Recipes by Khazana | The Daily Star
12:00 AM, October 24, 2017 / LAST MODIFIED: 10:42 AM, October 24, 2017


Recipes by Khazana

Murgh kali mirch


500g chicken 

1/3 cup yoghurt

1/8 tsp turmeric

11 tbsp ginger garlic paste

¾ tsp crushed pepper or powder

1 cup onions chopped finely

Fistful of mint leaves, chopped

¾ to 1 tsp garam masala

Salt to taste

A few tbsp of oil

1 bay leaf

4 cardamoms

6 cloves

2-inch cinnamon stick


Marinate the chicken with yoghurt, salt, turmeric and ¼th teaspoon pepper powder, and set aside for about 20 minutes. Heat oil in a pan, add the dry spices (bay leaf, cardamoms, cloves, cinnamon) and fry till they sizzle. Add mint leaves, fry till they turn crisp. Add onions and salt and fry them till they turn golden. Add the ginger garlic paste and fry till the raw smell disappears. 

Add the marinated chicken, mix well. Cover and cook till the chicken releases moisture; this takes around 5 minutes. Continue to cook on a medium flame, keep stirring for even cooking. When the chicken in fully cooked, add garam masala and rest of the pepper powder. Switch off now when it reaches a thick consistency like gravy. 

If you want to have a dry chicken, fry on high flame constantly flipping the chicken pieces for even caramelisation. This takes around 5 minutes. Take care not to burn it. Serve hot with rice, roti or pulao or biryani.

Chicken malai kabab


14 small chicken pieces

1 cup sour cream (You can substitute it with hung curd)

1 tsp ginger paste

1 tsp garlic paste

A pinch of nutmeg powder

1 tsp green cardamom powder

½ tsp black pepper powder

2 tbsp lemon juice

1 cup cream cheese

2 tbsp grated mozzarella cheese

1 tbsp cornflour

Salt to taste, Oil to cook


Preheat the oven at 180 degrees Celsius. Place chicken pieces in a bowl. Add ginger paste, garlic paste, nutmeg powder, green cardamom powder, black pepper, salt and lemon juice. Mash the cream cheese and mozzarella cheese, add corn flour and mix well. Add the chicken and mix it well. Add sour cream and mix lightly. Now marinate for 1 hour. 

Next, string the chicken pieces onto skewers and place them on baking tray lined with aluminium foil. Drizzle the remaining marinade on them and drizzle little oil over the chicken. Now place the tray in the preheated oven for about 20 minutes or until evenly golden. Transfer the chicken onto a serving plate and serve with coriander chutney.

Recipe by: Chef Imran of Khazana

Photo:  Sazzad Ibne Sayed

Food: Khazana 

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