Double Chocolate Goey Muffins

Ingredients :

Instructions:

Notes :

• 4 Large Chicken Thighs skin on
• 1/2 tsp Ginger paste
• 1/2 tsp Garlic minced 
• 1 tsp Lemon juice
• 1/2 tsp Red Chilli Flakes
• 1/4 tsp Black pepper powder
• 1 tsp Red Chilli sauce
• 2 tsp Soy sauce
• 1 tsp Green chilli sauce (optional)
• 2 tsp Kashmiri red chilli powder
• 1 tsp brown sugar (optional)**
• 4-5 tsp olive oil

1. Make a marinade of the above ingredients and apply on the chicken Thighs that has been slit/given cuts. 
2. Allow to marinate at least for half an hour or preferably overnight. 
3. Place a pan on heat (you may also use a grill pan) , pour in your olive oil and shallow fry for 8 - 10 minutes and flip and cook for another 8-10 minutes on medium low flame.
4. You may brush the sauce/ marinade whilst cooking the meat. 

• **Do not use brown sugar if on KETO
• Do not crowd your pan, brings out more water from the chicken.
• Do not fry on high, the brown sugar speeds up the caramalization leaving the chicken uncooked. 
• Feel free to remove skin if you don't like the skin, but remember keeping the skin helps the meat to be tender and juicy even after being cooked well. 
• You may use white granulated sugar instead of brown sugar. 

• 1 1/2 cup Greek Yogurt (Chilled) 
• 1/2 cup milk, chilled
• 1 1/2 tbsp rose syrup
• 2 tbsp gulkand
• 1/2 tsp cardamom powder
• Chopped pistachio and cashews
• 1 tsp edible dried rose petals
• Sugar/ honey - if required

1. Put chilled yogurt, chilled milk, gulkand, rose syrup and cardamom and add honey/sugar if required into a blender.
2. Sprinkle with dried rose petals, and chopped nuts.
3. Drizzle some rose syrup and serve immediately! 

• 900 gms Chicken (cut into small pieces) 
• 3-4 dry red chilli
• 1 tbsp Coriander seeds
• 1 tsp Fenugreek seeds
• 1 tsp cumin seeds
• 1 tsp Garam masala / 2 cardamom, 2 cloves and a cinnamon stick. 
• 4 tsp Kashmiri Red chilli powder 
• 1/4 tsp Turmeric powder 
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• Salt 
• 1 tbsp lemon juice
• 1 medium Onion, roughly chopped
• 1 tbsp ghee
• 1 medium Onion, sliced
• 1 small tomato, chopped
• 4 tbsp grated coconut 
• Curry leaves
• 1/4 tsp Garam masala
• 1 tsp ghee

1. Marinate chicken with Kashmiri red chilli powder, Turmeric powder, ginger garlic paste, salt and lemon juice. 
2. In a pan, dry roast the spices - dry chilli, Coriander seeds, Fenugreek seeds, cumin seeds, cloves, cardamom and cinnamon. 
3. In a blender, drop in your roughly chopped onions, the roasted spices and grated coconut. 
4. In a pan, add a tbsp of ghee and Sautee the sliced onions and some curry leaves witb some salt. 
5. Once translucent, add in your chopped tomatoes and sauté. 
6. Once the tomato has softened, add in your marinated chicken and allow to cook closed using a lid for 15 minutes, turning over occasionally. 
7. Next add in your ground paste and cook for 5 minutes until the water oozed out from the chicken evaporates and ghee starts separating from the masala. 
8. Check for salt and finally finish off with a sprinkle of Garam masala and drop in a tsp of ghee. 

• 500 gms Minced meat 
• 1 Medium Onion, finely chopped
• 2 Garlic pods, minced
• A few celery leaves
• 1 egg
• 1/2 tsp Red Chilli Flakes 
• Salt and pepper as required 
• Olive oil for shallow frying

• 2 tbsp olive oil, if needed
• 1/2 tsp Coriander seeds
• 1 inch ginger, chopped finely 
• 2" 2 stick of celery, finely chopped 
• 1/2 cup chicken broth
• 1/2 cup Coconut milk
• A pinch of Turmeric 
• 1/4 tsp Red Chilli Flakes
• 1 tbsp lemon juice
• Salt, if required 

1. In a thick bottom pan, pour some olive oil and add in your onions and Sautee well. 
2. Once translucent, add in your minced galric and celery leaves and Sautee for about 30 seconds. 
3. Now into your washed and drained minced meat, add in your sauteed onion mix, crack in an egg and add your red chilli flakes, pepper and salt. 
4. In the same pan, pour olive oil to shallow fry the meatballs.
5. Now with the help of your hand, shape them into balls and shallow fry them clock wise so that you know which one to turn first. *
6. Fry on medium for around 8-10 minutes, turning until all sides have cooked well. 
7. Set the meatballs aside, into the same pan add your Coriander seeds, ginger, finelu chopped celery and red chilli flakes. Sautee well and once fragrant, add in your chicken stock and your coconut milk. Adjust seasoning if required. 
8. Simmer for around 10 minutes, until the sauce has thickened and the juices of the flavors has blended well in the gravy and the meatballs are cooked well. 
9. Finely add in your lemon juice and done! The easiest meatball recipe with delicious flavorful gravy is now ready! Serve hot. 

• Celery is completely optional, if you do not like the taste of it you may omit it.
• Chicken broth will already have salt in it, so add salt in the gravy only if required.
• You may double the quantities if you want more gravy.
• Chop onion fine y for the meatballs, the finer the better.
• You may use breadcrumbs in your meatballs if you want the meatballs to hold its shape.