Best 5 Mustard Ginger Chicken Rai Adrak Walli Murgh Recipes

MUSTARD-GINGER CHICKEN (RAI ADRAK-WALLI MURGH)

Steps:

• Sprinkle the chicken pieces on all sides with salt.
• Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
• Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
• Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.

RABBIT POJARSKI

Steps:

• Cut away and discard all traces of membrane, gristle or bone from the rabbit meat. Cut the meat into 1-inch cubes. Put the cubes into the container of a food processor or electric blender and blend until finely ground. Put the meat into a mixing bowl and add 3/4 cup of the bread crumbs and the nutmeg, salt, pepper and Tabasco sauce.
• Divide the mixture into four equal portions. Scatter the remaining bread crumbs on a flat surface. Shape the meat into four flat rounds, each about 3/4 inch thick. Coat the rounds all over, bottom, top and sides with bread crumbs. Pat with the fingers to make the crumbs adhere.
• Heat the oil and 1 tablespoon of the butter in a skillet large enough to hold rounds in one layer. Cook about 5 minutes until nicely browned on one side. Turn and cook the rounds about 7 minutes longer. Transfer the pieces to a warm serving dish. Pour off the fat from the skillet and wipe the skillet with paper toweling. Put the remaining 3 tablespoons of butter in the skillet and when it is hot but not browned add the lemon juice. Pour this over the rounds. Sprinkle with parsley and serve.

ROASTED CORNISH GAME HENS WITH BULGUR STUFFING (FARAKH BADARI)

Steps:

• Preheat the oven to 350 degrees.
• Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
• Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
• Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
• Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.

AKHROT MURGH (INDIAN WALNUT CHICKEN)

Steps:

• Grind walnuts into a fine powder using a food processor.
• Cut chicken into 1/2 inch pieces and place in a bowl.
• Add ginger paste, garlic paste, salt, half teaspoon cumin and yogurt and mix well. Marinate the chicken for half an hour.
• Heat oil in a pan, add onion and sauté till lightly browned.
• Add tomato puree, mix well and continue to sauté till oil separates.
• Add green chillies and continue to cook for two minutes.
• Add ground coriander and remaining cumin, mix well and cook for one more minute.
• Add the marinated chicken, mix well, cover and cook till done.
• Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.

CROOK'S CORNER SHRIMP AND GRITS

Steps:

• Bring the water to boil and gradually add the grits, stirring. Add salt. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done.
• Meanwhile, shell and devein shrimp and put in a bowl. Set aside.
• When grits are cooked, remove from heat. Stir in 6 drops of Tabasco sauce, the cheese and butter.
• Place two heavy skillets on the stove. Add the diced bacon to one skillet; pour the oil in the other. Cook the bacon, stirring, until it starts to brown. Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes. Add scallions and cook briefly.
• As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir.
• Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco. Stir to blend.
• Spoon equal portions of the cheese grits onto six hot plates. Spoon equal portions of the shrimp and mushroom mixture over each serving. Serve immediately