Dragon Chicken Recipe | Spicy Dragon Chicken | Dry Dragon Chicken | Chef Ashok
how to make Dragon Chicken | Dragon Chicken is very tasty indo chinese dish | Spicy Dragon Chicken Recipe
ingredients:-
.300 gm chicken
1 no egg
2 tbsp corn flour
1 tsp aromate powder
2 tsp chilli paste
1 tsp ginger garlic paste
1 onion
1.5 tsp chop garlic
1/2 green capsicum
1/2 bell pepper
1 tbsp tomato sauce
1 tsp white vinegar
2 tbsp cashews
1 tsp soya sauce
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Restaurant Style Extra Crispy Boneless Chicken Fry Recipe ❤️ With Tasty Chutney
#ChickenFryRecipe #ExtraCrispyChickenFry
Ingredients:
300 g boneless chicken or chicken with bones
3/4 tsp salt
1 tsp chili powder
1 tsp kashmiri chili powder
1 tsp coriander powder
1/3 tsp turmeric powder
1 tsp chat masala
1/2 tsp cumin powder
1/2 tsp chili flakes
1/2 tsp black pepper powder
1 tsp kasuri methi
1 tsp ginger paste
1 tsp garlic paste
1 tbsp semolina
1 tbsp gram flour
1 tbsp corn flour/ rice flour
1 lemon juice
oil for frying
Chutney:
coriander leaves
green chillies
garlic cloves
yogurt
salt
lemon juice
Measuring Cups and Spoons:
Biryani Pot 8 liter:
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Restaurant Style Chicken Karahi | Cholistani Chicken Karahi Recipe ♥️
#chickenrecipe #chicken #chickendinner #chickencurry #chickenkadhai #chickenkarahi
Ingredients:
500 g chicken
1 tsp salt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp chili flakes
1 tsp red chili powder
1 tsp coriander powder
1 tsp coriander seeds crushed
½ tsp black pepper powder
4 tomatoes
½ cup curd
green chillies
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Maggie Chicken Cube:
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Fine dining CHICKEN BREAST recipe (Michelin Star Cooking At Home)
I gonna teach you how you can make a tasty fine dining chicken recipe with cauliflower florets and amazing roasted cauliflower puree with yeast. I gonna show you my technique on how to make Michelin star roasted cauliflower puree with yeast at home for you and your family. Super simple but tasty fine dining chicken recipe. You can learn to cook at home fine dining dishes and with your Michelin star plating amaze everyone in your house.
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Drums of Heaven Recipe | Restaurant Style Drums of Heaven | Chicken Lollipop ~ The Terrace Kitchen
Drums of Heaven Recipe | Restaurant Style Drums of Heaven | Chicken Lollipop ~ The Terrace Kitchen
[PRODUCTS USED]
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[INGREDIENTS]
For Marination
10 Pieces chicken lollipop
1 Medium sized lemon juice
1 & 1/4 Kashmiri red chilli powder
2 Tsp ginger garlic paste
1 Tsp soy sauce
1 & 1/2 Tsp all purpose flour (maida)
2 Tbsp cornflour
Salt as per taste
Oil for deep frying
For Sauce
2 Tsp oil
2 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
4 Tbsp tomato ketchup
2 Tbsp chilli sauce
1 Tsp sugar
1 Chopped green chilli
1 Tbsp cornflour mixed with 2 Tbsp water
1 Tsp soy sauce
1-2 Tbsp water
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CHICKEN MALAI HANDI | MURGH MALAI HANDI | CREAMY CHICKEN RECIPE
Chicken Malai Handi | Murgh Malai Handi | Creamy Chicken Recipe | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe | Malai Chicken Handi | Malai Chicken | Chicken Malai Curry | Chicken Handi Recipe | Chicken Curry
Ingredients for Chicken Malai Handi:
(Tsp - teaspoon; Tbsp - tablespoon)
- Boneless Chicken thighs - 500 gms (cut into 2” pieces)
For Marination:
- Salt- 1 tsp
- White Pepper Powder- 1 tsp
Onion-Cashew Paste:
- Onion, sliced- 2 medium (130 gms)
- Cashew nuts- 12 nos
- Green Chillies, cut- 3
Whole Spices:
- Green Cardamom- 5
- Cloves-5
- Black Peppercorns- 12
Spice Powders:
- White Pepper Powder- 1/2 tsp
- Coriander Powder- 1 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 3/4 tsp
- Nutmeg Powder (Jaiphal)- 1/4 tsp
Other Ingredients :
- Ginger Garlic paste- 2 tsp
- Whisked Curd/Yogurt- 3 tbsp curd whisked with 3 tbsp water
- Fresh Cream- 4 tbsp
- Oil- 3 tbsp
- Butter (optional)- 1 tbsp
- Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered- 2 tsp
Preparation:
- Clean and cut the boneless thighs into 2” pieces.
- Grind the white peppercorns or use readymade white pepper powder.
- Grate the Nutmeg (Jaiphal) into a powder.
- Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins.
- For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts.
- Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set it aside on a plate to cool.
- Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste.
- For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later.
Process:
- Heat oil in a wok or kadai and add the whole spices.
- Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins.
- Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing.
- Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown.
- Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins.
- Lower the heat and add the yogurt-water mix. Cook on low heat for around 3 mins till oil separates.
- Add 100 ml water, give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender.
- Remove the lid and add the fresh cream. Give a mix and add another 50 ml water.
- Cover and cook on low heat for another 5 mins till oil separates.
- Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves).
- Mix and simmer on low heat for 2 mins.
- Serve with roti or naan.
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