• ½ kg mutton (bakray ka gosht)
• 1 bay leaf (tez patta)
• 1 cinnamon stick (darcheeni)
• 1 black cardamom (bari elaich)
• 5-6 black pepper corns
• 1 tsp salt to taste
• 1 tsp red chili powder (laal mirchain)
• 1 tsp coriander powder (dhania powder)
• ½ tsp turmeric (haldi)
• 1 tbsp ginger garlic crushed into paste form
• 2 medium sized onions
• 2-3 tomatoes
• 1 glass of water
• ⅓ cup oil or as required
• 2-3 tbsp yogurt (dahi)
• 1 tsp korma masala
• ¼ tsp crushed black pepper
• ½ tsp crushed cumin seeds (zeera)
• 2 potatoes
• 1½ glasses water for gravy
• 3-4 green chilies
• fresh coriander leaves

Ingredients needed to marinate the chicken

• ½ kg boneless chicken
• ½ cup yogurt
• 1 tbsp crushed garlic
• 2 tbsp peri peri sauce
• 1 tbsp soy sauce
• 1 tsp bbq sauce (optional)
• 1 tsp papaya powder or kichri powder
• salt to taste
• 1 tsp crushed red chili or to taste
• ½ tsp crushed black pepper to taste
• 2-3 tbsp oil for frying the marinated chicken

Ingredients for making paratha

• 2 cup all purpose flour
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required

other filling items

• mayonnaise to taste
• cucumber
• tomatoes
• onion slices
• chili garlic sauce or tomato ketchup

Chicken Zinger

• ½ kg boneless chicken
• 1 egg
• 1 tbsp vinegar (sirka)
• 1 tsp garlic powder or fresh garlic crushed (lashan powder or taza lahsan ka paste)
• salt to taste
• 1 tsp crushed red chili or to taste
• 1 tsp black pepper (kali mirch)
• 1 tsp paprika powder
• 2 cup all refined flour (maida)
• little bit salt
• oil for deep frying the chicken (zinger) pieces

Tamarind Sauce (Imli Sauce)

• ½ cup tamarind (imli) soaked in 1 cup of water and seeds removed.
• ½ tsp dried ginger powder (saunth powder)
• 1 tsp crushed red chili
• 1 tbsp paprika powder
• ½ tsp salt or to taste
• ¼ tsp black salt
• ½ tsp chaat masala
• ½ tsp cumin powder (zeera powder)
• ½ tsp fennel seeds powder (saunf ka powder)
• ⅓ cup sugar

Mint Mayo Dip

• a handful of mint leaves
• 2-3 green chilies
• 1 cup mayonnaise
• 1 tsp sugar powder (pissi hoi cheeni)
• little bit salt

Paratha

• 1 tsp vinegar
• 2 cups all purpose flour (maida)
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required
• oil

Other ingredients

• onion slices

Marination Masala

• 1 bay leaf (tez patta)
• ½ inch piece cinnamon stick (darcheeni tukda)
• 1 tsp coriander seeds (sabit dhania)
• 2 cloves
• ¼ tsp black pepper
• ½ tsp cumin seeds (zeera)
• 2-3 green cardamom (choti elaichi)
• 1 small sized dried lemon
• ½ tbsp crushed cumin seeds
• 1 tsp salt or to taste
• ¼ tsp turmeric powder (haldi powder)
• 2 pinches of orange food color (zarda rang) optional

Marination sauce

• 1 tomato
• 1 green chili
• 1½ ginger and garlic crushed into paste form
• 1 whole chicken cut into 4 pieces
• lemon juice (squeeze out 1 lemon)
• 2 tbsp thick yogurt

Other ingredients for garnishing

• lettuce leaves
• lemon
• onion slices
• tomato slices

• ⅓ cup oil
• 1 bay leaf (tez patta)
• ½ piece cinnamon stick (darcheeni ka tukra)
• ½ star anise (badiyan ka phool)
• 1 black cardamom (bari elaichi)
• 8-10 black pepper corns (sait kali mirchain)
• ½ tsp cumin seeds (zeera)
• 1 large sized onion
• ½ kg chicken
• 1½ tbsp ginger and garlic crushed into paste form
• salt to taste
• ½ tsp black pepper
• 1 tsp white pepper
• 2 crushed green chilies
• 1 tsp coriander powder (dhania powder)
• ¼ tsp nutmeg & mace powder (jaifal jawetri)
• 1 tsp biryani masala (you can also use home made biryani masala)
• 250 grams yogurt (dahi)
• ½ kg boiled basmati rice (ublay basmati chawal)

Garnish with

• 2-3 green chilies
• 8-10 mint leaves
• 2-3 tbsp fresh coriander leaves

Ingredients of Marinade mixture (For marination of mutton leg)

• 250 grams yogurt
• 2-3 tbsp ginger and garlic crushed into paste form
• 1-2 crushed green chilies
• 1 tsp meat tenderizer powder
• 1 tbsp tandoori powder
• 1 tsp crushed cumin seeds (zeera koota hua)
• 1 tsp crushed red chili
• ½ tsp crushed black pepper
• 1 tsp chaat masala
• 1¼ tsp salt
• ⅛ tsp orange food color
• 2 kg mutton leg

Ingredients needed at the time of cooking and garnishing

• ¼ cup oil
• 2 cups water
• cucumber slices
• tomato slices
• lemon slices
• mint leaves

• ½ kg mutton chops
• 1 crushed green chili
• 1 tbsp garlic paste
• 5-7 black pepper corns
• ½ tsp salt
• 1 cup water

Ingredients for making the Potato Coat for Mutton Chops

• 6 large potatoes (boiled them separately for use in the recipe)
• salt to taste
• ½ tsp crushed black pepper
• ½ tsp crushed red chili to taste
• 1 tsp crushed cumin seeds
• 1 tsp green chili paste
• ¼ cup spring onion (green part)
• ¼ cup fresh coriander leaves
• 1 tsp hot sauce or chili sauce
• 1 tbsp soy sauce

other ingredients

• beaten eggs (chops are dipped in beaten egg)
• breadcrumbs (chops are coated with breadcrumbs)
• oil for deep frying

Ingredients for Smoky BBQ Chicken Filling for the Crepes

• 1-2 tbsp oil
• 1 tsp crushed garlic
• 250 grams minced mutton (bakray ka keema)
• salt to taste
• 1 tsp crushed red chili
• ½ tsp black pepper
• ¼ tsp mixed herbs (optional)
• 1 tbsp Soy Sauce
• 1 tsp vinegar
• 1 tsp chili sauce
• 1 tsp Worcestershire Sauce
• 1 tbsp Smoky BBQ Sauce
• 1 cup water
• ½ cup onion
• ½ cup capsicum (shimla mirch)
• ¼ cup corn

CREPES

• ¼ cup water
• 1 cup milk
• 1 cup refined flour (maida)
• 2 tbsp melted butter
• 1 egg
• ½ tsp salt
• ¼ tsp powdered sugar
• little bit oil for greasing the pan

Assembling

• 1 tbsp refined flour liquefied with little bit water to be applied on the sides of the crepes. It glues the sides of the crepes together holding the BBQ Chicken filling inside.
• Crepes
• mozzarella cheese
• smoky BBQ Chicken