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INGREDIENTS
Chicken – 1 kg
Red chilli pdr – 2 tspn
Turmeric pdr – 1/2 tspn
Coriander pdr – 1 tspn
Curd – 150 gm
Ginger garlic paste – 3 tblspn
Lemon juice – 1 tspn
Basmati rice – 1 kg
Oil – 1/2 cup
Ghee – 1/2 cup
Cloves – 6
Cardamom – 4
Cinnamon – 3
Caraway seeds – 1 tspn
Onion – 2 med
Ginger garlic paste – 2 tblspn
Tomatoes – 3
Coriander mint
Leaves
Fenugreek leaves – 1 tblspn
Salt
Garam masala – 1 tdpn
Cardamom pdr – 1 tspn
Lemon – 1/2
Coriander mint leaves
Green chillies – 5
SPECIAL ADRAK LEHSUN KA PASTE
GINGER GARLIC PASTE LINK
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BAINGAN KA SALAN/BRINJAL CURRY CHENNAI STYLE
HOMEMADE GARAM MASALA POWDER
RESTAURANT STYLE PANEER BUTTER MASALA
RESTAURANT STYLE CHICKEN BUTTER RECIPE
HYDERABADI DUM KA CHICKEN
TANDOORI CHICKEN WITHOUT OVEN
DHABA STYLE POTATO GRAVY
CRISPY RESTAURANT STYLE CHICKEN FRY
HOMEMADE CHICKEN PICKLE
CRISPY BREAD POTATO ROLLS
FISH TIKKA MASALA
FISH FRY – VILLAGE STYLE
CHENNAI STYLE FISH CURRY
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BHUNA MURGH
HYDERABADI CHICKEN HALEEM
HYDERABADI LUKHMI RECIPE
BEST CHICKEN BIRYANI
HYDERABADI MUTTON DUM BIRYANI
AMBUR CHICKEN BIRYANI
RAITA
Curd – 1 cup
Ginger garlic pst – 1/2 tspn
Chat masala, salt, black
Pepper pdr – 1/2 tspn each
Tomato
Green chilli
Onion
Carrot
Cucumber
Coriander mint
Leaves
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