Asian Recipe News

Chicken Tandoori Ingredient's Chicken breast 750 gram Papaya ½ piece Curd 6 tbsp Ginger garlic paste 3 tbsp Lemon juice 3 tbsp Red chili 1 tbsp Roasted cumin seed 1 tsp Coriander powder 1 tsp Turmeric ½ tsp Red food color ½ tsp Chaat spice ½ tsp Mustard oil as required Salt to taste Coriander to garnish Method: In a bowl, add curd, lemon juice, cumin, turmeric, coriander powder, chaat spice, salt, papaya, ginger garlic paste, food color, mustard oil and it mix well. Add chicken in the mixture and marinate it for 2 hours. Preheat the oven on 10 degree C for 15 minutes. Then put the marinated chicken in the oven for 20 to 25 minutes. When ready, serve hot with favorite dip.

Chicken Tikka Recipe Ingredients Chicken: 1 kg (cut into 8 pieces) Garlic Ginger: 3 tablespoon Yogurt: 4 tablespoon Vinegar: 2 tablespoon Chaat Masala: 1 tablespoon Roasted Ground Cumin Seeds: 2 tablespoon Ground Red Chili: 3 tablespoon Salt: as per taste Oil: 1/2 cup Yellow Food Coloring: 1 teaspoon.       Method Put all spices and oil into a bowl and mix well. Then apply spices mixture on chicken pieces and store for 2 to 3 hours. Then put chicken pieces into a pan and place on the stove on high flame. When water is likely to dry, lower the flame and cook until chicken gets tender. When chicken is tender, spices are dried out, ignite a coal and place burning coal inside the pan, put a few drops of oil on the coal and cover pan for 5 minutes. Uncover the pan and tikka is ready!

Badshahi Biryani Recipe Ingredients:  Mutton  1/2 kg  Rice parboiled  250 gms  Lemon Juice 1-1/2 tblsp  Almonds  10 blanched   Mint Leaves   1/2 tblsp  Butter  1 cups  1  handfuls chopped Coriander Leaves Cumin Seed  1/2 tblsp Onion  2 large sliced   Brown Cardamom  2  Oil   1 tblsp   Garlic   4 pods  Cloves  2  Ginger   1 " long piece Saffron 1/2 tblsp  Green Chilly  1 /2 tblsp  chopped Red Chili Powder 1/2 tblsp    Cinnamon  1/2 "    Curd (yourt)  1/2 kg   Milk  125 gms     Water  3 cups  Method; First wash and soak rice. Then fry sliced onions to a golden brown color. Soak saffron in water. Now grind ginger, red chillies, garlic and almonds and fry these in butter. Add it to the mutton and salt and stir for 5 minutes. Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left. Boil rice with salt in another pan. Put curd into a piece of muslin cloth and let the water drain away. Add cloves, cardomoms,

Hyderabadi  Biryani Ingredients Chicken 800gms - 1 kg (dressed, in bone cut into 10 pcs) Garlic 2 Tbsp Crushed Ginger 2 Tbsp Grated Salt 1.5 Tsp (to taste) Lemon 2 (juiced) Yogurt 1 cup Turmeric 1 Tsp Red Chile Powder 1 Tsp (more if you like spice) Garam Masala 1.5 Tsp Coriander 1 bunch Mint 1/2 bunch Green Chilies 4-5 cut length wise Onions 5 sliced lengthwise Ghee 5 Tbsp Rice 2.5 cups (500 gms) Almonds 15 (soaked and skin removed) Bay leaf 2 Clove 5 Cardamom 4 Cumin seed 1 Tbsp Cinnamon 1" stick saffron 1 pinch Rose water or Kewra concentrate 1/4 Tsp mixed in 1/2 cup of water. Method Step 1 Marinate the chicken with ginger, garlic, salt, 1/2 of lemon juice, yogurt, turmeric, red chili powder, green chilies, 1 Tsp garam masala, half the coriander and half of mint leaves. Allow the chicken to sit on the counter top absorbing the goodness of all these spice and herbs for about 1-2 hours. Or leave it in the fridge over night. If keeping in the fridg