Mughlai Chicken

Mughal Empires were just like any typical restaurant where the food quality is great in the start but after the owner gets rich and famous the quality goes away. Similar to this the first Mughal Emperors were awesome but the later ones messed up because of stupid love shit Anarkali and Taj Mahal mumbo jumbo.

Eventually this lead to the demise of the Mughal Empire but that doesn't eliminate the fact that the Mughals had lavish lifestyles and their cuisines were one of the best in the world at the time.

So after much unusual and unnecessary bukwass I will tell you all how to make this one Mughal recipe called Mughlai Chicken.

It is cooked in a blend of spice which is made by crushing cashew nuts, garam masala and dried red chilies. Cooked in milk it is a mild delight to must have.

INGREDIENTS:


6 chicken drumsticks or the chicken meat of your choice

1 onion finely chopped

6 red chilies

4 cardamoms

1 cup cashew nuts

1/2 teaspoon black pepper corns

1 inch cinnamon stick

1 1/2 teaspoon cumin (one for spice mix and half for gravy)

1 teaspoon whole coriander

4 garlic 4 cloves finely chopped


1 teaspoon of finely chopped ginger

1 cup of milk

Fry the chicken drumsticks in oil until they change their color and take them out separately.

Then we need to heat up red chilies, cinnamon stick, cardamom, cashew nuts, cumin, black peppercorns and whole coriander in a pan until brown.

Toast all these things well and grind them into powder form.

Put oil in a pan on medium heat and add cumin.

Put chopped ginger, garlic and onions in the pan as well.

As soon as the onions get translucent add salt.

Add milk into this mixture.

Add the cashew nut powder

Mix it properly.

Place the chicken legs in the pan, cover and simmer it on low heat for 15-20 minutes.

Take of the lid after 20 minutes.

Crush some dried kasoori methi between the palm of your hands. Add it in the pan and give the chicken a slight mix.

Cook chicken for at least 2-3 minutes more.

Mughlai Chicken is ready to be served.

Sprinkle some more kasoori methi on Mughlai Chicken. Add up some more crushed or chopped nuts to it. Have it with naan or the bread of your choice. Feel like a Mughal.

One Pot Chicken Fajita Pasta

More than half of my life I have been pronouncing some serious food stuff the wrong way.

Like Jalalpenos or Jamalpenos (which are basically pronounced as Halapenios) I have been saying Fajita as Fajita instead of Faheeta.

Thanks to Hollywood I corrected a lot of my pronunciations because of movies, TV shows and stand-up comedies.

BUT English is not our first language yet we on social media make hell a lot of fun if anyone misspells a word or use wrong grammar or punctuation. ITNE KOI TUM LOG LORD MOUNTBATTEN KE BACHAY NAHI REHTAY

Today's recipe regardless of the pronunciation is very easy to make and not that bad in taste. Fajita is a way of cooking which belongs to the Mexican community. Infuse it with a pasta and you can get a whole different level of flavor. One Pot Chicken Fajita Pasta is what i am going to show you all today. Everything in this recipe happens in ONE pot.

INGREDIENTS:

3 tablespoons oil

500 grams of chicken breast, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, sliced

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon red chili powder

1 tablespoon cumin powder

1 tablespoon garlic powder

5 cups of milk

1 pound penne pasta


1 cup chili cheese, shredded

First we heat up some oil in a pan.

Then we add the chicken and fry it. The chicken will release some water, let it dry and do not worry or you might end up having a nervous breakdown.

Let the water from the chicken dry and the chicken change it's color.


Take the chicken out of the pan.

Add the red, yellow, green bell peppers and onions to the pan. Fry until the onion gets translucent.

Add the cooked sliced chicken now.

Season the pan with salt, pepper, chili powder, cumin powder and garlic powder. Mix it well.

Add milk to the pan and turn the heat to medium low.

Add the penne pasta.

Let it cook for 8-10 minutes. Sometimes it will take 2 minutes more than that so keep stirring the pasta once or twice every minute to prevent it from sticking to the pan.

Take a fork and check your pasta as if it is done or needs more. If your milk has dried up then add a little water and let it simmer until the pasta is done. SEE everything has a solution.

Add the shredded cheese now and mix it well. One Pot Chicken Fajita Pasta is ready to serve now.

Sprinkle some fresh chopped coriander on it and enjoy.

Croque Monsieur

Sometimes I don't even understand myself.

Sometimes when I am making food I pause myself to ask some questions. Who am I making this for? Why am I doing so much effort? Why am I even alive?

The answers are no where to be found or may be I am just PMSing while being a manly man that I claim to be.

So this recipe is basically a fancy shmancy sandwich which you eat with a fork and a knife. So, by now you know that it is a bit complex to make.

Croque Monsieur is a french sandwich which is a very delicious cheesy breakfast sandwich. Filled with cheese and slices of your preferred meat, topped with white sauce and more cheese and broiled to perfection.

Sounds a lot of work but trust me it wasn't/. Just took me 20 minutes to get done with the whole thing.

Let me show you how.

Ingredients:

4-6 slices of your favorite type of bread. I bought french bread loafs from Green Valley.

1/2 cup parmesan cheese

1 cup milk

2 tablespoon butter

2 tablespoon metled butter

1 tablespoon flour

K&N's Mortedella chicken slices

Pinch of salt and black pepper

First of all we will toast the slices till brown on low heat after brushing melted butter on both sides of the slices.

Now we will prepare the sauce by melting butter in a sauce pan.

Quickly stir the flour in it until it turns in to a bubbly liquid.

Add milk to it and stir till it is thickened.

Sprinkle some salt and pepper.

Add grated Parmesan cheese and your sauce is ready.

This will be later on used as a topping on the sandwich.

Now it's time to assemble the sandwich.

Let's do it in points.

1. Put a cheese slice on the bread slice.

2. Put 2-3 mortadella chicken slices over the cheese slice.

3. Place a cheese slice again.

4. Put the second bread slice.

5. Top the sandwich with a tablespoon of the white sauce.

6. Place another slice over the white sauce.

There you go, the sandwich is assembled and ready to go into the broiler.

Cover a baking tray with aluminum foil and place the sandwiches on it.

Preheat the broiler and place the tray in the lower rack.

Let it broil till the cheese gets bubbly hot and starts melting from the sides.

The sandwich is ready to be consumed.

I have never eaten a heavier breakfast than this. One of the most delicate sandwiches I have ever made. Give it up for Croque Monsieur.