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.

Recipe from Dine Bangla in Beverley

We managed to persuade Chef Mahboob Rahman of Dine Bangla in Beverley, East Yorkshire to share one of his secret recipes with us – it’s one of the restaurant's most popular dishes. 

SHAM’S SPECIAL

Dine Bangla Restaurant, 9-10 Wednesday Market, Beverley, East Yorkshire  HU17 0DG

Tandoori chicken cooked off the bone in finely chopped onions, capsicum, garlic, ginger, tomato and cinnamon. Moist and well flavoured to please the most delicate of palates.

Serves 4

Ingredients:

For the marinade:

4 chicken legs

1tsp tamarind paste

1tsp ginger/garlic

1tsp coriander

1tsp cumin

Strand of Saffron

1tsp mixed garam masala powder

1tsp paprika

Salt to taste

500g tub of yoghurt

Mix ingredients together.  Add chicken legs and leave in fridge overnight to marinate.

Ingredients for sauce:

4 medium sized onions, thinly sliced.

1 medium onion finely sliced and chopped.

2 tsp garlic and ginger (blended together to make a paste)

4 bay leaves

4 pieces cinnamon stick

8 cloves garlic

8 cardamoms

1 tbsp Madras curry powder (Dine Bangla use their own special mix)

To garnish:

1 large red onion

1 large green capsicum

Fresh coriander

Method:

• Roast marinaded chicken in the oven for 40 minutes at 220° C/gas mark 7 (do not cover with foil).

• Deep fry the four thinly sliced onions in 2 tbsp vegetable oil until golden brown. Remove from heat and leave aside.

• After chicken is cooked, allow to cool and then strip chicken meat off bone.

• Slowly stir fry garlic/ginger, garlic cloves and onion together. Add bay leaf.

• Add cinnamon stick, cardamoms and stir.

• Add tomato puree, then Madras curry powder. Season with salt to taste.

• Add pre-fried onions.

• Stir until well mixed, then add Methi (fenugreek) and chicken meat.

• Bring up to temperature, then simmer for a couple of minutes.

• Add enough hot water to cover meat.

• Simmer but do not allow to become too dry (around five minutes).

• Garnish with fresh coriander, red onion and capsicum and serve with pillau rice.

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Goan King Prawns

Recipe from Mohammed Haque (Jay) of Roochi Restaurant in Forest Row

King prawns in shell, cooked in fresh spring onions, green chillies and strong aromatic spice to bring out the sizzling exotic taste of olive oil.

Ingredients:

12-15 king prawns

2 tbsp lemon juice

1½ tbsp turmeric

Salt

20 dried chillies

Fresh coconut grated

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp mustard seeds

1 piece ginger (2.5cm peeled)

2 tbsp olive oil

Bunch spring onions, sliced

4 fresh green chillies, cut lengthways

1 tomato, chopped

Tbsp tamarind paste

Method:

• Place the prawns in a dish.  Add lemon juice, half a tbsp turmeric and salt. Leave to marinate.

• Place dried red chillies, garlic, coconut, coriander seeds, mustard seed, remaining turmeric, cumin seeds and ginger in a blender or food processor, add a little water and process to a smooth paste.

• Heat the olive oil in large, heavy based frying pan. Add spring onions and stir-fry for around four minutes until light brown.

• Add green chillies and dried chilli paste mixing well and cook over a low heat, stirring often for 20 minutes.

• Add marinated prawns and simmer until cooked through.

• Add tomato and simmer for about 10 minutes, stirring occasionally.

• Add tbsp of tamarind paste and check taste, adjust seasoning if necessary and serve with steamed rice.