Chicken Bean Curry, Asian Paratha And Daal Palak Masala by Chef Zakir

Ingredients for Chicken Bean Curry:

• Chicken 1/2 kg
• Yogurt 125 gram
• Boiled peas 1/2 cup
• White beans boiled 1/2 cup
• Kidney beans boiled 1/2 cup
• Capsicum 1
• Onion 1
• Tomatoes 2
• Green chillies 3-4
• Oil 1/4 cup
• Ginger garlic paste 2 tbsp
• Coriander leaves 1/4 bunch
• Turmeric 1 tsp
• Chilli powder 1 tsp
• Coriander powder 1 tsp
• All spice powder 1/2 tsp
• Salt to taste
• Water 1 cup
  

Method:

1. Firstly, heat oil in karahi pan and fry onion until golden.
2. Then add ginger garlic paste & chicken and roast chicken until it color change to light brown.
3. Then add, yogurt, coriander leaves, turmeric, chilli powder, coriander powder, all spice powder and salt.
4. Roast for 1 to 2 minutes, add water & salt, cover and keep for cook.
5. After 8 to 10 minutes, remove cover, add capsicum, peas, boiled white beans, boiled kidney beans, green chillies, coriander leaves, boiled tomatoes and roast on high flame. Spicy chicken bean curry is ready.
   

Ingredients for Asian Paratha:

• Flour 300 gram
• Ghee 1/2 cup
• Water as required
• Salt to taste
  

Method:

1. Add ghee & salt in flour, knead with water as required, make dough and roll it.
2. Then spread oil and fold like roll.
3. When fold, now roll it again like balls and fry on tawa with some ghee.
4. Spicy asian paratha is ready.
   

Ingredients for Daal Palak Masala:

• Yellow lentils 125 gram
• Red lentils 125 gram
• Boiled gram lentils 125 gram
• Spinach 1 bunch
• Onion 1 medium
• Boiled tomatoes 3
• Green chillies chopped 3-4
• Coriander leaves 1/4 bunch
• Oil 1/4 cup
• Garlic 3-4 cloves
• Ginger 1
• Water 1-1 1/2 cup
• Turmeric 1 tsp
• Crushed cumin powder 1 tsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Crushed red pepper 1 tsp
• Tamarind paste 3 tbsp
• Salt to taste
  

Method:

1. Firstly, heat oil, add garlic & ginger and fry little.
2. When it color changes, add onion and fry until golden.
3. Then add toamto, crushed cumin powder, turmeric, coriander powder, cumin powder & crushed red pepper and roast it for 1 to 2 minutes.
4. Now ass soaked yellow lentils, red lentils & boiled gram lentils and roast more for 1 to 2 minutes.
5. Then add spinach, tamarind paste & water, cover it and leave for simmer.
6. After 10 to 15 minutes, add green chilli & coriander leaves and cook more for 1 to 2 minutes.
7. When lentils cooked well, roast on high flame, take out in dish and serve it.