Chicken Biryani/ Bombay Masala Biryani

Ingredients:

600 grms chicken

3 onions

3 tomato

Corriander leaves for garnish

10 grms of sliced garlic

3 tea spoon of ginger garlic paste

5 spoon of salt

1 cinamon sticks / dandi

1 tez patta

6 cloves

2 bowls of basmati rice
1 cup of oil
1 cup of curd

Bombay Masala Ingredients:

2 badi elaichi

5-6 kali mirch

Haldi

4 tea spoon of lal mirch

Half spoon of kali mirch

Half spoon pf garam masala

Receipe:

Wash the rice and soak them in water and keep it aside for half n hour

Take two onions chop and fry them in oil, once the onion clour colour starts chaging into dark brown, dry it and grind them in mixer. (don not add water)

In d left over oil fry the chicken with ginger-garlic paste, salt, grated garlic and sliced green chili.

Once the chicken is properly fried (colour is changed), add 3 spoon of curd and 2-3 sliced tomatoes and add all the bombay masala to it. Fry everything again for 5 mins and let the water from curd is half dry.

If the chicken is not fully soften, place it into cooker and wait for 1 whistle.

Now the chicken masala is ready.

In other big utensil, fill 3/4th of it with water add cloves, cinnamon sticks, salt and tej-patta. Let it boil for 15-20 mins.

Once d water starts boiling add the soked rice into it and let it boil again for 5 -10 mins. Stir the rice once or twice during this time.

Once the rice is almost cooked, remove all d water by pouring it on to big channi (Sieve). pour 3/4 of the rice also in the sieve.

Now add the chicken masala in the rice of the utensil. Properly layer the chicken on the rice and pour the rice from the sieve on the layerd chicken and add the grined onion also.

Let it warm for another 5-10 mins on sim flame.

Add colour and garnish with fresh coriander leaves..

The biryani is ready to njoi..

KFC chicken/ home style

Ingredients:

1: 1 full chicken with skin (cut into 8 pieces)
2: 2 Eggs
3: Corn flour 1 cup
4: Self raising flour 1&1/2 cup
5: Dry ginger powder 1 tsp
6: Garlic powder 1 tbsp
7: Salt 1 tbsp
8: Cinnamon powder 1/2 tsp
9: Lemon juice 3 tbsp
10: Oil 3 tbsp
11: red food colour 1/2 tsp (optional)
12: Dry Capsicum powder if available
Receipe:

1: In a bowl mix together 1 tsp dry ginger powder, 1 tbsp garlic powder, 1 tbsp salt, 1/2 tsp cinnamon powder, 2 tbsp dry capsicum powder (optional), 3 tbsp lemon juice and 3 tbsp oil.
Mix well and make thick paste.

2: Prick the chicken pieces well using fork. Marinate chicken pieces with the prepared paste for 4 to 6 hours.

3: Now dip the marinated chicken in beaten egg, coat in the mixture of corn flour and self raising flour. Leave it for few minutes.

4: If you like to eat more of corn flour then you can again dip in beaten egg, again coat in flour mixture and deep fry in a covered pan till its colour turn to golden brown.

Let it dry, eat with sauce or without sauce.

it gonna taste awesome.

Njoi

Chicken Changezi Indian Style

Ingredients:

1: chicken 1kg (cut in 12 pieces)

2: milk 100ml

3: tomatoes 2 large (grind to a paste)

4: onions 2 large (sliced)

5: cream 1/4 cup

6: yogurt 1/4 cup

7: lemon juice 2tbs

8: ginger & garlic paste 1tbs

9:chaat masala powder 1ts

10:red chilli powder 1&1/2ts

11:garam masala powder 1ts

12:coriander powder 1tbs

13:salt 1ts (heaped)

14:dry fenugreek leaves 1tbs (heaped)

15:bullet green chilli 2 (sliced)

16:cashew nuts 10

17:fresh coriander handful

18:oil 1/2 cup

19:ghee or oil 1/2 cup

Reciepe:

Marinate chicken with salt, red chilli, ginger-garlic paste & lemon juice-mix well then cover and keep in the fridge for an hour or two.

After refrigeration add the yogurt in the chicken,mix it well.

Now add the chicken in kadhai and cook untill all the liquid dries on high flame.

(keep aside)

Heat oil and on high flame fry the onions along with the cashew nuts till the onions have light golden colour.

Then remove the onions and cashew nuts from the oil, grind it to a smooth paste add milk grind perfectly.

Heat ghee in a kadhai add ginger-garlic paste and fry for 1 to 2 minutes on high flame.

hen add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.

Then add cream, chaat masala, and the grinded paste of onions-cashew nuts mix well and cook till the oil/ghee appears on the surface on medium flame.

Now add the chicken which was kept aside with fenugreek leaves, green chilli, 1/2 cup of water mix and cook till the ghee appears on the surface on medium flame.

Then add the fresh coriander and mix.

The Changezi chicken is ready to be served with roti/Nann/Parotha.

Hari Chutney Chicken

Ingerdients:

1: chicken 1kg
2: 1 large onion (grind to a paste)
3: 1 cup yogurt
4: cashew nuts 15  nos.(grinned)
5: ginger & garlic paste 1tbs
6: green chilli 4 (sliced)
7: whole dry red chilli 6
8: coriander powder 1ts  (heaped)
9: salt 1ts
10:red chilli powder 1ts
11:crushed black pepper 1ts
12:green cardamom powder 1ts
13:double cream 6tbs

Chutney:

1: fresh mint 1/2 cup
2: fresh coriander 1 cup
3: lemon juice 1/4 cup
4: ginger & garlic paste 1tbs
5: green chilli 8

Recipe:

1: Prepare some tihki chutney : grind to a paste mint, coriander, green chilli, ginger & garlic, lemon juice, chutney is ready :)
2: Add the grinned chutney to chicken mix well and leave it for 1/2 an hour.
3: Heat 1/4 cup of oil and cook chicken covered on low to medium flame till its completely cooked, then keep aside.
4: Heat oil 1/4 cup  and add dry red chilli, onion paste, ginger &garlic paste and fry on high flame till  all get a light colour.
5: Then add red chilli, coriander powder, green cardamom powder, salt, crushed black pepper, cream, grinned cashew nut, yogurt mix them well and cook on high flame, when little water is left then add the cooked chicken.
6: Cover the utensil and cook on sim flame for 5 to 10 minutes.
7: Add green chilli and mix again.

Chicken is ready.. Thank God and njoi the meal!!!

CHICKEN DAHI DHUAN KA....

Ingerdients:

       1: Chicken 1kg

2: Yogurt /Dahi1 1/2 cup

3: Onions 2 large; 1- finely chopped, & other sliced in thick rings. 

4: Coriander powder 1tbs

5: Salt 1 tsp

6: Turmeric 1/2 tsp

7: Red chilli powder 1 tsp

8: Cumin seeds 1 tsp

9: Ginger and garlic paste1tbs

10: Mint 1/2 cup

11: Garam masala 1 tsp

12: Green chilli 2 to 3

13: Coal

14: Oil 1/2 cup

Recipe:

                     

1: marinate the chicken with 2 tbs of yogurt and keep aside covered for 10 to 15 minutes.

2: heat the oil add onions, ginger & garlic paste fry on high flame till onion gets light golden colour.

3: Add cumin seeds, chicken and cook on high flame till the chicken changes colour.

4: Now add salt, red chilli, coriander powder, garam masala, turmeric, 1 cup yogurt mix well cover and cook till the oil comes on the surface on medium flame, then add 1tbs mint leaves .

5: preheat the oven @ 200 C  for 15 minutes.

6: make the coal red hot.

7: place the cooked chicken in a oven proof dish top it with the remaining yogurt, onion rings, mint, green chilli, then place a the heated coal in middle over piece, cover the dish. Keep it for some time till the smoke settles in the dish. 

8: then place the dish in the oven and bake for 15 minutes.

Ready to serve.

CHICKEN ACHARI / ACHARI CHICKEN / MURG ACHARI

• INGREDIENTS
• Chicken 2KG
• Onions 2 large
• Tomatoes 3 large
• Ginger 3inch piece
• Garlic 10/15 pieces
• Coriander seeds (dhania seeds) 1/2 tbs - lightly crushed
• Cumin seeds (zeera) 1/2 tbs - lightly crushed
• Fennel seeds (Saunf) 1/2 tbs - lightly crushed
• Nigella seeds (kalonji) 1tsp
• Mustard seeds (rai dana) 1tsp
• Fenugreek seeds (methi dana) 1/2 tsp
• Salt 1 & 1/2 tsp
• Red chilli powder 1tsp heeped
• Turmeric powder (haldi) 1/2 tsp heeped
• Yogurt THICK (dahi) 1cup
• Oil 1cup
• Green chillies 3 to 4 (whole)
• Chaat masala 3tbs
• Lemon juice 4tbs
• 
  
• RECIPE
• 
  
  1. Grind onion to a thick paste and grind tomatoes and curd together and make a 
  2. separate paste as well.
  3. Mix the lemon juice and chaat masala to make a thick paste, slit open the 
  4. green chillies and stuff the mix in the chillies and keep it aside.
  5. Corsely crush the dry masalas (Coriander seeds, cumin seeds, fennel seeds, 
  6. Mustard seeds and fenugreek seeds seperately).
  7. In a pan, add oil and add the onion paste to it and wait till the onion changes 
  8. its colour, though it wont change much. once the onion paste starts changing 
  9. its colour add chicken into it along with ginger-garlic paste. 
  10. Fry the chicken till it changes colour to somewhat golden.
  11. Keep the flame high through out.
  12. Once chicken has changed its colour, add salt, turmeric powder and red chilli powder. 
  13. Mix it
  14. Now add the grinder tomato-curd paste to the meat and mix well. 
  15. Wait for the curry to boil.
  16. Add the dry crushed masalas to chicken (Coriander seeds, cumin seeds, fennel seeds, 
  17. mustard seeds, fenugreek seeds and nigella seeds < this should not be crushed). Mix well.
  
  
  18. Once the curry comes to a boil turn the flame to low to medium and cook chicken 
  19. till tenders and water is completely dried.
  20. Once water is dried and meat is cooked, add the stuffed green chillies and simmer for 
  21. 4mins on low flame and serve hot.
  22. Enjoi it....

Renovation is done and m back with all the mouth watering recipies

Inputting all the receipeis once again and lots more to come out here. B healthy, b happy n njoi ur cooking or wtever u like to do