How to make Murgh Jahangiri .Try this quick recipe at home.
Watch this Masala TV video to learn how to make Murgh Jahangiri,Lucknowi Nalli Gosht and Shahi Kaju Barfi Recipes. This show of Lively Weekend with Host Kiran Khan aired on 21 September 2019.
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Murgh Jahangiri Recipe:
Ingredients:
Chicken boneless 600 gm
Tikka masala 4 tbsp
Yogurt 2 cup
Vegetable oil 8 tbsp
Salt as required
Ginger paste 1/2 tbsp
Garlic paste 1/2 tbsp
Cream 4 tbsp
Tomatoes 6
Black pepper as required
Cilantro for garnish
Method:
Wash the chicken pieces with water and pat them dry with a kitchen cloth. Now mix yogurt and tikka masala in chicken pieces. Let it marinate for about 2 hours. Chopped tomatoes.
Heat oil, in a non-stick pan over medium flame. Now, add ginger-garlic paste along with chopped tomatoes and cook till the oil starts separating.
Add the marinated chicken to the pan and mix properly. Season with salt and pepper and cook until the pieces become soft. Remove from the flame then add fresh cream.
Mix ingredients well and transfer it to a serving dish. Garnish with fresh cilantro.
Lucknowi Nalli Gosht :
Ingredients
Lamb shanks(leg) 4
Vegetable oil 4 tbsp
Cinnamon 4 sticks
Cardamom 4
Cloves 6
Onions sliced 3
Ginger & garlic paste 3 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Cumin powder 2 tsp
Coriander powder 2 tbsp
Yogurt 4 tbsp
Tomatoes chopped 3
All spice powder 1 tsp
Coriander leaves 1 bunch
Salt to taste
Directions
Wash the lamb shanks and leave to drain.
Peel onions and slice finely, rinse the tomatoes, chop finely and put aside.
Heat oil in a large saucepan; add the cinnamon, cardamom, cloves and sauté for half a minute; add the sliced onions and sauté over a medium heat – stirring occasionally until golden brown.
Add the lamb shanks and cook over a high heat for five minutes, stirring constantly.
Add the ginger & garlic paste, stir well for a couple of minutes and add the turmeric, chili, cumin and coriander powders and salt, sauté for a further five minutes. Add yogurt and sauté for a further 5 minutes over a high heat.
Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala.
Add enough hot water to cover the shanks and bring to the boil, cover with a lid, simmer and cook until the lamb is cooked (approximately 1 hour). Take the dish of the heat and gently remove the shanks (using a pair of tongs) and strain the cooking liquid.
Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and check/add seasoning.
Finally, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes.
To serve, sprinkle all spice powder (optional) and chopped, washed coriander leaves and serve hot.
Shahi Kaju Barfi :
Ingredients:
Whole dried milk 2 kg
Sugar 775 gm
Cashew nuts 250 gm
Saffron 3 gm
Milk 4 tbsp
Method:
Add whole dried milk in wok. Cook till soft. Add sugar and cook on low flame till dissolve. Add 4 tbsp of milk then add saffron. After that crush the cashew nuts and mix in it.
Remove from flame and keep in cold place. Sprinkle cashew nut on the top of it. Cut into square shapes.
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