Machchi Nooroni

Machchi Nooroni

murrel fish
lemons
ginger and garlic paste
curd
mustard oil
jeera powder
garam masala
salt
egg white
cashew nuts
Kashmiri chilli powder
800 gms
5
50 gms
200 gms
100 ml
100 gms
100 gms
as required
2
100 gms
50 gms

Instructions

1. Wash, clean, and cut the murrel fish into cubes. Marinate the fish with ginger garlic paste, lemon juice, and salt. Finely cut some of the pieces of fish and sauté it with oil, ginger garlic paste, salt, garam masala, chilli powder, and cashew nut powder.

2. Mix the curd, jeera powder, mustard oil, garam masala, Kashmiri chilli powder, and cashew nut paste and add the marinated fish to the mixture. Stuff the mashed fish into the cubes of murrel fish and smear the masala onto it.

3. Put the fish onto a skewer and cook it in a clay oven. Whisk egg white till it froths and apply it on to the fish and keep it under the salamander for a couple of minutes till it is finished.

Palli Murgh Tikka

boneless chicken
salt
red chilli powder
lemons
ginger-garlic paste
curd
salad oil
jeera powder
methi powder
black salt
white pepper
garam masala powder
yellow chilli powder
cashew nuts
green chillies
1 kg
50 gms
100 gms
4
50 gms
100 gms
50 ml
50 gms
50 gms
30 gms
50 gms
50 gms
50 gms
50 gms
50 gms

Instructions

1. Clean and cut the chicken into cubes and marinate it with lemon juice, salt, ginger garlic paste, and red chilli powder. Add curd, salad oil, jeer powder, methi powder, black salt, white pepper powder, garam masala, yellow chilli powder, green chilli paste, and cashew nut paste in a bowl.

2. Mix all of it together and then add the marinated chicken to the bowl and make sure it is completely coated in the mixture. Place the chicken cubes on a skewer and cook it in a tandoori pot. Serve hot.