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Boneless Chicken Leg Recipe Ingredients: 4 boneless chicken legs 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon dried thyme Salt and pepper to taste 1 lemon, juiced 2 tablespoons chopped fresh parsley Instructions: Preheat your oven to 375°F (190°C). In a bowl, mix together the olive oil, minced garlic, paprika, dried thyme, salt, and pepper. This will be your marinade. Place the boneless chicken legs in a shallow baking dish and pour the marinade over them. Make sure the chicken is well coated. Squeeze the lemon juice over the chicken and add some lemon zest if you like. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through, and the juices run clear. You can also check the internal temperature with a meat thermometer, which should read 165°F (74°C). Garnish with chopped fresh parsley before serving. Enjoy your delicious boneless chicken legs!

Spicy Fish Fry Recipe Ingredients: 4-6 fish fillets (such as tilapia, cod, or catfish) 1 cup all-purpose flour 2 tablespoons red chili powder (adjust to your spice preference) 1 tablespoon turmeric powder 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon garlic powder Salt to taste Oil for frying Lemon wedges for garnish Instructions: In a bowl, mix the all-purpose flour, red chili powder, turmeric powder, cumin powder, coriander powder, garlic powder, and salt. Coat each fish fillet with this spice mixture, pressing it onto the fish to ensure it sticks. Heat oil in a pan or deep fryer to about 350°F (175°C). Carefully place the coated fish fillets into the hot oil one at a time. Fry them for 3-4 minutes on each side or until they turn golden brown and are cooked through. The cooking time may vary depending on the thickness of the fillets. Once done, use a slotted spoon to remove the fried fish from the oil and place them on a paper towel to drain excess oil. Serve hot with lemon wedges and your favorite dipping sauce. Enjoy your homemade spicy fish fry! Note: Be cautious when working with hot oil, and ensure the fish is cooked thoroughly before serving. Adjust the level of spiciness to your preference.

Chicken biryani recipe: Ingredients: 2 cups basmati rice 500g chicken, cut into pieces 2 onions, thinly sliced 2 tomatoes, chopped 1/2 cup yogurt 2 tsp ginger-garlic paste 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala 2-3 green chilies, slit Fresh coriander and mint leaves 4 cups water Salt to taste Ghee or cooking oil Instructions: Wash the rice and soak it in water for 30 minutes. Drain and set aside. In a large, heavy-bottomed pan, heat ghee or oil. Add the sliced onions and sauté until they turn golden brown. Remove half of them for garnish. Add the ginger-garlic paste and sauté for a couple of minutes. Add the chicken pieces and cook until they turn white. Add the chopped tomatoes, green chilies, and spices (turmeric, red chili, garam masala). Cook until the tomatoes are soft. Stir in the yogurt and cook until the oil separates from the masala. In a separate pot, bring the 4 cups of water to a boil and add the soaked rice. Cook the rice until it's 70% done, then drain. Layer the partially cooked rice over the chicken in the pan. Sprinkle fresh coriander and mint leaves. Top with the reserved fried onions. Cover the pan with a tight-fitting lid or seal it with dough to trap steam. Cook on low heat for about 20-25 minutes until the rice is fully cooked. Once done, gently fluff the biryani with a fork, and it's ready to serve. Enjoy your homemade chicken biryani! Note: You can also add saffron milk for an extra layer of flavor and aroma.

Recipe for Prawn Ghee Roast: Ingredients: 500g of prawns (shrimp), cleaned and deveined 3 tablespoons ghee (clarified butter) 1 large onion, finely chopped 1 tomato, finely chopped 2-3 cloves of garlic, minced 1-inch piece of ginger, minced 1 sprig of curry leaves 2-3 dried red chilies 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to your spice preference) 1 teaspoon cumin seeds 1 teaspoon fennel seeds Salt to taste 2 tablespoons tamarind pulp (soak tamarind in warm water and extract pulp) Fresh coriander leaves for garnish Instructions: Heat 2 tablespoons of ghee in a pan or skillet. Add dried red chilies, cumin seeds, and fennel seeds. Sauté for a minute until they become aromatic. Add the finely chopped onions and sauté until they turn translucent. Add minced garlic and ginger, and cook for a couple of minutes until the raw smell disappears. Add the chopped tomato and cook until it becomes soft and mushy. Add turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes. Add the cleaned prawns and cook for about 5 minutes until they turn pink and are cooked through. Add tamarind pulp and curry leaves. Mix well and cook for a few more minutes until the mixture thickens. Finally, add 1 tablespoon of ghee and mix it in. This will give the dish a rich, buttery flavor. Garnish with fresh coriander leaves and serve hot with steamed rice or roti. Enjoy your homemade Prawn Ghee Roast! Adjust the spice levels according to your preference.

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