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Malai chicken

Ingredients

• Chicken Boneless Cubes 1/2 Kg
• Malai 1 Cup
• Oil ½ Cup
• Salt 1 Tsp
• Desiccated Coconut (Pissa Khopra)
• Poppy Seeds (Khashkash) 1 Tbsp
• Whole Species 1 Tbsp (Sabut Garam Masala)
• Tandori Color ¼ Tsp
• Turmeric (Haldi) ¼ Tsp
• Sugar ½ Tsp
• Ginger Garlic Paste (Adrak Lahsan Ka Paste) 2 Tsp
• Almonds Slices & Fried 2 Tbsp
• Brown Onion Grinded 3 Tbsp
• Chili Powder 1 ½

Method

Marinate ½ kg chicken with 2 tsp ginger garlic paste, 1 tsp salt, 3 tbsp brown ground onion and ¼ tsp tandori color, leave it for 30 minutes, heat ½ cup oil in a wok, add 1 tbsp whole spices with 1 tbsp desiccated coconut and 1 tbsp poppy seed paste, also add in 1 ½ tsp chili powder, ¼ tsp turmeric and 1 tsp salt. Fry for 5 mintues, add marinated chicken, cover and cook for 15 mintues till oil comes on top, add in 1 cup malai an ½ sugar, simmer for 10 minutes, garnish with 2 tbsp sliced fried almonds and serve.

Three colored biryani

Ingredients

• Boneless Chicken ½ Kg
• Boiled Rice 4 Cups
• Tomatoes Chopparzie 2  (Barik Kattay Hue Timatar)
• Oil ½ Cup
• Yellow Color Few Drops
• Red Color Few Drops
• Green Color Few Drops
• Ginger Garlic Paste 1 Tsp
• Salt 1 Tsp
• Turmeric ¼ Tsp
• Chili Powder 1 ½

 

Method

Heat ½ cup oild in pan, add ½ kg chicken juliennes with 2 choapprize tomatoes, 1 tsp salt, ¼ tsp turmeric, 1 ½ tsp chili powder and 1 tsp ginger garlic paste. Fry for 10 minutes till chicken is tender. Boil 4 cups rice with 1 tbsp salt till done, heat boiled rice in a wok and color rice into three colors separately, then mix the rice together, also mixed in the cooked chicken mixture, serve decorated with salad.

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