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Chicken Masala (Dhaba / Restaurant Style)

Ingredients
Chicken – 750 g (with bones)
Onions – 3 large (finely chopped)
Tomatoes – 3 medium (pureed)
Ginger-garlic paste – 2 tbsp
Green chillies – 2 slit
Red chilli powder – 1½ tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Chicken masala – 1½ tsp (optional but recommended)
Whole spices: bay leaf 1, cloves 4, green cardamom 3, cinnamon 1 inch
Oil – 4 tbsp
Butter or ghee – 1 tbsp (optional)
Salt – to taste
Fresh coriander – for garnish

Method
Base Masala
Heat oil, add whole spices. Add onions and sauté till golden brown.
Add ginger-garlic paste & green chillies; cook till raw smell goes.
Tomatoes & Spices
Add tomato puree, turmeric, red chilli, coriander powder, salt.
Cook till oil separates and masala thickens.
Chicken
Add chicken pieces, mix well and roast on high flame for 5–7 minutes.
Cook
Add 1 cup hot water, cover and cook till chicken is tender.
Finish
Add garam masala, chicken masala & butter/ghee. Simmer 5 minutes.
Garnish
Sprinkle fresh coriander.
Serving Suggestion
Serve hot with naan, roti, or jeera rice 🍛

Pakistani Chicken Karahi 🇵🇰🍗🔥

Ingredients:
🧈 1/4 Cup Ghee
🌶️ 1 Green Chilli
🍗 500g Chicken
🧂 1/2 tbsp Salt
🧄 1 tbsp Garlic Paste
🍗 1/2 tsp Chicken Powder (optional)
🍅 3 Tomatoes
🥣 1/2 Cup Whisked Curd
⚫ 1 tsp Black Pepper Powder
🌿 1 tsp Cumin Powder
🌿 1/2 tsp Coriander Powder
🌶️🌿🫚 Chilli, Coriander and Julienned Ginger for Garnish

Method:

1. Heat ghee in a karahi. 🥘

2. Fry a chilli and remove it. 🌶️

3. Add chicken and mix well. 🍗

4. Add salt, garlic paste and chicken powder. Mix well. Cook for 5 mins on high flame. 🔥

5. Add tomatoes. Cover and cook till tomatoes are soft. 🍅

6. Add whisked curd. Cook till oil separates. 🥣

7. Add black pepper powder, cumin powder and coriander powder. Mix well. 🌿

8. Add fried chilli, chopped coriander and julienned ginger. Cover and cook for 2 mins. 🫚

9. Enjoy with roti, paratha or naan! 🫓

Aloo Gosht 🥔🍖

Ingredients - Spice Mix:
1tsp Cumin Seeds
15 Black Pepper Corns
3 Cloves
3 Green Cardamoms
1 Black Cardamom
1/2 Mace

Method :
1. Grind the above spices to a fine powder.

Ingredients :
1/2 Cup Oil
3 Potatoes
3 Onions
1/2 Cup Curd
2 Bay Leaves
500g Mutton
1tbsp Ginger Garlic Paste
1/2tbsp Salt or as per taste
1/4tsp Turmeric Powder
1tsp Degi Mirch
1/2tbsp Coriander Powder
1/2tsp Cumin Powder
1tsp K. Red Chilli Powder
2tbsp Water (to cook masalas)
2 Cups Water or as per desired consistency
6 - 7 Slitted Green Chillies
Chopped Coriander

Method :
1. Heat oil in a pan and fry potatoes till light golden brown.
2. Fry thin sliced onions till light golden brown.
3. Cool the frier onions and grind to a fine paste with half cup curd.
4. In the same oil, add bay leaves & mutton. Fry on high heat for 5 mins till mutton turns brown.
5. Add ginger garlic paste and cook for 2 mins.
6. Add salt and mentioned spices. Mix well. Add a little water & cook till oil separates.
7. Add ground paste and cook till oil separates.
8. Add ground spice mix & cook till oil separates.
9. Add 2 cups water and mix well.
10. Cook in pressure cooker on high flame till first whistle, then lower the flame and cook for 10 - 12 mins.
11. When pressure is gone, open lid & add fried potatoes.
12. Close lid and cook till 1 whistle.
13. Finally add slitted chillies & chopped coriander. Mix Well.

🔥 Beef Curry Recipe (Home-Style)

Ingredients:
Beef – 500 g (with some fat)
Oil – 3 tbsp
Onion – 2 medium, sliced
Tomatoes – 2 medium, chopped
Ginger-garlic paste – 1.5 tbsp
Green chillies – 2, slit
Curd – 2 tbsp (optional but adds richness)
Turmeric – ½ tsp
Kashmiri red chilli powder – 1 tsp
Spicy red chilli powder – ½ tsp (adjust)
Coriander powder – 1 tbsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Black pepper – ½ tsp
Salt – to taste
Water – as needed
Fresh coriander – for garnish

Method:
1️⃣ Sauté the base
Heat oil in a cooker.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste & green chillies. Cook until raw smell goes.
2️⃣ Add tomatoes & spices
Add chopped tomatoes and cook until mushy.
Add turmeric, chilli powders, coriander powder, cumin powder, salt.
Cook until the masala releases oil.
3️⃣ Add beef
Add the cleaned beef and mix well with the masala.
Add curd (optional) and fry on high flame for 5–7 minutes.
Cook until the beef releases moisture and the masala coats well.
4️⃣ Pressure cook
Add 1–1.5 cups water.
Pressure cook on medium flame for 5–6 whistles (depends on beef tenderness).
Let pressure release naturally.
5️⃣ Final touch
Open lid, check consistency.
Simmer to thicken gravy if needed.
Add garam masala & crushed pepper.
Garnish with coriander.
⭐ Serving Suggestions
Goes amazing with hot steamed rice
Jeera rice / ghee rice
Chapati / paratha / neer dosa

Chicken Masala

Ingredients
750 g Chicken (medium pieces)
3 tbsp Oil or ghee
2 large Onions (finely chopped)
1 tbsp Ginger-garlic paste
2 large Tomatoes (pureed)
2 tbsp Thick curd (whisked)
1½ tsp Red chilli powder (adjust to taste)
½ tsp Turmeric powder
1½ tsp Coriander powder
1 tsp Garam masala
1 tsp Cumin powder
Salt to taste
½ cup Water (as needed)
Fresh coriander leaves
Whole spices (optional but recommended)
1 Bay leaf
1 small Cinnamon stick
3–4 Cloves
2 Green cardamoms

Method
Heat oil/ghee in a pan. Add whole spices and let them splutter.
Add chopped onions and fry till golden brown.
Add ginger-garlic paste, sauté till raw smell goes.
Add tomato puree and cook till oil separates.
Lower flame, add curd and mix well.
Add chilli powder, turmeric, coriander powder, cumin powder & salt. Cook masala till thick and glossy.
Add chicken pieces, mix well and cook on high for 3–4 minutes.
Add water, cover and cook on medium till chicken is tender and gravy thick.
Sprinkle garam masala and coriander leaves. Simmer 2 minutes and switch off.
Tips
For extra richness, add 1–2 tbsp fresh cream at the end.
For dhaba flavour, finish with a little ghee.
Alhamdulillah — your Chicken Masala is ready

Mutton Biryani (Dum Style)

Ingredients
For Marination
1 kg mutton (medium pieces, on bone)
1 cup thick curd
2 tbsp ginger-garlic paste
2–3 green chillies (paste)
1 tsp turmeric
2 tsp red chilli powder
2½ tbsp biryani masala (or garam masala)
Juice of 1 lemon
Salt to taste
½ cup fried onions (birista)
½ cup chopped coriander
½ cup chopped mint
3 tbsp oil + 2 tbsp ghee
Marinate for minimum 4 hours (overnight best).
For Rice
4 cups basmati rice (soaked 30 min)
Water as needed
2 bay leaves
4 green cardamom
6 cloves
1 small cinnamon stick
1 tsp shahi jeera
Salt (water should taste salty)
Cook rice till 70% done. Drain.
For Dum Layering
Remaining fried onions
Few mint & coriander leaves
¼ cup saffron milk (or yellow food colour milk)
2 tbsp ghee

Method
In a heavy-bottom pot, spread the marinated raw mutton evenly.
Layer half the rice over it.
Add fried onions, mint, coriander, saffron milk & ghee.
Add remaining rice and repeat toppings.
Seal tightly (foil + lid or dough).
Cook on high flame 5–7 min, then low flame 45–50 min.
Rest for 10 minutes before opening. Gently mix from sides.
Tips for Perfect Biryani
Use young mutton for best dum results
No water added to mutton—only curd & juices
Don’t overcook rice
Ghee at the end gives restaurant aroma
Serve With
Mirchi ka salan
Onion raita
Lemon wedges

Dhaba Style Egg Curry

Ingredients
6 eggs (boiled & lightly slit)
4 tbsp oil (mustard oil preferred)
2 large onions (very finely chopped)
1 tbsp ginger garlic paste
2 green chillies (slit)
2 medium tomatoes (finely chopped or purée)
1 tsp Kashmiri red chilli powder
1 tsp spicy red chilli powder
½ tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
½ tsp crushed black pepper
Salt to taste
½ cup water (adjust as needed)
Fresh coriander leaves
Optional Dhaba Touch
1 tsp kasuri methi
1 small piece charcoal (for dhungar)

Method
Heat oil till smoky. Add onions and fry till deep brown.
Add ginger garlic paste & green chillies. Sauté till oil separates.
Add tomatoes and cook till thick, dark, and oil releases.
Add all spice powders and salt. Bhuna well on medium-high heat.
Add water and bring to a boil.
Add boiled eggs, gently coat with gravy, and simmer 8–10 minutes.
Finish with garam masala, crushed kasuri methi & coriander.
(Optional) Give dhungar for that true dhaba aroma.
Pro Tips
Slightly fry eggs before adding for extra flavour
Mustard oil = authentic dhaba taste
Gravy should be thick & spicy, not watery
Serve With
Tandoori roti / lachha paratha
Onion salad & lemon wedges

🥘 Gurda Kaleji Masala Recipe

🧾 Ingredients:
250g Mutton Kaleji (liver)
250g Mutton Gurda (kidney)
3 tbsp Oil or Ghee
2 medium Onions (finely sliced)
2 medium Tomatoes (finely chopped)
1 tbsp Ginger-Garlic paste
2-3 Green Chillies (slit)
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Red chilli powder
½ tsp Turmeric powder
1 tsp Garam masala
Salt to taste
Fresh Coriander leaves (chopped)
Juice of ½ Lemon

🔥 Instructions:

1. Clean & prep the kaleji and gurda:

Wash well. For gurda, slit and remove the white membrane and rinse thoroughly.

Optionally soak in milk or vinegar water for 15 minutes to reduce the strong smell. Rinse again.

2. Boil (optional for softer texture):

In a pan, boil kaleji and gurda with a pinch of turmeric and salt for 5–7 minutes. Drain and keep aside.

3. Sauté base:

Heat oil/ghee in a pan.

Add cumin seeds, then onions. Fry until golden brown.

Add ginger-garlic paste and green chillies. Sauté till raw smell goes.

4. Cook tomatoes:

Add tomatoes and cook until they turn soft and oil separates.

5. Add spices:

Mix in red chilli, turmeric, coriander powder, and salt. Cook for 2 minutes.

6. Add gurda & kaleji:

Add the boiled kaleji and gurda. Sauté on high flame for 2–3 minutes.

Reduce flame, cover, and cook for 8–10 minutes until masala is well coated and they’re tender.

7. Finish:

Sprinkle garam masala and lemon juice. Mix well.

Garnish with fresh coriander.

🍽️ Serve hot with:

Tandoori roti, paratha, or steamed rice.

Aloo Gosht 🥔🍖

Ingredients - Spice Mix:
1tsp Cumin Seeds
15 Black Pepper Corns
3 Cloves
3 Green Cardamoms
1 Black Cardamom
1/2 Mace

Method :
1. Grind the above spices to a fine powder.

Ingredients :
1/2 Cup Oil
3 Potatoes
3 Onions
1/2 Cup Curd
2 Bay Leaves
500g Mutton
1tbsp Ginger Garlic Paste
1/2tbsp Salt or as per taste
1/4tsp Turmeric Powder
1tsp Degi Mirch
1/2tbsp Coriander Powder
1/2tsp Cumin Powder
1tsp K. Red Chilli Powder
2tbsp Water (to cook masalas)
2 Cups Water or as per desired consistency
6 - 7 Slitted Green Chillies
Chopped Coriander

Method :
1. Heat oil in a pan and fry potatoes till light golden brown.
2. Fry thin sliced onions till light golden brown.
3. Cool the frier onions and grind to a fine paste with half cup curd.
4. In the same oil, add bay leaves & mutton. Fry on high heat for 5 mins till mutton turns brown.
5. Add ginger garlic paste and cook for 2 mins.
6. Add salt and mentioned spices. Mix well. Add a little water & cook till oil separates.
7. Add ground paste and cook till oil separates.
8. Add ground spice mix & cook till oil separates.
9. Add 2 cups water and mix well.
10. Cook in pressure cooker on high flame till first whistle, then lower the flame and cook for 10 - 12 mins.
11. When pressure is gone, open lid & add fried potatoes.
12. Close lid and cook till 1 whistle.
13. Finally add slitted chillies & chopped coriander. Mix Well.

Tandoori Chicken Drumsticks (Oven / Grill Style) 🍗🔥

Ingredients
1 kg chicken drumsticks (deep cuts)
Oil or butter for basting
Marination
½ cup thick curd (hung yogurt)
2 tbsp Kashmiri red chilli powder
1 tsp spicy red chilli powder (adjust to taste)
½ tsp turmeric powder
1½ tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tbsp ginger-garlic paste
1 tbsp lemon juice or vinegar
1 tbsp mustard oil (authentic flavour)
Salt to taste

Method
Wash chicken and pat dry completely.
Mix all marination ingredients into a thick paste.
Apply well, rubbing into cuts.
Marinate minimum 4 hours, best overnight.
Oven / OTG Method
Preheat oven at 200°C for 10 minutes.
Place drumsticks on a greased grill rack (tray below).
Bake for 25 minutes, turn once.
Brush with butter/oil and grill on high for 5–7 minutes for char.
Air Fryer Method
Cook at 180°C for 18–20 minutes, flip once.
Increase to 200°C for 5 minutes for colour.
Stovetop Grill / Pan
Cook on medium flame, covered.
Turn occasionally till cooked & charred.
Serve With
Mint chutney
Onion rings & lemon
Roomali roti / naan
Chef Tip:
For restaurant colour, add ½ tsp food-grade red colour (optional).
Alhamdulillah 😍 perfect for reels & parties!