TASTY AROMATIC KASHMIRI CHICKEN MASALA RECIPE (STEP BY STEP GUIDE IN ENGLISH)
How To Make Kashmiri Chicken Masala - Chicken Masala Recipe - Aromatic Chicken Curry Recipe
This chicken curry is bit different from the usual chicken curry with the addition of milk and slow cooking the chicken in the milk makes it extra flavorful. I like making the spice powder fresh to get that maximum burst of flavors which you will never get using any store bought spice powders. Usually bone in chicken is marinated with salt and turmeric powder, fried in oil for a brief period of time, taken out, then the gravy is made and the fried chicken is added but I think making in this way is just as equally good and more simpler without any change in taste.
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Ingredients required for making kashmiri chicken masala recipe - Serves 10 to 12 (if using boneless chicken)
* 1.5 kg/ 3.3 lb boneless skinless chicken thighs (can even use bone chicken)
* 400 gm/ 14 oz / 2 very large onions finely chopped
* 35 gm / 1.2 oz ginger
* 45 gm/ 1.6 oz/ 6 large garlic cloves
* 150 gm / 5.3 oz / 1 large or 2 medium tomatoes
* 1/2 cup (standard measuring cup) plain unflavored yogurt. Take out the yogurt from the refrigerator half an hour before you start cooking or before starting any of your prep work.
* 1 dry bay leaf
* 1 teaspoon fennel seeds (saunf)
* 10 green cardamoms (elaichii)
* 10 cloves
* 12 black peppercorns
* 1 & 1/2 inch long cinnamon stick
* 1 tablespoon kashmiri red chilli powder
* 1 teaspoon paprika
* 1 tablespoon heaped ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon turmeric powder
* 2 to 3 teaspoons salt. Add less to start with and add later if required after doing a taste test at the end.
* 1 tablespoon oil (by mistake I told in the video as 1 teaspoon)
* 2 tablespoons heaped ghee. How to make ghee -
* 1/4 th teaspoon kasoori methi (dried fenugreek leaves)(optional)
* 1/4 th teaspoon ground mace (keep this proportion unchanged even if are reducing the recipe to half the quantity)
* 1/4 th teaspoon ground nutmeg (keep this proportion unchanged even if you are reducing the recipe to half the quantity)
* 1 cup whole milk. Can even use low fat milk
* 1/2 cup water. Add more water if you see gravy becoming too thick. The gravy is bit on the thicker side for this recipe.
* 2 tablespoons water for mixing with spices in yogurt + 4 tablespoons water added to pan before adding yogurt spice mix.
* chopped coriander leaves
* 2 teaspoon fresh lemon/lime juice
** Point to note - Curries specially any kind of meat curries tastes best the next day it is made so if you can hold your patience then please make this the day before you plan to serve. It stays good in the refrigerator for about 4 days and the more it sits the better it gets in terms of flavor .
Serve with naan/paratha/roti/sweet yellow pulao/pea pulao/plain basmati rice
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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Tandoori Chicken | Chicken Tikka Masala Legs | Easy & Simple Recipe | Ramadan Recipe
Thank You for stumbling upon my Channel if you are reading this. This Tandoori Chicken Drumstick Recipe is a perfect starter for any occasion. It's quick and easy and can be prepared ahead of time by marinating it up to 2 days prior to cooking saving time and effort.
Follow the step by step video below to make my version of Homemade Tandoori Chicken Drumsticks.
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Ingredients:
2kg chicken drumsticks
2 tablespoon salt
1 tablespoon of the following dry ingredients:
Chilli powder
Garam masala
Turmeric powder
Cinnamon powder
Chilli flakes
Orange food colouring (optional)
Wet ingredients:
4 tablespoons oil
2 tablespoon green chillies
2 tablespoon plain natural yoghurt
1 tablespoon each of ginger and garlic paste
2 tablespoon pre-made tandoori masala
1 fresh lemon
Enjoy ???? & Happy Eating!
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Whole Tandoori Chicken in Oven | Whole Chicken Tandoori Recipe | Whole Chicken Roast Indian Style
Looking to make whole chicken tandoori in the oven? Try this sure-fire crowd pleaser of a recipe for whole tandoori chicken. This Indian style whole chicken roast is also a perfect alternative to Turkey on Thanksgiving, especially if you are looking for an Indian spiced alternative for your Thanksgiving Table.
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Das ist die leckerste Hähnchenbrust, die ich je gegessen habe! Einfach, günstig und sehr saftig!
Das ist die leckerste Hähnchenbrust, die ich je gegessen habe! Einfach, günstig und sehr saftig! Dieses mexikanische Hühnchenrezept ist ein einfacher Vorspeise mit Fiesta-Flair! Mit einer Zubereitungszeit von nur 15 Minuten werden Sie von diesem extrem einfachen, saftigen und so leckeren !! Probiere dieses einfache Rezept aus und lass es mich in einem Kommentar wissen: „Wie gefällt es dir?“.
ZUTATEN:
2 EL Olivenöl
3 Hühnerbrüste ohne Haut und Knochen
1 Knoblauchzehe
Mit Salz und schwarzem Pfeffer würzen
1/2 TL gemahlener Kreuzkümmel
6 EL Salsa
150 g Cheddar-Käse
1/2 Jalapeño
Im vorgeheizten Ofen (190 °C) backen, bis der Käse Blasen schlägt und anfängt zu bräunen, 15 bis 20 Minuten
Rezept Nr. 2
Das beste und einfachste mexikanische Reisrezept! Es schmeckt, als käme es direkt aus dem Restaurant! Dieses Rezept ist wirklich einfach, lecker und die perfekte Beilage zu jedem mexikanischen Gericht!
ZUTATEN:
2 Tassen Langkornreis
2 EL Olivenöl
Fügen Sie 8 oz / 240 ml Tomatensauce hinzu
6 Stiele Koriander (optional)
1 TL Salz
1 TL gehackter Knoblauch
4 Tassen / 950 ml Hühnerbrühe oder Wasser
1 Würfel Bouillon mit Hühnergeschmack (nur wenn Sie Wasser verwenden)
Prise Kreuzkümmel
Mit Salz und schwarzem Pfeffer würzen
25-35 Minuten köcheln lassen oder bis alles gar ist und keine Flüssigkeit mehr übrig ist. Vor dem Servieren auflockern und GENIESSEN ????????
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Chicken Tikka Punjabi Authentic Tandori Chicken Recipe video by Chawlas Kitchen
Chicken Tikka Kebab | Chicken Tikka Recipe | Tandoori Chicken Tikka Kebab | Chicken Kebab | Chicken Tikka Kabab | How to Make Chicken Tikka | Murgh Tikka Kebab | Chicken Tikka Restaurant Style
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#ChickenTikka Punjabi Authentic Tandori Chicken Recipe video by Chawlas Kitchen #chickentikka #tandoorichicken #chickentikkamasala #tandoorichickentikka #howtomakechickentikka #chickentikkarecipe #tikka #tandoorichickenrecipe #chickentandoori
Yoghurt Free Chicken Tikka (made from scratch yet same restaurant style taste)
Pataks paste free yet same restaurant style taste this Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 12 minutes before checking it’s cooked through.
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## Ingredients ##
⚠️ NOTE:
Sorry, in the video I said 2 tsp of tandoori powder, it should have been 1.5 tablespoons as below
500g - 750g meat
2 tablespoons mustard or vegetable oil
1.5 tablespoons tandoori masala powder
1 teaspoon garlic powder (2 tsp grated garlic)
1 teaspoon chilli powder
1/2 teaspoon ginger powder (1 tsp grated ginger)
1/2 teaspoon coriander powder
1/2 teaspoon mint sauce
1/2 teaspoon fenugreek leaves / kasoori methi
1/2 teaspoon paprika powder
1/2 teaspoon salt
1/4 teaspoon cumin powder
1/2 teaspoon red colouring (optional)
1 tablespoon lemon juice (optional)
## Method ##
1. cut up your chicken into 2-3cm size pieces
2. add all the marinade ingredient (except lemon juice) into a bowl and combine thoroughly
3. add in your diced up meat and mix well to ensure it's completely covered in the mixture
4. cover and refrigerate for at least 2 hours (ideally 24+)
5. when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly, add the lemon juice now if you are using and mix through well
6. turn your grill up to around 230 celsius+ and line a tray with tin foil
7. oil the surface of the tray, add your tikka meat, drizzle over a little oil and place under the grill for around 4 minutes or until the tops start to singe.
8. remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 4 minutes
9. check a piece to ensure it's completely cooked and you're ready to use immediately or store in the fridge for up to 3 days or freeze as required
## Mentioned Links ##
Home Made Tandoor:
Red Onion Dip:
Garlic Mayo Dip:
Mint, Mango and Corriander Dip:
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