing like love.

Thursday, February 2, 2017

Prawn Karahi

As winter is about to end in my homeland I am hopefully ending my series of seafood recipes. If you guys want me to make more seafood recipes please feel free to tell me in the comments.

Ending the series with a desi recipe called Prawn Karahi. Saw it on the Sanjeev Kappoor Khana Khazana Youtube channel, made a little adjustments on the ingredients according to my taste and I got to make one of the best Karahi's I have ever made.

This is my 154th recipe so far and I promise you I will start my own youtube channel after 200 recipes. With this said, I really hope I have enough money to buy a decent camera and a mic when I pass 200 recipes. So, far I have been extremely broke form the past 10 years but WHO KNOWS when my stars shine.


large prawns  600 grams

2 medium onions chopped

2 medium chopped tomatoes

tomato puree 6 tablespoons

5 dried red chilies

2 teaspoon whole coriander

2 teaspoon cumin seeds

2 green chilies thinly sliced

1 inch piece ginger juliened

freshly chopped coriander 2 tablespoons

8 black pepper corns

1/2 teaspoon garam masala powder

salt taste

1 teaspoon red chili powder

1/4 teaspoon turmeric

First we will make the karahi masala by grinding cumin, whole coriander, black pepper corns and dried red chilies.

I used fresh ones because they were easily available here but you guys go ahead and used the dried ones.


Time to add some oil to the pan and heat it over medium flame.

Add the chopped ginger and green chilies and fry until fragrant.

Add chopped onions and cook them till translucent or light brown.

Add the chopped tomatoes now along the tomato puree and cook till the tomatoes are tenders and properly cooked.

Occasionally give it a stir.

When the tomatoes are cooked you can now add the ground spices i-e salt, red chili powder, 1 tablespoon of karahi masala and turmeric.

Add the chopped coriander and give everything a good mix as well.

When this masala leaves the oil add the prawns and cook them until their color changes.

Add half a glass of water to the cooked shrimps and turn the flame on high.

When the water in the prawns start boiling add the garam masala and mix it thoroughly.


Turn off the flame after the water evaporates and you see oil separating from the masala. Prawn Karahi is ready to be served.

I had it with a paratha and it made my day. That is my honest feedback about this recipe.

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