Tandoori Chicken Recipe

Tandoori Chicken || Grill Chicken || How to Make Baked Chicken Recipe with step-by-step photos

Tandoori Chicken though we have tried the most fascinating and Delicious foods around the globe. but we still come back to our traditional and authentic Food. So let's start to try this Tandoori chicken. This method and the same process can be applied with mutton chops and beef sticks thus apply some papaya paste over the meat so that meat becomes tender 

                

Actually, I love to have spicy and barbecue foods, but some of the reasons I could not do the first reason is this is quite a long process and I could not take enough time from my Engagements, the other reason because am living in an apartment where can not be grilled or barbecue due to less space but you people can manage barbecue at home so you must do it because if you required smoky flavor which comes only from barbecue 

Tells my experience whether you give it to charcoal smoke to bring barbecue flavor, you won't get a desirable taste of barbecue this is the reason I suggested you if possible barbecue at home you must do it, Here I will tell you just a simple and easy method of which everyone can follow

                   

   

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Take a deep bowl, put chicken pieces in it, Add lemon juice salt, and ginger garlic paste, and apply all over the chicken pieces. cover it and keep it aside for half-hour_Take another Medium bowl now

Add all powdered spices(we have already added some salt over the chicken so be careful adding salt, make a smooth paste then, apply all over the chicken pieces very well, Keep in the refrigerator for marination for about 4 to 6 hours 

The best result is you keep marinated chicken overnight 
Place one deep and large capacity pot on the stove, pour a few drops of oil then transfer all the chicken pieces into the pan, cover the lid, and cook it over low- medium flame, Cook each side for 15 minutes until you get a nice golden brown color.
Flip it on the other side and give it another 15 minutes, now the Tandoori chicken is ready

Heat the charcoal piece on high flame. until well heated, In the bowl where the tandoori chickens were placed, place a small steel bowl over chicken pieces, put the coal in it sprinkle some drops of ghee/oil, and cover the lid for 5 minutes

Now tandoori chicken is ready, garnish it with coriander leaves, onion, and lemon

Note:
If You are using a Grill/oven set the degree according to your appliance temperature or bake at 250 degrees in the preheated oven, Or You can barbecue on the coal /grill.

It can be served with paratha/puri paratha/chapati with green sauce, tamarind sauce

                

Chicken Shashlik Recipe

                                                                   

Chicken Shashlik | Shashlik Recipe || How to Make Chicken Shashlik with step-by-step photos

Chicken Shashlik is basically like a shish kebab, which translates to skewered meat, and is a dish that was popular in central and South Asia. Shish were generally made using chunks of lamb, but chicken kebabs have become just as popular. This has a slight Chinese-style twist to the marinade with the use of soy. For this dish, it's all about balancing the sweet, sour, salt, and chili flavors.
                      

I love finding out about the history of dishes, and like most food that travels across the world, this picked up little adaptations along the way. Once it touched the shores of Pakistan, it was transformed into a curry dish as well as a skewered BBQ-style dish.

Me, I like the kebab style more and love to cook the kebabs on the BBQ, just as it was intended to be cooked to get the delicious smoky flavor. However, if you want to turn this into a curry too, I will also go through the method for how you can make the masala sauce. so let's begin..... 

                                 

If you have tried this Chicken Shashlik 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 all ingredients and prepare all veggies for shashlik  

Make cubes of chicken                    

Firstly soak all wood sticks in the water for a half-hour

                     

Take a large bowl put chicken boneless, and marinade with spices mix them well and keep in the refrigerator for around ½ hour  

 

Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers, repeat it again and fill your all skewers in the same manner 

                           

Heat grill pan apply little oil over it, Now place shashlik sticks on the grilled pan cover it  and cook each side for about 5 minutes on low-medium flame then turn over after 5 minutes and cover it again let it cook another side       

               

Now transfer it to the plate and keep it aside you can have it without gravy it is ready to eat

                                

Place a saucepan on the stove add oil heat it well, Then add crushed garlic and saute it for 30 seconds, then add tomato puree with all ingredients with a half cup of water bring it to a boil then, keep stirring continuously until the sauce gets thick

                          

Remove from flame and transfer to the serving dish with a shashlik stick

                                   

Now ready to serve with egg fried rice, chicken fried rice, or any type of plain rice

          

Chicken Vegetable Curry Recipe

Chicken Vegetable Curry || One Pot Chicken Vegetable Curry || How to Make Chicken Vegetable Curry with step-by-step photos

Chicken Vegetable Curry is a great combination of vegetables and meat, aromatic, flavored, and spicy curry, It is quite basic, a simple curry prepared with onion, tomatoes, capsicum, and spring onion along with chicken and spices, it is my own version, I tell you about my experiment
                             
                                                                      

Over the past month I don’t feel like cooking anything nor had enough cooking stuff at home thus I opened the door of the fridge with off mood and whatever got from there I cooked by mixing them trust me that was superb and amazing in taste so since that day I had been thinking to share my new experiment with dearest readers so today I brought this yummiest and tasty curry for you it can be served with chapatis, naan or even with plain rice or zeera rice, So you even try this easy and simple curry so let's begin.....

                                                             

If you have tried this Chicken Vegetable Curry 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 all your ingredients, and prepare your veggies, finely chop them

First, heat the mustard oil on high flame and drop a piece of onion and burn it in the hot oil, and drain it out then discard your oil is ready to use in a recipe, reduce the heat to medium, then add onion slices to the oil and sauté it for 2 minutes on medium heat

Add chicken pieces and fry it with onion till turns to change its color, now add spices

Fry chicken with spices on medium heat then add tomatoes

       

Reduce the heat to low-medium and cover the lid, allow to sauté tomatoes with the chicken and spices for 5 minutes, and remove the lid

Put potatoes, stir to mix well with chicken and spices, now add crushed black peppercorn and remaining veggies

Keep mixing on medium flame by adding garam masala until oil is separated, pour hot and boiled water 

Bring it to boil, cover the lid and let it cook for around 10 minutes on medium flame

Remove the lid, slightly mix well 

Sprinkle some fresh coriander leaves and simmer it for around 5 minutes on a very low flame

 

Chicken vegetable curry is done, transfer to the serving dish

Serve with paratha,naan,chapatis and zeera rice

                                      

      

                                      

Beef Haleem Recipe

Beef Haleem Recipe || Haleem Recipe || How to Make Beef Haleem Recipe with step-by-step photos

Haleem Daleem is a stew composed of meat, lentil, and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state (India) by the Arab Diaspora during the Nizam of Hyderabad's rule.

The preparation of haleem has become an art form, though daleem is a traditional dish that is usually cooked and consumed during Islamic months during Muharram ul Haram and Ramadan additionally on other special occasions too
                         
                                                                             

This dish gives instant energy and is high in calories,daleem is mainly the combination of lentils, barley, wheat, and meat with certain spices that are slow-cooked for 4-5 hours which results in a paste-like consistency blending the flavors of spices, meat, and lentils, barley and wheat. some people a small amount of rice also add in it but I didn’t, Haleem is a sold snack food in bazaars, restaurants, and stalls  throughout the year

I am giving below the list of daleem dal measurements that I have used to make but you can bring readymade mixed daleem daal from any grocery store otherwise you can make it yourself total weight of dal 500 grams which should be a big quantity of barley, wheat, and chickpeas the rest lentils are in half quantities 

Note, in my previous post I have already shared homemade daleem Masala you can get daleem masala link in the following ingredients to list so let's begin with step-by-step photos...

Recipe tips:

1. Avoid blending dal as a smooth paste otherwise traditional and real taste of daleem will be spoiled
2. Just blend for 2-3 minutes
3. As well as don’t blend meat with dal (lentils)
4. First mash/shred the meat then add  and mix with the hand masher
5. Don’t fry the onion for preparing korma
6. We don’t require any thick gravy in this recipe
7. Just tempering by fried onion at the end as we add in the dal                                

                                                                   

If you have tried this Beef Haleem 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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First, thoroughly wash and soak the all Daals in the hot water for 4 hours

Peel and cut onions into thin slices along with ground the fresh ginger garlic paste set aside

Boil the water in the saucepan, take all ingredients, and prepare all veggies

Whisk the yogurt and keep it aside

Take a large capacity pot put all lentils along with cracked wheat and barley with its own water, bring it to a boil and remove all scum on top of the surface, cook it over low-medium heat to cover the lid

Cook them until the lentils are soft   

In the pressure cooker heat, the ghee and put beef with bones in the cooker

Fry them until change color and then add ginger garlic paste, put papaya cubes, and homemade haleem masala to the meat

Stir to combine well with meat and adjust the spices at this stage to taste, I added more spice powder according to my taste, you can even do it to taste, now add beaten yogurt and mix well

Keep stirring until the oil is separated then add 100 ml water, bring it to a boil, and cover the lid until the meat is tender

Daleem korma is ready now separate all meat from gravy and discard all bones then keep aside

Blend all lentils with the help of a hand blender for 2 minutes, then transfer to the separate pot, now add korma gravy and stir to mix well further cook it for a while over medium heat_keep stirring occasionally to prevent the stick from base 

Meanwhile, mash the meat with a hand masher then add to the blended dal then stir to combine well, keep mixing by adding mashed meat

Heat the ghee in the frying pan  then put onion slices, fry the onion till turns golden brown in color

Put all fried onion with ghee into the daleem, mix them well and cover the lid_Let it simmers for around an hour over low heat keep stirring occasionally  

Daleem is done, now you can see its consistency in the below picture, now turn off the flame

Transfer to the serving dish and garnish with coriander leaves, lemon wedges, and grated ginger and serve hot with naan and chapatis

Serving Tips:
Serve hot with the Naan, tandoori rotis, and bread slices
The more  you want to serve at one time that more microwave or heat up, Avoid heating up all daleem together before each serving otherwise it gets dry and tasteless