1. Wash the mutton legs thoroughly and make deep diagonal cuts into the meat.
2. In a large vessel that can fit all three legs, combine ginger-garlic paste, yogurt, tandoori masala, turmeric powder, mild red chilli powder, hot chilli powder, tomato puree, oil, lemon juice, tomato water, and red food colour. Mix thoroughly and taste to adjust salt.
3. Coat all three leg pieces thoroughly with the marination mixture.
4. Add chopped raw papaya pieces and two handfuls of fresh coriander and mint leaves. Cover and marinate for 4 hours.
5. Place the vessel on medium-high heat, cover with a tight lid, and cook for 1.5 hours.
6. Turn the leg pieces every 20–25 minutes to ensure even cooking without sticking to the bottom.
7. Place burning charcoal in a small metal bowl inside the vessel, pour a little ghee/oil over it, and cover tightly for 15–20 minutes to infuse smoked charcoal flavor.
8. Carefully remove the cooked raan pieces and set aside.
9. Skim off the excess oil floating on top of the remaining gravy and reserve it.
10. Strain the remaining gravy through a fine sieve.
11. In a separate pan, bring the strained gravy to a boil and whisk in 3–4 tbsp of cashew powder to make a smooth Sikandari sauce.
12. To serve, pour a layer of Sikandari sauce onto a long serving tray, place the cooked raan on top, and pour more sauce over it.
13. Garnish with salli wafers, cherry tomatoes, boiled egg slices, mint leaves, and a drizzle of the reserved spiced oil before serving hot.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Balancing spice and tanginess is key here; taste your marinade before adding the lamb to adjust seasoning. The smoky step is optional but adds a great depth of flavour.

Tips & Tricks

• Raw papaya acts as a natural meat tenderizer, ensuring the large raan pieces cook to a silky, soft texture within 1.5 hours.
• Skimming off the floating spiced oil before straining the gravy allows you to use it as an aromatic final drizzle for presentation.

1. 1. Prepare the Chickpeas: Wash the black chickpeas thoroughly and soak overnight. The next day, drain the soaking water.
2. 2. Cook the Chickpeas and Potatoes: Pressure-cook the chickpeas with salt until completely soft. Boil the potatoes until cooked through, cut them into your preferred-sized pieces, and set aside.
3. 3. Prepare the Ingredients: Measure out 75 g besan. Finely chop the onion and tomato, and prepare the tamarind-jaggery chutney according to taste.
4. 4. Prepare the Tempering: Heat 2 tbsp oil in a large pot. Add cumin seeds, black pepper, bay leaf, curry leaves, and green chillies. Allow the tempering to release its aroma.
5. 5. Cook the Besan Masala: Add the chopped onion and sauté until softened. Add 2–3 tsp ginger-garlic paste and cook until the raw garlic aroma disappears. Add 75 g besan, 1 tsp turmeric powder, 1 tsp coriander powder, and 2 tsp red chilli powder. Roast lightly, then add 1 cup water, stirring continuously until smooth. Cook until the masala thickens and oil begins to show on the surface.
6. 6. Add the Chickpeas and Tomato: Add the cooked chickpeas and gently sauté until coated with the masala. Mix in the chopped tomatoes, then pour in approximately 1½ glasses of water. Stir to form a rich, gravy-like consistency and add salt to taste.
7. 7. Add the Potatoes: Gently mix the boiled potato pieces into the gravy. Cover and cook on low heat for about 5 minutes, allowing the chickpeas and potatoes to absorb the masala.
8. 8. Finish the Gravy: Add tamarind-jaggery chutney according to taste and mix well. Add cumin powder and coriander powder for their final aroma. Continue cooking on low heat for another 5–7 minutes.
9. 9. Garnish and Serve: Transfer the Chana Batata to a serving dish. Garnish with fresh mint and birista. Serve with yogurt on the side or spooned over the top.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Soak the kala chana overnight: This helps the chickpeas cook evenly and become properly tender.

Watch the consistency: Chana Batata should have a generous, rich gravy that coats the chana and potatoes without becoming excessively thin.

1. Marinate boneless chicken cubes with a pinch of baking soda, dark soy sauce, green chilli sauce, red chilli sauce, and cornflour.
2. Deep fry the marinated chicken in hot oil on high flame until golden, crispy, and cooked through, then drain on a wire rack.
3. In a wok with hot oil, sauté finely chopped garlic, chopped dry red chillies, green chillies, and sliced spring onion bulbs.
4. Add capsicum cubes, toss briefly, followed by the crispy fried chicken.
5. Season with dark soy sauce, red chilli sauce, vinegar, a splash of water, and cornflour slurry, tossing vigorously over high heat.
6. Garnish with fresh spring onion greens and serve hot. Block buster chicken chilli ek baar banae ke dekho meri style mey maza aa jaye ga!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• The pinch of Baking Soda works by slightly altering the protein structure of the chicken, helping it stay softer after frying. Do not exceed the quantity or the texture can become spongy.
• For restaurant-style flavour, keep the flame high while stir-frying and avoid overcrowding the pan.
• Chicken Chilli tastes best when vegetables still have a slight bite.

1. Take your favorite chicken pieces, wash them well, and make cuts using a knife.
2. In a bowl, put 2 to 4 spoons of oil, half cup curd, 3 teaspoons tandoori masala, 1 teaspoon turmeric powder, 2 teaspoons red chili powder, a little chaat masala, 1 cup tomato ketchup, 2 tablespoons ginger-garlic paste, juice of 1 lemon, salt to taste, and tandoori red color (optional). Mix all these spices well.
3. Apply this masala thoroughly to the chicken and keep it in the fridge to marinate for 4 hours.
4. After good marination, add enough water so that the chicken is submerged, and mix well.
5. Cover with a lid and cook on medium flame until the chicken is cooked about 80%.
6. While the chicken is cooking, burn plenty of coal. Remember to keep turning the chicken pieces in between.
7. Once the chicken is about 80% cooked, take it off the heat and separate the chicken water/broth.
8. Take an oven tray, put the burning coal on it, and place an oven wire rack over it.
9. Place the chicken on the rack and tandoor it properly, giving air to the coal so the tandoori chicken turns out great.
10. To make the sauce, take a pan, add 1-2 spoons of ghee and 2 spoons of maida, and sauté well.
11. Pour the separated chicken cooking water into it and mix well. If you feel the sauce needs to be thinner, add a little extra water.
12. Adjust salt, spice level, and tomato ketchup according to taste, and cook on low flame until oil separates. Now your sauce is ready.
13. For the final touch, take foil paper, place your tandoori chicken in it, pour tandoori sauce over the top, wrap the foil, and keep it in a strainer vessel.
14. Exactly 30 minutes before serving in the Thaal, boil water and steam the chicken in the strainer. After 30 minutes, serve piping hot in the Thaal, enjoy the Shaan of Thaal, and Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Allowing the chicken to marinate for the full 4 hours ensures the deep spices infuse tenderly into the meat.
• Utilizing the leftover marinade and broth from the initial boil gives the tandoori sauce its signature authentic depth and restaurant-style richness.

Tips & Tricks

• Steaming the foil-wrapped chicken just 30 minutes before service ensures it stays exceptionally soft, juicy, and piping hot for the community Thaal. Jamjo ane Jamarjo!

1. Ek bartan mey 2 chamach ghee garam karke, adha chammach shah jeera aur adha chammach kali mirch ka tadka laga diya.
2. Ek badi chamach barik kata pyaaz dal kar pyaaz naram hone tak bhuna, phir 2 chamach lehsun aur hari mirch ka paste dal kar achche se bhuna.
3. Jaise hi adrak lehsun ka kachcha pan nikal gaya, isme 300 gram chote pieces boneless gosht, swad anusaar namak, swad anusaar kali mirch powder aur 1 tsp roasted jeera powder dalke achche se bhuna.
4. 2 glass paani dal kar, medium dhimi aach karke, dhakan dhak kar gosht ko 80% tak pakne rakh diya, beech beech me paani check karte hue.
5. Jab gosht 80% pak gaya, adha cup frozen green peas, 1 cup dudh aur kachcha elbow macaroni dalke dhimi aach pe halka dhakan khula chhod ke 3-4 minute pakne diya (macaroni ko alag se boil nahi kiya, gosht aur dudh ke stock me pakaya).
6. Jab gosht me ek ubaal aa gaya aur macaroni 80% pak chuki thi, tab isme kaju aur til ka powder dalke achche se mix kiya taaki creamy texture aa jaye.
7. Ek oven-proof dish ko ghee se grease karke, niche swad anusaar grated cheese, thode black olive slices, chilli flakes, oregano aur muthi bhar parsley dalke mix kiya.
8. Tyari ki hui gosht aur macaroni mixture dish me bichane ke baad, upar se capsicum slices aur tamatar ki slices bichaiye, pheta hua anda upar phela dijiye aur thoda hara dhaniya se sajaiye.
9. Wohi hamara jadoo: Ghee ko smoking point pe garam karke ande par tadka laga diya.
10. Preheated oven me 10 se 12 minute tak 200 degree par pakne diya (ya microwave me 3-4 minute anda pakne tak kar sakte hai). Garam garam parso te hai, aur tariffey loot lete hai! Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• This version brings a playful Italian twist with cheese, macaroni, olives, and herbs while keeping the desi Bohra meat and ghee foundation intact.
• Elbow macaroni is cooked directly in the mutton stock and milk without separate boiling to soak up all the rich flavors.

Tips & Tricks

• Pouring smoking-hot ghee over the beaten eggs creates the ultimate celebratory sizzle and golden crust! Jamjo ane Jamarjo!