How To make Patti's Sweet & Sour Brisket

Enjoy Texas Oven Roasted Beef Brisket

A lightly spiced browned crust with mega Texas-size smokehouse flavor.

Hickory Hollow brisket slicing demonstration.

Hickory Hollow on Channel 8

Epic Patty Melt

Epic Patty Melt

Epic Patty Melt Ingredients:
1 lb of Ground Beef
Yellow Onion
Butter
Swiss Cheese
American Cheese

1 cup Mayo
Onion, finely chopped
Garlic Clove, minced
3 tbs Ketchup
3 tbs Sweet Pickle Relish
2 tsps Lemon Juice or white vinegar
½ tsp Paprika
1 tsp Hot Sauce


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Beef Brisket

Perfect for Hanukkah. I love this recipe... it’s so savory and super yummy.
FOLLOW ME ON INSTAGRAM @amandadoesfood.

The Brisket Book: A Love Story With Recipes by Stephanie Pierson

The Brisket Book. A Love Story With Recipes celebrates brisket in all its juicy, tender, delicious incarnations. There are many ways to brisket bliss and Stevie discovered them all in her year-long quest for the best brisket recipes ever. Of course all you brisket makers will also learn the most helpful advice. The video she shares a taste of this very delicious and definitive book.

Produced, Directed, and Photographed (stills and video) by Roger Sherman
Edited by Anna Jacobson
Music by Michael Mark

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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