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Kolkata Chicken Roll Recipe. Kolkata chicken roll is a popular street food from Kolkata, India. It is a type of wrap made with a paratha (flatbread) that is filled with spiced chicken and various accompaniments. Here is a recipe to make Kolkata chicken roll at home: Ingredients: 2 boneless chicken breasts, cut into small cubes 1 tablespoon ginger-garlic paste 1 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder Salt to taste 1 tablespoon lemon juice 2 tablespoons vegetable oil 4 parathas (store-bought or homemade) 1/2 cup sliced onions 1/2 cup sliced tomatoes 1/2 cup sliced cucumber 1/4 cup chopped cilantro 1/4 cup mint chutney 1/4 cup tamarind chutney Chaat masala to sprinkle (optional) Instructions: In a bowl, mix together the chicken cubes, ginger-garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, salt, and lemon juice. Marinate for 30 minutes. Heat the vegetable oil in a skillet over medium-high heat. Add the marinated chicken cubes and cook until tender and cooked through, about 10 minutes. Warm up the parathas in a separate skillet or in the microwave. To assemble the rolls, spread the mint chutney and tamarind chutney on the parathas. Place some cooked chicken, sliced onions, tomatoes, and cucumbers on top. Sprinkle with chopped cilantro and chaat masala (if using). Roll up the parathas tightly, tucking in the sides as you go. Serve hot. Enjoy your homemade Kolkata chicken rolls!

Chocolate Milkshake Recipe Here's a simple recipe for a classic chocolate milkshake: Ingredients: 2 cups of chocolate ice cream 1 cup of milk 2 tablespoons of chocolate syrup Whipped cream (optional) Instructions: Add the chocolate ice cream, milk, and chocolate syrup to a blender. Blend the ingredients together until the mixture is smooth and creamy. Pour the milkshake into a tall glass. Top with whipped cream, if desired. Serve immediately and enjoy your delicious chocolate milkshake! Tips: You can adjust the amount of milk and chocolate syrup based on your desired consistency and sweetness level. For an extra chocolaty flavor, you can also add a tablespoon of cocoa powder to the mix. To make the milkshake thicker, add more ice cream. To make it thinner, add more milk.

Lemon Herb Chicken Drumsticks Lemon herb chicken drumsticks are a delicious and easy-to-make meal. Here's a recipe to help you make them: Ingredients: 8-10 chicken drumsticks 2 lemons 2 tablespoons olive oil 2 teaspoons dried thyme 2 teaspoons dried rosemary 1 teaspoon garlic powder Salt and pepper, to taste Fresh parsley, chopped (optional, for garnish) Instructions: Preheat your oven to 400°F (200°C). In a small bowl, mix together the olive oil, thyme, rosemary, garlic powder, salt, and pepper. Squeeze the juice from one lemon into the bowl and stir to combine. Place the chicken drumsticks in a large bowl and pour the lemon herb mixture over them, making sure each drumstick is coated. Arrange the drumsticks on a baking sheet lined with parchment paper. Cut the other lemon into slices and place them on top of the drumsticks. Bake in the preheated oven for 35-40 minutes or until the chicken is fully cooked and the skin is crispy and golden. Garnish with fresh parsley, if desired, and serve hot. Enjoy your delicious lemon herb chicken drumsticks!

Peri Peri Chicken Recipe. Peri peri chicken is a popular dish that originated in Africa, but has gained popularity all around the world. Here is a recipe for making peri peri chicken: Ingredients: 4-6 chicken thighs (bone-in, skin-on) 1/4 cup peri peri sauce (store-bought or homemade) 2 tbsp olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp smoked paprika 1/2 tsp salt 1/4 tsp black pepper Instructions: In a bowl, mix together the peri peri sauce, olive oil, lemon juice, garlic, smoked paprika, salt, and black pepper. Add the chicken thighs to the bowl, and toss to coat them evenly with the marinade. Cover the bowl with plastic wrap, and refrigerate for at least 1 hour (or up to overnight). Preheat the oven to 425°F (218°C). Line a baking sheet with foil, and place the chicken thighs on the sheet. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Serve the peri peri chicken hot, garnished with lemon wedges and fresh herbs (if desired). Enjoy your delicious peri peri chicken!

Mutton Biryani Recipe. Mutton biryani is a delicious and flavorful rice dish that is popular in Indian and Pakistani cuisine. Here is a recipe to make mutton biryani: Ingredients: 500g mutton, cut into medium sized pieces 2 cups basmati rice 4 cups water 3 tablespoons ghee or oil 1 large onion, thinly sliced 1 tablespoon ginger paste 1 tablespoon garlic paste 2 green chilies, slit lengthwise 2 tomatoes, chopped 1/2 cup yogurt 1 tablespoon red chili powder 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder Salt to taste 1/2 cup chopped coriander leaves 1/2 cup chopped mint leaves 2 tablespoons lemon juice 1/2 cup fried onions For the biryani masala: 2 bay leaves 4 cloves 4 green cardamoms 1 black cardamom 1 cinnamon stick 1 teaspoon cumin seeds Instructions: Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes. Heat the ghee or oil in a large pot over medium heat. Add the sliced onion and fry until golden brown. Add the ginger paste, garlic paste, and green chilies and fry for 2-3 minutes. Add the chopped tomatoes and cook until they are soft and pulpy. Add the mutton pieces and fry until they are browned on all sides. Add the yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, and salt to taste. Stir well and cook for 5 minutes. Add the biryani masala (bay leaves, cloves, green cardamoms, black cardamom, cinnamon stick, and cumin seeds) and cook for another 2-3 minutes. Drain the soaked rice and add it to the pot. Stir gently to mix the rice with the mutton and masala. Add 4 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the biryani simmer for 20-25 minutes, or until the rice is cooked through. Once the rice is cooked, turn off the heat and add the chopped coriander leaves, chopped mint leaves, lemon juice, and fried onions. Stir gently to mix. Cover the pot and let the biryani rest for 10-15 minutes before serving. Serve the mutton biryani hot with raita and salad on the side.

Chicken 65 recipe. Chicken 65 is a popular South Indian appetizer or snack, made with marinated chicken pieces deep-fried and served hot. Here's a recipe to make Chicken 65: Ingredients: 500g boneless chicken, cut into small pieces 2 tbsp cornflour 2 tbsp all-purpose flour 1 tbsp ginger-garlic paste 1 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp garam masala Salt to taste Oil for deep-frying Lemon wedges and chopped coriander leaves for garnish Instructions: In a bowl, mix the cornflour, all-purpose flour, ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt together. Add the chicken pieces to the mixture and mix well, so that the chicken is coated evenly. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge. Heat oil in a deep frying pan over medium heat. Once the oil is hot, add the chicken pieces in small batches, and fry until golden brown and crispy. Drain on a paper towel to remove excess oil. Serve hot with lemon wedges and chopped coriander leaves as garnish. Your delicious Chicken 65 is now ready to be served. Enjoy!

A full chicken roast is a classic and hearty dish that is perfect for a family dinner or a special occasion. Here is a recipe to make a full chicken roast: Ingredients: 1 whole chicken (4-5 pounds) 4 tablespoons butter, softened 4 cloves garlic, minced 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh parsley Salt and black pepper to taste 2 cups chicken broth 2 onions, cut into wedges 2 carrots, cut into chunks 2 celery stalks, cut into chunks 1 lemon, cut into wedges Instructions: Preheat the oven to 375°F. Rinse the chicken inside and out with cold water and pat dry with paper towels. In a small bowl, mix together the softened butter, minced garlic, chopped thyme, rosemary, and parsley. Carefully loosen the skin of the chicken by sliding your fingers between the skin and the flesh, being careful not to tear the skin. Spread the butter mixture evenly under the skin, over the breasts and thighs. Season the chicken generously with salt and black pepper. Stuff the cavity of the chicken with the lemon wedges. In a roasting pan, place the onions, carrots, and celery on the bottom. Pour the chicken broth over the vegetables. Place the chicken on top of the vegetables in the roasting pan. Roast the chicken in the oven for 1 1/2 to 2 hours, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh. Baste the chicken with the juices from the pan every 30 minutes or so to keep it moist. Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. Serve the full chicken roast with the roasted vegetables and the pan juices. Enjoy!

Ingredients 1 tablespoon paprika 2 teaspoons onion salt 1 teaspoon chili powder 1 teaspoon black pepper 1/2 teaspoon celery salt 1/2 teaspoon dried sage 1/2 teaspoon garlic powder 1/2 teaspoon ground allspice 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1 1/2 cups Gold Medal™ all-purpose flour 1 tablespoon brown sugar 1 tablespoon kosher salt 1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings) 1 egg white 2 quarts neutral oil, for frying Steps Hide Images 1 Preheat fryer to 350°F. Thoroughly mix together all spices. 2 Combine spices with flour, brown sugar and salt. 3 Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces. 4 Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit. 5 Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F. 6 Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot. Expert Tips tip 1 If you’ve got a large cast-iron skillet, this is the time to use it! A well-seasoned skillet can be used for this KFC™ chicken recipe and many of our other fried chicken recipes tip 2 If you prefer your chicken skinless, use a paper towel to grip and pull off the skin from each piece after frying. The chicken will still be tender, especially if it’s cooked on the bone. tip 3 Breasts and wings cook faster than legs and thighs. The white meat (breast/wings) will take 12-14 minutes, depending on their thickness, and thighs and legs will take a few minutes longer. The internal temperature for cooked chicken should be 165°F, which is easiest to ... More + tip 4 This Kentucky Fried Chicken™ recipe pairs perfectly with dipping sauces. A spoonful of pesto mixed with high-quality mayo, plain Greek yogurt with fresh chopped dill and lemon zest, or ranch dressing with crumbled bacon are a few tasty dip ideas. tip 5 Double the spice mix for later and store extra in an airtight container for up to 3 months. tip 6 After each piece of chicken is coated in egg whites and the flour mixture, let them rest for a few minutes so the crusts can dry out before they hit the hot oil. This is the difference between having fried chicken with a great crust and ending up with all the crust falling off in the fryer. tip 7 Pair this copycat KFC™ chicken recipe with ourcopycat KFC™ coleslaw for a delicious fast food dinner, minus the drive-thru. Nutrition Information 418.0 Calories, 21.7g Total Fat, 15.4g Protein, 40.5g Total Carbohydrate, 2.6g Sugars See full nutrition facts + More About This Recipe Nobody knows the exact spice mix used in the classic KFC™ chicken recipe, but we think this version is pretty close. It uses herbs and spices you probably have on hand if you have a fairly stocked pantry. The spice mix will look like a lot of seasoning for one batch of ... More + Trademarks referred to herein are the properties of their respective owners.

Mutton biryani in pressure cooker How to make mutton biryani in pressure cooker Here's a recipe for making mutton biryani in a pressure cooker: Ingredients: 1 kg mutton, cut into pieces 2 cups basmati rice 4 cups water 2 onions, sliced 3 tomatoes, chopped 2 tbsp ginger-garlic paste 1 tbsp red chilli powder 1 tbsp biryani masala 1 tsp cumin seeds 2 bay leaves 4 cardamom pods 4 cloves 1 cinnamon stick 1/4 cup yogurt Salt, to taste Oil, as needed Instructions: Soak the basmati rice in water for 30 minutes. Drain and keep aside. Heat oil in the pressure cooker, add sliced onions and fry until they turn golden brown. Add mutton pieces and fry until the meat is browned on all sides. Add chopped tomatoes, ginger-garlic paste, red chilli powder, biryani masala, cumin seeds, bay leaves, cardamom pods, cloves, cinnamon stick and salt to the pressure cooker. Mix well and cook for a few minutes. Add yogurt to the pressure cooker and mix well. Cook for 5-10 minutes until the meat is tender. Add the soaked rice to the pressure cooker, along with 4 cups of water. Mix well. Close the pressure cooker with the lid and cook for 2-3 whistles. Let the pressure release naturally. Once the pressure has been released, open the lid of the pressure cooker and fluff the rice with a fork. Your mutton biryani is ready! Serve hot with raita or salad. Note: Adjust the quantity of water as per the quality of rice and pressure cooker. The cooking time may vary depending on the pressure cooker you use, so follow the instructions that come with your pressure cooker for best results.

How yo make chicken biryani Chicken biryani is a popular South Asian rice dish that is made with a mix of spices, chicken, and basmati rice. Here's a recipe to make chicken biryani: Ingredients: 2 cups basmati rice 2 chicken breasts, cut into bite-size pieces 1/2 cup plain yogurt 1/4 cup vegetable oil 2 onions, thinly sliced 1 tablespoon minced garlic 1 tablespoon minced ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon garam masala 1 teaspoon salt 1/2 teaspoon black pepper 2 cups water 1/4 cup chopped fresh cilantro Instructions: Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. In a bowl, mix together the chicken, yogurt, cumin, coriander, turmeric, garam masala, salt, and black pepper. Let the chicken marinate for at least 30 minutes. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions and cook until they are golden brown, about 10 minutes. Remove the onions and set them aside. Add the garlic and ginger to the same pot and cook for 1-2 minutes, until fragrant. Add the marinated chicken and cook for 5-7 minutes, until the chicken is browned on all sides. Drain the rice and add it to the pot with the chicken. Stir gently to combine. Add 2 cups of water to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Remove the pot from the heat and let it sit, covered, for 5-10 minutes. Fluff the rice with a fork and add the reserved onions and chopped cilantro. Serve hot. Enjoy your delicious chicken biryani!

Korean-Style Egg Roll. How to make a egg role in Korean style Here's a recipe for Korean-style egg rolls that you can try at home: Ingredients: 4 eggs 1/4 cup chopped onion 1/4 cup chopped carrot 1/4 cup chopped green onion 1/4 cup chopped cabbage 1/4 cup chopped cooked ham or other protein (optional) 1 tablespoon soy sauce 1 tablespoon vegetable oil Salt and pepper, to taste Instructions: In a mixing bowl, beat the eggs with soy sauce, salt, and pepper. Heat a non-stick skillet over medium heat and add the vegetable oil. Add the chopped vegetables and ham (if using) to the skillet and stir-fry for a few minutes until softened. Pour the egg mixture into the skillet and cook for a few minutes, stirring occasionally, until the eggs are set but still slightly runny. Use a spatula to roll the egg mixture into a log shape, then continue cooking for another minute or two until the outside is golden brown and crispy. Remove the egg roll from the skillet and let it cool for a few minutes before slicing into bite-sized pieces. Serve with dipping sauce of your choice, such as soy sauce or sweet chili sauce. Enjoy your Korean-style egg roll!

To make chicken fried legs, you will need the following ingredients: 4-6 chicken legs 1 cup all-purpose flour 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1/4 tsp black pepper 1 cup buttermilk 1 large egg Vegetable oil, for frying Here's how to make chicken fried legs: In a large, shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. In another shallow dish, whisk together the buttermilk and egg. Dip each chicken leg first in the flour mixture, shaking off any excess, and then in the buttermilk mixture. Dip the chicken leg again in the flour mixture, making sure to coat it well. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken legs, making sure not to overcrowd the skillet. Cook the chicken legs for 10-12 minutes on each side, or until golden brown and crispy. Once the chicken legs are cooked, transfer them to a wire rack to cool and drain off any excess oil.