Chicken Tikka Masala

This recipe actually invented my husband ….Lol. It went like this we went to one of our friend’s house and he tasted this chicken tikka…which was yumm but had this tinge which we have never tasted before….when asking we got to know it’s mustard oil which makes the difference.My daughter’s love this dish without the curry part. This recipe goes as an entree without the curry and as main with the curry , so it’s a multi purpose dish.


for marinade:

Chicken boneless 1/2 kg diced

Yoghurt 2 tblspn

Ginger garlic paste 2 tblspn

Chilli powder 1 teaspn

Cumin powder 2 teaspn

Coriander powder 2 teaspn

Mustard oil 1 tblspn

salt to taste

Food colour for colouring


For curry:

Onion 2 chopped

Ginger garlic powder 1 tblspn

Tomato paste 1 tblspn

Cumin powder 1 teaspn

Coriander powder 1 teaspn

Tumeric 1/2 teaspn

Salt to taste

Oil to fry



Marinade the Ingredients with chicken together and keep refrigerated for a night or in jiffy then at least 2 hrs.

Oven roast the marinade chicken for 20 mins in 180 degree.

For curry fry onion and then add rest of the ingredients and fry until oil comes out.

Add the roasted chicken and cover and cook for 10 mins.

Serve with jeera rice.







Anarosher Chutney or Pineapple chutney

This recipe is so popular ,i m sure that every bengali knows it by heart. Pineapple chutney should be sweet,sour,tangy and you eat with your hand yes you heard it right lick with your fingers.


Pineapple diced 1 cup

Sugar 1 cup or to your taste

fennel seeds 1 teaspn

Red chilli 1 whole

Panchphoran 1 teaspn

Lemon juice 1/2 teaspn

Oil 1 tbspn



Roast fennel seeds and red chilli in a pan and grind it to a fine paste and keep aside.

Put some oil in the same pan and put panchphoran and fry until they splutter.

Put diced pineapple, add sugar and then fry for 1 minute . Make sure not to change the colour of the pineapple ,we want it to be glossy yellow colour. Add water and cook until little thick and pineapple soften but hold their shape. Lastly add lemon juice and the roasted and grinded spices. You can also add raisins.


Goat Salan

I went to this pakistani restaurant and instantly fell in love with this dish so succulent and so mild.Thought to recreate that magic …tried and surprisingly it came out nice, a must try recipe.


Goat curry pieces 1 kg

chilli powder 1 tsp

coriander powder 4 tsp

onions 3 chopped

ginger garlic paste 2 tbspn

tomato 2 chopped

tumeric powder 1/2 tsp

garam masala 1/2 tsp

salt to taste


Fry the onions and spread on a kitchen towel for the oil to soak.

Put all the spices in the same oil ,fry with some tbsp of water and fry until oil seperates and then add goat pieces and cover and cook until all the water is dried.Add tomatoes and fried onions and cover and cook until meat is soft or you can use pressure cooker to soften meat.Add garam masala at the end and serve with fried rice.



Malwani hara chicken


This recipe is courtesy from sanjeev kapoor’s website ,very different and very unique….

chicken thigh or breast pieces cut into small pieces
ginger garlic paste 1 tblspn
onion 2 chopped
oil 4 tbspn
black cardamom 2
green cardamom 4
cloves 3
cinnamon 1/2 inch
garam masala powder 1 teaspn
dessicated coconut 3 tblspn
green chillies 3
fresh coriander 1/2 bunch
sanjeev kapoor recipe had coconut milk but i didn’t used it as may be too sweet for my taste.
Apply salt and ginger-garlic paste to the chicken pieces and leave aside for ½ hour. Finely chop onions in a chopper.Heat oil in a non-stick pan. Add black cardamoms, green cardamoms, cloves, cinnamon, bay leaf and onions and sauté till onion is golden.

Chop coriander leaves and put in a mixer jar. Add ginger, green chillies and coconut and grind into a fine paste with a little water.

Add marinated chicken to the pan and mix well. Cook for 3-4 minutes and add ground masala and mix again. Add ½ cup water and mix. Cover and cook till the chicken is soft.

Uncover the pan, adjust salt and add garam masala powder. Mix well and cook for 2 minutes. Serve hot.

chicken malai tikka



chicken breast or thigh fillet cut into squares 500 gms

cream 1 cup

ginger-garlic paste 2 tblspn

nutmeg 2 teaspn powdered

white pepper 1 teaspn

cumin powder 1 teaspn

coriander powder 1 teaspn

chilli powder 1/2 teaspn

oil 2 teaspn

salt to taste


Marinate chicken in all the ingredients and refrigerate for overnight if possible or at least 1 hr.

Cook in oven for 45 mins on 180 degree.

serve with cut onions.


Fish paturi (fish in banana leaf)


banana leaf as per the number of fish

fish fillets of any fish of your choice

2 tbspn poppy seed soaked overnight

1 tbspn of mustard seeds soaked overnight

2 tbspn of mustard oil

2 teaspn of cumin powder

lemon juice 2 teaspn

salt to taste

1 teaspn tumeric powder


Grind mustard seed and poppy seed to paste and then marinate the fish with all the ingredients and leave it for 1 hour.

wrap in banana leaf .


Put it in a steamer and steam for 15 mins turning once and serve with hot rice.


meethi boondi

sorry guys until i perfect it i won’t be able to let u know the recipe but i tried and my daughter loves it.

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