Whole Roasted Chicken Easy Recipe

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a professional rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible.

Cuisine : Indian Starters

Serves : 2-3 pax


  • Whole Chicken 700 GMs
  • Salt to Taste
  • Ginger and Garlic Paste 3 tbsp
  • Haldi 1 tsp
  • Dhaniya Powder 1 tsp
  • Garam Masala 1 tsp
  • Red Chilli Powder 1 tsp
  • Mustard Oil 2 tbsp
  • Hung Curd 200 GMs


  1. Wash and clean the chicken and keep aside to dry
  2. Marinate it with all the spices, ginger and garlic paste, mustard oil
  3. Keep it for 30min and then add hung Curd, marinate and keep for atleast 30 min
  4. Pre-heat the oven for 15min at 180 degree
  5. Then grill it for 40-45 min
  6. Brush with oil and butter in between and grill till cook
  7. Serve hot



Shahi Paneer Easy Recipe

Cuisine: Indian Main Course

Serves : 2 pax


  • Paneer 250 GMs
  • Onion 1pc
  • Tomato 4pc
  • Kaju Or Magaj 50 GMs
  • Cream 50 GMs
  • Butter 50 GMs
  • Ginger-Garlic Paste 2 tsp
  • Khoya 50 GMs
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Sugar for flavour


  1. Roughly chop the onion and tomato and sauté in a thick bottom pan
  2. Male Paste of the mixture and paste of kaju separately
  3. Take a pan, add oil, add ginger and garlic paste and start cooking
  4. After that add the spices and then the kaju Paste
  5. Then add the mixture and keep cooking for 10 min in low flame
  6. Then add grated Khoya, cream, butter and keep cooking
  7. Then add the cubes of paneer and cook for some more time
  8. Check salt and serve hot with garnish of cream and butter



Dal Makhani Easy Recipe

Cuisine : Indian Main Course

Serves : 4 Pax


Urad whole 250 GMs

• Salt to taste

• Ginger and garlic paste 3 tbsp (Optional)

• Milk 400 GMs

• Dhaniya powder 2 tbsp

• Garam masala 1 tbsp

• Oil for cooking

• Whole spices like clove, cardamom, cinnamon, pepper whole

• Tomato purée 500 GMs


1. Soak the dal overnight (Or soak in hot water for 1 hour)

2. Cook the dal adding salt, whole spices with enough amount of water

3. After the dal is cooked, mash the dal and keep aside

4. Take a thick bottom pan and oil, then ginger garlic paste and cook well

5. Then add all the spices and then tomato purée into it

6. After it start leaving oil, add the mashed dal with the water and start cooking

7. After the first boil, add milk into it and keep it boiling

8. When you see the dal is getting thick, low the flame and keep cooking

9. Add butter after that and serve hot checking the salt.

Baghaar-e-Baingan Easy Recipe (Eggplant Curry)




  • Baby Eggplant (Chote Baingan) 500 grams or 10-12 pcs
  • Onion Medium 2 pc
  • Tomato Medium 2 pc
  • Ginger and Garlic Paste 4 tbsp
  • Salt to taste
  • Red chilly powder to taste
  • Haldi to taste
  • Coriander Powder to taste
  • Garam masala to taste
  • Refined oil for Frying and cooking
  • Green Coriander for Garnish


  1. Slit the Baby eggplant and deep fry them till golden brown
  2. Chop the Onions and start cooking in a pan till golden brown
  3. Add Ginger and Garlic paste, all the spices and then tomato purée
  4. Cook the gravy till it leaves oil on the top
  5. Then add the fried baby eggplants into the gravy
  6. Cook on slow flame for 10 min
  7. Serve hot with garnish of chopped coriander


  • While Slitting the Baby Eggplants don’t cut into 2 parts, it should remain as a whole
  • Make the onion brown not black, low the heat when you see onion turning brown