spicy hot chicken recipes

					                                           Starters
BATAKI NAZRANA, Tandoori duck & cumin tempered potatoes, wrapped in filo pastry. Served
with spicy red onion & mango chutney.
NEELGIRI RATTAN, Fresh scallops pan seared, tossed with fresh green herbs and masala.

NALLI BARRA, Lamb ossobucco in a well rounded masala flavoured with pineapple.

HARRA KEBAB, pan grilled cakes of spinach and gram dal enhanced with cheese and onion.

LOBSTER KALI MIRI, Half lobster marinated with black peppercorns, cream and cheese.

JHINGA TIL TINKA, Vermicelli coated crisp fried prawns with garlic and lemon dressing.

KURKURA MURG, Crisp batter fried chicken fillets marinated in lime,peppers & tamarind.

POCHA HARA JHINGA, Marinated prawns in a crisp light batter.

TANDOORI BROCCOLI, with yoghurt and cream sauce.

CHICKEN 33, marinated chicken cubes in a crisp light batter.

MINCE CHICKEN LETTUCE PARCELS, With coconut and kaffire lime

PUNJABI CHICKEN LOLLIPOPS, With chilli, lime and cinnamon

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PLATTERS OF STARTERS, (Minimum two persons - price shown is per person).

CHILLI CHICKEN, morsels of chicken, cooked with green chilli sauce, mixed peppers & flavoured
with dill leaves.
CHILLI PANEER, batons of cottage cheese, spiced with sweet ‘n’ sour sauce and tossed in fresh
tomatoes.
GILAFI SEEKH KABAB, minced chicken, spiced with an exotic blend of spices, topped with
onions and mixed peppers and red onion and chilli jam.
CHAT MASALA, tangy masala sauce cook with chicken or potato or chana (chick peas )

MURGH NAZAKAT, succulent skewered chicken delicately flavoured with garlic and nutmeg.

TIKKA, (chicken or lamb) marinated in yoghurt, herbs and spices, grilled in tandoori oven.

TANDOORI CHICKEN, chicken on the bone, marinated to a traditional recipe using yoghurt,
ginger, garlic, bay leaves, cloves, cardamon, mace, nutmeg and red chillies.

TANDOORI LAMB CHOPS, lamb chops marinated in yoghurt and special spices, grilled golden in
the tandoor.

SHEEKH KEBAB, minced lamb, ginger and mixed herbs and spices. Cooked on a skewer.

SALMON TIKKA, fillets of salmon diced and marinated with dill, fennel, ginger and honey.

JHINGA ‘E’ GARLIC, king prawns grilled in the tandoori oven with a hint of garlic and mint.

TIGER PRAWN PATHIA PUREE, highly spiced hot, sweet and sour sauce, served on a puree.

SAMOSA, triangular pastry filled with chicken, minced lamb or vegetable.

STUFFED CHILLIES, fresh whole chillies stuffed with cheese coated with breadcrumbs and
deep-fried.

PAKORA, spring vegetables mixed with aromatic herbs and spices bound together with gram
flour, served with a tomato and chilli dipping sauce.
                                            Mains
SPICE MERCHANT SPECIALITIES

ZAAFRANI LOBSTER, Mildly spiced whole lobster with saffron and garlic. Served With rice or nan

MEEN MOILEE, Sea Bass poached in coconut & turmeric sauce,served with coconut rice.

JHANGI CHANMPEY, Tandoori baked lamb chops. Cooked with typical Punjabi style
lamb mince and green peas. Served With rice or nan.

DUM KA MURG, Baked flattened chicken breasts stuffed with a mixture of spinach and
cheese.Served with mashed potatoes,rice or naan

NALLI GOSHT KA MUSSALLAM, Lamb Shanks cooked in their own juices with cardamom &
saffron.A truely Hyderabadi style. served with rice or nan

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ACHARI, (Chicken or Lamb), an authentic tangy preparation of curry, flavoured with pickled
spices and tomatoes.

KARAHI KEBAB KHYBERI, cubed chicken cooked with tomatoes, green peppers with Chef’s
own recipe. This dish originates from the Khyber-pass.

MURGHI MOSSALA, chicken cooked with minced lamb, almonds and fresh coriander mixed
together with an exotic blend of herbs and spices.

PASSANDA, (Chicken or Lamb), tender pieces of lamb cutlets or chicken cooked in a mild
sauce with almonds, cream and malibu.

GREEN CHICKEN CHILLI CURRY, chicken cooked with a blend of ground coriander, green
chillies and a hint of garlic.

CHICKEN JASMIN, mild spiced chicken served in a coconut sauce with saffaron and
chef ’own recipe.

ROGAN, (Chicken or Lamb), a medium spiced curry with a tomato base, cumin and fresh
coriander.

JALFREZI, (Chicken or Lamb), “Jhall” means very hot in Bengali. This curry uses green chillies
as its base, together with garlic, ginger and onions.

BIRYANI, (Chicken or Lamb), cooked with Basmati rice served with a mixed vegetable curry.

KORMA, (Chicken or Lamb), mild curry, thick coconut gravy with a smooth texture.

KORAI, (Chicken or Lamb), medium spiced curry with peppers and onions.

MURGH-MAKHANI, clay oven roasted chicken with traditional Makhani gravy. This is a mild,
sweet and creamy curry.

DANSAK, (Chicken or Lamb), Hot sweet and sour curry cooked with lentils.

BHUNA, (Chicken or Lamb), medium spiced curry with tomato, onion, garlic & fresh coriander.

PATHIA, (Chicken or Lamb), highly spiced sweet curry with onion, tomato, red chillies, lemon
juice, sugar, fenegreek leaves and fresh coriander.
                                           Continue
METHI MURGH, Chicken cooked with fresh fenugreek leaves

JEERA MURGH, Cumin flavoured chicken curry

MADRAS, (Chicken or Lamb), hot curry with red chillies, garlic and fresh coriander.

LAMB CHETTINAD, lamb marinated with freshly ground coriander, pepper and red chilli,
finished with coconut milk.

VINDALOO, (Chicken or Lamb), primarily made with red chillies, gram masala and garlic. The
Portuguese introduced chillies to Goa in the 16th and 17th centuries.

TIKKA MASALA, (Chicken or Lamb), a curry using tomato, almond and coconut powders,
cream and fenegreek leaves.

SABINA GOSHT, lamb pieces simmerd in a coconut and mint sauce.

DUCK KORAI, a medium spiced duck dish with peppers and onions.

DUCK JALFREZI, hot curry cooked with green chillies, ginger and garlic.

SIKENDARI BADI LAMB, this is a very exotic Indian dish, shank of lamb marinated with herbs
and spices then roasted in the oven.

MONK FISH MASALA, monk-fish pieces cooked in a mild masala sauce.

GOAN FISH CURRY, monk-fish pieces cooked in coconut milk and traditional Goan spices.

MANGLORIAN FISH CURRY, monk-fish pieces cooked in fresh coriander and tamriend sauce.

SEA FOOD MOILLY, a mild mixed seafood curry cooked to a traditional south Indian style.

KING PRAWN ASARI, king prawns cooked in a creamy sauce with cashew nuts and garlic.

TIGER PRAWN DANSAK, hot, sweet and sour with lentils.

TIGER PRAWN KORAI, medium spiced curry with peppers and onions.

TIGER PRAWN JALFREZI, hot prawn curry, green chillies, ginger and garlic.

TIGER PRAWN PATHIA highly spiced hot, sweet and sour sauce.

SABZI JALFAZI (V), selection of vegetables cooked with shredded ginger, garlic, red and green
chillies. This is a spicy hot dish.

PANEER TIKKA MAKNI (V), Tandoori baked Paneer cooked in onion and tomato masala, with
ground almonds, coconut and a hint of cream.

PANEER KORAI, (V), medium spiced curry with peppers and onions

HYDERABADI VEGETABLE BIRYANI (V), basmati rice cooked with a selection of vegetables,
and served with a vegetable curry.
                                            Tandoori
CHICKEN CHOPS Marinated with yoghurt, flavoured with curry leaf

NALLI BARRA, Lamb ossobucco in a well rounded masala flavoured with pineapple.

TANDOORI CHICKEN, chicken on the bone, marinated to a traditional recipe using yoghurt,
ginger,garlic, bay leaves, cloves, cardamon, mace, nutmeg and red chillies.

MURG KALIMIRI,Chicken marinated with black pepper,corn,cream and cheese.

TANDOORI DUCK, Breast of Duck, diced and marinated in herbs and spices, roasted in the
Tandoori oven.

TIKKA, (chicken or lamb) marinated in herbs and spices, grilled in the tandoori oven.

TANDOORI MIXED GRILL, a mixture of chicken chops, chicken tikka, sheek kebab and lamb
tikka.

TANDOORI LAMB CHOPS, lamb chops marinated in herbs and spices and then grilled in the
tandoori oven.

CHICKEN or LAMB SHASHLICK, diced chicken or lamb marinated in herbs and spices
together with peppers, onions and tomatoes, roasted in the tandoori oven.

TANDOORI DUCK SHASHLICK, breast of duck, diced and marinated in herbs and spices.
Served with mixed peppers. Roasted in the tandoori oven.

TANDOORI KING PRAWN, king prawns marinated in herbs and spices, grilled in the tandoori
oven.

TANDOORI MONK FISH, spiced monk fish marinated in herbs and spices, roasted in the
charcoal tandoori oven.

TANDOORI HALIBUT, Spiced HALIBUT fish marinated in herbs & spices, roasted in charcoal
tandoori oven.

SALMON TIKKA, fillets of salmon diced and marinated with dill, fennel, ginger and honey.

AJWAINI JHINGA, King Prawns grilled in beehive shaped clay oven, marinated with ajwani,
mint & green chillies.

TANDOORI PANEER SHASHLICK (V), diced Indian cheese delicately spiced together with an
assortment of vegetables, roasted in the tandoori oven.

(V) = Vegetarian

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       The Tandoori oven history dates back to the Indus Valley Civilization 1500BC.
    The word Tandoori originates from Persia, “Tan” meaning HOT and “Door” meaning
INSIDE. Tandoori ovens are all made from clay and designed for minimal heat loss. Fuelled
  by charcoal the tandoori oven flavours the meat cooked in it with rich roasted bar–b-cue
                                     taste and aromas.

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                    Vegetables                                                                Rice
                                                         bread
                                                                     BOILED RICE
SAG ALOO,spinach cooked with
potato.                                                              PILAU RICE
SABZI-E-BAHAR, mixed vegetables
cooked dry with herbs and spices.                                    MUSHROOM RICE, Basmati rice
MIXED VEGETABLE CURRY,                                               cooked with mushrooms.
selection of vegetables cooked in a
medium curry sauce.                                                  SPECIAL EGG FRIED RICE, Basmati
                                                                     rice cooked with eggs.
MUSHROOM BHAJEE, mushrooms
sautéed                                                              CHAPATIES, Thin un-leaven bread.
BHINDI BHAJEE, okra (ladies fingers)
sautéed in mixed spices.                                             TANDOORI ROTI, The most basic
                                                                     Indian bread made from whole-wheat flour
CAULIFLOWER BHAJEE, Cauliflower                                      cooked in the tandoor.
cooked dry with mixed spices.
                                                                     PARATHA, Un-leaven bread fried.
SAG BHAJEE, Spinach cooked with
garlic.                                                              RAITHA, Traditional natural yoghurt

BOMBAY ALOO, Potatoes cooked in                                      PAPADOM
a traditional way.
                                                                     MASALA PAPADOM (spicy)
BHUTTA HARA PYAAZ,
Stir fried baby corn and spring onions with                          CHUTNEY & PICKLES, (please note
spices.                                                              that chutney tray charged per person)
MUSHROOM SAG, mushroom with                                          NAN
spinach
                                                                     PESHWARI NAN, Stuffed with almonds.
SAG PANEER, spinach cooked with
cheese.                                                              KEEMA NAN, Stuffed with spiced
COURGETTE BHAJEE, courgettes                                         minced lamb.
cooked dry with mixed herbs and
spices.                                                              KULCHA NAN, Stuffed with mashed
CHANNA MASALA, chickpeas cooked                                      Vegetables.
with masala sauce.
                                                                     GARLIC NAN
ALOO JEERA, potato with cumin seed
sauce.                                                               CHILLI NAN
DAL SAMBA, lentils with vegetables.
TARKA DAL, lentils with garlic.
ALOO GOBI, Potato with cauliflower.

ONION BHAJEE, Fried onion ball.

ASPARAGUS, Indian style.
                                                                       NAN is a Persian word, which means
                                                                      bread. It is made using white flour, egg,
PANEER MUTTER, Peas with cheese.
                                                                         yoghurt, milk and baking powder.
BAINGAN MIRCHI KA SALAN,
Baby aubergines with chilli, peanut,                                         Nan is a leavened teardrop
coconut,sesame and tamarind sauce.                                                 Indian bread.




                                All of our dishes contain traces of nuts, apart from the Tandoori.
            All prices include VAT, an optional 12.5% gratuity will be added to the bill, and minimum charge applies.

				
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