Bashira Murgh Chana, Bashira Chutney And Bashira Pakora by Chef Gulzar

Ingredients for Bashira Murgh Chana:

• Chicken 1/2 kg
• Onions 2
• Ginger garlic paste 1 tbsp
• Yellow lentil 1 cup
• White chick peas  1/2 kg
• Yogurt 1 cup
• All spice powder 1 tbsp
• Coriander powder 1 tbsp
• Green coriander 1/2 bunch
• Turmeric  1-1/2 tsp
• Red chili  1 tbsp
• Green chilies  5-6
• Crushed cumin  1 tsp
• Onion seeds  1/2 tsp
• Black pepper  1 tsp
• Baking soda  1/2 tsp
• Oil  1 cup
• Salt  to taste

Method:

1. For making masoor and chanay ki daal: Keep the white chick peas in water with soda for a whole night.
2. Now wash the yellow lentil and keep it on aside.
3. Then wash the white chick peas, boil it in water so that they can be soft.
4. When the chick peas are to be boiled then mix the yellow lentil, filter it and boil it well until the chick peas and yellow lentils are tendered well, then remove it from stove.
5. Pour oil in a pan, add onions for making them brown.
6. Now add ginger garlic paste.
7. Roast the chicken, add chicken white when it starts to dry, add beaten yogurt and mix it well.
8. When the masala begins to dry then remove it from stove.
9. Korma is ready.

Ingredients for Bashira Chutney:

• Tomatoes  6
• Chopped onion  1
• Chopped garlic  3-4 cloves
• Crushed red chili  1 tbsp
• All spice powder  1 tsp
• Black pepper  1/2 tsp
• Crushed cumin 1/2 tsp
• Tamarind paste  1/2 cup
• Oil  3 tbsp
• Salt  to taste

Method:

1. First take out seeds of tomatoes and chop it finely.
2. Now pour oil in a pan, add chopped garlic, chopped onions for frying.
3. Then add tomatoes, chopped red chilies, chopped garam masala, chopped black pepper, roasted and chopped cumin, salt roast it well.
4. When the tomatoes are tendered then add tamarind paste, mix it well.
5. When the chutney becomes thick, remove it from stove, serve it with pokoras.

Ingredients for Bashira Pakora:

• Gram flour  250 gm
• Onion  1
• Spinach  1 bunch
• Garlic paste  1 tsp
• Red chili  1 tsp
• Crushed coriander  1/2 tsp
• Yogurt  1/2 cup
• Mint leaves  1/2 bunch
• Baking soda  1/3 tsp
• Oil  as required
• Salt  to taste

Method:

1. Take a gram flour, onions, chopped spinach, chopped garlic paste, chopped red chili, chopped and whole coriander, yogurt, chopped mint, baking soda, salt mix it with water make the batter thick.
2. Now pour oil in a pan, make the pakoras and serve.