Chef Ashish Ugal – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:15:36 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Ashish Ugal – USAPEEC https://usapeec.in 32 32 Beerey Ki Bhatti Di Turkey https://usapeec.in/beerey-ki-bhatti-di-turkey/ Wed, 01 Nov 2023 15:20:11 +0000 https://usapeec.in/?p=5196
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 1 serving

Ingredients

800 gm turkey leg
Salt to taste
5 gm red chilli powder
60 ml lemon juice

For Marination
100 gm hung yoghurt
100 gm cream
15 gm ginger paste
15 gm garlic paste
5 gm cumin powder
3 gm garam masala
1/2 gm saffron
10 gm bhatti masala
3 gm black salt
4 gm dry garlic powder

Directions

1. Clean the turkey, remove the skin and make deep incisions – on each turkey thigh.

2. Make a paste of salt, red chillies and lemon juice and rub over the turkey evenly. Keep for 15 minutes.

3. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the turkey with this mixture. Keep aside for 4 hours.

4. Preheat the tandoor. Skewer the turkey from tail to head and place it in tandoor.

5. Sprinkle some oil. Place the turkey and start roasting. Keep turning from time to time this would take 10-15 minutes.

6. When cooked sprinkle chopped coriander, melted butter and lemon juice.

]]> Nukkad Da Kukkad https://usapeec.in/nukkad-da-kukkad/ Tue, 05 Sep 2023 07:11:01 +0000 https://usapeec.in/?p=4699
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 4 servings

Ingredients

1 kg chicken leg boneless

For First Marination
5 gm salt
10 ml lemon juice
10 gm ginger garlic paste
5 gm red chilli powder, deggi
2 gm shahi jeera
5 gm cumin powder
5 gm ginger, chopped
5 gm green chilli, chopped

For Second Marination
50 gm hung curd
5 gm yellow chilli powder
2 gm turmeric
5 gm garam masala
5 gm cumin powder
10 ml mustard oil

For Makhani Gravy
1 kg big tomatoes
20 gm ginger garlic paste
10 gm degi mirch 
10 gm salt
5 gm kasoori methi powder
100 gm Boiled cashew nuts paste
15 gm honey
10 gm black cumin seeds
20 ml oil
10 gm fresh cream
10 gm unsalted butter

Directions

For Chicken Tikka
1. Properly clean the chicken and marinate with the ingredients mentioned under the first marination. Keep it for 1/2 an hour.

2. Now make a batter with the ingredients mentioned under the second marination. Add the above-marinated chicken to this batter and keep for at least 2 hours.

3. Skewer this tikka and cook in tandoor till done (10-12 minutes) at a temp of 250°C.

4. Remove from the skewer and keep aside.

For Makhani Gravy
1. Wash the tomatoes and cut them one into four. Put the tomatoes in a heavy bottom pan, add water (200 ml), and boil them.

2. When the tomatoes become soft, blend them in a blender into a fine paste.

3. Shift the puree to the pan, add the boiled cashew nuts paste, honey, and salt and allow everything to boil.

4. Add oil in a pan, add black cumin seeds, and ginger garlic paste and stir for a while. Then add red chilli powder and fenugreek powder. Add this tempering to the boiling tomato puree and simmer till everything thickens to a gravy-like consistency.

5. Take a strainer and strain the gravy. Preserve the strained gravy. Take a pan and add chopped onion, tomatoes, green chillies, garam masala, and pieces of cooked chicken tikka. Add the cooked and strained gravy to it.

6. Check the seasoning. Finish it with cream and butter.

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