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.