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Recipe - 1
Ingredients for HYDERABADI CHICKEN MASALA:
Chicken - 500g (with bones)
Curd - 1/2cup
Ginger & garlic paste - 1tbsp
Turmeric powder - 1/2tsp
Coriander leaves - 1/2 cup (chopped)
Mint leaves - 1/2 cup (chopped)
Salt - 1tsp
Onion - 2 (Sliced thinly)
Kashmiri red chilli powder - 1tsp
Garam masala - 1tsp
Oil - 5 tbsp
Water - 1cup
Salt to taste
To grind for hyderabadi chicken masala:
Coriander seeds - 1tbsp
Fennel seeds - 1tsp
Cumin seeds - 1tsp
Pepper - 1/2tsp
Cinnamon - 1 (1inch )
Cloves - 4
Cardamom - 2
Dry red chillies - 6 to 8
Onion - 1 (roughly chopped)
Recipe - 2
Ingredients for CHICKEN KARAHI
Chicken - 1 kg (with bone)
Tomato - 5 (roughly chopped)
Ginger & garlic paste - 2 tbsp
Curd - 100 ml
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp
Coriander powder- 1 tbsp
Garam masala -1 tbsp
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Green chillies - 8 or 10 (slitted)
Oil - 100 ml
Salt to taste
Few coriander leaves (finely chopped)
Ginger - 1 inch (julienne)
Recipe - 3
Ingredients for CHICKEN VINDALOO
Chicken - 750 g
Onion - 3 (finely chopped)
White vinegar - 5 tbsp
Kashmiri red chillies - 12
Ginger - 1 (1 inch)
Garlic cloves - 9
Coriander seeds - 1 tbsp
Pepper - ½ tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Cinnamon - 1 (1 inch)
Cloves - 5
Cardamom - 2
Turmeric powder - ½ tsp
Sugar - 1 tsp
Oil - 3 tbsp
Water - 1 cup
Salt to taste
Recipe - 4
Ingredients for KADAI CHICKEN
Chicken - 500g (with bone)
Onion - 2 (finely chopped)
Tomato - 2 (finely chopped)
Ginger & garlic paste - 2 tsp
Kashmiri chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry red chillies - 2
Bay leaf - 1
Cumin seeds - 1/2 tsp
Salt to taste
Oil - 3 tbsp
Water - 1 cup (250 ml)
Butter - 1 tbsp
Casicum - 1/2 cup (cut into square shape)
Onion - 1/2 cup (cut into square shape & layers seperated)
To Grind:
Coriander seeds - 2 tbsp
Pepper - 1 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon - 2 (1/2 inch)
Cloves - 4
Dry red chillies - 8
Cashew nut - 8
Serve with naan, chapathi, parotta, ghee rice & pulao...
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