Shaahi Chicken Tikka

Ingredients:-
Chicken chunks- 500 gms.
Ghee/oil- ½ cup
Onions (crushed)- 2
Cloves-2
Cardamoms- 2
Marination:
Curds- ½ cup
Kesar- ¼ tsp.
Tandoori colour- ¼ tsp.
Salt- 1 tsp.
Garlic paste - 1 tsp.
Garam masala- 1 tsp.
Masala:
Curd- 1 cup
Kashmiri chilly paste- 1 ½ tbsp.
Garlic paste- 1 tsp.
Ginger paste- ½ tsp.
Garam masala pdr.- 1 tsp.
Haldi - ¼ tsp.
Almond paste- 2 tbsp.
Cashew paste- 2 tbsp.
Kasuri methi- 1 tsp.
Garnish:
Sauteed onion chunks- 1 cup
Firm tomato chunks- 1 cup

Method:-
Marinate chicken for 30 minutes. Cook for 8 minutes. Grill & keep aside. Heat oil & fry clove, cardamom & onion. When golden , add masala ingredients. When oil separates, add onion & tomato chunks along with chicken. Fry for 2 - 3 minutes. Add ¾- 1 cup water. Simmer & serve.

Shaahi Arab Chicken Korma

Ingredients:-
Chicken (boneless)- 750 gms.
Garlic paste- 1 tbsp.
Ginger paste- 1 tbsp.
Salt- 1 tbsp.
Garam masala- 1 tbsp.
Mustard- 1 tbsp.
Butter- 1 tbsp.
B:
Mava- 200 gms.
Onion (chopped)- 1 large
Ginger (grated)- 1 tsp.
Salt- ½ tsp.
Lime- ½
Green chillies (chopped)- 6
Kothmir- ½ cup
Gravy:
Ghee / oil- ¾ cup
Bay leaf- 1
Onions (chopped)- 2
Ginger paste- 1 tbsp.
Garlic paste- 1 tbsp.
Cashew paste- 50 gms.
Fresh coconut paste- ½ cup
Garam masala- 1 tsp.
Kesar- 1 tsp.
Kashmiri chilly paste- 1 tbsp.
Curds- 1 cup
Salt (as per taste)
D:
Mint leaves- For garnish
Kothmir- For garnish
Almonds- For garnish

Method:-
Flatten chicken with a meat mallet & marinate it with (a) ingredients. Leave aside for 1 hour. Make a mixture of (b) ingredients. Fill it into each chicken & roll. Skewer with a toothpick. Shallow fry & keep aside.
Gravy:
Heat oil, fry bay leaf & onion till golden. Add ginger-garlic & continue frying. Add all other (c) ingredients. Cook till oil separates. Add 1 - 2 cups water. Cook till thick. Add chicken. Simmer for 5 minutes. Garnish with (d) ingredients. Serve.

Shahi Malaai Chicken

Ingredients:-
Oil- 1/2 cup
Bay leaf- 1
Onion (crushed)- 1 large
Chicken pcs. - 500 gms.
Ginger -garlic paste- 1 tsp. each
Salt- 1 1/2 tsp.
Green chillies (slit)- 6
Garam masala- 1/2 tsp.
Saffron- 1/2 tsp.
Ajwain seeds- 1 tsp.
Almond powder (with skin)- 2 tbsp.
Thick curds- 1/2 cup
Malaai / Fresh cream- 100 gms.

Method:-
Heat oil, add bay leaf, add onion & fry till transparent. Add chicken garlic, ginger & salt. Fry till pale for approx. 3 - 5 minutes. Add green chillies, garam masala, kesar, ajwain, almond powder & curds. Cook till oil separates. Add 1/2 - 3/4 cup water. Simmer for 15 minutes. Sprinkle malaai / cream. Further cook for 5 minutes & serve.

Basundi

Ingredients:-
Buffalo's milk / thick milk- 2 litres
Sugar- 1/2 cup
Almond blanched & sliced- 2 tbsp.
Cashew nuts blanched & sliced- 2 tbsp.
Pista blanched & sliced- 2 tbsp.
Ghee- 1 tsp.

Method:-
Heat milk in a broad & heavy kadhai. Heat in high flame till milk starts boiling. Reduce flame & cook keeping a ladle in the centre. When cream is formed on top, gently keep pushing it to the sides of the vessel. Cook till 3/4Th of the milk is reduced repeating the process. Then scrape corners & put all the cream in the milk. Add sugar & switch off the stove. Stir gently till sugar is dissolved completely. Fry sliced nuts in ghee. Mix with basundi. Chill & serve in small cups.

Kesari

Ingredients:-
Boiled milk- 3 cups
Milk- 2 tbsp.
Saffron- Little
Sugar- 5 - 6 tsp.
Cardamom powder- Little
Nutmeg- Little
Almond- Little
Pista- Little

Method:-
Milk Should be made into paneer but not drained completely. Blend paneer, milk, saffron & sugar together. Add cardamom powder and nutmeg. Mix well. Add in almond & pista. Pour into serving bowls & allow to set for 2 - 3 hours. Serve chill