Kadai Chicken

Kadai Chicken/ North Indian Style Chicken Kadai

The kadai chicken is one of the famous non-veg curry recipe in the north indian restaurant cuisine. It is famous for their unbeatable red spicy aroma. The marinated chicken is cooked in a ‘kadai’(an indian wok) with onions,tomatoes and capsicum flavoured up with the punch of garam masala. Fresh cream has given the creamy flavour

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Kakka Rotti/ Steamed rice dumblings in chicken gravy

Announcing a special iftar chicken dish for all the chicken lovers. It is known as kakka rotti in malabar areas and typically it is a combination of steamed rice dumplings in a chicken gravy. It contains the steamed rice dumplings mixed with a very delicious spicy chicken gravy. The dumplings are made with roasted rice

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Amritsari Murgh Makhani

Do not get confused or tensed with the name guys..! Murgh is the chicken and as the name suggests it is an authentic dish from punjab. The chicken is cooked in a peculiar punjabi spicy gravy with all the unique aroma. I have tasted this dish a year before on one of my trip from

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Murg Mussallam

Murg Mussallam

[ingredients title=”Ingredients”] Boneless chicken – 500 grams Yoghurt –  1 cup Ginger-garlic paste –  2 tspn Green chillies –  2(chopped) Coriander leaves(chopped) – 1tbspn Mint leaves(chopped) – 1/2- 1 tbspn Garam masala  –  1/2 tspn Salt – to taste Onion(chopped) – 1 cup Ginger (chopped) – 1 tbspn Garlic(chopped) – 1 tbspn Green chillies(chopped) – 1/2 tbspn

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Dragon Chicken

[ingredients title=”Ingredients”] Flour – 1/4 cup Cornflour -1/4 cup Egg white – 1 Pepper pwdr -1/4 tspn Soy sauce- 1/2 + 2 tspn Garlic paste -1 1/2 tspn Ginger paste – 1 1/2 tspn Kashmiri chilly pwdr -2 tbspn Tomato sauce – 2 tbspn Dry Red Chilly  flakes – 2 tspn Boneless Chicken Strips – 300

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