Indian Chicken Recipes

Indian Chicken Recipes

How to Cook Best Indian Chicken Recipes

Best Indian Chicken Recipes

Indian Chicken Recipes, Today, let’s Learn How to Cook Indian Chicken Recipes for Dinner. Healthy and Easy Indian Chicken Recipes for Dinner is also a top-rated recipe, like Fish Finger. However, India’s largest country in South Asia is famous for its diverse religion, color, culture, and food. India’s diverse food is well known throughout the world. Every year hundreds of millions of people from all over the world come to India to get the attention of Indian food and beauty.

Different types of food are prepared in different regions of India. However, almost every meal in India is delicious and fun. From morning snacks to dinners, there is diversity in Indian food. Introduce you to the best ten-night meal in your country, if you want, you can make yourself at home. The top 10 recipes of Indian dinner are today’s first phase.

indian chicken recipes
Indian Chicken Recipes

Lemon Chicken

Element

  • Half cup mustard oil
  • 2 teaspoons cumin
  • 20 dried pepper
  • 8-10 onion chopped
  • Half cup garlic curry
  • Half a teaspoon of turmeric powder
  • 2 teaspoons coriander powder
  • 3-4 teaspoon salt
  • 3 kg of chicken
  • 1 cup lemon juice
  • 3-4 teaspoons sugarcane juice
  • Coriander leaf

Cooking method

First, put the mustard oil in the stove or pot. If the oil becomes hot and the smoke gets hot, then the cumin, dried chili and onion must be soaked in it. Then add garlic powder, turmeric powder, coriander powder, and salt to medium stir. Chicken meat should be given when everything becomes soft and when it comes out. Chicken meat should be well-frozen.


First, put the mustard oil in the stove or pot. If the oil becomes hot and the smoke gets hot, then the cumin, dried chili and onion must be soaked in it. Then add garlic powder, turmeric powder, coriander powder, and salt to medium stir. Chicken meat should be given when everything becomes soft and when it comes out. Chicken meat should be well-frozen.

Then add lemon juice. Finally, add sugarcane juice. Then cover with lid for 45 minutes to 1-hour medium heat. If the meat is boiled, it will be crushed and crushed. Then they will be served with bread pieces, served with bread or rice.

Chettinad Fish Fry

The main element

  • Ace fish patties, big pieces
  • 2 tablespoon oil
  • Marine material
  • 7-8 Kua garlic
  • 1 piece ginger chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel
  • 2 teaspoons whole coriander
  • 2 teaspoons of peppercorn pepper
  • Semi-teaspoon mustard seeds
  • 9-10 Curry leaves
  • Salt, taste
  • 1 teaspoon oil
  • 1 tablespoon water
  • Half tomatoes chopped
  • 1 teaspoon pepper powder
  • 2 teaspoons of turmeric powder
  • 5 tablespoons tincture
  • 1 tablespoon basin
  • Lemon juice

Cooking method

First, cut the fish’s beetle in a medium-sized cut. Then add ginger, garlic, cumin, fennel, round chili, coriander, mustard and curry leaves to a pan in a pan.

Then they will have to take a bet in the jute. To add a little oil, salt, and water to the paddlers. Together with tomato Kochi, coriander powder, turmeric powder, salt, and tamarind should be mixed together.

After spreading them, it will spread on a piece of fish. Sprinkle the bacon with a little bit on the fish and keep it in 15-20 minutes to be refrigerated. Then heat the oil in hot cauliflower and fry the fish. Once the fish is fried, sprinkle lemon juice on it and serve hot.

Galoot kebab

The main element

  • The pound of meat (cow or Khasi)
  • Spice (for butter)
  • 75-100 grams of raw papaya
  • 1 tablespoon ginger grate
  • 1 tablespoon garlic
  • Cloves, 8 Pieces
  • Black cardamom, 2 pieces
  • 2 tablespoons potassium powder
  • Round pepper, 4 pieces
  • Half cinnamon
  • 2 tablespoons coconut, fried
  • White cardamom, 5 pieces
  • 1 table pepper powder
  • Nutmeg, one-fourth of a piece
  • Salt
  • Cake making ingredients
  • 1 cup onion, fry in oil first, then ghee will be roasted
  • 1/4 cup coriander leaves
  • 1 tablespoon chopped green chili
  • 3 tablespoons basin
  • Ghee
  • Eggs, 1
  • Lemon juice

Method of preparation

Sprinkle the minced meat with spices will be kept for 4-5 hours. Then add coriander leaves, green chili, mustard seeds, and eggs together. Then add meat and make a few pieces of pie in the round shape and refrigerate half an hour.

Then heat the ghee in the pan and beat the kabab. One side should be well framed and fry on the other side. Then, from the pan to the lemon juice sprinkled over the barbecue.

Lucknow potato breath

The main element

  • Potatoes, pound
  • 100 grams of potatoes, roasted
  • 100 grams of cheese, sliced
  • 1 teaspoon powder pepper
  • 1 teaspoon of hot spices
  • Half a teaspoon Kasuri Mathis
  • 3 tablespoons of ghee
  • 1 tablespoon butter
  • 1 tablespoon cream
  • Salt, taste
  • Ingredients for onion grinder
  • 200 g of onion
  • Half teaspoon hot spices
  • 1 teaspoon ghee
  • Salt, taste
  • Tomato grinder
  • 200 grams of tomatoes
  • 1 teaspoon ghee
  • Salt, taste

Cooking method

The gravy-making ingredients, together with a mixture of ghee, will be well adjusted together. When it becomes soft, it should be kept separate.

Then, in another pan, tomato juice should be prepared in the same way. Then cut the potatoes and take it very well. After frying the potatoes will be cold.

To make the potatoes cool, the potatoes and the cheese roasted together must be prepared together. After that, the fried potatoes should be separated by filling it. Then cook tomatoes and onion salad together. With it, the hot spices, chili powder, and cashew fenugreek will be cooked for one minute. In it, stirring with cream and cream. Finally, leave potatoes and cook for 3-5 minutes. Due to the loss of potato,

Keema Biryani

Element

  • 500 g rice
  • 1 cup cashew nuts
  • Keys, 5-6
  • 1 cup yogurt
  • 2 tablespoons of ghee
  • 1 cup onion
  • 1 tablespoon garlic paste
  • 1/4 teaspoon ginger paste
  • 2 teaspoons coriander powder
  • 1 tablespoon pepper powder
  • Kima of one kg of khasira meat
  • 1 glass milk
  • 50 g butter
  • 1 tablespoon rose water
  • Mint leaves, 5-6
  • 1 piece ginger, chopped off
  • Preparation of hot spice material
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • Green cardamom, 3-4
  • Black cardamom
  • Cinnamon, 3-4
  • 2 tablespoon anise
  • Cloves, 5-6
  • Water
  • Salt

Cooking method

First, wash the rice and wash it in water. Then add cumin seeds, coriander, green cardamom, cinnamon, cauliflower, cloves and cloves to the batter. Then the cashew nuts and kismis should be washed in water.

Exfoliation of cashew nuts should be cut short. Kismet will also need to grip. Then cook the ghee in a pan and fry it with the onion. Then add curd, ginger, garlic, black cardamom, and powdered chili together with onion to cook for 2 minutes.

Then cook for a few minutes with their meat mince, hot spices, and salt. You have to boil with a cup of water. When the water fades, the kimma should be lowered to a separate dish.

Then boil the rice and boil it with some energy with milk, cashew nuts, and kismis. Along with this, the rose will be shaken with water and salt. Add water to the mint leaves and ginger when the water will fall to half. Then add Kima and cover it with lid. After cooking, heat must be served.

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