Way to make Spider-Man Biryani at Home

To create a Spider-Man Biryani, follow this unconventional recipe that adds a fun twist to the classic dish. This unique biryani is blue in color, reminiscent of Spider-Man's iconic suit. Here's how you can make it: 

Ingredients:

- 2 cups basmati rice

- 500 grams chicken (or your preferred protein) 

- 1 large onion, thinly sliced

- 2 tomatoes, chopped 

- 1 cup yogurt 

- 1 teaspoon ginger paste 

- 1 teaspoon garlic paste 

- 1 teaspoon red chili powder 

- 1/2 teaspoon turmeric powder 

- 1/2 teaspoon garam masala

- Salt, to taste 

- 2 tablespoons vegetable oil

- A pinch of saffron strands (optional)

- Butterfly pea flower extract (for the blue color) 

Instructions to create a Spider-Man Biryani: 

1.**Marinate the Chicken:**   

- In a bowl, mix the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt.   

- Add the chicken pieces to the marinade and let them sit for at least 30 minutes. 

2. **Prepare the Rice:**  

 - Wash the basmati rice thoroughly and soak it in water for 30 minutes.  

- In a large pot, bring water to a boil. Add salt, bay leaves, and aromatic spices.  

- Add the soaked rice and partially cook it for about 5 minutes. Drain and set aside. 

3. **Layer the Biryani:**   

- In a heavy-bottomed pan, heat vegetable oil.   

- Add the sliced onions and sauté until golden brown.   

- Layer the marinated chicken at the bottom of the pan.   

- Add a layer of partially cooked rice on top of the chicken.  

 - Sprinkle saffron strands (if using) and drizzle some ghee.   

- Repeat the layers until all the rice and chicken are used up. 

4. **Create the Spider Web Effect:**   

- Mix the butterfly pea flower extract with a little water to create a blue liquid.   

- Drizzle the blue liquid over the top layer of rice in a spider web pattern.   

- Use a spoon to gently create web-like designs on the surface. 

5. **Cook the Biryani:**   

- Cover the pan with a tight-fitting lid.   

- Cook on low heat for about 20-25 minutes or until the chicken is tender and the rice is fully cooked.  

- Let it rest for 10 minutes before serving. 

6. **Serve:**  

 - Gently fluff the biryani with a fork.   

- Serve your Spider-Man Biryani hot, garnished with fried onions and fresh coriander leaves. Enjoy this whimsical and colorful biryani that pays homage to everyone's favorite superhero!

Delicious and flavorful Indian dish made with minced chicken

Chicken keema is a delicious and flavorful Indian dish made with minced chicken, spices, and aromatics. Here's a recipe to prepare restaurant-style chicken keema at home:

Ingredients for chicken Keema:

• 500 grams minced chicken
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 onions, finely chopped
• 2 green chillies, chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, finely chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 cup peas
• 1/4 cup chopped coriander leaves
• one small ripe tomato
• ¾ tsp meat masala or masala powder (adjust to suit your taste)
• 8 mint/pudina leaves chopped or 1 •sprig curry leaves
• generous pinch of turmeric
• few coriander leaves for garnish
• Salt to taste

Instructions to make Chicken Keema at home

1. Heat oil in a pan and add cumin seeds and bay leaf. Let them crackle.

2. Add finely chopped onions and sauté until they turn translucent.

3. Add chopped green chillies and ginger-garlic paste. Sauté for a few minutes until the raw smell goes away.

4. Add chopped tomatoes and cook until they turn mushy.

5. Add turmeric powder, red chilli powder, cumin powder, coriander powder, and salt. Mix well and cook for 1-2 minutes.

6. Add minced chicken and mix well. Cook until the chicken is no longer pink.

7. Add peas and mix well. Cook for a few more minutes until the peas are cooked.

8. Garnish with chopped coriander leaves.

Your restaurant-style chicken keema is now ready to be served! Enjoy it with rice or naan for a delicious and satisfying meal.

Mouth watering Chicken keema

"Discover the Rich Flavors of Hyderabadi Haleem - A Slow-Cooked Meat Stew Perfect for Ramadan and Festive Occasions"

Hyderabadi Haleem is a popular dish from Hyderabad, India. It is a type of stew made with meat (usually beef or lamb), lentils, and wheat. The dish is slow-cooked for several hours, allowing the meat to tenderize and the flavors to blend together.

The traditional Hyderabadi Haleem recipe includes a blend of various spices and herbs, including ginger, garlic, cumin, coriander, turmeric, and garam masala. It is typically served with chopped onions, lime wedges, and fresh cilantro, and can be enjoyed with naan or roti.

Hyderabadi Haleem is a dish that is commonly consumed during the month of Ramadan as a part of the iftar meal, which is eaten after sunset during the holy month of Ramadan. It is also enjoyed during other festive occasions and celebrations. The dish has gained popularity in other parts of India as well as in other countries such as Bangladesh, and the Middle East.

Ingredients For Haleem:

• 500g boneless mutton or chicken
• 1 cup wheat grains
• 1 cup yellow moong dal (split yellow lentils)
• 1 cup chana dal (split chickpeas)
• Chana dal-1/4cup
• Arhar dal-1/4 cup 
• Urad dal-1/4 cup
• Masoor dal-1/4 cup
• 2 onions, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• Chopped Onion-1 cup
• Black pepper powder
• Garam Masala powder 
• Red chili Powder -1tsp
• Coriander powder -1/2tsp
• Turmeric powder -1tsp
• Cinnamon powder -1/4 tsp
• Garlic-Ginger paste -2tsp
• Green chilies -6, 7
• Salt to taste
• Oil or ghee for cooking
• Coriander leaves for garnish
• Fried onions for garnish
• Lemon wedges for serving

For garnishing :-

Lemon, fresh

Coriander leaves, fried onions

Hyderabadi Haleem 

Instructions to make Hyderabadi Haleem:

1. Soak the wheat grains, yellow moong dal, and chana dal in water for 4-5 hours.

2. In a pressure cooker, add the soaked dal, wheat, mutton or chicken, turmeric powder, red chili powder, garam masala powder, salt, and enough water to cover the ingredients. Cook for 1-2 hours until the meat is tender and the dal and wheat have turned into a smooth paste.

3. In a separate pan, heat oil or ghee and sauté the finely chopped onions until they turn golden brown. Add ginger-garlic paste and sauté for a few minutes.

4. Add the cooked meat and dal mixture to the pan and mix well. Cook for 15-20 minutes until the mixture thickens and the flavors are well incorporated.

5. Garnish with coriander leaves and fried onions.

6. Serve hot with lemon wedges.

Hyderabadi Haleem is a wholesome and filling dish that can be enjoyed as a main course or as a snack. It is typically served with naan or roti.

I m sure you will love having it at your home. Follow the process below and you can make Haleem in easy steps.Make this Haleem recipe at your home to enjoy with your family.....

Chicken munch

Chicken munch is actually dry chicken Manchurian. Actually a very tasty non-veg. dish that can be frequently used in parties, marriage functions etc. It is definitely a different dish that can amaze your guests. 

Ingredients for dry Chicken Manchurian:

• Chicken pieces-1kg
• Ginger garlic paste-2tbsp
• Turmeric powder-1 tsp
• Red chilli powder-2 tbsp
• Corn flour-100g
• Maida flour-50g
• Bread crumbs-1cup
• Egg-1
• Oil-350ml
• curry leaves
• Green chillies-10
• Salt as per taste

Dry Chicken Munch or Manchurian

How to make chicken munch:

1. Mix corn flour, maida flour,egg white, salt in a bowl to prepare a thick dough.

2. Apply ginger garlic paste, red chilli powder, Turmeric powder & some salt to chicken pieces . 

3. Marinate it for 1 an hour. 

4. Now dip chicken in dough & roll into bread crumbs. 

5. Heat oil in frying pan. 

6. Now fry chicken pieces At low flame till brown. 

7. In the same pan fry curry leaves and split green chilies. 

8. Serve chicken munch decorated with curry leaves and chilies. 

Easy and Simple Buttery Chicken

Fresh chicken is filled with healthy proteins.Chicken has little fats and lots of proteins. People who are trying to add bulk to their muscles eat lots of boiled chicken.If chicken is added to butter and pure ghee it's calories increases and taste also.....
Here is buttery chicken recipe which is loaded with ghee and butter....

Ingredients :-

Chicken -1/2 kg

Butter- 1stick

Ghee- 100 gm
Black pepper powder

Green coriander -for garnish

buttery chicken

How to make Buttery chicken :-

1. At first make small pieces of chicken.
2. Rinse carefully & Soak in salt Water for sometime.
3. Now again rinse it.
4. Heat ghee in a pan and add chicken.
5. Now add a pinch of salt and black pepper powder.
6. Cook it for sometime till chicken is fully cooked.
7. Add butter to chicken and garnish with coriander leaves.
8. This high calorie buttery chicken is ready. 
9. Serve it With rumaliroti........
10. This recipe is very easy, does not require many ingredients, cooks FAST, and is absolutely delicious.....

Indian Chicken Tikka

Chicken Tikka may be a ancient and really in style Indian Chicken dish that is nicely choked with flavor & color.
The word ‘Tikka” stands for bits, pieces or chunks. In this easy-to-cook dish, chicken chunks are marinated in special spices & dairy product and grilled on skewers until it's brown & tender.
This Chicken Tikka can also be prepare into Chicken Tikka Masala, a tasty gravy dish.

Ingredients for Chicken Tikka

We will follow these two way to marinade the chicken.

First Marinade

• 500gm boneless chicken
• 4 tbsp lime juice 
• 1 tsp garlic paste
• 1 tsp ginger paste
• 3/4 black pepper
• 2 tbs chilli powder
• 1/2 tsp salt 
• 1/2 turmeric powder

Second Marinade

• 2 cup yogurt 
• 1 cup grated cheese 
• 1 tbs butter 
• 1/4 black salt 
• 1 tbs dry fenugreek leaves 
• 4 tbs gramflour 
• 5 tbs oil 
• 1/2 garam masala powder 
• 1 tbs chat masala powder 
• 1/4 food colour 

How to make Chicken Tikka

1. Marinate the chicken in the first marinate for 30 minutes to 1 hour, then refrigerate. 
2. For the second marinade, put oil in a pan . Add gram flour and mix well. Keep on fire and stir constantly on gram flour starts to smell roasted and starts to change color. Add turmeric powder and mix well for a few second. Remove from fire. Do not let it turn brown. Cool the oil mixture. 
3. In a big flat dish put cheese and butter. Rub with the palm till smooth. Add yogurt, mix thoroughly until cheese is smoothly mixed with the yogurt. It should be a smooth paste. Add oil and gramflour. Add all other remaining ingredients of the second marinade. Mix till smooth. Add colour if needed. 
4. Pick up the marinated tikkas and put in the second marinade. Mix cover with a plastic wrap. Keep covered in the refrigerator for 3-4 hours or till serving time. Bring to room temperature before you start cooking. 
5. Place the marinated chicken pieces on a greased wire rack. Cook for about 15-2 minutes in the preheated oven till well browned and cooked. If the chicken is cooked but not well browned from top, then put the chicken under the grill for 4-5 minutes. Serve hot with green chutney, and salad.

Chicken Kababs with Easy Steps

Chicken Kebab or Kabab is one of the most popular appetizers in Asian sub-continent. It is actually marinated chicken chunks, prepared in unique spices which provide yummy delicious taste with a strong aromatic scent, that is amazing in taste as well as its look.
After reading this article you will be able to know the Easiest way to prepare Kabab recipes.

Ingredients for Chicken kababs

• 1kg boneless chicken minced
• 1 lime juice 
• 6 red chilli
• 2 tbs chopped ginger 
• 2 cup oil
• 2 garlic cloves
• 2 tbs tomato paste
• 2 tbs soy sauce
• 1 tbs sugar
• 1 tbs salt 
• 1 tbs garam masala powder
• 2 cup  boiled rice 
• 1 tbs chat masala 
• Coriander
• 1 onions

      Steps to make Chicken Kabab

1. Firstly, put the minced chicken in a shallow dish. Mix lime, ginger and chilly together and pour over the chicken pieces. Stir gently to coat. Cover and chill in the refrigerator for at least 3 hours to marinate.
2. Soak 8-12 wooden skewers in cold water for 30 minutes before use. 
3. Thread the chicken pieces onto the soaked wooden skewer and cook under a hot grill for 3-4 minutes, turning frequently, until they are cooked through.
4. Heat the oil in a large pan and saute the onions and garlic for 1-2 minutes, until softened, but not browned. Add garam masala powder, sugar and chat masala and cook for 3-4 minutes.
5. Add tomato paste and soya sauce and cook for 5 minutes.
6. Serve chicken kababs with boil rice, stirred through with chopped coriander.

Traditional Roast Chicken

   Ingredients for Traditional Roast Chicken

• 1 kg Chicken
• 25 gm butter 
• 1 garlic 
• 3 tbsp roasted walnuts 
• 1 tbsp chopped parsley
• 1 tbs salt and pepper
• 1 lemon 
• 2  tbsp oil
• 1 tbsp cornflour
• 2 tbs water 

        How to make Traditional Roast Chicken

1. Mix a tablespoon of the butter with the garlic, walnuts and parsley in a small bowl. Season well with salt and pepper. 
2. Loosen the skin from the breast of the chicken without breaking it. Spread the butter mixture evenly between the skin and breast meat. Place the lime quarters inside the body cavity. 
3. Pour the oil into a roasting pan. Transfer the chicken to the pan and dot the skin with the remaining butter. Roast in a preheated oven, for 1 hour, basting occasionally, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Lift out the chicken and place on a serving platter to a rest for 10 minutes. 
4. Blend the cornflour with the water, then stir into the juices in the pan. Stir oven low heat until thickened, adding more water if necessary. Garnish the chicken with lime wedges. 
5. Your traditional roast chicken is ready to serve. 

How to make Royal Murgh Musallam

The term Murgh Musallam, may be strange term and  many of us may not be familiar. Actually, Murgh means Chicken, Musallam stands for Whole. Hence, Murgh Musallam often refers as "Whole Chicken". It was a very popular dish in royal court of Nawabs of Awadh ( Present day-Lucknow) and in Delhi Sultanate. It is a masala roasted chicken, blended with dry fruits will provides splendid automatic royal taste. 

Ingredients for Murgh Musallam

• 1 kg chicken (whole)
• 4 green chillies
• 20 flakes garlic
• 20 gms ginger
• 1 teaspoon garam masala powder
• 5 teaspoon salt
• 1 teaspoon turmeric powder
• 1 cup beaten curd
• 2 teaspoon red chilli powder
• 12 cloves
• 2 sticks cinnamon
• 16 almonds
• 1 teaspoon cumin seeds
• 2 tablespoon coriander seeds
• 1 cup oil
• 3 onions
• 3 tomatoes blanched and pureed
• 2 tablespoon coriander leaves chopped  

Chicken/Murgh Musallam

How to make Murgh Musallam

1. Prick chicken pieces all over with a fork
2. Grind together chillies, 12 garlic flakes and ginger into a paste. Mix chicken well with ground paste, garam masala powder, salt, turmeric powder, curd and half of the red chilli powder. Allow to marinate for about 1/2 hour.
3. In a pan, roast together cloves, cinnamon, cardamom, almonds, cumin seeds and coriander seeds.
4. Heat oil in a pan for about 3 minutes. Add onions and remaining garlic flakes. Fry till onions are golden brown and remove. Strain oil and pour into cooker. Keep a aside.
5. Grind together fried and roasted ingredients and remaining ginger into a paste, adding a little water from time to time.
6. Remove chicken pieces. Reserve marinade. Group chicken into a batches. Place cooker with oil on high heat. Lightly brown each batch and remove.
7. To the remaining oil in cooker,add ground paste. Stir and fry for about 2 minutes. Add chicken pieces, marinate, tomato puree, remaining chilli powder and salt. Mix well & add remaining water.
8. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
9. Open cooker. Garnish with coriander leaves.Your Murgh Musallam is ready to serve.

Also try our other Chicken Recipes. 

White Chicken Recipe

The very first question is, what is white chicken and dark chicken?

The main reason for the difference of white and red colour of meat is the myoglobin-a oxygen carrying protein, that transports oxygen. The myoglobin is a chemical that causes the meat to appear darker in colour. Hence, those muscles that are require more oxygen and, therefore, have more myoglobin. The more myoglobin a muscle receives, the darker the meat will be when cooked. In USA, people do not prefer dark meat because it contains myoglobin and saturated fat. As they believe it is responsible for obesity.

Hence, there is little nutritional difference between these two types of meat. 

Difference between White and dark chicken is as follows:-

1. White Chicken meat- refers to the breast and wings. 
2. Dark Chicken meat- the legs and thighs.

Ingredients for White Chicken

• 1 kg White Chicken pieces
• 10 gms ginger
• 15 flakes garlic
• 10 Whole red chillies
• 1 teaspoon cumin seeds
• 1 cup cashew nuts
• 1 cup water
• 1/2 cup oil
• 200 gms onions
• 4 teaspoon salt
• 3 tablespoon tomato ketchup
• 1 teaspoon sugar

How to make White Chicken recipe

Step-1 Selection of white chicken pieces

Select white chicken-i.e. breasts and wings, and wash it with water.

Step-2: Preparation of ingredients for marinating

• Grind together chillies, cumin seeds, ginger and garlic into a paste and rub on chicken. Allow to marinate for about 1 hour.
• Separately grind cashew nuts into a paste, adding a little water.

Step-3: Preparation for white chicken fry

• Heat oil in cooker for about 3 minutes. 
• Add onions and fry till golden brown. 
• Add chilli paste. 
• Stir and fry for about 3 minutes.
• Add chicken. 
• Fry for about 10 minutes. 
• Add salt and remaining water and mix well.

If you want white chicken fry, we can get from this step,

Step-4: Preparation for white chicken gravy 

• Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
• Open cooker .
• Place cooker with chicken on high heat. 
• Stir in cashew nuts paste, tomato ketchup and sugar.
• Cook till gravy thickens, stirring constantly. 

Your white chicken is ready to serve. Check our other Chicken Recipes here.

Garlic Chicken recipe with curd

Ingredients for Garlic Chicken

• 170 grams Chicken boneless 
• Butter 

For marination:

• 15 grams cheese cubes 
• 15 grams chopped garlic 
• 5 grams ginger glue 
• 2 grams chopped coriander leaves 
• 7 green chillies 
• 18 grams new cream 
• 40 grams curd 
• 10 grams cashew nuts 
• 2 teaspoon salt 
• 1/2 teaspoon dark salt 
• 1/2 teaspoon Cardamom 
• 5 ml oil 

How to make garlic chicken:-

1. For that, take a large bowl, add boneless chicken and marinate with curd. Add ginger, garlic paste, cashew nuts paste, green chilli paste, chopped coriander leaves. 
2. Add salt to taste. Mix them all together . 
3. Now add black salt, cumin powder, cardamom powder and cream. Now apply these ingredients and paste to chicken, and keep aside. Keep the chicken pieces coated with paste for about 30 minutes . 
4. After this, grease the chicken pieces with butter. 
5. Now, grill it in charcoal tandoor for about 8-10 minutes. 
6. Your Garlic Chicken with curd is ready to serve.

Chicken Paratha roll

Ingredients for Chicken paratha roll :-

For filling material:-

• 500gm
• boneless chicken breast, cut into cubes
• 1 tsp. garlic paste
• 1/2 tsp. ginger paste
• 1 tbsp. juice of half a lemon
• 1 tsp. ground cumin powder (jeera powder)
• 1/4 tsp. turmeric powder
• 1/2 tsp. chilli powder
• 1/2 tsp. salt
• 2 tbsp. yogurt
• 1 tbsp. tandoori masala
• 1 tbsp. tomato paste puree
• 1 tbsp. butter

For paratha:-

• 1 1/2 cup all-purpose flour
• (you can mix half all purpose and half atta if you like)
• 2 tbsp. ghee or oil 
• (a bit extra for rolling and cooking)
• 1 tsp. salt
• warm water or milk

For chicken paratha roll:-

• Onion rings
• Tamarind chutney recipe  
• Mint chutney
• Sauce 
• Ketchup 

Chicken paratha roll

Methods for preparation of Chicken paratha roll

To make chicken paratha roll follow the steps suggested below:-

A. For chicken filling:-

1.Mix the chicken with all the ingredients except for the butter or oil. Allow to marinate if possible for at least of 30 minutes (longer if possible, up to overnight is fine).

2.Heat half the butter or oil in the frying pan or tawa. Put heat to high and add, HALF of the marinated chicken (avoid adding the excess marinade, let it remain in the bowl).

3. Stir-fry on high heat to make sure the chicken cubes are seal so they remain moist and tender. As soon as all sides are seal (takes about 3-5 minutes) turn the chicken out into a bowl and keep it covered.

4.Add the rest of the butter or oil in the pan. When hot, add the remaining half of the marinated chicken. Repeat the same process, stir-fry on high heat for about 3-5 minutes.

5.Now, put back the first batch of cooked chicken into the pan with the second batch and mix together. Turn the heat down to medium. Pour any leftover juices or marinade and all it to cook with the chicken for 2 minutes while stirring . This will allow the chicken to have a moist coating.

6. Cover the pan, put heat to low. Allow steam for another 2 minutes whilst covered, to make sure everything is alright.

7. Adjust salt and spice to taste.

8.Turn off the heat .

B. To make paratha:-

1.Add the salt to the flour. Rub in the 2tbsp ghee, then slowly add in the warm water or milk and knead until you have a lovely soft dough. The more you knead it the softer your parathas/chapatis will be.

2.Once it's kneaded, divide the dough into small balls.

3. Dust the surface with flour, roll the ball, add 1 tsp oil. Dust flour and roll it like a roll, stretch and beat on the surface, then roll it like snail.

4.heat the flat pan.

5. roll the dough and place it on the flat pan, cook one side and turn, 6.add oil on both sides and cook till golden.

C. To make paratha roll:-

1. Now take a paratha, pour 2-3 spoon of mint chutney , tamarind chutney on it ( length wise).

2. Put cooked chicken on it and garnish with salad.

3. Now roll it and wrap in butter paper.

Your chicken Paratha roll is ready. Serve with ketchup and green chatney.

Mughlai Chicken Pulaw

Ingredients for Mughlai Chicken Pulaw

• Chicken-1kg
• mutton-minced-1/2 kg
• Ghee-4 cup
• Onion paste-1/4 Cup
• Curd-1/2 kg
• Rice-1/2 kg
• Kesar badam-4
• Tejpatta-1
• Dalchini-10
• Clove(laung)-10
• Elaichi-3
• Garlic-18 flacks
• Black pepper-1
• Red chilli-1tsp
• Coriander-1tsp
• Turmeric-1/2tsp
• Cumin-1/2tsp

How to make mughlai chicken pulaw:

1.First of all grind garlic, ginger, chilli powder, coriander powder, turmeric & cumin powder to a fine paste.

2.now heat oil in pan and fry ground onion till brown.

3.Add half the whole spices  in a pan and then add chicken pieces and mince mutton. Fry it till brown.

4.Now add ground spices paste in it & fry it.

5. add 2 cup hot water and cook till chicken become tender.

6.now beat curd with kesar. And mix to chicken and cook it.

7.Remove from flame and set aside.

8.Heat oil in pan and fry tejpatta, half remaining whole spices and fry them.

9.add onions and fry till brown.

10.now mix rice and fry it.by adding water and salt cook rice.

11.Spread a layer of rice in a dish and then spread a layer of chicken mixture on that.

12.repeat same thing.

Now garnish mughlai chicken rice with badam..

Chicken stew

Ingredients :-

for marinade
500 gram chicken cut into pieces
2 tbsp ginger garlic paste
juice of half a lemon
½ tsp turmeric powder
salt to taste
gravy
4 green chillies
1 tbsp black pepper powder
1 tbsp coriander powder
1 tsp cumin powder
2 bay leaves
1 tsp fennel seeds
3 cloves
3 cardamoms
1 piece cinnamon
2 small onions sliced
1 medium carrot roughly chopped
2 medium Tomato  sliced
salt to taste
1 tbsp ghee or butter

How to make chicken stew:-

1. In a large bowl rub the chicken pieces with ginger garlic paste, turmeric powder, salt and lemon juice.
2. Let it marinade for 15 minutes
3. In a pressure cooker heat a tablespoon of ghee.
4. Add the lightly crushed, cloves, cardamom, fennel seeds, cinnamon and bay leaves.
5. Sauté for a 30 seconds and add the sliced onions
6. Fry till they are soft and pink
7. Add the carrot and tomato  along with the black pepper powder, coriander powder, salt, cumin powder and slit green chillies.
8. Mix everything well and add the chicken pieces.
9. Fry till they are no longer pink
10. Add about 800 ml of water and pressure cook till you heal 5 whistles. You can add more water if you want to.
11. Let the pressure cooker cool down
12. Serve it hot

Tandoori chicken recipe

Ingredient:

Chicken leg piece- 4or 5

Ginger paste-1 tsp

Garlic paste-1tsp

Chilli powder-2tsp

Curd-100gram
Cumin powder-1 tsp
Coriander Powder-1tsp
Tandoori masala-1tsp
Garam masala powder-1tsp
Lemon juice-2tsp
Oil-2tbsp
Salt-as per taste

How to make tandoori chicken:

1.At first make paste for marination Of all powdered spices & curd.Mix ginger garlic paste in it.

2.Now mix salt,lemon juice in paste.

3.cut chicken pieces through knife or fork to absorb paste.

4.Coat chicken pieces in paste.

5.Marinate chicken in above paste for overnight in fridge.

6.preheat oven at 350°.

7.apply oil through brush on marinated chicken.

8.grill it for 18 -20 minutes from one side.

9.grill it for 10 minutes  from other side.

10.To make more crispy grill extra 5 minute more.

11.tandoori chicken is ready to serve.serve it with spring of onion & coriander leaves.

Chicken Popcorn Recipe

Popcorn chicken recipe – how to make crunchy KFC style popcorn chicken at home.

To make chicken popcorn similar to KFC, is not difficult but need just small dedication for your recipe. You just have need to add a step, to soak chicken in butter milk (diluted yogurt) for at least 45 mins to 5 hours makes it tender and juicy. It yields tender bites that are so soft from inside and crusty outside since we will bread them before frying. However it is just an optional step.

If you are wondering why am I sharing a deep fried recipe here on a healthy recipes blog? I personally feel, it is right and healthier to enjoy deep fried foods at home rather than in take away or fast food outlets like KFC, since we can use the fresh and best kind of meat and oil to make these when prepared at home. We really don’t know the kind of oil or meat used when we eat out.
For a healthier homemade popcorn chicken recipe, use unbleached flours and whole grain bread crumbs or coarsely powdered cornflakes instead of flour. Many brands sell oil exclusively meant for deep frying and baking, you can choose something like that.

1. Drain off the water completely from washed chicken. Chop them to bite sized pieces. Add red chili powder, ginger garlic (paste or powder) onion powder, pepper powder and salt. If you have rosemary & turmeric add that as well now. Mix well so the spice mix is coated evenly.
2. Add the egg and corn flour. You can also just use egg whites. Mix well.
3. Add the breadcrumbs.
4. Mix well and set aside for about 5 minutes. This helps the bread to stick well to the popcorn.
5. Heat oil and drop the chicken bite by bite. Keep stirring while frying for even browning. Fry in batches till you finish. Drain them on a kitchen tissue.

Popcorn chicken is ready. Serve it hot with your favorite ketchup.

Chicken Popcorn

How to make Chicken tikka

How to make Chicken tikka.

Chicken tikka is one of the most popular chicken starter or appetiser from Indian Cuisine and is popular across the world. 

What is Chicken tikka

Tikka means a cube or a piece and chicken tikka is a cube of chicken that is marinated in spiced yogurt mixture called the chicken tikka marinade. Chicken is left to soak up for few to several hours to tenderise naturally and absorb the flavors. Then the chicken cubes are grilled in tandoor oven or barbecued.

How to prepare Chicken tikka

For a home preparation, making chicken tikka recipe in an oven, is convenient, the way I made them here. If the chicken tikka is made to enjoy as an appetiser, we use gram flour / besan and if the tikka is made to prepare a chicken tikka masala gravy, then gram flour should not be used since it alters the taste of the gravy entirely.

To make chicken tikka recipe, food colour is often used you can use as required. If you are particular about the colour, I suggest using a good Kashmiri red chili powder or paprika which yields a good vibrant color.

Adding too much of garam masala or spice powder, leaves a bitter taste to the tikkas. So adjust the quantity slightly to suit the taste. To make the best chicken tikka, always use hung curd or thick curd that has been drained off well otherwise the tikka doesn’t turn out good.

How to make chicken tikka recipe in oven with step by step pictures

1. Add curd, lemon juice, ginger garlic paste and all other spice powders to a plate and mix well.

2. Add oil to the marinade. Oil helps to tenderise the chicken when used along with yogurt or lemon juice.

3. Add the chicken that is drained completely. Make sure there is no water dripping from the chicken before you add it to the marinade.

Step to marinate chicken tikka

4. Mix everything well. Set this aside for at least an hour to over night in the fridge. If you have meat tenderizer, you can use it. But that is optional.

5. When you are about to grill them, soak the skewers for 30 minutes in water to prevent burning. Preheat the oven to 240 C. Set aside the chicken removing excess marinade. To the excess marinade add the cubed veggies. Toss them to coat the marinade well.

6. Skew them alternately chicken , onion and capsicum. Grill this for about 20 to 30 minutes.

Serve chicken tikka with mint raita.