Chicken Bhutua

Ingredient Name	Unit	Quantity
fenugreek	tbsp	1
ground black pepper	tbsp	1
Chicken, black and white, cut into 1-in pieces	lbs	1.5
cinammon powder	tbsp	1/4
cloves	number	5
cup green onions, cut in 1 in. length	number	1
fresh red chilies, minced	number	3
garlic gloves, minced	number	5
ginger, minced	number	1
Salt	to taste
tablespoon cumin powder	number	1
tablespoon musturd oil	number	1
tablespoons musturd oil	number	4
How to make Chicken Bhutua
In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of musturd oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown. Add garlic,ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.

Chicken Do-Piaza

Ingredient Name	Unit	Quantity
fresh green chilies, seeded	number	4
coriander	tbsp	1
garlic	tsp	4
ghee	tbsp	3
ginger	tsp	1 1/2
ground cardamom	tsp	1
ground cinnamon	tsp	1
ground cloves	tsp	1/4
ground cumin	tbsp	1
ground turmeric	tsp	2
medium onions	number	6
oil	tbsp	3
ripe tomatoes, peeled and chopped	number	3
roasting chicken	lbs	3
salt	tsp	3
water	cup	1
How to make Chicken Do-Piaza
Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree. Mix in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or parathas.

MURGH AFGHANI

Ingredient Name	Unit	Quantity
Butter	tbsp	2
Cashewnut paste	tbsp	1 1/2
Cream	cup	1/2
Khuskhus (Posto / Poppy seeds) paste	tbsp	1
Magaz (Melon Seed) paste	tbsp	1
Salt	to taste
White pepper	tsp	2
whole Chicken	number	1
How to make MURGH AFGHANI
Clean the chicken and keep aside. Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours. Grill in a tandoor (charcoal grill) till golden. Serve the murgh afgani hot with onion rings.