Homemade Chicken Broast Masala Powder Recipe (Al Baik Style)

                                  

Ditch the store-bought packets! Discover the best easy DIY chicken broast seasoning mix. Perfect for coating juicy, ultra-crispy broast or fried chicken.

Spicy Broast Masala Powder is a blend of various spices, two types of flour, and cornflour that provides a flavorful coating and spiciness to the chicken breast. This is my own version available in the market under different brand names. However, in terms of cost and quality, this broast masala powder is much better than store-bought options.

Crispy fried chicken or broast chicken masala powder is my unique fried/broast chicken recipe that has just the right amount of spices to cater to the Pakistani taste palette. The chicken has a nice golden crispy exterior, and at the same time, the batter keeps the chicken under it moist and juicy.

                                               
                                                                        

An easy and quick you just will require chicken and then coating with this superb powder spice coating. Ingredients can also be stored in the refrigerator, as  you can make zinger broast burger and fried chicken using the same powdered spices

So let the go-ahead know how to make an easy broast masala......  

Recipe tips:

You can apply this masala powder to many recipes 

Such as zinger broast, spicy broast chicken shots, fried fish, chicken popcorn, fried crispy chicken, and chicken fingers             

If you have tried this Chicken Broast Masala Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a mixing bowl and put both flour and cornflour together, and add the chicken powder to it.

Then add chicken powder.r

All these spices will be added to broast masala.

Put all dried masala powder into the broast masala powder, and mix to combine well.

Transfer to any container or jar.r. Spicy broast masala powder is ready to use in a recipe.

                                                              

Chicken Tikka Masala Powder Recipe ( Homemade Spice Powder )

Chicken tikka masala || Tikka Masala Powder || How to make Tikka Masala Powder at home with step-by-step photos

Chicken Tikka Masala Powder is a dish of roasted, marinated chicken. Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent, and is popular in India and Pakistan. 

Served with onion rings and lemon, or used in chicken tikka masala. The mix helps you prepare mouth-watering, flavorsome, and juicy charbroiled chicken to satiate your barbeque craving.

                      

You can make many recipes from this spice, such as tikka biryani, tikka sandwich, paneer tikka, tikka pulao, beef tikka, lamb tikka, tikka karahi, and much more.

There is no doubt that tikka is the most loved fast food in Pakistan. People love tikka, especially chicken tikka with raita or their favorite sauces and roti/chapati. Let's see how to make tikka masala at home.

If you have tried this Chicken Tikka Masala Powder, then don’t forget to rate the recipe. You can also follow me on social media

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Place a pan on the stove and dry roast whole spices for 2 minutes.s

       

In the grinder jar/mort, ar put the dry-roasted spices and grind them for 2 minutes to make a fine powder.

                                       

                

Turn into bowl

                       

Now add all powdered spices.

      

Mix them well and fill them in a jar to preserve them for a month.

             

Place chicken tikka masala in a cold place. The prepared chicken tikka masala is enough for 2kg chicken tikka.   

                

Pulao Biryani Masala Recipe ( Homemade Spices )

Pulao Biryani Masala || Biryani Masala Powder || How to Make Pulao Biryani with step-by-step photos 

Pulao Biryani Powder will leave your taste buds asking for more. Made with herbs and spices that have been picked fresh to provide an ultimate tasteful experience. This is my own

homemade recipe that I prepared with different spice blends; it is a bit different than a simple biryani masala recipe. You cannot get it easily from the market. 

                              

So I thought first I would share my own version of yakhni biryani masala, then the yakhni biryani recipe. First, I experimented with cooking yakhni biryani from this masala; trust me so tasty and yummy in taste. However, I am sharing the masala recipe with all. You can store it for more than 1 month in a cold and dry place.e 

If you want to make it in double quantity, then just make double each spice in quantity....so lets the go-ahe.ad. 

                                  

If you have tried this Pulao Biryani Masala, ala then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Dry roast all whole spices on medium-low flame for 2 minutes
         

Then put all roasted spices in the grinder jar or mortar, and grind them to a fine powder

Shift to another bowl/.plate

Add red chilli powder and salt; mix them together,r transfer to the bottle, le and paste the label with the spice name

       

Now Yakhni biryani masala is ready for use in a recipe

                                     

Tomato Puree Recipe ( Tomato Paste )

Tomato purée | Tomato paste || How to Make Tomato

Puree with step-by-step Photos and video....

Tomato purée is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. 

Tomato purée can be turned into tomato sauce or tomato soup. It can be used to cook meals; all you need is a knife, a blender, and a little time to stock your freezer with tomato purée year-round. 

   

It is quick and easy to make at home, and it can save you time, too. Tomato puree is one of the most important ingredients in everyday cooking. It is one of the very basic cooking ingredients at home: 
                          

My Latest Tomato Puree Recipe Video:  

It is as easy as counting 1,2,3… Don’t believe us? Keep reading…In essence, it’s just a 3-step process – Blanch, Peel, and Crush. Blanching is the process of first partially cooking vegetables like tomatoes, onions, spinach, flowers, etc., in hot boiling water for a few minutes and then immediately transferring them to cold water. 

This hot-to-cold water transfer process makes skin peeling easier,r and it preserves the color, taste, and nutrition of vegetables. This homemade tomato puree recipe also has step-by-step photos to make the tomato blanching process easy to understand and follow.
                                  

Storage:

You can use fresh tomato purée right away, or you can freeze it for long-term storage. Feel free to use your favorite freezer-friendly storage method, but I prefer zip-top freezer bags, as they freeze flat (taking up less space) and thaw quickly. Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store them in the freezer for up to six months.

If you have tried this Tomato Puree Recipe, pe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Wash tomatoes and rinse off dirt, if any, and pour water into the saucepan.

Bring water to a boil, then put in tomatoes; let them boil for approx. 10-12 minutes. Once the tomato skins are split, your tomatoes are done. Remove them from the flame.

Put them into the cold water.

Now, just remove the skin.

Then, cut the boiled tomatoes into small pieces.

Puree them in a mixer or with a hand blender to a smooth paste; don’t add water.

Pass them through the strainer and transfer the puree again to the pan.

Add sugar and salt and mix them well, then add vinegar and allow it to boil until a thick consistency is reached. Towards the end, add red food coloring to bring a bright red color; it is optional. 

Let it cool down completely.

Then, store it in an airtight container or Ziploc bag.