Chicken-65

Ingredients:

1/2

tsp

Aji no moto(MSG)

2 lbs Chicken-dark meat(boneless thigh meat)

1/2 bunch Coriander leaves-chopped

2 tsp Cornflour

1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt

4-5 number Curry Leaves-chopped

1 number Egg

1 tsp Garlic-chopped

1/2 tsp Ginger-chopped

2 tsp Ginger/Garlic paste

4-5 number Green Chilli to fry Oil

2-3 drops Red color(Optional)

Description:

To make the fried chicken pieces:- Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel To make the sauce:-This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve.

Hyderabadi Chicken Biryani

Recipe of Hyderabadi Chicken Biryani
Ingredient Name	Unit	Quantity
black cardamom	number	2
chicken medium pieces	grams	800
chopped coriander leaves	tbsp	2
cinnamon	stick	2
cloves and green cardamoms each	number	2
cumin and coriander pdr	tsp	1/2
each of chopped ginger and garlic	tbsp	2
flavored rice(basmati)	cup	2
green chilli	number	2
javeri mace	tbsp	1
lime juice	tbsp	1
medium sized onions sliced	number	4
oil or (ghee)	tbsp	2
onion fried	large	2
pepper corns	piece	6
saffron color	tsp	1/2
salt	to taste
turmeric	to taste
yoghurt	cup	2
Directions | How to make Hyderabadi Chicken Biryani
In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min.

Tandoori Chicken

Tandoori Chicken

Method:

Recipe of Tandoori Chicken
Ingredient Name	Unit	Quantity
chat masala	to taste	1
chicken legs	number	6
Coriander Powder	tsp	1
Cumin Seed Powder	tsp	1
garam masala pdr	tsp	1
Ginger garlic paste	piece	1
kastoori methi (dry fenu greek leaves	tsp	1
Lemon Juice	tbsp	1
oil	tbsp	2
Peppercorns pdr	tsp	1
Red Chili Powder	tsp	1
red color	tsp	1
Salt	tsp	1
turmeric	tsp	1
Yogurt	tbsp	6
Directions | How to make Tandoori Chicken
1. Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes. 2. make marination with coriander powder, cumin powder, red chilies, kastoorimethi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt. 3. apply it all over the chicken, making sure to apply well between all the slits and inside 4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven, . 5. Remove from oven and serve hot, garnished with sliced onions and lime wedges.and also can be heated on griddle if serving later
	Serving Ideas
	Everybody loves grilled chicken and this especially is an all time favorite.