Spice Eats

Watch how to make the best hot dog styles from across America. Whether it's the Chicago hot dog, Los Angeles grilled hot dogs wrapped in bacon, New York hot dog recipe or a Southern hot dog with chili, discover the best hot dog topping ideas. Get more grilling recipes

Unique and Easy Egg Pakora | Super Quick Easy Egg Pakora Recipe | Egg Pakora | Egg Pakoda | Anda Pakora | Anda Pakoda | Egg Pakora Recipe | Egg Fritters Recipe | Easy Egg Pakora Recipe | Crispy Egg Pakora | Quick Egg Pakora Recipe Ingredients for Egg Pakora: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Eggs -2 small (makes around 12 pakoras) - Besan (Gramflour) - 5-6 tsp - Onion, finely chopped - 1 small (50 gms) - Green chillies, finely chopped - 2-3 (1 tbsp) - Ginger, finely chopped- 1 inch (1 tbsp) - Salt- 1/4 tsp or to taste - Baking soda - a pinch (1/8 tsp) - Oil for shallow frying Process : - Whisk the eggs in a bowl till fluffy. - Add the besan & mix well with a fork so that there are no lumps. - Now add the chopped onions, green chillies & ginger. - Lastly add salt to taste & a pinch of cooking soda (baking soda) & mix it well. - Heat oil in a Kadhai for shallow frying. (Oil should be not be too hot, otherwise the pakoras will burn) - Drop the egg mixture with a tablespoon into the oil . Repeat for 6 pakoras keeping space in between. - Fry on medium heat for 1 minute and flip over. Fry on the other side for 1 min on medium heat. - Keep fliping both sides & fry on low heat for another minute. Once the edges are brown, take them out with a slotted spoon. - Fry the rest in batches. - Serve them with some tomato ketchup.

How To Brown Onions Perfectly | How To Make Fried Onions | Brown Onions | Fried Onions for Biryani | Crispy Fried Onions | How To Fry Onions | Fried Onion Ingredients for Brown Onions: - White Onions (preferably large size) - Quantities as required - Oil for deep frying. Preparation: - Slice the onions lengthwise, from stem to root. Make sure the slices are even. - Separate the slices by hand and keep aside. Process: - Heat oil in a pan or skillet for deep frying. The oil should be medium hot. - Drop the onion slices in the hot oil. - Keep the flame/heat on medium to high levels. Regulate the heat if the oil is getting too hot. - The frying process should take about 10-12 mins. - Keep stirring the onions continuously so as not to burn the edges. - Watch for the change in color of the onions. Once they start turning light brown, it’s almost time to remove from oil. - Once they are slight golden remove from oil. The color will darken a bit more after removing. - Spread the fried onions on a plate. DO NOT USE A KITCHEN TISSUE. IT WILL MAKE THE ONIONS LOSE THE CRISPNESS. - Let the fried onions rest for 15-20 mins. - The fried onions can be used as ‘birista’ to garnish on top of biryanis. - They can also be crushed or made into a paste to use as a base for curries and gravies.

Chicken Nuggets | Homemade Chicken Nuggets | KFC Style Chicken Nuggets Recipe | Chicken Nuggets Recipe | Crispy Chicken Nuggets | How to Make Chicken Nuggets | Chicken Nuggets McDonalds Ingredients for Chicken Nuggets: - Chicken fillets or boneless pieces cut into nuggets- 300 gms Marinade: - Buttermilk- 1/2 cup - Egg, whisked- 1 - Salt- 3/4 tsp - Pepper Powder- 3/4 tsp - Red Chilli Powder- 1/2 tsp Mix for Breading: - All Purpose Flour (Maida) - 1/2 cup - Breadcrumbs (preferably Panko breadcrumbs)- 1/2 cup - Red Chilli Powder- 1/2 tsp - Garlic Powder- 1/2 tsp - Pepper Powder- 1/2 tsp - Salt- 1/2 tsp Preparation: - Wash and pat dry the chicken fillets or boneless pieces. Cut these into bite sized nugget shapes. - To marinate, add buttermilk into a bowl and add whisked egg, the spice powders and salt as mentioned above. Whisk the mixture and add the chicken pieces. Give a mix to coat the pieces with the batter. Set aside in room temperature for 30 mins. Process: - Make the breading flour mix with the ingredients given above. Mix it to combine well. - Take out chicken pieces soaked in the marinade one at a time with your left hand and place it on the breading mix. Now with your right hand, fully coat the pieces with the breading mix by turning few times. Shake off the excess breading and place them side by side on a plate. - To fry the nuggets, heat oil in a skillet or pan for deep frying and drop them one by one to not crowd the pan. - Fry on medium heat for 5-6 mins till golden brown. - Fry the rest of the nuggets in batches.

I’ve never been a fan of meatloaf, not really my thing. But this is a different story! This Italian Meatloaf Wrapped in Pancetta is a dish that is sure to please any Italian food lover. The Italian meatloaf is made with a mix of beef and pork, some vegetables and a few secret ingredients keeping it juicy and super tasty. It is then wrapped in pancetta and cooked until it is super juicy and crispy on the outside. This version a little like an arancini whereby it contains a small piece of mozzarella cheese that oozes out from the centre. This recipe is sure to become a family favourite for both meatloaf lovers and otherwise. Perfect for the festive season and to impress your guests! I like it with buttery roasted potatoes and green vegetables like green beans or asparagus. But you could also serve it with a salad. Enjoy Italian Meatloaf or polpettone Wrapped in Pancetta with your friends and family today!

Hyderabadi Chilli Chicken Curry | Hyderabadi Chilli Chicken Restaurant Style | Hyderabadi Style Green Chilli Chicken | Hyderabadi Chilli Chicken | Green Chilli Chicken Curry | Hyderabadi Style Chicken Curry | Chicken Curry | Chicken Recipe Ingredients for Hyderabadi Chilli Chicken Curry: (Tsp-Teaspoon; Tbsp-Tablespoon) - Chicken, curry cut with bones - 1 Kg Onion-Chilli Green paste: - Onion, cubed- 2 medium (160 gms) - Ginger, chopped- 2 inches (20 gms) - Garlic cloves- 12-14( 15 gms) - Green Chillies- 10 (25 gms) - Coriander Leaves, chopped- 8 tbsp (40 gms) For the Marination:r - Turmeric powder-1 tsp - Salt- 2 tsp - Whisked curd/yogurt- 8 tbsp (200 gms) - Green paste made in grinder Spice Powders: - Turmeric Powder- 1/4 tsp - Coriander Powder- 2 tsp - Cumin Powder- 1.5 tsp - Later, - Garam Masala Powder- 2 tsp Other Ingredients: - Green Chillies, cut- 4-5 - Oil -5-6 tbsp For Garnish: - Coriander leaves, chopped- 4 tbsp Preparation: - To make the Green paste, peel and cube/thick slice the onions, peel the ginger and garlic and chop the ginger & coriander leaves. Also cut the green chillies into two. - To make the paste, add all these items to a grinder and grind into a paste. - Whisk the yogurt and set it aside. - Marinate the chicken pieces with the green paste, turmeric, whisked curd/yogurt and salt. - Set aside for 30 mins. Process: - Heat oil in a pan or kadhai and then add the green chillies. Give a stir and lower the heat. Add the spice powders other than Garam Masala powder and give a mix for 15 secs. - Add the marinated chicken, give a mix and fry on high heat for around 5 mins till chicken turns white and oil starts to leave the sides. - Now cover & cook on low heat for around 20 mins till the masala is cooked, chicken is tender and oil separates. Do stir it once after 10 mins. - Now add the garam masala powder, give a mix and cover & cook for another 5 mins. - Lastly garnish with chopped coriander leaves

Roast Chicken Recipe | How To Cook Roasted Chicken | Chicken Roast Recipe | Roasted Chicken | Whole Roast Chicken | Roast Chicken | How To Roast Chicken in Oven | Roasted Chicken Recipe in Oven | Chicken Roast Ingredients for Roast Chicken: (Tsp-Teaspoon; Tbsp-Tablespoon) - Whole skinless Chicken- 1 kg (or 2lbs.) For Brining: - Water- 2.5 litres - Salt- 4-5 tsp Seasoning: - Salt- 2 tsp - Crushed Pepper- 1 tsp - Olive Oil - 1/4 cup Spice Mix: - Smoked Paprika- 2 tsp - Garlic Powder- 2 tsp - Cayenne Pepper or Red Chilli Powder- 1/4 tsp - Mixed Herbs- 1 tsp (Mix of dried Rosemary, Thyme, Oregano and Basil in equal proportion ) Other Ingredients: - Lemon Zest - 1/2 tsp Preparation: - Mix salt in water and brine the chicken for around 3 hrs. - Remove from water and pat dry completely with kitchen towel. - Make deep cuts on the brined chicken - as shown in the video - Season the whole chicken with salt, crushed pepper and massage well. Add the olive oil and massage it again. - Now add the spice mix (made earlier) and spread it on the chicken. Massage it well all over and inside the cavity too. - Lastly add the lemon zest, give a rub and set aside in the refrigerator for 1 hour. - Now before roasting the chicken, tie the whole chicken with kitchen twine in 3 places- legs, thighs and wings as shown in the video. Process: - Skewer the whole chicken in the rotisserie. - Set the oven temperature to 250 C or 480 F. Put the oven in the convection and rotisserie mode with both heating elements on. - Roast for 20- 25 mins till the chicken is cooked and browned on all sides. - Remove once is starts getting slightly charred at the edges.

Hyderabadi Wedding Special Red Chicken Recipe | Hyderabadi Red Chicken Curry Recipe | Hyderabadi Shadiyon Wala Red Chicken | Hyderabadi Chicken Curry | Hyderabadi Red Chicken | Chicken Curry Recipe | Chicken Gravy Ingredients for Hyderabadi Red Chicken Curry: (Tsp-Teaspoon; Tbsp-Tablespoon) Chicken, large pieces- 1 kg Cashew-Almond-Coconut paste: - Cashew nuts -10 - Almonds-10 - Coconut grated- 4-5 tbsp (35-40 gms) For the Marination: - Turmeric powder- 1/4 tsp - Red Chilli Powder- 2 tsp - Kashmiri Chilli Powder - 4 tsp - Coriander Powder- 2 tsp - Garam Masala Powder- 1.5 tsp - Ginger Garlic paste- 1 tbsp - Fried onions - 3 medium ones (lightly crushed) - Cashew-almond paste made earlier - Whisked Curd/Yogurt- 1 cup (225-250 gms) - Red colour- pinch - Salt-2.5 tsp Spice & Sauces: - Pepper Powder- 1/2 tsp - Green Chilli Sauce- 1 tsp - Red Chilli Sauce- 1 tbsp - Soy Sauce- 1 tsp - Tomato Ketchup- 1 tbsp Other Ingredients: - Coriander Leaves, chopped- 3 tbsp - Mint leaves, chopped- 2 tbsp - Green Chillies, cut & slit- 3 - Garam Masala Powder- 1/4 tsp - Fresh Cream- 2 tbsp - Oil in which onion was fried- 5-6 tbsp Preparation: - Slice the 3 medium onions and deep fry in oil till golden. Remove from oil and allow to cool. - Grate the coconuts after removing the dark skin. You can also do that in a grinder after cutting the coconut into pieces. Make sure it is not too smooth. - For the Cashew-Almonds-Coconut paste, dry roast the cashew nuts & almonds on low heat for 2-3 mins. Shouldn’t become brown. - Now add the grated coconut, give a mix and stir and dry roast on low heat for 3 mins till the coconut starts becoming light brown. Remove & allow to cool. - Transfer these into a grinder and coarse grind it into a powder. Now add 1/2 cup water and grind it into a paste. Process: - Take a flat bottom curry pan and arrange the chicken pieces in it. - Add all the ingredients for the marination (listed above), cover and set aside 90 mins to marinate - After marinating, place the pan with the chicken on high flame. - Cook the chicken on high to medium heat for 5 mins. Stir once or twice. - Cover and cook on low heat for 15 mins. - Remove lid and add pepper powder and all the sauces. Give a mix. - Now add the coriander leaves, mint leaves and the green chilli. Give a mix. - Cover and cook on low heat for 10 mins. - Lastly add the garam masala and fresh cream. - Cook 2 mins on low heat. - Serve with naan or rice.

Hyderabadi Mutton Handi | Hyderabadi Mutton Gravy Recipe | Mutton Curry | Mutton Handi Recipe | Mutton Gravy Recipe | Hyderabadi Mutton Curry | Mutton Masala Curry | Spice Eats Mutton Curry Ingredients for Hyderabadi Mutton Handi: (Tsp-Teaspoon; Tbsp-Tablespoon) - Mutton - 1 kg (curry cut with fat and bones) For Marination: - Turmeric Powder- 1/2 tsp - Red Chilli Powder- 3 tsp - Coriander Powder-3 tsp - Ginger Garlic paste- 2 tbsp - Whisked Curd/Yogurt- 200 ml - Salt- 2 tsp Tempering: - Shahjeera- 3/4 tsp - Green Cardamom-6 - Cloves-6 - Cinnamon- 3, one inch pieces - Bay leaf-2 Other Ingredients: - Onions, chopped- 3 medium onions (225 gms) - Coriander leaves, chopped- 3-4 tbsp - Mint leaves, chopped- 2-3 tbsp - Green Chillies, slit -3 - Kasuri Methi (Fenugreek leaves)- 2 tsp (dry roasted & powdered) - Refined Oil- 4-5 tbsp Preparation: - Marinate the mutton pieces with items specified. Set it aside for 1 hour. - Chop the onions, coriander leaves and mint leaves. Slit the green chillies. - Also dry roast the Kasuri Methi (Fenugreek Leaves) and crush it with your hands. Process: - Heat oil in a pressure cooker or pan. Add the Shahjeera, whole garam masalas and the cut Bay Leaves. Give a stir and then add the chopped onions. Fry on medium heat for 9-10 mins till light brown and then add the marinated mutton. - Fry on high heat for around 3-4 mins and continue to cook on medium heat for another 6-7 mins till the mutton is browned and oil separates. - Now add the chopped coriander leaves, mint leaves and slit green chillies. Give a mix and cook on medium heat for 2-3 mins and then add the roasted & crushed Kasuri Methi - Give a mix and cook on medium heat for another 2 mins. - Now add 200 ml water and give a mix. - In case you’re using a pressure cooker, pressure cook for 4 whistles- on high heat till the 1st whistle and then on medium low heat for another 3 whistles . Takes around 15-18 mins. - Allow the pressure to release on its own and then open the lid. - (In case you’re using a pan, cover and cook on low heat for 45-60 mins till the mutton is tender. Give a stir few times in between and add water as & when necessary.)

Chicken Hakka Noodles Restaurant Style | Chicken Hakka Noodles Recipe | Chicken Noodles Recipe | Chicken Hakka Noodles | Chicken Fried Noodles Recipe | Chicken Chowmein | Hakka Noodles | Spice Eats Chicken Noodles Ingredients for Chicken Hakka Noodles: - 150 gms. chicken, boiled and shredded (Boiled in water with salt and pepper powder) - Noodles, 150 gms pack, sufficient for 2 persons - Garlic, chopped - 5-6 cloves (around 2 tsp) - White onion, thick sliced - 1 medium - Green Chillies, sliced - 3 numbers - Carrots, julienned- 1 cup - Shredded cabbage- 1 cup - Green Bell peppers/Capsicum, julienned- 1 cup - Spring onion/scallions, greens- 3 tbsp - Soy sauce- 2.5 tsp - White Vinegar- 2 tsp - Salt- 1/4 tsp or to taste - Pepper powder- 1/4 tsp - Refined Oil- 1.5 tbsp Preparation- - Slice the white onion into thick slices. - Chop the garlic cloves, julienne/fine slice the carrots, capsicum (green bell peppers) and shred the cabbage. - Chop the green portion of spring onions/scallions for garnish later. - To boil the noodles, follow the instructions on the packet. OR - For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil. - Add the noodles and stir it lightly for it to open up. - Boil it for 2-3 mins, should not be soft but “al dente”. - Drain it in a colander and wash it with cold water to stop the cooking. - Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick. - Set it aside. Process: - Heat 1.5 tbsp oil in a wok. - Add the chopped garlic and give a stir. - Now add the thick onion slices and stir fry on high heat for 30 secs - Add the sliced chillies, give a mix and sauté on high heat for another 30 secs. - Now add the julienned/sliced carrots and the shredded cabbage, mix and sauté for 1 min on high heat. - Add the boiled & shredded chicken pieces and give it a mix. - Now add the julienned capsicum/green pepper, mix and sauté for 1 min on high heat. - Add the boiled noodles and toss it with the chicken and veggies to combine everything. - Add the dark soy sauce and vinegar and toss to coat with the sauce. - Add salt, pepper powder and mix it well. Toss it on high heat for around 2 mins. - Lastly garnish with spring onion greens, give a mix & serve hot.

Stir Fry Chicken Noodles | Chicken Stir Fry With Noodles | Chicken Chow Mein | Chicken Noodles | Stir Fry Noodles | Chicken Stir Fry | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe Ingredients for Stir Fry Chicken Noodles: (Tsp-Teaspoon; Tbsp-Tablespoon) - Boneless Chicken , sliced into thin flattish 2” strips- 250 gms - Noodles, 150 gms pack, sufficient for 2 persons Chicken pieces to be marinated with: - Salt-1/2 tsp - Pepper powder- 1/2 tsp (preferably White Pepper Powder) - Soy sauce- 1 tsp - Vinegar- 1 tsp - Honey- 1 tsp - Garlic, grated- 2-3 cloves (1 tsp) Veggies: - Broccoli florets- 1.5 cups (100 gms) - Carrots, julienned- 1.5 cups (75 gms) - Red Pepper, julienned- 1.5 cups (75 gms) - Spring Onion/Scallions whites, chopped -2 tbsp (around 3 spring onions) - Spring Onion greens, thick chopped for garnish- 3 Other Ingredients: - Garlic, chopped- 2 tsp - Ginger, chopped- 1 tsp - Refined Oil-2 tbsp - Salt for seasoning- 1/4 tsp or to taste - Pepper Powder- 1/4 tsp or to taste Sauces: - Dark Soy Sauce- 2 tsp - Oyster Sauce- 2 tsp - Red Chilli Sauce- 3 tsp Preparation- - Slice the boneless chicken fillets into 2” flattish strips. - Grate 2-3 garlic cloves to give a teaspoon of garlic. - Fine chop the peeled garlic cloves and the ginger. - Take out the broccoli florets and julienne the carrots & red pepper. - Chop the white and green portion of spring onions/scallions. - Marinate the chicken strips with the items specified. Mix and set aside for around 20-30 mins. To boil the noodles, follow the instructions on the packet. OR - For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil. - Add the noodles and stir it lightly for it to open up. - Boil it for 2-3 mins, should not be soft but “al dente”. - Drain it in a colander and wash it with cold water to stop the cooking. - Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick. - Set it aside. Process: - Heat 1.5 tbsp oil in a wok. - Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside. - Add 1/2 tbsp oil to the same wok and heat it. - Now add the chopped garlic and ginger & stir fry on medium heat for 15 secs. - Add the chopped spring onion whites and stir fry on medium heat for another 15 secs. - Now add the julienned carrots and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min. - Add the julienned red pepper, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color. - Now add the fried chicken and give a mix on medium heat for 1 min. - Now add the boiled noodles and mix it well with the vegetables. - Add all the sauces and salt & pepper for seasoning and mix it well on high heat. - Stir-fry and toss on high heat for 2 mins till the noodles are well coated with the sauces. - Garnish with spring onion greens and serve hot.

Pomfret Masala Curry | Pomfret Fish Curry | Pomfret Fish Masala | Pomfret Fish Recipe | Pomfret Curry Recipe | Fish Curry | Pomfret Fish Curry Recipe | Paplet Fish Masala | Paplet Fish Recipe Ingredients for Pomfret Masala Curry: - Pomfret fish fillets/steaks- 450-500 gms Masala Paste: - Coriander Seeds- 1.5 tsp - Cumin Seeds- 1.5 tsp - Kashmiri Chillies- 5 - Black Peppercorns- 8 - Tamarind Juice/Pulp- 4 tbsp - Salt- 1/2 tsp Spice Powders: - Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp Other Ingredients: - Grated Onion- 2 small (100 gms) - Green Chillies, slit- 2 - Ginger Garlic paste- 1.5 tsp - Coconut Milk- 1 US cup measure - Salt- 3/4 tsp - Groundnut Oil- 3 tbsp - Coriander leaves, chopped- 3 tbsp Preparation: - Cut the pomfret fish into long thick steaks/fillets. Wash and pat dry. Set aside. - Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool. - Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour. - To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water. - Grate the onions tand slit the green chillies. - Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk. Process: - Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till light brown in colour. - Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins. - Add the Masala paste and mix it well. - Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates. - Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2 mins till oil separates. - Give a mix and add the pomfret steaks and give a gentle stir. - Cover & cook on low heat for around 15 mins. - Shake the pan gently to mix. - Garnish with chopped coriander leaves and simmer for around 2 mins. - Serve with white rice.

Chicken Reshmi Kabab Restaurant Style | Chicken Malai Tikka Kabab | Chicken Reshmi Kabab Recipe | Murgh Malai Kabab | Chicken Malai Kabab | Reshmi Kabab Recipe | Chicken Malai Tikka Ingredients for Chicken Reshmi Kabab: - Boneless Chicken - 500 gms (cut into 2” tikka pieces) 1st Marinade: - Ginger Garlic Paste- 3 tsp - Salt- 3/4 tsp - Lemon Juice- 2 tsp 2nd Marinade: - Hung Curd- 4 tbsp - Processed Cheese- 4 tbsp - Fresh Cream- 5-6 tbsp - Green Chillies, deseeded and crushed- 1.5 tsp (around 3 green chillies) - White Pepper Powder- 1/2 tsp - Green Cardamom powder- 3/4 tsp - Garam Masala Powder- 1/2 tsp - Nutmeg (Jaiphal) grated- 1/2 tsp - Salt- 1/4 tsp - Coriander Leaves, fine chopped- 1 tbsp Other Ingredients: - Butter for basting. 4 tbsp Preparation: - To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. - You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas. - Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes. - For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins. - To prepare the 2nd marinade, add all the ingredients specified above. - (For the cheese, you can use cream cheese, grated mozzarella or processed cheese) - Whisk everything together and then add the marinated chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade. - Set aside to marinate for 3-4 hours in the refrigerator. Process: - Skewer the marinated chicken tikkas on a metal skewer 4 at a time. - Lay the skewers on a foil lined baking tray - Preheat the oven/OTG to 250 degrees C. - Slide in the tray in the top slot of the oven. - Roast for 10 mins at 250 degrees C. After 10 mins turn the chicken tikkas. - Roast for another 10 mins at 250 degrees C on the other side. - Remove and baste with melted butter. - Reduce the oven temperature to 200 degrees C. - Roast for 6-7 mins at 200 degrees C. Flip the chicken and continue basting with melted butter. - Finally roast for another 5 mins at 200 degrees. Remove the tray once the edges of the chicken are lightly charred. - Serve as an appetizer.

Punjabi Fish Curry | Punjabi Fish Masala Recipe | Fish Curry Recipe | Masala Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats Ingredients Punjabi Fish Curry: - Fish- 500 gms (Rohu, Trout, Asian Carp) For Marination: - Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp - Coriander Powder- 2 tsp - Cumin Powder- 1/2 tsp - Salt- 1 tsp - Ginger Garlic paste- 2 tsp - Green Chillies, crushed- 2 tsp (around 3-4 green chillies) - Lemon Juice- 2 tsp - Refined Oil- 1 tbsp For Onion-Tomato paste: - White Onion, sliced- 2 medium - Red Tomatoes, sliced- 2 medium Other Ingredients: - Garam Masala Powder- 1/2 tsp - Chaat Masala Powder- 1/2 tsp - Kasuri Methi (Fenugreek leaves)- 1 tbsp - Refined Oil- 4 tbsp - Salt for seasoning- 1/4 tsp Preparation: - Take 3-4 green chillies, break into pieces and crush it in a mortar & pestle. Take out 2 tsps of it for adding during marination. - Wash and pat dry the fish pieces. Add all the ingredients for the marinade, mix well and set aside for 30 mins. - Slice the onions and tomatoes. - To make the Onion-Tomato paste, heat 1.5 tbsp of refined oil in a pan and add the sliced onions. Fry on medium heat for 3-4 mins till it starts turning brown. Now add the sliced tomatoes, give a mix and fry on medium heat for 2-3 mins till it becomes soft. - Allow it to cool and then add in a blender. Blend it once and then add around 150 ml water. Blend it into a gravy like paste. Process: - Heat oil in a pan and add the marinated fish pieces side by side. - Fry the fish pieces on medium heat for 3 mins on each side till slightly browned. - Now add the onion-tomato paste, give a gentle mix and cook on low heat for 4-5 mins till oil separates. - Add 200 ml water, Garam masala powder and 1/4 tsp (or to taste) salt to season and give a gentle mix. Cover & cook on low heat for 10 mins till oil separates. - Remove the lid and add the Chaat Masala and roasted & powdered Kasuri Methi (fenugreek leaves). Give a mix and simmer for around 2 mins. - Serve with rice or roti.

Chicken Lollipops | Drums of Heaven | Chicken Lollipop Recipe | How to Make Chicken Lollipop | How to Make Drums of Heaven | Chicken Starter Recipe | Chicken Lollipop Ingredients for Chicken Lollipop/Drums of Heaven: - Chicken Winglets (around 10-12 pcs) - 500 gms. (Cut the meat from bone and push down to create a lollipop shape) 1st Marinade: - Soy Sauce- 1 tsp - White Vinegar- 1.5 tsp - Kashmiri Chilli Powder- 1 tsp - Ginger Garlic Paste- 2 tsp - Black Pepper Powder- 1/4 tsp - Salt- 1/2 tsp 2nd Marinade: - Cornflour- 1/4 cup - Maida/ All purpose flour- 3 tbsp - Egg- 1 - Kashmiri Chilli Powder- 1.5 tsp - Salt- pinch Other Ingredients: - Ginger, fine chopped- 1 tbsp - Garlic, fine chopped- 1 tbsp - Onion, fine chopped- 3 tbsp - Spring onion greens, chopped - 2 tbsp - Schezwan Sauce- 3 tbsp - Soy Sauce- 1 tsp - Tomato Ketchup- 2 tbsp - Sugar - 1 tsp - White Vinegar- 1 tsp - Corn flour slurry- 3/4 tsp mixed in 4 tbsp water Preparation: - Clean the chicken winglets, wash and shape them into lollipops. - Marinate the lollipops with the 1st marinade items. Mix well and set aside for 30 mins. - Now add all the 2nd marinade items, mix well and set aside. - Fine chop the ginger, garlic, onion and chop the spring onion greens. Process: - Heat oil in a pan or skillet for deep frying the lollipops. - Drop the battered lollipops one by one in hot oil, to not crowd the oil. Do not move for 2 mins and then keep stirring to give a uniform golden brown colour. Keep frying for another 4-5 mins till the chicken is cooked and fried golden. - Remove onto a plate and repeat the same with the balance. - These fried lollipops can also be eaten at this stage. For making Drums of Heaven: - Heat oil in a wok and add the chopped ginger and garlic. Give a stir for 15 secs and then add the chopped onions. Sauté on high heat for a minute till the onions are soft. - Now add the Schezwan Sauce, give a mix and then add the soy sauce. Again give a mix and add the tomato ketchup. - Add the sugar and vinegar, give a mix and sauté on medium heat for a minute till the sauce is smooth and everything is mixed well. - Add the corn slurry and keep cooking it for another 30 secs till the sauce is thick and smooth. - Lastly add the lollipops fried earlier and stir fry it for a minute with the sauce to coat it well. Garnish with chopped spring onion greens, give a mix and serve hot.

Crispy Golden Fried Prawns | Golden Fried Shrimp Recipe | Crispy Fried Shrimp | Crispy Prawns Fry | Fried Shrimp Recipe | Batter Fried Shrimp | Batter Fried Prawns | Crispy Fried Prawns | Panko Fried Shrimp Ingredients for Golden Fried Prawns: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Prawn or Shrimp - 450-500 gms (shelled and deveined) Marinate Prawns with : - Salt- 1/2 tsp - Pepper Powder- 1/2 tsp Ingredients for coating the prawns: - All purpose flour (Maida)- 1 US cup measure seasoned with a pinch of salt and pepper powder. - Whisked eggs-2 - Panko Bread Crumbs- 1.5 US cup measure Salt 1/4 tsp - Pepper Powder- 1/4 tsp Other Ingredients: - Oil for deep frying Preparation: - Clean and devein the shrimps/prawns and make diagonal cuts on the inner side at 3 places to prevent the prawns from curling up. - Marinate the prawns with salt and pepper powder and set aside for 30 mins in room temperature. - Take 3 glass containers. - Add the all purpose flour, whisked eggs and the Panko bread crumbs in each Process: - Firstly add the marinated prawns/shrimp in the bowl of all purpose flour and dredge these completely to coat them with the all purpose flour. - Take the shrimp one at a time and add them in the whisked egg. - With your left hand coat the shrimp with the whisked eggs and drop them in the bowl containing Panko bread crumbs. - Now with your right hand coat the shrimp with the Panko breadcrumbs pressing it well to make it stick. - Arrange in a plate. Repeat till all are done. - You can arrange in 2 plates and keep these in the freezer for minimum 1 hour. - You can also freeze this longer and fry later. - Heat oil till medium hot and add the coated prawns. Do not crowd the pan. - Do not stir for 1 minute and then stir and fry till golden in colour. - Fry for a total time of 4- 5 mins on medium heat. - Fry till they are crisp and golden brown - Fry the rest in the next batch. - You may also not fry all the shrimps and keep them frozen and fry later as required.

Chicken Karahi Restaurant Style | Chicken Karahi | Easy Chicken Karahi Recipe | Chicken Karahi Recipe | Peshawari Chicken Karahi | Chicken Kadai Recipe | Chicken Karahi Recipe by Spice Eats Ingredients for Chicken Karahi: (Tsp- Teaspoon; Tbsp- Tablespoon ) Chicken - 500 gms (small curry cut pieces with bones) For frying chicken: - Salt- 1 tsp - Red Chilli Powder- 1 tsp - Pepper Powder- 1/4 tsp - 4 tbsp oil Spice Powders: - Red Chilli Powder-1 tsp - Black Pepper Powder- 1/4 tsp - Garam Masala Powder- 1/2 tsp Other Ingredients:- - Ginger Garlic paste- 1.5 tsp - Onions, sliced-2 medium (150 gms) - Green Chillies, sliced- 3 - Coriander leaves fine chopped- 2 tbsp+ 2 tbsp for garnish - Red Tomatoes, sliced- 3 medium (around 200 gms ) - Salt - 1/4 tsp (while frying onion)+ a pinch to season at the end - Ginger julienned - 1 tbsp - Butter - 1 tbsp Preparation: - Wash and pat dry (or strain the water) the chicken pieces - Fine slice the onions and slice the red tomatoes. - Slice the green chillies, fine chop the coriander leaves and julienne the ginger. Process: - In a karahi, heat 4 tbsp oil and then add the chicken pieces. Also add the salt and spice powders specified while frying. Fry for 5 mins on high heat till browned. Now cover & cook on low heat for another 10 mins. - Remove from heat and set aside. - In the same oil add the sliced onions and fry on medium heat for 8-9 mins. Add 1/4 tsp salt while frying. Now add the ginger garlic paste and fry on low heat for 2 mins. - Add the spice powders & a splash of water and fry on low heat for 2 mins. - Now add the fried chicken pieces, sliced green chillies and fine chopped coriander leaves. Mix and sear for 2-3 mins till well combined and then add the sliced tomatoes. Add a pinch of salt. - Mix and fry for 2 mins. Now cover & cook on low heat for 10 mins - Add the ginger juliennes and chopped coriander leaves. Fry 2 mins on low heat. - Lastly add 1 tbsp butter. Mix and serve.

Egg 65 Recipe | Restaurant Style Egg 65 | Anda 65 | Egg Fritters Recipe | How To Make Egg 65 | Egg 65 Pakora | Easy Egg 65 Recipe | Restaurant Style Egg Fritters | Egg 65 Recipe in Hindi | Egg Snacks Ingredients for Egg 65 Recipe: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Boiled egg whites from 5 eggs, chopped- around 1.25 US cup measure - Raw egg-1 Spice Powders: - Turmeric Powder- pinch - Red Chilli Powder- 1/2 tsp - Kashmiri Chilli Powder- 1/2 tsp - Cumin Powder- 1/2 tsp - Garam Masala Powder- 1/4 -1/2 tsp Other Ingredients for the mix: - Ginger, chopped-1 tsp - Garlic, chopped- 1 tsp - Green chillies, chopped-2 tsp (2-3 nos) - Besan- 5-6 tbsp - Raw egg- 1 - Salt- 1/2 tsp Tempering: - Garlic chopped - 2 tsp - Green Chillies, slit & cut- 3-4 - Curry leaves- 15-20 - Red Chilli Powder- 1/2 tsp - Tomato Ketchup- 3 tbsp mixed with 1 tbsp water - Oil- 1.5 tbsp+ for deep frying Preparation: - Boil the eggs. Shell and take out the egg whites. Roughly chop these into small pieces. - Also chop the ginger, garlic and green chillies. - Add all the items for the mix and set aside. - Also slit 2-3 green chillies for tempering to finish off. Process: - Heat oil in a kadhai to deep fry the pakoras. - Form small balls with your hand to give around 19-20 pakoras and drop these side by side in hot oil. Do not crowd the pan. You can fry these in 2 batches if space is limited. - Fry these on medium heat for around 3-4 mins. - Remove and repeat. - Now add 1.5 tbsp oil in a wok and then add the chopped garlic. - Mix and sauté for 30 secs on high heat and then add the green chillies and curry leaves. Stir fry for 30-60 secs on high heat. - Now add the pakoras, give a mix for around 30 secs on medium heat and then add the red chilli powder and tomato ketchup. - Mix and fry for around 1-2 mins on medium heat and serve hot. - Serve hot as a starter or appetizer.

Quick Easy Chicken Pulao Recipe | Mild Chicken Pulao | How to Make Chicken Pulao | White Chicken Pulao | Chicken Yakhni Pulao | Chicken Pulao Recipe | Simple And Easy Chicken Pulao | Chicken Pulao | Chicken Rice Recipe | Indian Chicken Pulao Ingredients for Mild Chicken Pulao: - Chicken, large pieces with bones- 750 gms - Basmati Rice- 500 gms For making the Yakhni (Chicken stock): - Cumin Seeds- 1 tsp - Fennel Seeds- 1 tsp - Green Cardamom- 8 - Cloves- 8 - Cinnamon- 3 pieces - Black Cardamom-3 - Whole Black Peppercorns- 20 - Star Anise- 1 - Bay Leaf- 2 - Salt- 1.5 tsp - Onions cubed- 1 small (50 gms) - Ginger, julienned (sliced)- 2 tbsp - Whole garlic with skin, crushed- 8-10 - Ghee- 1 tbsp - Water- 900 ml For the Pulao: - Refined Oil- 3 tbsp - Ghee- 1 tbsp - Bay Leaves- 2 - Onions sliced- 200 gms - Ginger Garlic paste- 2 tbsp - Tomatoes, chopped- 2 small (120 gms) - Coriander Powder- 2 tsp - Garam Masala Powder- 1.5 tsp - Whisked curd/plain yogurt- 4 tbsp - Green Chillies, cut & slit- 4-5 - Fried onions (birista), optional- 1 medium onion - Salt- 1/2 tsp + 1.5 tsp Preparation: - For the Yakhni (chicken stock), cube the onions, peel and julienne (slice) the ginger and crush the whole garlic cloves. - For the Pulao, slice 200 gms of onion (around 2 large onions or 3 medium onions). - Also slice 1 medium onion (75 gms) and fry it in oil till golden (birista). Set it aside for use later as garnish (optional). - Chop the tomatoes and cut & slit the green chillies. - Whisk the curd/plain yogurt and set it aside. - Soak the basmati rice 30 mins before cooking it. Process: - To make the Yakhni (chicken stock), take a cook-pot and add the chicken. - Add all the other ingredients, ghee and water as specified above. - Give a mix and cover with a lid. Keep heat on high and once it comes to a boil, give a mix and place the lid again. - Cook on low heat for 20 mins till the chicken is nearly tender and the yakhni (Chicken stock) is done. - Switch off heat and allow it to cool a bit. - Strain the Yakhni in a strainer and separate the chicken pieces. Set aside both separately for use later. - In case you’re using 500 gms basmati rice, make sure that the Yakhni (stock) is 900 ml since the rice will be cooked in this Yakhni (stock). In case it’s less, add water to make it 900 ml. To make the Pulao: - Heat oil and ghee in a heavy bottomed pan and add the bay leaves. - Now add the sliced onions and fry on medium heat for around 10 mins till light brown. - Add the ginger garlic paste, give a mix and fry on low heat for 2 mins. - Now add the chopped tomatoes and fry on medium heat for 1-2 mins. - Add the Coriander powder, Garam masala powder and 1/2 tsp salt. - Add a splash of water. Give a mix and fry on medium to low heat for 2-3 mins. - Add the boiled chicken pieces and fry on medium heat for 3-4 mins till the chicken is browned and the masala coats the chicken pieces. - Add the whisked curd/plain yogurt, mix and cook on low heat for 2 mins till oil separates. - Now add the Yakhni (900 ml Chicken stock strained earlier and set aside). Add the slit green chillies and 1.5 tsp salt and give a stir. - Keep it on high heat and allow it to come to a boil. - Now add the soaked & drained rice and give a mix. - Cover and cook on medium heat for 5 mins. - Now remove lid, give a stir lightly and cover again. - Continue to cook on low heat for 10 mins till the rice is cooked and the water has dried up. - Optionally garnish the Pulao with the birista (fried onions). - Switch off heat and allow it to rest for 20 mins before serving.

Cashew Chicken | Thai Cashew Chicken Stir Fry | Cashew Chicken Recipe | Thai Cashew Chicken Recipe | Cashew Chicken Stir Fry | How To Make Cashew Chicken | Chicken Cashew Recipe Ingredients for Cashew Chicken: (Tsp- Teaspoon; Tbsp- Tablespoon ) Boneless Chicken (thigh) - 450 gms (cut into 2 inch strips) For Marination : Salt-3/4 tsp Crushed Pepper- 1/2 tsp Making the Sauce: - Oyster Sauce- 1 tbsp - Dark Soy Sauce- 2 tsp - Rice Vinegar- 1 tsp - Honey - 1 tbsp - Water- 1 tbsp Other Ingredients: - Spring Onion whites- 3-4 tbsp - Garlic chopped- 2 tsp (5-6 cloves) - Ginger chopped- 1.5 tsp - Thai Long Red Chillies, sliced -2 - Spring Onion greens, cut into 2 inches- 20 nos. - Roasted whole cashews- around 30 - Oil- 2 tbsp for stir-frying the chicken pieces + 1 tbsp Preparation: - Take boneless thigh pieces, pat dry and cut them into 1/2 thick by 2 inch long inch strips. - Now add salt and crushed pepper - Set aside for 15 mins. - To prepare the Sauce, add all the items in a bowl. Stir it well to mix uniformly. Whisk it well. - Chop the ginger, garlic, spring onion white and spring onion greens. Process: - Heat 1.5 tbsp oil in a wok and add the marinated chicken pieces. Spread the pieces for it to get the heat. - Fry on medium heat for 4-5 mins till browned. Remove and set aside. - Add 1 tbsp oil to the oil in the wok and heat. - Now add the fine chopped garlic, ginger and spring onion whites. - Stir fry on high heat for 1 min and then add the fried chicken pieces. Mix it well and stir fry for 1 min. - Add the roasted cashews and stir fry for 1 min. - Now add the rest of the sauce, mix and stir fry on medium heat for 1-2 mins till the chicken becomes brown and begins to thicken. - Garnish with cut spring onion greens and sliced Thai red chillies. Mix and stir fry for around 1 minute. - Serve hot after garnishing with some more spring onion greens.

Chicken Seekh Kabab | Restaurant Style Chicken Seekh Kabab | Seekh Kebab | How To Make Chicken Seekh Kabab | Seekh Kabab Recipe | Chicken Seekh Kebab | Seekh Kebab Recipe | Chicken Kabab Recipe | How To Make Seekh Kabab | Chicken Seekh Kabab on Tawa Ingredients for Chicken Seekh Kabab: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Chicken Mince (Keema) - 250 gms. For making the kabab mix: - Onions, fine chopped- 3-4 tbsp - Green Chillies, chopped- 3 - Coriander leaves, chopped- 3-4 tbsp - Ginger Garlic paste- 1.5 tsp - Red Chilli powder- 1.5 tsp - Coriander powder- 1 tsp - Garam masala powder- 1 tsp - Green Cardamom powder- 3/4 tsp - Salt-3/4 tsp - Lemon juice-2 tsp - Egg, small-1 - Breadcrumbs- 6-7 tbsp - Butter melted and cooled- 5 tbsp (50 gms) Other ingredients: - Oil - 2 tbsp Preparation: - Take a grinder/food processor and then add the chicken mince and all other items - Grind it to a paste and then take it out in a bowl, cover and keep in refrigerator for 2 hrs. - Take some chop sticks and soak in water for 30 mins. - Rub oil on your palm and form the Seekh Kebabs as shown in the video. - For each Seekh Kebab, take 70 gms of the kebab mix. Shape it and insert in the kebab stick. Spread the mix evenly on the chop stick to form the seekh kebab. - Lastly, roll the seekh kebabs on a board to give a smooth and uniform finish. Process: - Heat a tawa/griddle frying pan and brush with 2 tbsp oil. - Place the Seekh Kebabs on the pan 4-5 at a time - Fry it for 6 mins on low medium heat. Keep turning the skewers. - Baste with oil in the pan while roasting. - Lower the heat to low and fry for another 6 mins. - Keep turning the skewer all the time for uniform browning. - Remove once the kebabs are done and serve hot with salad and a dash of lime.

Kung Pao Chicken | Kung Pao Chicken Recipe | How to Make Kung Pao Chicken | Chicken Kung Pao | Authentic Kung Pao Chicken Recipe | Kung Pao Chicken Recipe Chinese Style | Kung Pao Recipe Ingredients for Kung Pao Chicken (Tsp- Teaspoon; Tbsp- Tablespoon ) - Chicken, boneless thigh pieces cubed- 450 gms (1 lb) For marination: - Salt-1/2 tsp - Pepper powder- 1/4 tsp - Dark Soy Sauce- 1 tbsp - Corn flour - 4 tsp - Brown or white sugar- 1 tsp - Sesame oil- 2 tsp Vegetables: - Green Zucchini- 125 gms cubed - Red Bell Pepper- 125 gms cubed - Roasted Peanuts - 1/4 cup - Garlic, chopped -6 cloves (9-10 gms) - Ginger, fine chopped - 1 tsp - Red chillies - 8 (cut into 1/2 “ pieces) - Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp Kung Pao Sauce: - Low sodium Soy Sauce- 1 tbsp - Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine) - Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick) - Sugar- 1 tbsp - Water -4 tbsp - Cornstarch- 1 tsp Other Ingredients: - Oil- 2 tbsp Preparation: - Marinate chicken pieces for 30 mins. - Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside. - Cut the boneless chicken thighs into cubes. - Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces Process : - Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned - Remove and set aside for use later. - In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs - Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder. - Mix and stir fry on high heat for 3 mins - Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat. - Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat. - Serve hot with noodles or fried rice.

Make Butter Chicken - The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry Ingredients for Butter Chicken: (Tsp-Teaspoon; Tbsp-Tablespoon) Boneless Chicken - 450-500 gms (1 lb) For marination: - Ginger garlic paste- 1.5 tsp - Salt- 1 tsp - Lemon juice- 1 tsp - Thick or hung curd/ yogurt- 3 tbsp - Readymade Tandoori Masala- 3 tsp - Oil- 2 tbsp For the gravy: - Oil- 1.5 tbsp - Green cardamom- 3 nos. - Cinnamon- 1 small piece - Cloves- 3 nos. - Black cardamom- 1 big - Bay leaf- 1 - Onion, thick slices- 1 medium(65 gms) - Ginger chopped- 1” piece - Garlic cloves- 8 nos. - Cashew nuts- 14 nos. - Red tomatoes, thick sliced- 400 gms - Kashmiri Chilli powder- 1 tbsp - Salt- 1/2 tsp - Butter- 3 tbsp (30 gms) - Water- 200 ml Other Ingredients: - Butter- 2 tbsp - Kasuri Methi roasted & powdered- 1/2 tsp - Fresh Cream-3 tbsp Preparation: - Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator. - Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix. - Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell. - Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min. - Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft. - Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy. - Switch off heat and remove the bay leaf and black cardamom. Set aside to cool. - Put the mixture in a blender/grinder and blend till smooth. - Strain it into a bowl using a strainer. - You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside. Process: - Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces. - Continue to fry 3-4 mins on the other side . - Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside. - To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir. - Cook on medium heat for around 1 min while stirring it. - Lower the heat and cook for another 3 mins while stirring it. - Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces. - Cook for around 3 mins adding little water based on your desired consistency. - To end, add the fresh cream, mix and simmer for 2 mins. - Serve with naan or rice.

Chettinad Chicken Curry | Chicken Chettinad | Chettinad Chicken Gravy | Chettinad Chicken Kulambu | Chettinad Masala Chicken | South Indian Chicken Curry | Spice Eats Chicken Curry Ingredients for Chicken Chettinad: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Chicken, large pieces with bones- 1 kg For Chettinad Masala - items to be roasted: - Coriander seeds- 4 tsp - Cumin seeds- 2 tsp - Fennel seeds- 1.5 tsp - Peppercorns- 1.25 tsp - Green cardamom- 6-7 - Mace, whole- 1.5 - Cloves- 8 - Star Anise, whole- 2 (nearly whole) - Cinnamon, 1” piece- 2 - Stone/Biryani flower or Kala pasa - 1 tsp - Bay leaf-1.5 leaves - Whole dried red chillies- 8-9 - Fresh coconut, grated or powdered- 1/2 cup measure (50 gms) Spice Powders: - Turmeric Powder- 3/4 tsp - Red Chilli Powder- 1 tsp Other Ingredients: - Shallots - 150 gm or 1 cup measure - Curry leaves- 2 sprigs or 15-20 leaves - Ginger garlic paste- 2 tsp - Red tomatoes, sliced- 2 medium (170 gms ) - Oil- 4-5 tbsp - Salt- 2 tsp + 1/4 tsp Preparation: - Take a pan or kadhai and add all the items for roasting except the red chillies and the grated coconut. Keep stirring and dry roast on low heat for around 2 mins. - Add the red chillies, stir and roast for another 1 min. - Now add the grated coconut and mix everything well, continuing to roast on low heat for another 4-5 mins or until the coconut is light brown. - Remove to a plate and allow it to cool. - Once the masala is cooled, grind the roasted masala into a fine powder. Then add around 150 ml water and make it into a paste. - To peel the shallots, soak these in water for around 30 mins to remove the skin easily. Peel the shallots and cut the big ones into halves - Also slice the tomatoes and set aside. Process: - Heat oil in a kadai or pan & add the curry leaves. When it splutters, add the shallots. - Fry the shallots on medium heat for 5-6 mins till they are soft & yellowish in color. - Now, add the ginger garlic paste, mix & fry on low heat for 3 mins till raw smell is gone. - Now add the chicken pieces, spice powders & salt and mix well. - Sear and fry on high heat for around 2-3 mins. Continue to sear (fry) on medium heat for another 2-3 mins. - Add the sliced tomatoes, mix well and cook on medium heat for around 4 mins till the tomatoes are soft and form a thick gravy. - Now add the Chettinad masala, mix well & cook for 3 mins on medium heat. Add 1/4 tsp salt to season - Continue to bhuno (sauté) on medium to low heat for around 5 mins. - Now add 200 ml (1 cup) of water, mix well and cook covered on low heat for around 15-20 mins or till chicken is tender and oil separates. - Serve with white rice.

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