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.

Grilled Sandwich

Cheese - 1/2 cup, grated

Butter - 1 1/2 tbsp, melted

Chili sauce - 1 tsp

Mustard - 1 tsp

Salt & Pepper

Assorted Vegetables (Onion, Green Chili, Carrot, Bell Pepper, Mushroom, Olives, etc.) - 1 cup

Bread - 4 slices

In a small bowl, combine cheese, butter, chili sauce, mustard, salt, and pepper. Mix until you have a smooth, spreadable paste. Add your choice of vegetables and mix well again.

Toast the bread slices and spread the cheese mixture on them.

Grill the sandwiches until they are golden brown on both sides and serve warm.

Burger

Kheema - 1 lb.

Oil - 1 tbsp.

Garam Masala - 1 tsp

Garlic - 4 cloves, minced

Green Chili - 3, minced

Salt

Cheddar - 8 slices

Butter lettuce - 8 leaves

Tomato - 4, thin slices

Onion - 4, thin slices

Mayonnaise

Ketchup

Potato or Pretzel Buns - 4, split

In a large bowl, add the kheema and season with oil, garam masala, garlic, green chili, and required salt. Form the kheema into four 1/4 inch-thick burgers.

Heat a large nonstick griddle or cast-iron skillet over moderately high heat. Increase the heat to high and cook the patties until they are browned on the bottom, about 2 minutes. Flip, top with cheese, and cook until the bottom is browned and the cheese is melted, about 2 minutes.

Toast the hamburger buns cut side down on the griddle until golden brown, 1 to 2 minutes. Transfer to a platter.

Transfer the patties to the bottom buns and top with butter lettuce, tomato, and red onion. Spread mayonnaise and ketchup on the cut side of the top buns and serve.