Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.

Murgh Shan-e-Shadab

Ingredients:

• 500 gm sarson saag, chopped
• 600 gm spinach, puree
• 100 gm methi, chopped
• 200 gm onion
• 20 gm cumin
• 20 gm coriander powder
• 30 gm turmeric powder
• 20 gm cumin powder
• 40 gm chilli powder
• 3 tbsp ghee
• 10 gm Kashmiri chilli
• 100 gm butter
• 20 gm kasoori methi
• 100 ml cream
• 50 gm garlic
• 10 gm ginger
• 20 ml oil
• Salt to taste

Method: 

• Take a heavy bottom pan, heat the oil, add cumin seeds and garlic till golden brown.
• Add the onion and saute. Add all the other ingredients except the spinach paste.
• Cook the masala properly. Add cream and butter. Let it further cook for 5 minutes.          
• Add the spinach paste and cook till well mixed. Check for seasoning. Garnish with cream and whole red chilli.

Gandane Ka Saag

Ingredients:

For the marinate:

• 4 nos chicken breasts, flattened gently
• 2 tbsp ginger garlic paste
• 2 tsp lemon juice
• ½ tsp chilli powder
• 1 tsp turmeric powder
• 1½ tsp garam masala
• 2 tbsp curd
• 1 tsp brown onion paste
• Salt to taste

For the filling: 

• 100 gm chicken kheema
• 50 gm Amul cheese
• 75 gm onions, chopped
• 2 green chillies, chopped
• 2 tbsp cilantro/corriander, chopped
• 2 tbsp mint
• 1 tsp cooking oil
• ½ tsp chilli powder
• ½ tsp garam masala 
• 1 tsp cumin powder
• 1 tsp ginger garlic paste
• Salt to taste

Method:

• Marinate the chicken with the marination ingredients for 15-20 minutes. 
• Add oil to a pan and heat it. Add ginger garlic paste and saute the paste until the raw smell disappears.
• Add chicken kheema and mix well. Roast the kheema for a few minutes until it changes its colour, keep stirring.
• Add salt, chilli powder, garam masala and cumin powder. Mix well and cook the kheema for a few minutes until the oil leaves the sides.
• Add water and cook the kheema on medium to low flame until it gets soft and tender.
• Cook the kheema for about five minutes and also make sure no water remains. Keep aside.
• After cooling, mix cheese together and divide into four portions. Spoon one portion on each marinated chicken breast and make a tight roll.
• Spray a baking tray with some oil and arrange the stuffed chicken on it. Brush with some oil and cook in the oven at 300ºF till it is cooked.
• Garnish with fresh chopped cilantro/coriander leaves and serve.