Maa Chicken and Fish Centre

12/12/2025

12/12/2025

Chicken leg fry 👌🥚🐔😜
# leg piece 😋

12/12/2025

🔥 Chicken Angara Recipe 🔥

📝 Ingredients:

🍗 500g Chicken
🧅 2 Onions
🍅 2 Tomatoes
🧂 1 tsp Salt
🧄 1 tbsp Ginger Garlic Paste
🌶️ Prepared Spice Mix (see below)
🍃 ½ tbsp Kasturi Methi
🥣 250g Beaten Curd
🟠 ¼ tsp Orange-Red Food Color mixed with 1 tbsp Water

🌿 Spice Mix:

🌿 1 tbsp Coriander Seeds
🌱 ½ tbsp Cumin Seeds
🍃 5 Green Cardamoms
🌳 2 Cinnamon Sticks
🟤 4 Cloves
⚫ 20 Black Peppercorns
🌶️ 4 Dried Red Chilies

👨‍🍳 Method:

1️⃣ Dry roast all spices for a minute & grind them into a fine powder.
2️⃣ Deep fry thinly sliced onions until light golden brown. Remove on a kitchen towel.
3️⃣ Grind fried onions & tomatoes with some water to make a fine paste.
4️⃣ Marinate chicken with salt, ginger garlic paste, prepared spice mix, kasturi methi, beaten curd, fried onion & tomato paste, and food color. Let it rest for 1 hour.
5️⃣ Heat oil in a vessel. Add chicken & fry on high heat for 5 mins, stirring continuously to prevent sticking.
6️⃣ Now add the marinade & mix well. Bring to a boil.
7️⃣ Cover & cook for 20 mins, stirring in between to prevent sticking.
8️⃣ After 20 mins, place a small bowl with hot charcoal in the center. Pour 1 tsp ghee on the charcoal, cover with a lid & let it smoke for 1 minute. Turn off the flame.
9️⃣ Serve hot with 🍚 Basmati Rice & 🥗 Russian Salad!

Enjoy your smoky & flavorful Chicken Angara! 🔥🍽️

12/12/2025

10/12/2025

09/12/2025

got over 50 reactions on my posts last week! Thanks everyone for your support! 🎉

06/12/2025

05/12/2025

🥘 Gurda Kaleji Masala Recipe

🧾 Ingredients:
250g Mutton Kaleji (liver)
250g Mutton Gurda (kidney)
3 tbsp Oil or Ghee
2 medium Onions (finely sliced)
2 medium Tomatoes (finely chopped)
1 tbsp Ginger-Garlic paste
2-3 Green Chillies (slit)
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Red chilli powder
½ tsp Turmeric powder
1 tsp Garam masala
Salt to taste
Fresh Coriander leaves (chopped)
Juice of ½ Lemon

🔥 Instructions:

1. Clean & prep the kaleji and gurda:

Wash well. For gurda, slit and remove the white membrane and rinse thoroughly.

Optionally soak in milk or vinegar water for 15 minutes to reduce the strong smell. Rinse again.

2. Boil (optional for softer texture):

In a pan, boil kaleji and gurda with a pinch of turmeric and salt for 5–7 minutes. Drain and keep aside.

3. Sauté base:

Heat oil/ghee in a pan.

Add cumin seeds, then onions. Fry until golden brown.

Add ginger-garlic paste and green chillies. Sauté till raw smell goes.

4. Cook tomatoes:

Add tomatoes and cook until they turn soft and oil separates.

5. Add spices:

Mix in red chilli, turmeric, coriander powder, and salt. Cook for 2 minutes.

6. Add gurda & kaleji:

Add the boiled kaleji and gurda. Sauté on high flame for 2–3 minutes.

Reduce flame, cover, and cook for 8–10 minutes until masala is well coated and they’re tender.

7. Finish:

Sprinkle garam masala and lemon juice. Mix well.

Garnish with fresh coriander.

🍽️ Serve hot with:

Tandoori roti, paratha, or steamed rice.

@ maa chiken centre

05/12/2025

Chicken Atishi
Ingredients :
500g Chicken
1/4 Cup Curd
1/2tsp Salt
1/2tsp Chicken Powder (Optional)
1tbsp Ginger Garlic Paste
1tbsp Schezwan Sauce
1tbsp Red Chilli Sauce
1tsp K. Red Chilli Powder
1/2tsp Degi Mirch Powder
1tsp Coriander Powder
1/2tsp Cumin Powder
1/2tsp White Pepper Powder
1/4tsp Chaat Masala
1/2tsp Garam Masala
1/4tsp Orange Red Food Color
Juice of Half Lemon
1tbsp Mustard Oil
1tbsp Fresh Cream
1tbsp Butter to fry Chicken
2tbsp Fresh Cream for Garnish
1tbsp Melted Butter for Garnish
Chopped Coriander Leaves

Method :
1. In a bowl, mix curd, salt, chicken powder, ginger garlic paste, schezwan sauce, red chilli sauce, red chilli powder, degi mirch, coriander powder, cumin powder, white pepper powder, chaat masala, garam masala, orange red food color, juice of half lemon, mustard oil and fresh cream.
2. Add the prepared marinade to the chicken and mix well. Marinate for 2 hours.
3. Heat butter in a pan.
4. Add chiken pcs and cook on high heat for 5 mins.
5. Cover and cook on low flame for 15 mins.
6. Remove excess gravy and cook till chicken is dry.
7. Char on gas flame till black spots are visible on chicken pieces.
8. Garnish with fresh cream, melted butter and coriander leaves.