Musakhan Chicken

Chicken Leg and Thighs - 4

Potato - 4, finger slices

Olive Oil - 6 tbsp.

Sumac - 2 tbsp.

All spice - 2 tsp

Coriander powder - 2 tsp

Garam Masala - 2 tsp

Ginger Garlic paste - 2 tbsp.

Pepper - 1 tsp

Salt

Onion - 2, finger slices

Cilantro - 1/4 cup, diced

Lemon wedges

Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garlic paste, pepper, and salt. Rub all over and toss to ensure chicken and potatoes are evenly coated. Transfer chicken to a bowl or plate and spread potatoes in an even layer on baking sheet. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired.

Bake potatoes for 10 minutes. Remove rimmed baking sheet from oven, add onions, and toss gently with potatoes to combine. Return chicken to rimmed baking sheet, placing pieces along the edges of the pan, on top of potato and onion mixture for better browning. Return baking sheet to oven and cook until potatoes are almost tender and chicken is beginning to crisp. Remove pan from oven, scatter cilantro on top of chicken and potatoes, return to oven, and continue to cook until potatoes are tender and chicken is golden brown and crisp, 10 to 15 minutes. Sprinkle with additional sumac and serve with lemon wedges.

Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, finely chopped

Green Chilli - 1, finely chopped

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Salt

Potato - 2, steamed and mashed or grated

Cilantro - 1/4 cup, finely chopped

Lemon Juice

Heat oil in a skillet. Sauté the onion and green chilli until they become translucent.

Add the ginger garlic paste and cook until the raw aroma disappears.

Season the mixture with turmeric, chilli powder, cumin powder, chaat masala, and salt as needed.

Mix in the mashed potatoes and cilantro; combine thoroughly and turn off the heat. Garnish with lemon juice and set aside.

For Paratha:

Take a lemon-sized portion of the chapati dough and flatten it with your hands. Fill the dough with 1/4 cup of the stuffing mixture, seal the edges, and shape it into a ball. Roll out the stuffed dough into a chapati, ensuring it doesn't tear and spill the filling. Dust the dough with flour as needed to prevent sticking while rolling.

Place the rolled-out paratha on a hot tawa and cook for 15 seconds. Flip it and cook for a few more seconds. Continue flipping and cooking until the dough is fully cooked. Apply ghee on both sides and remove from heat.

Serve the hot paratha with raita, pickle, or just pickle.

Crab Rice

Ghee - 1/2 cup

Bay Leaves - 2

Salt

Rice - 1 1/2 cup

Chilli powder - 1 1/2 tsp

Pepper powder - 1 1/2 tsp

Ginger powder - 1/4 tsp

Garam masala - 1/4 tsp

Jumbo Lump Crab - 4 cups, picked

Lemon Juice

Cilantro - 1 tbsp. thinly sliced

In a medium saucepan, bring 4 cups of water, bay leaves, and a pinch of salt to a boil over high heat. Lower the heat to medium-high and add the rice. Simmer uncovered, stirring often to prevent sticking, for 15 minutes. Drain the rice using a colander, and mix in 2 tbsp. of ghee.

In a skillet, heat 2 tablespoons of ghee over medium-high heat. Add the crab and season with chilli powder, pepper, ginger, garam masala, and 1/2 tsp of salt. Stir the crab gently to coat it with the spices, making sure it doesn't clump. Lower the heat to medium-low and cook, stirring once halfway through, until the crab is browned and forms a crust, about 5 minutes.

Combine the rice and 2 tablespoons of ghee with the crab in the skillet. Cook over medium-low heat until heated through, about 3 minutes.

Serve the crab rice topped with cilantro and lemon juice.