From sweet to something savoury and more satisfying, Chef Harpal Singh Sokhi shares some chicken recipes for your evening meal after a day of fasting.

Murg Angara

  • Prep Time: 10min.
  • Cooking Time: 25-30min.
  • Serves: 2 -3

Ingredients Quantity

  • Oil for cooking
  • Onions chopped (medium) 2 No.
  • Ginger garlic paste 2 Tbsp.
  • Tomato Purée 1 Cup
  • Red chilly paste 1 Tbsp.
  • Coriander powder 2 Tbsp.
  • Turmeric powder ½ Tsp.
  • Roasted cumin powder ½ Tsp.
  • Garam masala powder 1Tsp.
  • Red chili powder ½ Tsp.
  • Chicken with bone ½ Kg.
  • Yogurt ½ Cup
  • Salt To Taste
  • Fresh cream ½ Tbsp.
  • Fresh coriander leaves chopped 1 Tbsp.
  • Ginger, juliennes for garnishing
  • A fresh coriander sprig for garnishing


  • Heat oil in a pan, add chopped onion sauté till soft and brown.
  • Add ginger, garlic paste sauté for 2 min.
  • Add tomato puree to the pan, stir well and cook for 4-5 mins
  • Add red chili paste, coriander powder, turmeric powder, cumin powder, garam masala, red chilly powder, salt.
  • Mix well and cook for 4-5 min add chicken to the gravyand stir well, cover and cook for 12-15 min.
  • Stir in between.
  • Add yogurt and mix well. cover and cook for 5-6 min.
  • Add ginger juliennes, coriander chopped, cream and mix well.
  • Cover and cook for 2-3 min.
  • Remove from heat and serve hot.

Chef ki Chefgiri

Yogurt will tone down the spice in the dish. Yogurt is different from curd. Curd can be made at home and has only one kind of bacteria but yogurt produced in industries has many useful bacteria which are good for health.

Hyderabadi Dum Ka Murgh

  • Prep. Time: 15-20min.
  • Cooking Time: 35-40min.
  • Serves: 3-4

Ingredient Quantity

For Marination:

  • Chicken (curry cut with bone) 1 No.
  • Ginger and Garlic Paste 2 Tbsp.
  • Coriander powder 1½ Tsp.
  • Cumin powder 1 Tsp.
  • Red chilli powder 1 Tsp.
  • Chop chillies 1 Tsp.
  • Turmeric powder ½ Tsp.
  • Garam Masala 1 Cup
  • Chop mint leaves (Pudina) 1 Tbsp.
  • Chop Coriander 1 Tbsp.
  • Cardamom 3-4 No.
  • Cloves 3-4 No.
  • Cinnamon stick 2 No.
  • Ghee 2 Tbsp.
  • Oil 1 Tbsp.
  • Curd (Dahi) 1½ Cup
  • Salt to taste
  • Lemon Juice 1 No.

For Paste:

  • Cashew nuts ½ Cup
  • Curd ½ Cup
  • Water as required

For dough:

  • Flour 250 gms
  • Water as required


  • Take a pot (with lid) marinate chicken with ginger garlic paste, coriander powder, cumin powder, Red chilli powder, chop chilli, brown onions, yogurt, garam masala, turmeric powder, chopped mint leaves, chopped coriander, ghee, oil and salt.
  • Add whole garam masala (cinnamon stick, cardamom, cloves) mix this well, and keep it for half an hour.
  • Take cashew nuts and ½cup of curd put into the blender and make it a fine paste by adding water.
  • Mix flour and water and make dough for sealing the pot and keep aside.
  • After ½ hour add cashew nuts paste, juice of lemon and mix it well.
  • Cover the pot with lid, place the edges with dough on the lid and seal it.
  • Let this cook on a medium flame for 30-35min.
  • After that take out the seal and open the lid mix it well, Hyderabadi Dum Ka Murgh is ready to serve.