Chicken Do Pyazza

Chicken Do Pyazza is tha most grand recipy in the world. The aroma of this recipy is ausoum. Try the royal teste in your home.  

Chicken Do Pyazza

Ingredients

1. Chicken (cut big pieces,1 kg)
2. Chopped Onion (big 5)
3. Ginger - Garlic paste (3:3)
4. Chopped Tomato (big 1)
5. Lemon juice (4 tbsp)
6. Colvs (8)
7. Cardamom (4)
8. Black pepprcorns (10)
9. Cinnamon stick (3)
10. Termeric powder (1 tbsp)
11. Red chilli powder (1 tbsp)
12. Ghee ( 4 tbsp)
13. Kasuri methi ( 2 tbsp)
14. Plain Yogurt / Curd (2 cups)
15. Curry leaves 
16. Green chili (4)
17. Salt

Method:

1. Marinate the chicken with salt, ginger - garlic paste, red chili powder and lemon juice after 1 hour.
2. Rost slightly the colvs, cardamom, black pepprcorns,cinnamon and griend the grinder.
3. Hit a large pan and add the ghee. Add Curry leaves and chopped onion and fry golden brown. Some fry onion placed another dish.
4. Add the chili, chopped tomato and ginger - garlic paste and mix well.
5. Place the marinate chicken and termaric powder and cook 10 minute.
6. Low the flame When put the yogurt / curd and coock after 5 minutes.
7. Add some kasuri methi and water and cover your pan.  
8. High heat your flame and cook after 15 minutes.
9. Turn off flame and add griend masala.
10. Garnish the fried onion.

Chicken Chap

Chicken Chap

We all know Chicken Chap is very popular bengali mughlai dish. It is very traditional recipy. Serve it Biriyani, nan, romali roti. etc. I share my easy recipy. Try it in your home.

Ingredients:

1.     4 Chicken legs

2.     Onion paste ( big 3)

3.     Ginger - garlic paste (3 tbsp)

4.     Finely chopped tomato (big 1)

5.     Milk (1 cup)

6.     yogurt (1 cup)

7.     Thai green chilli (3)

8.     Red chilli powder (tbsp)

9.     Kasu paste (2 tbsp)

10. Ajinimoto paste (2 tbsp)

11. Garam masala powder (1 tbsp)

12. Black paper powder(1/2 tbsp)

13. Termaric powder (1 tbsp)

14. Rose water (1 tbsp)

15. Kawra esence (1 tbsp)

16. Carway seeds

17. Colvs

18. Cardamom

19. Bay leaf

20. Oil

21. Ghee ( 2 tbsp)

22. Salt

Method:

1.     The chicken leg pices marinate with ginger garlic paste and salt after 2 hour.

2.     Take a large pan and fry the chicken golden colour.

3.     Hit the pan and add ghee.

4.     When the ghee hit put caraway seeds,bay leaf,cardamom, colvs, green chilli.

5.     Then add the onion paste sotte light brown then place ginger - garlic paste and tomato and also sotte.

6.     Add chilli, termaric, salt and mix properly.

7.     When the grevy thik the kasu, agino moto paste and yogurt add. 

8.     Add some water and the fry chicken and lower the flame.

9.     When the chicken boiled add the milk and cover the pan.

10. Finally place kewda essence, rose water and garam masala.

Amritsari Chicken Makhni

Amritsari Chicken Makhni

Amritsari Chicken Makhni is a unique punjabi recipy. The teste of butter and fresh cream make this item very tasty. I don't use any artificial colour. Try my simple recipy.

Ingredients:

1. Small cut boneless chicken (500  grm)
2. Onion paste
3. Ginger - Garlic paste (2:2 tbsp)
4. Finely chopped ginger (1 tbsp)
5. Tomato paste
6. Finely chopped chilli
7. Lemon juice
8. Coriander powder
9. Cumin powder
10. Garam masala powder.
11. Red chilli powder
12. Sour Curd
13. Viniger
14. Fresh cream
15. Butter
16. Suger
17. Chopped coriander leaves
18. Salt

Method:

1. Marinate the chicken, Onion paste, ginger - garlic paste,Tomato paste, Lemon juice, Coriander powder, Cumin powder, Red chilli powder, Sour Curd, Viniger for 2 hours.
2. Hit the butter and fry the marinate chicken.
3. Next take a pan and hit slight butterr or add chopped ginger, chilli, coriander powder,cumin powder.
4. Place the chicken and fresh cream, chopped coriander leaves and garam nasala. and seem the oven after 10 minutes. 
5. When you garnish bestrew some coriander leaves and cream. 

Chicken Kima Chapati

Chicken Kima Chapati

Chicken Kima Chapati is the wonderfull concept. If you bore to ate daily normal chapati, try it. The chicken  kima and masala make this chapati so tasty.

Ingredeants:

1. Maida  (6 cup)
2. Chicken kima (200 grm)
3. Onion paste (2 tbsp)
4. Ginger  - garlic paste. (1 tbsp)
5. Chilli paste (1/2 tbsp)
6. Pudina leaves paste (1 tbsp)
7. Amchoor powder ( 1/2 tbsp)
8. Roasted coriander powder (1 tbsp)
9. Oil
10. Salt

Method:

1. Take a bowl add maida, salt, oil, roasted coriander powder, amchoor powder and mix properly.
2. Add some warm water and dough. stay after 1 hour.
3. Hit the pan and and put some oil and place the onion paste, ginger - garlic paste, chilli paste, pudina leaves paste and sotte.
4. Add the chicken kima and salt and also fry.
5. Take a dough and make a midiam size ball.
6. Round the ball and whole the middle. Next pour the slight kima.
7. Cover the face of dough properly and round the ball. Then make a chapati.
8. Hit a nonstic fry pan and put some oil. Place the chapati and fry both side properly.
9.  Serve hot some green chatni or sauce. Serve also any gravy item.

Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a delicious item. The smoky, grilled, creamy teste make it so authentic. 

Ingredients:

1. Boneless chicken (1 kg)
2. Onion Paste ( big 6)
3. Ginger - garlic paste (3 tbsp)
4. Tomato Paste ( 3 tbsp)
5. Peppercorns (8)
6. Cardamom ( 5)
7. Coriander leaves paste ( 4 tbsp)
8. Chopped coriander leaves (slight for gurnishing)
9. Curd ( 100 grm)
10. Fresh cream ( 1 cup)
11. Red Chilli paste ( 3 tbsp)
12. Kasu/Almond paste ( 5 tbsp)
13. Gram masala powder ( 1 tbsp)
14. Termaric powder ( 1 tbsp)
15. Lemon juice ( 3 tbsp)
16. Oil
17. Salt

Method:

1. Marinate the chicken with Onion Paste, Ginger - garlic paste, Tomato Paste, Coriander leaves paste, Red Chilli paste, Kasu/Almond paste, Gram masala powder, Termaric powder, Lemon juice and salt and keep it the refrigaretor at a whole night.
2. Next day take a skewers and put the chicken.
3.  The chicken grill on a griller. 
4. Open the grilled chicken from the skewrs.
5. Hit the oil and put onion, tomato, ginger - garlic paste, peppercorns or cardamoms and sotte .
6. Put the salt, casu/almond paste and curd.
7. When the grevy slight thik add the grilled chicken and coocked sometime.
8. Turn off flame and add fresh cream
9. Garnish some chopped coriander leaves.

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Coconut Mango Chicken

Coconut Mango Chicken

Coconut mango chicken is the most easyest recipy in our kitchen. Coocking time aprox 20 minutes. Marination time 2 hour. Try so easyest and spicy item.

Ingredients:

1. Chicken small cut (1 kg)
2. Greted coconut ( 2 cup)
3. Green mango paste (4 tbsp) 
4. Chilli paste (1 tbsp)
5. Ginger garlic paste (2 tbsp)
6. Coriander and pudina paste ( 2:2 tbsp)
7. Termaric powder (1 tbsp)
8. Coriander powder ( 1 tbsp)
9. Chat masala powder (1 tbsp)
10. Black paper powder (1 tbsp)
11. Red dry chili (1 pice)
12. Musterd seeds ( 1/2 tbsp)
13. Oil
14. Salt

Method:

1. Marinate the chicken with greted coconut, green mango paste, chilli paste, ginger garlic paste, coriander and pudina paste, termaric powder, black paper powder, coriander powder and salt.
2. After 2 hour hit the oil and put the mustered seeds and red chilli  and sotte few seconds.
3.  Add The marinated Chicken and mix.
4. Cover your pan slight water and within 20 minutes and serve it hot.
5. Garnish with some coriander leaves.

Chicken Mughlai

Chicken Mughlai

Chicken Mughlai is a very authentic, delicious and rich item. It is a ocational food. But try the royal recipy in your home in a easy step.

Ingredients:

1. Boneless Chicken (without skin 1 kg)
2. Onion (big 3), garlic, ginger (2 tbsp) Chili (1 tbsp) paste
3. Termaric powder ( 1 tbsp)
4. Cumin powder (1 tbsp)
5. Coriander powder (1 tbsp)
6. Lime juice (1/2 cup)
7. Kashmiri chili powder (1 tbsp)
8. Garam masala powder  (1 tbsp)
9. Cinnamon stick (1 )
10. Cardamom (3)
11. Kasu and almond (skinless) paste (2 tbsp)
12. Chicken stock (2 cup)
13. Fresh cream (4 tbsp)
14. Ghee (4 tbsp)
15. Greted almonds 
16. Salt

Method:

1. Take a pan and hit the 4 tbsp ghee and put the cinnamon stick and cardamom.
2. Fry the onion slight brown in this ghee. 
3. Place the ginger- garlic paste, chilli paste and slight sotte.
4. Add termaric, coriander,cumin and kashmiri chili powder and mix well.
5. Fry the chicken with in this mixture.  
6. Add stock and salt and the chicken coocked.. 
7. Add kasu, almond paste and fresh cream. and coocked sometime.
8. Turn off the oven and put garam masala.
9. Cover the pan and serve after few minutes
10. Garnish some greted almonds.