Ingredients For Chinese Chilli Chicken
Ingredients For Chinese Chilli Chicken
Ingredients For Chinese Chilli Chicken
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and
minutes.
Heat oil and deep fry the marinated chicken pieces till golden
brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic
Add 2 cups of chicken broth or water. Bring to boil and add sugar,
Dissolve the remaining corn flour in 1/2 cup water and add to the
onion tops.
Ingredients:
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and
minutes.
Heat oil and deep fry the marinated chicken pieces till golden
brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic
Add 2 cups of chicken broth or water. Bring to boil and add sugar,
Dissolve the remaining corn flour in 1/2 cup water and add to the
Serve chilli chicken hot garnished with chopped green onion tops.
Ingredients:
Ingredients:
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste,
Marinate the chicken with this mixture and keep aside for 3-4
hours.
Ingredients:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste
Preparation:
While doing this, make the sauce in Part B. Deseed and chop
Add ginger and garlic paste, green chilies, red chili powder,
cloves, cardamoms, and salt. Cook over low heat until reduced to
If the sauce tastes sour, add honey to taste. Add fenugreek and
ginger juliennes, stir, and serve with the chicken tikka masala
6. MURGH DO PYAAZA RECIPE
Ingredients:
1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water
Spices
6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder
Garnish
Cut the chicken into four or eight pieces. Mix the salt and lemon
juice and rub all over the chicken. Set aside for 30 minutes.
Heat the ghee in a deep pan and add the first four spices. Stir
well then add the chicken, onion ,garlic and remaining spices.
Cook gently for 15 minutes, stirring continuously.
Add the curd / yogurt and stir for 5 minutes over a low heat. Add
the water, cover and simmer for 40-50 minutes, or until the
chicken is tender.
Smack your lips for this mouthwatering dish made with chicken keema,
thai curry paste, mustard paste, hard boiled eggs and spices.
Ingredients:
Add in the keema and saute for a few seconds and add in the
Finally mix in the shredded egg and serve hot garnished with
Ingredients:
1 tblsp butter
300g shaved salami, sliced
1 large onion chopped
1 small pckt mushrooms, chopped
3 tblsp tomatoe puree
5-6 cloves of garlic
Salt and pepper to taste
Add the chopped onions, mushrooms, garlic and sauté for two
minutes
Now add the tomatoe puree and let it roast for a while
Ingredients:
cinnamon.
Fry over medium heat till onions becomes translucent and glossy.
Then combine 120 ml cup of chicken stock and salt and stir well.
Take it to a boil.
Mix in in yoghurt.
Return pan to heat and stir fry until the liquid evaporates.
Reduce heat.
Cover and let it simmer over very low heat till the gravy is of thin
sauce type.
Adjust seasoning.
Pour in a bowl.
Ingredients:
1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
Now grind ginger, red chillies, garlic and almonds and fry these in
butter.
Now add water and cook onlow flame till meat becomes tender
Put curd into a piece of muslin cloth and let the water drain away.
Now pour milk and some butter and cover the vessel.