Mutton Rogan Josh Recipe from Badhu’s Meat Masala
Heat oil in a pressure cooker,Fry Chopped Onions & add Badhu’s Meat Masala & Kashmiri red chilli powder, mix and sauté for 1-2 minutes. Add boneless mutton pieces, mix well and sauté till lightly browned. Add yogurt and mix well and sauté till oil separates. Add 2 cups of water and mix well. Put the lid of the cooker on and cook under pressure till pressure is released 3-4 times (3-4 whistles) or for around 25 minutes. Open the lid when the pressure reduces completely, on heat and bring the mixture to a boil. Mix roasted chana powder with 4 tablespoons water and whisk till smooth simmer for 5 minutes. Transfer into a serving bowl, garnish with ginger strips and a coriander sprig and serve hot.
Chicken Recipe from Badhu’s Curry Masala
Add oil in the pan and heat over medium flame. When the oil is hot enough, add finely chopped onion. After 2-3 mins, add garlic into it. Then add Badhu Hindostaanse Curry masala. Fry for a minute, and then add chicken pieces in it. Cook chicken for +/- 45 minutes. Add salt to taste, and if you want gravy, add more water. Stir to mix from time to time until chicken is tender. Enjoy with butter naan, rice or roti.
Tandoori Chicken Recipe from Badhu’s Tandoori Chicken Masala
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into a bowl. Add Badhu’s Chicken Tandoori Masala and two tablespoons olive oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Brush chicken with a little oil and cook for another four minutes. Remove and set aside. Sprinkle Badhu’s chaat masala powder and serve with onion rings and lemon wedges.
Seekh Kabab Recipe from Badhu’s Seekh Kabab Masala
Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the Badhu’s Seekh Kabab Masala and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Shaami Kabab Recipe From Badhu’s Shaami Kabab Masala
Heat 2 tbsps. ghee in a non-stick pan. Add Chopped Onion and fry till light brown. Add Badhu’s Shaami Kabab Masala & keema and drained chana dal. Mix well and sauté for 2 minutes. Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well. Add lemon juice in a Keema Mixture and grind to a coarse paste. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs. Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Garnish with coriander & Mint & Serve hot with green chutney.
Keema Masala Recipe from Badhu’s keema Masala
Add onion and fry until slightly browned. Add ginger garlic paste and fry until golden brown. Now add tomato and curd and cook for 2-3 minutes until tomatoes are mushy. Add Badhu’s Keema Masala powder and cook until oil separates from the side. Add keema and salt and cover and cook until it is cooked. Now add mint leaves, kasuri methi, spring onion greens, ginger, lemon juice and garam masala and mix well. Garnish with fresh coriander. Serve hot with any Indian bread.
Chicken Tikka From Badhu’s Chicken Tikka Masala
In a bowl combine together yogurt, Badhu’s Chicken Tikka Masala to make a smooth paste. Add salt to it and marinate the chicken pieces. Refrigerate it for half an hour. Heat oil in a non-stick pan fry the chicken pieces till brown in color. Serve hot with lemon wedges and mint leaves.
Chicken Hyderabadi Recipe from Badhu’s Chicken Hyderabadi Masala
Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat sufficient oil in a wok and deep fry the cashew nuts till golden brown. Drain on an absorbent paper and set aside. Heat ghee in a nonstick pan. Add onions and sauté till golden brown. Add Badhu’s Chicken Hyderabadi Masala and sauté for half minute. Add ground peanut mixture, coconut and sauté for a minute. Add yogurt, salt and sauté for two minutes. Add chicken and sauté for five to seven minutes. Add 1 2/3 cups of water. Once it comes to a boil, simmer until tender. Add lemon juice, coriander, mint and cashew nuts. Serve hot.
Biryani Recipe from Badhu’s Royal Biryani Masala
Heat a Ghee, Add onions, sauté till golden Brown. Add Badhu’s Chicken Pulao Masala, Sauté till masala is separated from oil. Add the chicken mix well and cook on high heat for 4-5 minutes. Add rice and salt and mix lightly. Add 3 cups water, mix well, cover and cook till the rice and chicken are fully done. Serve hot garnished with a coriander & Mint sprig.
Fish Curry Recipe from Badhu’s Fish Curry Masala
Clean, wash and pat dry the fish pieces. Add the turmeric, red chili powder, salt and mix well. Set aside for 30 mins. Add 3-4 tbsp of water into Badhu’s Fish Masala powder and blend it into a smooth paste. The masala paste should have thin consistency so you can add more water to make into a thin consistency. To pan fry the marinated fish, add oil to a frying pan and place the fish pieces side by side. - Fry on medium heat for 2 mins and turn it on the other side. Continue to fry on medium heat for 2 mins. Take these out on a plate. Heat oil in a flat pan or kadai. - Add the grated onions and fry on medium heat for 7-8 mins till light brown in color. Now add the masala paste and give a mix, add 1/2 tsp salt to it and continue to fry on medium heat for 3 mins till water dries up and oil separates. Add the dried fenugreek leaves (Kasuri Methi) and fry 1 min on medium heat. Add the curry leaves and fry on low to medium heat for 2 mins. Now add the tamarind juice, give a mix and then add 250 ml water. Cook it on medium heat till it comes to a boil. Lower the heat and place the fried fish pieces side by side and cover & cook on low heat for 5 mins. Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix. - Cover & cook for another 10 mins on low heat till oil separates. Garnish with the chopped coriander leaves, mix and simmer for a minute. - Serve with rice.