Chicken chukka is a delicious south Indian recipe, a tasty and popular side dish from Kerala cuisine, also known as Chicken chukka Varuval, an unique dish made using aromatic spices, Kashmir chilies and the use of curry leaves makes the dish colourful, aromatic and flavorful
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Yum. Mini tiffin is very popular in Tamil nadu restaurants. It is served mostly for breakfast. I guess most of you would have tasted mini tiffin in hotel Saravana Bhavan, Chennai
We all love to have egg masala or egg curry for a healthy breakfast side dish. Most of us will be searching for simple breakfast egg recipes, but this time lets have a main course egg recipe for breakfast
Methi chole, the addition of methi or fenugreek leaves to good old chickpeas curry adds a fragrance and flavor that elevates it from a lay man’s food to a dish from a gourmet kitchen
Aromatic chicken kurma is ready to serve as a side dish for Biryani, chicken pulav, kushka rice or as a side dish with plain rice or goes good with roti’s
Briyani is my families all time favorite, so I love preparing different varieties of briyani. Long back itself I was planning to prepare mushroom briyani, today I got set with it
Tandoori Marinade. I wanted to give a different flavour to the usual traditional chickenbiryani so gave this twist by using the barbecued chicken pieces in the biryani masala and it turned out just delicious
Yes its Tandoorichickenbiryani. Tandoorichicken has its origin in India but, widely popular in South Asia, Malaysia, Singapore, Indonesia, Middle east and the western world
TandooriChicken. Chicken Thighs. Chicken Drumsticks4 nosChicken Thighs4 nosLemon Juice4 tbspDried Fenugreek Leaves1 tbspYogurt1/2 cupOil1 tbspGinger Powder1 tspGarlic Powder1 1/2 tspOnion Powder1 tspTurmeric Powder1 tspRed Chili Powder*2 tspCoriander Powder1 tbspCumin1 tspPepper Powder1/2 tspAmchoor Powder1 tspCinnamon Powder1/2 tspCloves Powder1/2 tspCardamom Powder1/2 tspMace Powder1/2 tspAll spice1/4 tspFennel Powder1/4 tspPowdered Bay leaves1/4 tspMustard PowderA pinchSaltTo tasteRed Orange ColorA pinch (Optional). 1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks. 2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight. 3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. 7) Add the tomatoes and once the tomatoes are well cooked add the tandoorichicken and saute for a min or two and remove the gravy mixture. 10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins
TandooriChicken. Chicken Thighs. Chicken Drumsticks4 nosChicken Thighs4 nosLemon Juice4 tbspDried Fenugreek Leaves1 tbspYogurt1/2 cupOil1 tbspGinger Powder1 tspGarlic Powder1 1/2 tspOnion Powder1 tspTurmeric Powder1 tspRed Chili Powder*2 tspCoriander Powder1 tbspCumin1 tspPepper Powder1/2 tspAmchoor Powder1 tspCinnamon Powder1/2 tspCloves Powder1/2 tspCardamom Powder1/2 tspMace Powder1/2 tspAll spice1/4 tspFennel Powder1/4 tspPowdered Bay leaves1/4 tspMustard PowderA pinchSaltTo tasteRed Orange ColorA pinch (Optional). 1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks. 2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight. 3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. 7) Add the tomatoes and once the tomatoes are well cooked add the tandoorichicken and saute for a min or two and remove the gravy mixture. 10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins
* You can substitute the list of spices with Ready Made Tandoori Masala and Garam Masala. QuantityBasmati Rice 5 cups Big Onion 2 nos Tomatoes 4 nos Ginger garlic paste 2 tbsp Green Chillies 5 nos Garam Masala Powder 1 tsp Bay Leaf 2 nos Cinnamon Sticks 2 nos Cloves 6-7 nos Cardamom 3 nos Star anise 2 nos Mace 1 nos Ghee 2 tbsp Saffron Few strands Milk 1/2 cup Lemon juice 2 tbsp Chopped Mint Leaves 1/4 cup Chopped Coriander Leaves4 tbsp Oil2 tbsp Fried Onion1/4 cup TandooriChicken. Chicken Drumsticks 4 nos Chicken Thighs 4 nos Lemon Juice 4 tbsp Dried Fenugreek Leaves 1 tbsp Yogurt 1/2 cup Oil 1 tbsp Ginger Powder 1 tsp Garlic Powder 1 1/2 tsp Onion Powder 1 tsp Turmeric Powder 1 tsp Red Chili Powder* 2 tsp Coriander Powder 1 tbsp Cumin 1 tsp Pepper Powder 1/2 tsp Amchoor Powder 1 tspCinnamon Powder 1/2 tsp Cloves Powder 1/2 tsp Cardamom Powder 1/2 tsp Mace Powder 1/2 tsp All spice 1/4 tsp Fennel Powder 1/4 tsp Powdered Bay leaves 1/4 tsp Mustard Powder A pinch SaltTo taste Red Orange Color A pinch (Optional). 1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks. 2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight. 3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. 7) Add the tomatoes and once the tomatoes are well cooked add the tandoorichicken and saute for a min or two and remove the gravy mixture. 10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins. You can add the juices that got out while roasting chicken into the gravy in step 7, once the tomatoes are cooked. 1/4 cup TandooriChicken
In a large vessel add chicken with all the marination ingredients - Curd, Red chilli powder, Salt, Turmeric powder, Ginger-garlic paste, Oil, Coriander-mint-chilli paste and garam masala powder
Hyderabadi Chicken Dum Biryani recipe is an authentic Hyderabadi special rice dish which is a popular Dum Biryani recipe of Chicken from Hyderabad and Hyderabad is famous for Biryani all across India
Today I was thinking of making some grilled special item in my OTG and my hubby has suggested to make chickenTandoori as we all love eating this tempting item in restaurant
Hyderbadi ChickenBiryani. Every grain of rice colourful and flavourful, a bite of chicken with every spoonful, the crunch of fried almonds interspersed with spicy and minty freshness
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