119. Methi Chicken 120. L.P 121. Pinnacle Kabab

119. Methi Chicken

Ingredients: Chicken 4.94 lbs boned, ginger 1 table spoon, garlic 1 table spoon, curd 2.5 table spoon, salt to taste, lemon/vinegar 3 table spoon, black pepper powder 1.5 table spoon, chilli powder 1.5 table spoon, methi leaves 2 cubes crushed
Method: Mix all the masalas with chicken and keep for a few hours. Then heat little oil and add this chicken and slowly cook it till it becomes soft. 

120. L.P

Ingredients: Mutton 2.68 pounds, big tomatoes 2, coriander chutney 2.5 table spoon, red kashmiri chilli powder 4 table spoon (it is not spicy like other chilli powder), salt 14-15 pinches, ginger paste 1 to 1.5 tea spoon,  garlic paste 1 to 1.5 tea spoon, haldi 4 pinches,
Method: Mix all the masalas except tomatoes with mutton and keep this for a few hours. Then heat little oil and add chopped tomatoes, fry for 2-3 minutes then add marinated mutton and cook till it becomes soft. 

121. Pinnacle Kabab

Ingredients: One big packet chicken legs, one table spoon oil, 11/4 tea spoon salt, ¼ tea spoon turmeric, three tea spoon red chilli powder , 1/8 tea spoon heeng, 1½ tea spoon garam masala, one table spoon and one tea spoon ginger paste, one table spoon and one tea spoon garlic paste, 5.5 table spoon curd.
Method: Mix masalas well with the curd and then marinate chicken legs in it. And keep this for a few hours. Then heat the oil and add marinate chicken legs. Cook it till it becomes soft.