Chinese Chilli Sauce

Ingredients for Chinese Chili Sauce:
Red chili powder 1 tbsp
Red chilies 1 tsp
Green chilies 2-3
Salt 1/2 tsp
Garlic clove 1
Tomato paste 1 tsp
Lemon salt 1/4 tsp
Corn flour 1 tsp
Sugar 1/2 tsp
Chinese salt 1/4 tsp
Water 3 cups
White vinegar 1 tbsp
Red food color a pinch

Method:
In a clean place of cloth, wrap red chili, crushed red chilies, green chili and chopped garlic to make a small bag.
In a pan, add 2-3/4 cups water, dip the bag and cook on low flame 5 to 7 minutes.
Later, remove bag and squeeze.
Now add salt, sugar, Chinese salt, tomato paste and red food color and mix well.
Let it boil. 
Dissolve corn flour in 1/4 cup of water and mix well.
Now add vinegar, turn and turn of the heat. 
Let it cool, pour the sauce in a sterilized bottle and keep in refrigerator. 
Shake well before use.

Chinese Chilli Sauce by Adnan

Tikka Sauce

Ingredients for Tikka Sauce:
Tikka masala 4 tbsp
Oil 3-4 tbsp
Oil 2
Garlic cloves 2
Chopped ginger 1/2 tsp
Vinegar 1 tbsp
Tomato paste 1 tsp

Method:
Heat oil, add chopped ginger and garlic and fry it for 2 to 3 minutes.
Now add tomato paste and cook for 2 to 3 minutes.
Add tikka masala and fry for a minute.
Later add 2 to 3 tbsp water and cook for 4 to 5 minutes on medium heat.
Then turn off stove and add white vinegar.
Pour the sauce in a sterilized bottle and keep in refrigerator.

Tikka Sauce by Adnan

Barbecue Sauce

Ingredients for BBQ Sauce:
Tomato paste 2 tsp
Sugar 1 tbsp
Salt 1/2 tsp
Star anise 1/4 tsp
Cumin seeds 1/4 tsp
Crushed anise 1 tsp
Chopped onion 1 tbsp
Red chili powder 1 tsp
Crushed red chilies 1/4 tsp
Lemon salt 1/4 tsp
Glucose syrup 1 tsp
Soya sauce 1 tsp
Corn flour 2 tsp
White vinegar 1 tbsp
Brown sugar 2 tbsp
Water 3 cups

Method:
In a clean place of cloth, wrap red chili powder, crushed red chilies, crushed anise, star anise, chopped onion, crushed cumin seeds and brown sugar to make a small bag.
In a pan, add 2-3/4 cups water, dip the bag and cook on low flame 5 to 7 minutes.
Later, remove bag and squeeze.
Add tomato paste, salt, sugar and lemon salt.
Mix the ingredients well.
Dissolve corn flour in 1/4 cup water.
Add in the mixture and cook.
When in thickens, turn off the heat.
Now add glucose syrup, white vinegar and mix well.

For barbecue flavor: 
Heat a piece of coal until red.
Place the piece of cool in saucepan, pure a tsp of oil and cover it.
Leave it for 5 to 6 minutes, remove the cool and let the sauce cool.
Pour the sauce in a sterilized bottle and keep in refrigerator.
Shake well before use.

Barbecue Sauce by Adnan

French Dressing

Ingredients for French Dressing:
Oil 1 cup
Garlic paste 1/2 tsp
Salt 1/2 tsp
Caster sugar 1/2 tsp
White pepper 1/4 tsp
Mustard paste 1/4 tsp
Yellow food color a pinch
Tomato paste 1/4 tsp
Lemon salt a pinch
Corn flour 1/2 tsp
Water 2 tbsp
White vinegar 1 tbsp

Method:
Slightly heat oil and remove pan from stove.
Add garlic paste, tomato paste, mustard paste and mix well.
Let it cool for a while. 
Dissolve corn flour in 2 tbsp water, add caster sugar, yellow color, salt, lemon salt and white pepper.
Mix the ingredients well.
Now add in oil mixture and beat well.

Keep in a sterilized bottle and shake well before use.

French Dressing by Adnan

Mustard Paste

Ingredients for Mustard Paste:
Mustard powder 1 tbsp
Wheat flour 2-3 tbsp
Salt 1/2 tsp
Critic acid 1 pinch
Caster sugar 1/4 tsp
Turmeric powder 1/2 tsp
Oil 2 tbsp
Garlic paste 1/2 tsp
Water 1/2 cup
White vinegar 1 tbsp

Method:
Heat oil, add garlic paste and fry for a minute.
Add turmeric and mustard powder.
Now add wheat flour and cook it for 1 to 2 minutes.
Add water, caster sugar, salt, critic acid and mix well.
When it becomes thick, add vinegar and turn off the heat,
Let it cool. 
Pour in a sterilized bottle and keep in refrigerator.
Shake well before use.

Mustard Paste by Adnan

Chocolate Coconut Cake

Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup

For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups

Method:
Melt chocolate and set aside. 
Combine flour, cocoa, baking soda, and salt. 
Set aside. 
Beat sugar and butter until very light. 
Add egg yolks, one at a time, until well incorporated. 
Add chocolate mixture, boiling water and vanilla. 
Add flour, alternating with buttermilk and ending with dry ingredients. 
Beat egg whites to soft peaks. 
Gently stir beaten whites into batter. 
Divide batter equally between greased and floured pans and spread evenly. 
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes. 
Cool in pans on a wire rack for 15 minutes. 
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. 
Place 1 layer on a cake plate and top with half the coconut-walnut filling. 
Repeat with layers and remaining filling.

For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. 
Cook over medium heat, stirring constantly, until thickened, about 10 minutes. 
Stir in coconut and walnuts. 
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Coconut Cake by Zarnak Sidhwa

Chana Daal Cabbage

Ingredients for Chana Daal Cabbage:
Cabbage, shredded 1
Split Bengal gram (chana daal) 1 cup
Oil 2 tbsp
Curry leaves 8
Mustard seeds 1 tsp
Chopped ginger 1-inch piece
Chopped garlic 3 cloves
Finely chopped onion 1
Salt to taste
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Finely chopped tomato 1
Chopped coriander leaves 2 tbsp

Method:
Pressure-cook the chana daal with 1 cup water till done. 
Drain and set aside. 
In a non-stick pan, heat oil, add curry leaves, mustard seeds, ginger, garlic, and onions. 
Sauté well till soft. 
Add cabbage and toss well. 
Add salt and ½ cup water. 
Cover and cook on low heat till done. 
Add red chilli powder, turmeric powder, tomatoes, and chana daal. 
Cook for five minutes. 
Add coriander leaves and serve hot.

Chana Daal Cabbage by Zarnak Sidhwa

Glazed Chicken Drumsticks

Ingredients for Glazed Chicken Drumsticks:
Chicken drumsticks 1 kg
Water 1 cup
Ketchup 2/3 cup
Vinegar 2/3 cup
Brown sugar 1/2 cup
Butter 2-½ tbsp
Salt 1 tsp
Worcestershire sauce 1-½ tbsp
Mustard 1-½ tbsp
Chili powder 2 tbsp

Method:
Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl.
Pour mixture over drumsticks. 
Place in a baking dish and cover with foil. 
Bake in preheated oven at 200 degrees C or until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through.

Glazed Chicken Drumsticks by Zarnak Sidhwa

Carabon

Ingredients for Carabon:
Condensed milk 1 tin
Butter 2 tbsp
Chocolate 1/2 kg

Method:
Pour condensed milk in a microwave safe bowl.
Add butter and microwave for 3 minutes, stirring every 10 seconds and cook until the colour changes to golden brown. 
Take out from microwave, slightly cool and make balls. Later, coat the balls in chocolate. 


For coating:
Melt chocolate in a double boiler and coat balls in chocolate. 
Let them dry before serving.

Carabon by Alishba and Nida (Nish & Maa)

The guests Alishba and Nida are the owner of Nish & Maa.

Surprise Cupcakes

Ingredients for Surprise Cupcakes:

Ingredients for Vanilla Cake:
Flour 1-1/2 cups
Baking powder 1 tsp
Salt 1/2 tsp
Milk 1 cup
Oil 1/2 cup
Eggs 4
Vanilla essence 1 tsp
Sugar 1-1/2 cups

Ingredients for Red Velvet Cupcake:
Flour 1-1/4 cups
Sugar 1 cup
Cocoa powder 1 tsp
Salt 1/2 tsp
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Egg 1
Oil 3/4 cups
Buttermilk 1/2 cup
Vinegar 1 tsp
Vanilla essence 1/2 tsp
Milk 1/2 cup
Red food colour a pinch
Orange food colour a pinch
To make Buttermilk:
White vinegar 2-1/4 tsp
Milk 1/2 cup

Method:
To make vanilla cakes:
Sift flour, baking powder, and salt together for 2 to 3 times. 
In a bowl, beat eggs, sugar, and vanilla essence until fluffy. 
Add dry ingredients. 
Add milk and oil. 
Pour the batter in greased baking tin and bake it for 20 to 30 minutes at 180 degree C in a pre-heated oven. 
When the cake is done, let it cool on a wire rack for 10 minutes before removing from the tin to cool completely. 
With a butterfly cutter, cut butterflies and put aside.

For red velvet cupcakes:
Lightly stir eggs in a bowl, add remaining liquid ingredients and stir until well mixed. Place all the sifted dry ingredients in a mixing bowl and stir together well. 
Add wet ingredients to the dry ingredients and mix on medium-high speed or until well combined. 

In a cupcake tray lined with liners, pour a little red velvet batter and place butterflies in the centre. 
Pour more red velvet over the butterfly. 
Bake the cupcakes for 10 to 15 minutes at 180 degree C in a pre-heated oven.

To prepare buttermilk:
Add 2-1/4 tsp vinegar in a cup and fill with lukewarm milk to make 1/2 cup.

Surprise Cupcakes by Alishba and Nida (Nish & Maa)

The guests Alishba and Nida are the owner of Nish & Maa.

Chocolate Party Cake

Ingredients for Chocolate Party Cake:
Flour 2 cups
Milk 1-1/2 cups
Caster sugar 2/3 cups
Dark brown sugar 2/3 cups
Cocoa 1/2 cups
Butter 3/4 cup
Eggs 3
Vanilla essence 2 tsp
Baking powder 1 tsp
Baking soda 1 tsp
Salt 1/2 tsp

For Frosting:
Softened cream cheese 8 oz
Softened butter ¼ cup
Milk 3 tbsp
Sifted icing sugar 3 cups
Cocoa 2/3 cups
Salt a pinch
Vanilla essence 1-1/2 tsp

Method:
Beat butter add dark brown sugar and caster sugar. 
Add in eggs one a time. 
Add in the essence and mix. 
Fold in sieved cocoa powder, flour, salt, baking powder, and baking soda. Alternately, add milk. 
Divide the batter equally between the two greased 8” pans and Bake on the middle rack of the oven until the tops spring back when lightly touched. 
Cool in the cake pans on a wire rack for 10 minutes. 
Using a knife, loosen the cake layers from the pan sides.
Invert cake layers onto the wire rack to cool completely.  

To prepare frosting:
Beat the cream cheese, butter, and milk together until smooth. 
Add the sugar, cocoa, vanilla essence, and salt and continue to beat until blended. Cover and chill for at least 30 minutes before using.

Frost the cake: 
Use a serrated knife to level the tops of the cake layers, if necessary. 
Frost with Fudgy Cream-Cheese Frosting on top of the layer and spread evenly. 
Place the second layer on the first and cover the top and sides with the remaining icing.

Chocolate Party Cake by Zarnak Sidhwa

Chicken Rice Soup

Ingredients for Chicken Rice Soup:
Boneless chicken cubes ½ kg
Chopped onion 1/2 cup
Salt 1 tsp
Crushed dried thyme leaves 1/2 tsp
Pepper 1/4 tsp
Thinly sliced celery 1 cup
Thinly sliced carrots 1 cup
Uncooked white rice 1/2 cup

Method:
Add chicken and water to large pan. 
Bring to a boil, occasionally skimming surface. 
Reduce heat to low. 
Cover pan and simmer 15 minutes. 
Add onion, thyme, salt, and pepper. 
Cover and simmer 45 minutes. 
Remove chicken and skim fat from chicken broth, bring to a boil. 
Stir in celery, carrots, and rice. 
Reduce heat to low. 
Cover and simmer 20 to 30 minutes.

Chicken Rice Soup by Zarnak Sidhwa

Fish Curry

Ingredients for Fish Curry:
Fish ½ kg
Coriander leaves a few
Green chilies 4-5
Ginger paste 1-½ tsp
Salt to taste
Oil 3-4 tsp
Pureed tomatoes 2-3
Curd 1 tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Sugar a pinch

Method:
On the fish apply turmeric and salt and deep fry in hot oil. 
Do not discard the oil, as some of the fish oil could be used for preparing the curry. Keep aside the fried fish. 
Grind to a thick paste the coriander leaves, green chilies, and ginger paste, with some salt. 
Heat the used oil and add some cumin seeds, followed by the green paste and sauté until lightly fragrant. 
Add a pinch of sugar. 
Add the pureed tomato and fry for another minute, before adding coriander, red chili, and salt. 
Lastly, add a tsp of fresh curd and stir in until oil leaves the sides of the kadahi. 
Add some water and allow it to boil. 
Once the curry comes to a boil, add the fried fish pieces and let it simmer for some time. 
Serve it with a handful of fresh coriander leaves and serve with a bowl of steamed rice..

Fish Curry by Zarnak Sidhwa

Whipped Cream Hot Chocolate

Ingredients for Whipped Cream Hot Chocolate:
Milk 1 cup
Sugar 1/3 cup
Cocoa powder 2 tbsp
Vanilla essence 1 tsp
Salt 1 pinch
Chocolate 2 oz 
Cream 1 cup 

Method:

Heat milk in a small saucepan over low heat until the milk begins to steam. 
Whisk in the sugar, cocoa powder, vanilla essence, and salt until dissolved. 
Stir in the chocolate until melted. 
Remove saucepan from heat, and allow cooling slightly. 
Beat the cream until stiff peaks form. 
Gently fold the whipped cream into the hot chocolate. 
Serve immediately.

Whipped Cream Hot Chocolate by Zarnak Sidhwa

Chocolate Cake

Ingredients for Chocolate Cake:
Sugar 1 cup
Flour 3/4 cup and 2 tbsp
Cocoa powder 1/4 cup and 2 tbsp
Baking soda 3/4 tsp
Baking powder 3/4 tsp
Salt 1/2 tsp
Egg 1
Milk 1/2 cup
Oil 1/4 cup
Vanilla essence 1 tsp
Boiling water 1/2 cup

For Frosting:
Butter 1/4 cup and 2 tbsp
Unsweetened cocoa powder 3/4 cup
Icing sugar 2-2/3 cups
Milk 1/3 cup
Vanilla essence 1/2 tsp

Method:

In a bowl, mix sugar, flour, cocoa, baking soda, baking powder and salt. 
Add the eggs, milk, oil and vanilla, beat. 
Stir in the boiling water by hand. 
Pour evenly into two greased tins. 
Bake for 30 to 35 minutes in the preheated oven at 175 degrees C till done until a toothpick inserted comes out clean. 
Cool for 10 minutes before removing from pans to cool completely. 

To make the frosting:
Cream butter until light and fluffy. 
Stir in the cocoa and icing sugar alternately with the milk and vanilla. 
Beat to a spreading consistency. 
Cover the top of each layer with frosting, and then stack them onto a serving plate. Frost the outside of the cake.

Chocolate Cake by Zarnak Sidhwa

Liver Masala

Ingredients for Liver Masala:
Chicken Liver 1 kg
Chopped garlic cloves 5-6
Chopped curry leaves 5-6 
Paste of fried onions and coconut 4 tbsp
Chopped onions 2 
Tomato puree 2 tbsp
Red chili powder 2 tsp
Turmeric powder 1 tsp
Mustard seeds 1 tsp
Salt as per taste
Oil
Lemon juice

Method:

Take Oil in a Pan. 
Add mustard seeds and let them splutter. 
Add finely chopped garlic and curry leaves. 
Then add onions and stir-fry till translucent. 
Add the Fried onion & Coconut paste and stir well till they blend well. 
Add turmeric powder, salt, red chili powder and stir well till the paste leaves out oil and turns brown. 
Add Chicken Liver, water and cover and cook till done. 
Garnish with chili and serve with some Onion and Lemon rings.

Liver Masala by Zarnak Sidhwa

Recipe Line Up - January 27, 2014 to January 31, 2014

Recipe Line Up for 5th week of January 2014 - January 27, 2014 to January 31, 2014

1. Liver masala, Chocolate cake and Whipped Cream Hot Chocolate 
2. Fish Curry, Chicken Rice Soup and Chocolate Party Cake
3. Surprise Cupcakes and Carabon
4. Glazed Chicken Drumsticks, Chocolate Coconut Cake and Channa Daal with Cabbage
5. Homemade Sauces including Chinese Chilli Sauce, Mustard Paste, French Dressing, Barbecue Sauce and Tikka Sauce by Adnan

Orange Cupcakes

Ingredients for Orange Cupcakes:
Unsalted butter 1/2 cup
Caster sugar 2/3 cup
Eggs 3
Vanilla essence 1-1/2 tsp
Orange essence 1/2 tsp
Orange zest of 1 orange
Flour 1-1/2 cups
Baking powder 1-1/2 tsp
Salt ¼ tsp
Milk 1/4 cup

For Cream Cheese Frosting:
Cream cheese 8 ounces
Butter 3 tbsp
Vanilla essence 1 tsp
Icing sugar sifted 1-1/2 cup

Method:
Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. 
Add in butter and beat until light and fluffy. 
Add the eggs, one at a time, beating well after each addition. 
Beat in the vanilla and orange essences. 
In a separate bowl whisk together the flour, baking powder and salt. 
Alternately add the flour mixture and milk, Evenly fill the cupcakes cases with the batter and bake for about 18-20 minutes at 180 degrees C or until nicely browned and a toothpick inserted into a cupcake comes out clean. 
Remove from oven and place on a wire rack to cool. 
Once the cupcakes have completely cooled, frost with icing.

For Cream Cheese icing:
Beat cream cheese and butter until smooth, creamy and well blended. 
Blend in the vanilla essence. 
Gradually add the icing sugar until you reach the desired consistency.

Hara Dum Chicken

Ingredients for Hara Dum Chicken:
Boneless chicken (cut into ½-inch cubes) 1 kilogram
Coriander leaves 1 bunch
Mint leaves 1 bunch
Spinach leaves 10–12
Salt to taste
Red chilli powder 2 tsp
Lemon juice 3 tbsp
Thick yogurt 3/4 cup
Cream 1/2 cup
Ginger paste 5 tbsp
Garlic paste 5 tbsp
Garam masala powder 1 tbsp
Oil for basting

Method:
Grind coriander, mint and spinach to a fine paste with sufficient water. 
Marinate chicken with salt, red chilli powder, lemon juice and set aside. 
Add coriander-mint-spinach paste to chicken. 
Add yogurt, cream, ginger- garlic paste, garam masala powder and mix well. 
Thread the chicken pieces onto skewers and grill or barbeque for five to seven minutes. 
Baste with oil and cook again for five to ten minutes or until cooked. 
Serve hot.

Carrot and Potato Soup

Ingredients for Carrot and Potato Soup:
Potatoes (peeled and roughly chopped) 2-3
Roughly chopped carrots 2
Bay leaf 1
Black peppercorns 4-5
Vegetable stock 2 cups
Salt to taste
Thyme 2-3 sprigs
Oil 1 teaspoon
Crushed garlic 3-4 cloves
Roughly chopped onion 1
Milk 1 cup
Crushed black peppercorns 1/2 tsp

Method:
Place potatoes, carrots, bay leaf and peppercorns in a pan. 
Add vegetable stock, salt, thyme and cook till done. 
Remove the bay leaf. 
Blend to a smooth puree. 
Heat oil, add garlic and onion and sauté till the onion becomes light brown. 
Add the puree and mix well and let the mixture get heated through. 
Add milk and crushed peppercorns and mix well. 
Adjust the consistency by adding more stock if the mixture is too thick. 
Serve hot.

Karela Mutton

Karela Mutton by Zarnak Sidhwa

White Chocolate Orange Cheesecake

Ingredients White Chocolate Orange Cheesecake:
Biscuit crumbs 1 packet
Melted butter 4 tbsp

For Filling:
Orange juice 1 cup
Gelatin powder 2 tbsp
Chopped white chocolate 300 gm
Cream cheese 14 oz
Caster sugar 1/3 cup
Cream 1 cup
Orange zest 2 tbsp
Orange slices to decorate
Grated white chocolate to decorate

Method:
Mix the melted butter with crushed biscuits. 
Press on the base of a 9-inch springform tin and let set in freezer. 

To make the filling:
Soak gelatin in orange juice or milk. 
Gently heat till dissolved but do not let boil. 
Set aside. 
Beat cream cheese and add in sugar, then mix in the dissolved gelatin. 
Melt the white chocolate and add in when little cool. 
Fold in the zest and cream. 
Mix all well. 
Pour over base and let set. 
Once set decorate with orange slices and grated chocolate and serve.

White Chocolate Orange Cheesecake by Zarnak Sidhwa

Chicken Soup

Ingredients for Chicken Soup:
Butter 2 tbsp
Chopped onion 1
Boneless chicken 150 grams
Salt to taste
Chopped tomatoes 2
Red chilli powder 1/4 tsp
White pepper powder to taste
Chicken stock 1 litre
Cream 4 tbsp
Basil leaves 4-5
Croutons (toasted) 20-24

Method:
Heat butter. 
Add chopped onion and sauté for a little while. 
Cut chicken into small pieces, add to the pot and continue to sauté. 
Add salt and mix. 
Add chopped tomatoes and continue to sauté. 
Add red chilli powder, white pepper powder, and mix. 
Add ¾ cup water or chicken stock. 
Let it cook. 
Once it is cooked, keep it aside to cool. 
Strain. 
Blend in a mixer to a smooth puree. 
Pour the puree into a pan. 
Add chicken stock (or water) to adjust the consistency you require and mix well. Bring it to a boil. 
Adjust seasoning and take off the heat. 
Add fresh cream and stir. 
Pour into individual bowls. 
Add croutons. 
Garnish with basil leaves and serve immediately.

Chicken Soup by Zarnak Sidhwa

Orange Soufflé

Ingredients for Orange Soufflé:
Separated eggs 2
Caster sugar 3 oz
Orange colour pinch
Gelatin 1 tbsp
Milk or orange juice ¼ cup
Milk 1 cup
Flour 1 tbsp
Orange essence ¼ tsp
Cream 8 oz

Method:
Mix sugar, yolks, flour, and little cold milk to make a paste. 
Put this in remaining milk and cook till thick, stir using a whisk continuously. 
Remove and add dissolved gelatin. 
Cool slightly. 
Beat egg whites stiff and fold in along with the cream in the custard. 
Add orange colour and orange essence. 
Pour in a mould and chill, or they can be chilled in individual cups or orange skins, halved and orange pulp scooped out.

Orange Soufflé by Zarnak Sidhwa

Spicy Chicken Bites

Ingredients Spicy Chicken Bites:
Boneless, cubed chicken ½ kg
Cumin seeds 2 tsp
Coriander seeds 1 tbsp
Black peppercorns 10
Cloves 3-4
Cinnamon 1-inch stick
Roughly sliced onion 1 medium
Roughly sliced ginger 1-inch piece
Garlic 4 cloves
Green chillies (halved) 3-4
Lemon juice 1 tbsp
Salt to taste
Oil 2 tbsp

Method:
Dry roast cumin seeds, coriander seeds, peppercorns, cloves and cinnamon. 
Mix together onion, ginger, garlic, green chillies, lemon juice, and the roasted spices and grind to a fine paste. 
Add salt and mix well. 
Marinate chicken pieces in this paste for two hours in the refrigerator. 
Heat oil and cook the marinated chicken pieces stirring continuously. 
Reduce heat; cover and cook on low heat for five minutes or till chicken pieces are fully cooked, stirring occasionally.

Spicy Chicken Bites by Zarnak Sidhwa

Dum Chicken

Ingredients for Dum Chicken:
Chicken (cut into 8 pieces) ½ kg
Yogurt 1/2 cup
Kashmiri red chilli powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder 1/2 tsp
Ginger-garlic paste 2 tbsp
Salt to taste
Oil 2-3 tbsp
Cloves 4-5
Cinnamon 2-inch stick
Bay leaves 2
Finely chopped ginger 2-inch piece
Finely chopped onions 3
Green cardamom powder 1/4 tsp
Black cardamom powder 1/4 tsp

Method:
Mix together chicken, yogurt, Kashmiri red chilli powder, turmeric powder, cumin powder, ginger-garlic paste and salt in a bowl and set aside to marinate for ½ hour. Heat oil add cloves, cinnamon, bay leaves and sauté till fragrant. 
Add ginger, onions, and sauté lightly for 2-3 minutes. 
Add marinated chicken and mix well. 
Cover and cook on low heat for 10-15 minutes. Add green cardamom powder, black cardamom powder and mix well. 
Cover and cook for 20-25 minutes. 
Transfer into a serving bowl and serve hot.

Dum Chicken by Zarnak Sidhwa