5 Chicken Dump Recipes
soya sauce**
Steps to making Chicken Dump
Meals:
Get out all ingredients.
Label resealable freezer bags
(you can use a permanent marker
or print labels to stick on) with
the name and cooking
instructions.
Prop the bottom of the bags and
fold over the top so that they will
stay open.
Add chicken into each bag. You
can use boneless, skinless thighs
or breasts.
Once the chicken is in all of the
bags, dump the ingredients for the
recipe into the bag.
When all the ingredients are in
each bag, remove the excess air,
seal the bags, lay flat, and freeze.
CHICKEN HURRY
chicken
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
3 Tbsp. dry onion soup mix*
*I use an MSG-free, gluten-free
dry onion soup mix
Cooking instructions:
Thaw. Bake at 350° for an hour
or in the crock pot on low for 4-6
hours.
CARIBBEAN CHICKEN
chicken
8 oz. can pineapple chunks with
juice
1/4 cup packed brown sugar
1/2 tsp. nutmeg
1/3 cup orange juice
1/2 cup raisins
Cooking instructions:
Thaw. Bake at 350° for an hour
or in the crock pot on low for 4-6
hours.
LEMON AND GARLIC
CHICKEN
chicken
2-3 cloves of garlic, minced
4 Tbsp. of olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper
Cooking instructions:
Thaw. Bake at 350° for 45-55
minutes or in the crock pot on
low for 4-6 hours.
STICKY CHICKEN
chicken
2 Tbsp. vegetable oil
1 Tbsp.
3 Tbsp. peanut butter
3 Tbsp. ketchup
Cooking instructions:
Thaw. Bake at 350° for 45-55
minutes.
**if you are making these gluten
free, be sure to use gluten free
soya sauce
CANTONESE CHICKEN
chicken
1/2 cup ketchup
1/4 cup melted honey
1/4 cup soya sauce**
2 Tbsp. lemon juice
Cooking instructions:
Thaw. Bake at 350° for one hour
or in the crock pot on low for 4-6
hours.
Notes:
The recipes work best with 3-5
chicken breasts or 8-10 thighs per
bag. If you are adding a lot more
or a lot less chicken, you may
need to adjust the recipes
accordingly.
If you plan the meals so that they
have some common ingredients,
it saves even more money.
All recipes can be made gluten
free by following the notes
indicated.
I heard from a reader who
suggested using slow cooker
liners. I had never heard of such a
thing, but it sounds like a way to
save even more time because it
eliminates the cleanup of the
crock pot.
5 More chicken dump recipes
TERIYAKI CHICKEN
3-5 boneless, skinless chicken
breasts or 8-10 boneless, skinless
chicken thighs
1/3 cup honey, melted
3 tbsp. soya sauce**
1 tsp. fresh ginger, grated
1-2 garlic cloves, minced
Cooking instructions: Thaw.
Bake at 350° for an hour or in the
crock pot on low for 4-6 hours.
**if you are making these gluten
free, be sure to use gluten free
soya sauce.
LEMON MUSTARD CHICKEN
3-5 boneless, skinless chicken
breasts or 8-10 boneless, skinless
chicken thighs
1 Tbsp. olive oil
1 Tbsp. dijon mustard
1 Tbsp. lemon juice
2 tsp. lemon pepper
1 tsp. Italian seasoning
1/4 tsp. cayenne pepper
Cooking instructions: Thaw.
Bake at 350° for an hour,
covered, uncover last ten minutes
or in the crock pot on low for 4-6
hours.
FRENCH CANADIAN
CHICKEN
3-5 boneless, skinless chicken
breasts or 8-10 boneless, skinless
chicken thighs
1/2 cup maple syrup
3 Tbsp. cider vinegar
3 garlic cloves, minced
3 Tbsp. soya sauce**
3 tsp. fresh grated ginger 1 tsp.
pepper
Cooking instructions: Thaw.
Bake in the crock pot on low for
4-6 hours or bake at 350° for an
hour, covered, uncovering for the
last 15 minutes. **if you are
making these gluten free, be sure
to use gluten free soya sauce.
PEPPER LIME CHICKEN
3-5 boneless, skinless chicken
breasts or 8-10 boneless, skinless
chicken thighs
3 garlic cloves, minced
1/4 cup lime juice
1 tsp. lime zest
1 tsp. thyme
1/2 tsp. pepper
1/4 tsp. salt
2 tsp. olive oil
Cooking instructions: Thaw.
Bake at 350° for an hour, covered
or in the crock pot on low for 4-6
hours.
CINDY’S CHICKEN
3-5 boneless, skinless chicken
breasts or 8-10 boneless, skinless
chicken thighs
one bottle of Russian salad
dressing (don’t use Creamy
Russian dressing. If you can’t
find this, you can substitute with
Catalina dressing)
1 1/4 cups Apricot jam
3 Tbsp. dry onion soup mix* *I
use an MSG-free, gluten-free dry
onion soup mix.
Cooking instructions: Thaw.
Bake at 350° for an hour, covered
or in the crock pot on low for 4-6
hours.
Notes:
Each recipe listed is to make one
bag. To make 2 bags, you will
need to double both the chicken
and the other ingredients.
The recipes work best with 3-5
chicken breasts or 8-10 thighs per
bag. If you are adding a lot more
or a lot less chicken, you may
need to adjust the recipes
accordingly.
If you plan the meals so that they
have some common ingredients,
it saves even more money.
All these recipes can be made
gluten free by following the notes
indicated.
I heard from a reader who
suggested using slow cooker
liners. I had never heard of such a
thing, but it sounds like a way to
save even more time because it
eliminates the cleanup of the
crock pot.
Beef Dump Recipes Thaw. Bake at 350° for one hour, on low for 2-3 hours. Serve on
topping with grated cheese the bun halves.
last 10 minutes if desired or in the
crock pot on low for 2-4 hours, BEEF DUMP SQUARE
topping with cheese the last 20
minutes if desired. Spaghetti Sauce
1 1/2 lbs. browned ground beef
Steps to making Beef Dump
TACO SOUP 1 onion, chopped
Meals:
1/2 green pepper, chopped
1 1/2 lb. browned ground beef 3 garlic cloves, minced
Brown the beef. This can be done
1 onion, diced 2x 14 oz. can tomato sauce
the day before and kept in the
2x 14 oz. cans chili style beans 1x 5 1/2 oz. can tomato paste
fridge until you are ready to use.
1x 12 oz. can kernel corn, drained 14 oz. can diced tomatoes
You can also season with a bit of
1x 14 oz. can tomato sauce 1/4 cup water
salt and pepper while browning if
14 oz. salsa 1 bay leaf
you like.
3/4 cup water 2 Tbsp. parsley
Get out all ingredients.
2 tsp. taco seasoning* 1 tsp. melted honey or sugar
Label resealable freezer bags
*store bought taco seasoning can 1/2 tsp. oregano
(you can use a permanent marker
contain gluten, so I make my 1/2 tsp. basil
or print labels to stick on) with
own. 1/2 tsp. thyme
the name and cooking
1/4 tsp. salt
instructions.
Cooking instructions: dash pepper
Prop the bottom of the bags and
Cooking instructions:
fold over the top so that they will
Thaw. Heat in large pot on
stay open.
stovetop on medium heat until Thaw. Heat in pot on stovetop
Add browned ground beef into
desired temperature or cook in over medium until desired heat is
each bag.
the crock pot on low for 3-4 achieved or cook in crock pot on
Once the meat is in all of the
hours. low for 2-4 hours. Serve over
bags, dump the ingredients for the
pasta or gluten free noodles.
recipe into the bag.
SLOPPY JOES
When all the ingredients are in
CHILI
each bag, remove the excess air,
1 1/2 lb. browned ground beef
seal the bags, lay flat, and freeze.
1 onion, finely chopped 1 1/2 lbs. browned ground beef
2 garlic cloves, minced 1 onion, chopped
BEEF HASH
1/2 cup chili sauce 3 garlic cloves, minced
14 oz. can tomato sauce 19 oz. can kidney beans with
1 1/2 lbs. browned ground beef
1/4 cup water liquid
500 grams frozen hash browns*
1 Tbsp. brown sugar 14 oz. can chili style beans with
1 onion, finely chopped
2 tsp. Worcestershire sauce* liquid
3 Tbsp. dry onion soup mix**
2 tsp. lemon juice 28 oz. can diced tomatoes
1 cup beef broth
2 tsp. chili powder 5 1/2 oz. can tomato paste
dash pepper
1 tsp. dry mustard 1 Tbsp. chili powder
*This amount is the equivalent of
dash pepper 2 tsp. cumin
half a 1 kg bag, so if you are
*Be sure to use gluten free 1/2 tsp. paprika
making two of these recipes at
Worcestershire sauce if wanting dash pepper
once, buy one large bag and split
this to be gluten free. 1 Tbsp. maple syrup (this is my
it between the two meals.
secret ingredient!)
Cooking instructions: Cooking instructions:
**I use an MSG-free, gluten-free
dry onion soup mix.
Thaw. Heat in pot on stovetop Thaw. Heat in large pot over
over medium until desired heat is medium until desired temperature
Cooking instructions:
achieved or cook in slow cooker is reached or cook in crock pot on
low for 3-5 hours.

Notes:
If you plan the meals so that they
have some common ingredients,
it saves even more money.
10 BEST PUNJABI RECIPES
Butter Chicken Recipe
Chef: R John, Moti Mahal,
Daryaganj, Delhi
Recipe Servings: 8
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Cook Time: 50 Minutes
Difficulty Level: Medium
About Butter Chicken Recipe |
Chicken Recipe: Butter Chicken!
The name alone can make you
want to enjoy this ever-so-
popular Indian dish. Butter
Chicken continues to be hit
amongst Indians and foreigners
alike, especially those who want a
taste of Indian cuisine. There are
many versions of how this dish
was created and most historians
agree that the iconic Butter
Chicken was invented in the
kitchens of Moti Mahal. This
recipe of Butter Chicken from
Moti Mahal is easy to follow and
makes for an instant
conversation-starter! Marinated
Dal Makhani
All recipes can be made gluten
free by following the notes
indicated.
I heard from a reader who
suggested using slow cooker
liners. I had never heard of them,
overnight, the chicken is roasted
and cooked in tomato puree,
cream and masalas. A perfect
dinner party recipe, this North-
Indian style chicken recipe is
made throughout the country with
equal zest.
Ingredients of Butter Chicken
700 Gram Raw chicken
For the Marinade:
1 tsp Red chilli powder
1 tsp Ginger and garlic paste
To taste Salt
1/2 Kg Curd
For the Gravy:
175 Gram White butter
1/2 tsp Black cumin seeds
1/2 Kg Tomato, pureed
1/2 tsp Sugar
1 tsp Red chilli powder
To taste Salt
100 Gram Fresh cream
4 Green chillies, sliced
1/2 tsp Fenugreek leaves
(crushed)
For marination:
but it saves even more time
because it eliminates the cleanup
of the crock pot.
1.In a mixing bowl, mix red chilli
powder, ginger garlic paste, salt
and curd.
2.Add the raw chicken pieces to
the marinade and mix well. Keep
it in the refrigerator overnight or
minimum 6 hours.
3.Roast the marinated chicken in
a tandoor or an oven for about
10-12 minutes until it is three-
fourth done.
Prepare the chicken gravy:
1.Heat half the quantity of white
butter in pan.
2.Pour in the tomato puree, and
saute for 2-3 minutes. Add cumin
seeds, sugar, red chilli powder
and salt. Mix well.
3.Add the prepared chicken,
white butter, fresh cream, sliced
green chillies and crushed
fenugreek leaves. Saute for 3-4
minutes and let the chicken cook.
4.Cook till chicken is done. Serve
hot with rice or naan.
Recipe Notes
This is a classic chicken dish and
enjoyed best when served hot.
You can also garnish it with
cream and green chillies just
before serving.

Chef: Niru Gupta
Recipe Servings: 4
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Cook Time: 50 Minutes
Difficulty Level: Easy
This absolute favorite can be
cooked to perfection at home.
Urad dal with the flavors of
butter, kasoori methi, chillies and
tomatoes.
Ingredients Of Dal Makhani
Sarson Ka Saag Aur Makki Ki
Roti
Chef: NDTV Food
Recipe Servings: 4
Prep Time: 10 Minutes
Cook Time: 02 Hours 10 Minutes
Total Cook Time: 02 Hours 20
Minutes
Difficulty Level: Medium
About Sarson Ka Saag Aur
Makki Ki Roti Recipe: The
classic Punjabi dish: Sarsoon da
saag te makki di roti. Best had
with some white butter, jaggery
or honey.This winter special
combination of meal makes
everyone drool in winters. As a
traditional punjabi dish, saag
means green and sarso means
mustard. Along with a steaming
hot makki roti and a dollop of
butter or ghee this recipe is a
Chole Bhature
2 cups sabut urad dal 2.In a heavy based pan, heat
8 cups water butter and oil. Add shahi jeera
2 Tbsp salt and kasoori methi. When they
1 Tbsp ginger, finely sliced begin to splutter, add tomato
2 Tbsp butter puree, remaining salt, chilli
1 Tbsp oil powder and sugar.
2 tsp shahi jeera 3.Stir-fry over high flame, till the
1 tsp kasoori meethi oil separates.
2 cups tomato puree 4.Add cooked daal and bring to
1 tsp chilli powder boil. The consistency should be
1 tsp sugar such that the daal should move
1.5 cups cream around freely when stirred,
Green chillies, slit lengthwise for otherwise add a little water.
garnishing 5.Leave to simmer, uncovered,
till well blended. Stir-in cream
1.To the daal, add water, 1 Tbsp and once it gets heated through,
salt and ginger. Cook until daal serve immediately, garnished
becomes tender. with green chillies
yummy and lip smacking treat in 2.Squeeze out saag and keep saag
winters. water aside. Mash saag in the
cooker until coarsely ground, and
Ingredients: add makki atta and stir.
3.Put back saag water and a little
For Saag: fresh water & boil over slow fire.
750 Gram Sarson Saag 4.Add green chillies & ginger &
250 Gram Palak Saag cook till saag gets thick.
250 Gram Bathua Saag 5.For tadka, add chopped onions,
2 Cups Water with a pinch of salt ginger, garlic, red pepper powder;
1 1/2 Cup Makki atta garam masala, dhania & saute
4 Green chilly until onions are light brown.
25 Gram Ginger 6.Mix into saag & garnish with
2 Onions julienne of ginger fried in ghee.
6 cloves Garlic
100 Gram Ghee Prepare Makki ki Roti:
1/2 tsp Red pepper powder 1.Knead the makki atta until it
1/2 tsp Garam masala becomes a ball, add atta to dry it
1/2 tsp Coriander powder & knead.
2.Heat the tava and add a little
For Makki ki Roti: ghee so that it does not stick.
1/2 Kg Makki Atta 3.Make round shapes of makki
roti on chakla & carefully transfer
For kneading Water to the tava.
For frying Ghee 4.Cook with ghee till golden
brown.
1.Add the three saags, salt and 5.Serve with hot sarson da saag
water into pressure cooker & and gur and white butter.
cook over low heat for 1 1/2
hours.

Chef: NDTV Food
Recipe Servings: 4
Prep Time: 15 Minutes
Cook Time: 01 Hour 05 Minutes
Total Cook Time: 01 Hour 20
Minutes
Difficulty Level: Medium
About Chole Bhature Recipe:
Straight from a Punjabi kitchen -
hot and delicious, chole bhature!
Learn the art of making feather
soft bhaturas served with chole or
chickpeas cooked in a pool of
rustic spices.
Ingredients Of Chole Bhature
For chole:
2 Cup Chickpeas (channas)
2 tsp Oil
1 Bay leaf (tej patta)
1 stick Cinnamon (dalchini)
3-4 Cloves (laung)
1 tsp Whole pepper corns (sabut
kali mirch)
3 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
1 tsp Turmeric powder (haldi)
Masala Channe
1 tsp Chili powder (lal mirch
powder)
1 tsp Coriander powder (dhaniya
powder)
1 tsp Cumin powder (zeera
powder)
1 tsp Cumin seeds (zeera)
1/2 tsp Asafoetida (heeng)
To taste Salt
1 Cup Onions, chopped
1 Cup Tomatoes, chopped
1 tsp Ginger, chopped
1 tsp Garlic, chopped
1 tsp Ajwain
1 tsp Lime juice
1 Green chili, chopped
1 Tea bag
1 Tbsp Butter
For the bhaturas:
2 Cups Maida (refined flour)
1/2 tsp Yeast (dissolved for 10
minutes in luke warm water)
1/2 Cup Whole wheat flour
A pinch of Salt
To knead Water
For frying Oil
Prepare chole:
1.In a pan add oil, bay leaf,
cinnamon, cumin seeds, cloves,
whole pepper corns, green and
black cardamom.
2.After it gets brown add chopped
onions and saute it. Now add
chopped ginger and garlic.
3.Followed by turmeric, chili
powder, coriander powder, cumin
powder, asafoetida and salt, fry
the ingredients together well.
4.For de glazing the pan add a
little water.
5.Now add the chole (soaked
overnight and pressure cooked) to
the masala.
6.After stirring well add
tomatoes, little sugar and salt to
the chole.
7.Now add ajwain, chopped green
chilies and water for the base.
8.To get the color in the chole,
add a tea bag to the masala.
9.Simmer the chole gently for an
hour and cover it.
10.Add lime juice and a dollop of
butter to it.
11.Garnish the chole with
coriander and butter and serve
them hot with bhaturas.
Prepare the bhaturas:
1.Knead the whole wheat flour,
maida and salt together with
adequate amount of water.
2.Sprinkle the yeast on top. Leave
it for 2-3 hours for the yeast to
work.
3.Divide it into equal portions.
Roll out in an oval or round
shape.
4.Deep fry till golden brown, like
a puri.
5.Serve.

Chef: Gunjan Goela
Recipe Servings: 4
Prep Time: 20 Minutes
Cook Time: 01 Minutes
Total Cook Time: 21 Minutes
Difficulty Level: Easy
Gunjan Goela cooks some mouth
watering masala channas topped
with tadka aloo.
Ingredients Of Masala Channa
For masala channa:
1 litre jug of water
400 gms channa
3 tsp tea leaves
4 bay leaves
5 black cardamoms
1 1/2 tsp salt
2 tsp cumin powder
1 1/2 tsp kachari powder
2 tsp fennel powder
5 tsp anardana powder
2 tsp amchoor powder
3 tsp dhaniya powder(coriander
powder)
Amritsari Fish
1 1/2 tsp red chili powder
1 tsp garam masala
1/4 tsp hing(asafoetida)
5 Tbsp ginger, julienne
3 tsp finely chopped green chilies
2 tsp kasoori methi
5 tsp lemon juice
1 tsp meetha soda
12 garlic cloves
4 whole green chilies, for
garnishing
For masala aloo:
2 Tbsp oil
2 tsp chilly powder
1/2 tsp turmeric powder
4 potatoes quartered
50 gms ginger julienne
3 tomatoes quartered
5 green chilies slit into halves
Pinch of salt
For masala channa:
1.Soak 400 grams of channa in a
vessel and mix 1 tsp of meetha
soda, and leave for 4-5 hours.
2.Make a 'potli' of tea leaves, add
3 bay leaves, 5 large black
cardamoms and put it to boil with
little salt (1 tsp) along with the
soaked channas for an hour. Then
discard the potli and keep it aside.
Preserve the water.
3.Now blend the masala, by
mixing all the dry items; cumin
powder, kachari powder, fennel
powder, anardana powder,
amchoor powder, dhaniya
powder, kasoori methi, red chilly
powder, garam masala, salt and a
pinch of hing and take it out in a
bowl. Mix warm water with the
masala and make sure no lumps
form. Mix the masala with the
channa.
4.Heat oil in a pan and stir the
ginger and garlic for a while but
don't make it brown.
5.Add this to the channa and
cover it for a while so that the
masala blends well.
6.Leave it for 10-15 minutes.
For masala aloo:
1.In a pan heat oil and add
turmeric powder, chili powder
and ginger julienne.
2.Then toss the tomatoes,
potatoes, green chilies and pour
over the channas.

Chef: Ashokji, Ashoki Da Dhaba,
Punjab
Recipe Servings: 2
Cook Time: 20 Minutes
Total Cook Time: 20 Minutes
Difficulty Level: Easy
This is an easy to make Amritsari
fish recipe. Fish coated in a batter
and deep fried. Garnish with
garam masala and lemon juice.
Serve hot.
Dhaba Dal
Chef: NDTV Food
Recipe Servings: 3
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Cook Time: 40 Minutes
Difficulty Level: Easy
The goodness of dal with tangy
masalas for that authentic dhaba-
food flavour.
Ingredients Of Dhaba Dal
5 cups water
1 cup urad dal (split black gram)
1/2 tsp turmeric
Salt
For tempering:
1 Tbsp butter
Paneer Tikka
Ingredients Of Amritsari Fish
1 kg singhada fish
Salt to taste
For the batter:
1 cup gram flour
2 tsp garam masala
2 tsp cumin powder
1 tsp red chilli powder
Salt to taste
1 tsp turmeric powder
Water
Lemon juice to taste
Oil, for deep frying
For the batter:
1.In a bowl add gram flour,
garam masala, cumin powder, red
chilli powder, salt , turmeric
1 tsp cumin seeds
1/2 tsp ginger
1 tsp garlic
2 green chillies, slit
1 small onion, minced
1 small tomato, chopped
1/4 cup tomato puree
2 tsp dhabba tadka mix
Juice of one lemon
For dhabba tadka mix:
1 Tbsp jeera
1 1/2 Tbsp dhaniya seeds
1 tsp fennel seeds or saunf
1 tsp whole cloves
1/2 inch cinnamon stick
1/2 tsp Kashmiri red chilli
powder
1/4 tsp ground mace (Javitri
powder)
1 tsp turmeric powder
Salt to taste
1.Cook the dal with salt and
turmeric in it.
powder and enough water to
make the batter of coating
consistency. Mix it well. The
batter is ready.
For the main preparation:
1.Clean the fish and slice it into
pieces. Then add salt and leave it
for about 3 hours.
2.Wash off the salt and coat the
fish pieces with the prepared
batter.
3.Deep fry till it is done.
Machchli Amritsari is ready to
eat.
4.Garnish with garam masala and
lemon juice.
5.Serve hot.
To make the dhaba tadka mix:
1.Dry roast the whole spices
(cumin, coriander seeds, saunf,
cloves and cinnamon) on a tawa.
2.Add the turmeric powder, chilli,
javitri powder and roast some
more. Add the salt. Make a fine
powder of the spices. You can
store this powder.
For the dal:
1.In a deep pan, take a tablespoon
of white butter, fry the zeera,
ginger and garlic.
2.Then add the onions till they
turn translucent.
3.Pour in the cooked dal, add salt,
green chillies and the chopped
tomatoes.
4.After one minute, add the
tomato puree, and the dhaba
tadka mix.
5.Top it up with lime juice.

Chef: Aditya Bal
Recipe Servings: 4
Prep Time: 15 Minutes
Cook Time: 01 Minutes
Total Cook Time: 16 Minutes
Difficulty Level: Medium
Every lavish Indian dinner party
is sure to have some tikkas.
Paneer, capsicum and onions
marinated in a yogurt based
marinade. Skewered and grilled
till brown.
Ingredients Of Paneer Tikka
1/2 kg paneer
1 tomato
1 onion
1 capsicum
Marinade for paneer tikka:
1/2 Tbsp cumin seeds
Murgh Malaiwala
1/2 Tbsp coriander seeds
1 brown cardamom
10 green cardamom
1/2 Tbsp cloves
1/2 Tbsp black pepper
2 star anise 2 pieces
1/2 Tbsp shahee zeera
3 Tbsp ginger-garlic paste
2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
Salt
2 tsp kashmiri chilli powder
2 Tbsp refined oil
1/2 lime
1/2 Tbsp dry mango powder
1/2 Tbsp chaat masaala
2 green chilli, chopped
100 gms whisked curd
1/2 Tbsp garam masala
Coriander leaves, chopped
Mint leaves, chopped
Marination for paneer tikka:
1.Dry roast and pound cumin
seeds, coriander seeds, brown
cardamom, green cardamom,
cloves, black pepper, star anise
and shahee zeera in a mortar and
pestle.
2.In a bowl add ginger garlic
paste, turmeric powder, red chilli
powder, coriander powder, salt,
kashmiri chilli powder, refined
oil, coriander leaves chopped,
mint leaves chopped, lime, dry
mango powder, chaat masala,
green chilli, whisked curd and
hara masala. Mix them all.
For grilling paneer tikka:
1.In a tray spread some paneer
cubes, julienne onion, capsicum
and tomatoes.
2.Mix the masala in the tray.
Marinate the paneer cubes.
3.Skewer the tikkas for roasting.
4.Now keep the marinated paneer
tikkas in the fridge for 45
minutes.
5.Then grill the tikkas till cooked.
6.Serve the paneer tikka hot.

Chef: NDTV Food
Recipe Servings: 5
Prep Time: 10 Minutes
Cook Time: 01 Hour 15 Minutes
Total Cook Time: 01 Hour 25
Minutes
Difficulty Level: Medium
About Murgh Malaiwala Recipe:
A delicious chicken recipe made
with no oil or ghee. Chicken
drumsticks marinated with
ginger-garlic and cooked in milk,
cream, chillies, saffron and a rose
petal garam masala.
Ingredients Of Murgh Malaiwala
For the gravy:
1 cup cream
3 green chillies, chopped
1 onion, chopped
2 1/2 cup milk
1 tsp green cardamom powder
10 Best Rice Recipes
Murgh Koftey Ki Biryani
Recipe Servings: 6
Prep Time: 10 Minutes
Cook Time: 01 Minutes
Total Cook Time: 11 Minutes
Difficulty Level: Medium
Kofte made with minced and
spiced chicken. Cooked with
basamati rice to make a fragrant
1 tsp chopped ginger
2 Tbsp chopped coriander leaves
1/2 tsp dry ginger powder
1 tsp white pepper powder
1 tsp kasoori methi
2 tsp garam masala
A pinch of saffron
2 tsp chopped almonds
Salt, to taste
For the marinade:
5 chicken drumsticks
1 tsp ginger paste
1 tsp garlic paste
2 tsp white pepper powder
For the garam masala:
1 black cardamom (badi elaichi)
6-8 green cardamoms (choti
elaichi)
1 piece mace (javitri)
2 tsp cumin seeds (zeera)
4-5 cloves (laung)
1 cinnamon (dalchini)
4-5 black peppercorns (kali
mirch)
6-7 dried rose petals
For the marination:
biryani. You can serve this
biryani with saffron scented
garlic raita. A pure Awadhi dish
best suited for a lavish dinner
party.
Ingredients Of Murgh Koftey Ki
Biryani
800 g chicken leg, boneless
2 tsp green chilli, chopped
8 onions, chopped
3 tsp ginger, chopped
4 Tbsp coriander, chopped
6 eggs
1 tsp nutmeg powder
1 tsp mace powder
200 g mutton kidney fat
Salt to taste
2 liter mutton stock
8 green cardamom
6 black cardamom
1.Make small incisions in the
drum sticks of chicken. Marinate
with ginger, garlic paste and
white pepper for thirty minutes.
For the garam masala:
1.Dry roast the garam masala
ingredients and grind them in a
mortar and pestle or mixie.
For the gravy:
1.Heat a pan and add cream,
onions, green chillies, and cook
till the onions are soft.
2.Now add the milk and the
marinated chicken, mix well.
3.Add green cardamom powder,
chopped ginger, dry ginger
powder, coriander leaves, white
pepper powder, kasoori methi,
garam masala, a pinch of saffron.
Let it simmer.
4.Saute well and cook for some
time (about 7-10 minutes). Add
salt. Mix well.
5.Garnish with chopped almonds
and serve hot.
Serve with hot chapati or paratha.
5 bay leaves
3 cinnamon sticks
4 mace, whole
1 tsp cumin seeds
1 cup brown onion
3 Tbsp mint, chopped
10 green chillies, slit / julienne
1 kg yogurt
1/2 tsp saffron
2 tsp fennel seeds (saunf)
400g basmati rice, soaked
1 cup ghee
1 cup cream
1 1/2 cups milk (250 ml)
1.Take pan. Add chicken leg
boneless, chopped green chilli,
onion, ginger, coriander, eggs,
nutmeg powder, mace powder,
kidney fat and mix well.
2.When chicken is cooked, cool
down and mince it. Mix really
well. Rub properly with salt.
3.In a pan, take the mutton stock.
Add whole spices, brown onion,
mint, slit/ julienne green chillies
and salt. Simmer.
Handi Biryani
Chef: Aditya Bal
Recipe Servings: 8
Prep Time: 10 Minutes
Cook Time: 01 Minutes
Total Cook Time: 11 Minutes
Difficulty Level: Difficult
Rice cooked on a low flame with
layers of vegetables, a variety of
masalas and chicken. A beautiful
rice recipe that will win many
hearts at the dinner table.
Ingredients Of Handi Biryani
For the rice:
4 cups water, boiling
1 1/2 cups rice, washed
2 Tbsp oil
2 bay leaves
2 green cardamom
1 black cardamom
2-3 laung
1 Tbsp cumin seeds
For the vegetable layer:
2 Tbsp oil
1 tsp cumin seeds
2 onions, sliced
1 capsicum, sliced
2 boiled potatoes, diced
Salt
For the chicken layer:
2 Tbsp oil
1 tsp cumin seeds
2 bedki red chillies
1 onion, sliced
2 Tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp zeera powder
4.Make small balls with the
chicken mince and blanch in the
stock. Keep aside.
5.In the remaining stock, add
yogurt, half the saffron, fennel
seeds and salt.
6.Simmer it nicely and add the
soaked basmati rice. Cook for
some time.
1 tsp corainder powder
1 green chilli, chopped
1/2 kg chicken (Seasoned with
some salt)
2 tsp sugar
2 tomatoes, sliced
3-4 Tbsp curd
For the milk layer:
1 cup milk
3-4 strands saffron
2-3 Tbsp butter
For the rice:
1.Boil 4 cups of water in a pan.
2.In a saucepan, heat oil and add
bay leaf, green cardamom, brown
cardamom, cloves and cumin. Stir
for 3 to 5 minutes.
3.Wash and soak rice in the
saucepan and toast the rice before
cooking it.
4.Add the hot water and bring it
to a boil.
5.Drain the rice in a large
colander, spread in a big plate,
cool.
For the vegetable layer:
1.In a pan, add 2 tablespoon of
oil, few cumin seeds, chopped
julienned onions and stir for 2
minutes.
2.Add chopped capsicum and toss
for 2 minutes.
3.Add oil in the same pan and fry
chopped boil potatoes.
4.Add salt for seasoning. Stir 2
minutes and keep it aside.
For the chicken layer:
1.In another pan, heat oil. Add 3 -
5 bedaki chillies, cumin seeds,
7.Add ghee, cream, milk, mint,
brown onion and remaining
saffron.
8.Cook rice in dum and serve
with blanched chicken mince
ball.
ginger garlic paste, turmeric
powder, red chilly powder,
cumin, coriander powder.
2.Add a couple of drops of oil
and stir for 2 minutes. Season it
with sea salt.
3.Add the chicken and stir for 2
minutes.
4.Add sugar and tomatoes. Cook
for 10 minutes.
For the milk layer:
1.In a pan heat milk and add
saffron and clarified butter. Stir
for 2 mins.
2.To fill the handi:
3.In a handi, pour some chicken
gravy.
4.Take half the rice and spread at
the bottom, over the gravy.
5.Top with layer of chicken and a
bit of the gravy.
6.Add most of the rice over this
layer.
7.Top with layer of vegetables
and spread over rice.
8.Sprinkle saffron infused milk
and some lime juice.
9.With a spoon, draw lines across
the layers.
10.Cover with lid and seal edges
with dough.
11.Cook on a low flame for 30
minutes.
12.Notes:
13.A handi is a round pot like
vessel, with the neck narrower
than the base.
14.It may be made of metal or
earthenware. It must be heatproof
though. If not available use a mace, nutmeg into the rice before 16.To save time, prepare handi a
deep, heavy saucepan. transferring to the handi. few hours ahead, and bake just
15.For a biryani with a stronger before serving,
flavor, mix in some powdered