Taste aisa jo badal de aapke khano ki shaan

You will need

• Mutton (Hindi: 'adle ka', i.e. mixed cuts) 600 g
• Nalli (bone marrow) 200 g
• Wheat flour 60 g
• 2 onions, finely chopped
• Ginger garlic paste 2 tbsp
• Ghee 2 tbsp (English text only)
• 1 packet Shahi Nalli Nihari Masala
• 1 pouch Shahi Nalli Nehari Masala

Method

1. Heat ghee in a pan, add onion and fry until golden brown; take out half of the fried onion and keep aside.
2. Add ginger garlic paste and fry well, then add the mutton and Shahi Nalli Nihari Masala and saute for a few minutes.
3. Add water and cook until the mutton is tender.
4. Mix the wheat flour in 1 cup of water and add it slowly to the gravy while stirring until well blended.
5. Add the nalli marrow and remaining fried onion, cover and cook on low flame for half an hour.
6. Serve with sliced chilli, ginger strips and lemon wedges.

You will need

• 1 kg chicken
• Ginger
• Garlic
• 3 fried onions (birista)
• 3 tomatoes
• 150 g fresh cream
• 8 tablespoons tomato sauce
• 100 g butter
• 1 packet Shahi Butter Chicken Masala (in English list only)
• 1 pouch Shahi Butter Chicken Masala

Method

1. Boil the chicken with ginger and garlic until tender, then shred it into fibres.
2. Grind the onion birista with tomatoes, fresh cream and tomato sauce into a thick paste.
3. Heat butter in a pan, add a little garam masala and stir for 1 minute.
4. Add the shredded chicken with the prepared paste and Shahi Butter Chicken Masala and saute well until butter rises to the top.
5. Sprinkle freshly chopped coriander. Shahi Butter Chicken is ready to serve.

You will need

• Mutton 750 g
• Curd 300 g
• Birista (fried onions) 1 cup
• Garlic ginger paste 2 tsp
• Maska (butter) 50 g
• Ghee or oil as required
• Coriander (kothmir) and mint as required
• 1 pouch Shahi Mutton Roghan-E-Josh Masala

Method

1. Heat oil in a pot, add garlic ginger paste and the mutton and fry.
2. Add birista and curd and let it cook for 10 minutes.
3. Add Shahi Mutton Roghan Josh Masala and a little water; fry the mutton and cook until tender.
4. Add maska, coriander and mint, cover the pot and cook on low flame for 5 minutes, until the oil (roghan) rises to the top.
5. Serve hot with parathas and naan.