The Executive Chef at the Hotel Hindustan International in Kolkata, Utpal Mondal, shares some of his favourite Nawabi recipes:  

Murgh Badami Tikka

Boneless Chicken Leg - 280 gms

Ginger Garlic Paste - 15 gms

Cashew Nut - 25gms

Almond -  25 gms

Pista - 15 gms

Amul Cheese - 25gms

Ginger Green Chilli Chopped -5 gms

Salt – To Taste

Double Cream - 25 ml

Sour Curd - 50 gms

Raw Papaya Paste - 15 gms

Butter- 25 gms

Chat Masala - 10 gms

Lemon - 2

Egg - 1

Method:

Take boneless chicken leg, slit it half, flatten. Sprinkle with salt, lemon juice, ginger, garlic paste & raw papaya paste for first marination. Keep in cool place for 1 hour.

Chop half of all nuts, mix this with grated amul cheese & chopped ginger, green chilli . Make 6 small portions, now add each portion into flattened tikka. Roll it make small cylindrical shape, keep it aside.

Now make a smooth paste of remaining nut, cheese & sour curd. Mix cream & egg white with this paste. Add this paste into nut stuffed chicken.

Keep in fridge for 15 minutes. Cook the roll in tandoor till it becomes light brown in colour. Baste with butter. Again put in tandoor for 2-3 minutes, take it out. Sprinkle chat masala on it. Serve with mint chutney.

Dahi Ke Kabab

Hung Curd - 150 gms

Grated Paneer - 50 gms

Ginger Green Chilli Chopped - 15 gms

Roasted Chana Powder - 20 gms

Salt - To Taste

Cardamom  Powder - 5 gms

Saffron - 5 gms

Amul Cheese - 5 gms

Ghee - 25 gms

Chat Masala - 5 gms

Method:

Take a flat container, mix hung curd, paneer, ginger green chilli chop & roasted chana powder together.

Now add salt, cardamom powder, mix well and transfer the mixture to fridge. Take the amul cheese, rub into a smooth paste, add saffron, make 4 small balls for stuffing.

Now, take out the mixture, make 4 equal portions, put cheese saffron stuffing into each portion, make flat patty, shallow fry with ghee in a non stick pan fry till golden brown. Serve hot with mint chutney.