Chicken Cooking Recipe: Hyderabadi Chicken Rezala, Black Pepper Chicken, Kashmiri Chicken Chicken, Chicken Roasted in Mustard Oil


Chicken Cooking Recipe: Hyderabadi Chicken Rezala, Black Pepper Chicken, Kashmiri Chicken Chicken, Chicken Roasted in Mustard Oil

Here is one of the biggest and most useful recipes of all time. This recipe is arranged with all kinds of recipes for cooking chicken. Then take a look at some unknown recipes for cooking chicken.

Chicken fried in mustard oil

Ingredients: Chicken meat, dried chilli paste, ginger paste, whole garlic, cumin paste, onion powder, cumin, cardamom, cinnamon paste, salt, turmeric powder, whole cinnamon, cloves and cardamom and mustard oil.

Cooking rules: 1. First clean and wash the chicken. Then whole cinnamon in hot oil

Add cloves and cardamom and season with all the above ingredients. Now leave the meat in the seasoning and keep stirring. Remove the meat with a lid on low heat. When it is cooked, increase the heat of the stove with the same amount of water and continue to cook. When the meat is cooked and the broth becomes thick, remove it from the oven with cumin, cardamom and cinnamon. Then serve fun roasted chicken for the whole family.

Kashmiri salted chicken

Ingredients: Chicken 300 gms, dried chilli 10 gms, onion 10 gms, garlic 1 tsp, fried sesame seeds a little, ginger a little, oil 45 gms, salt 1 tsp, sugar 2 tsp, vinegar 1 tsp

Method: Cut the chicken into pieces. Mix salt with the chicken and keep for 10 minutes. Cut the onions into pieces. Heat oil and pour oil on the meat and keep it for 1 minute. Again heat oil in a pan and fry the dried chilli. Pour the chicken meat in the chilli and keep on cooking. After a while, mix onion, salt, sugar and vinegar with chicken and continue to cook. Occasionally you can pour a little water. When the soup is pulled a little, take it down. Became ‘Kashmiri Jhal Murgi’ cooked.

Pepper Chicken

Ingredients: - 1 tablespoon ghee - 1/2 kg chicken - 8 teaspoons chilli powder - 1 teaspoon turmeric powder - 4-5 cloves - 2 teaspoons ginger garlic paste - curry leaves - 1 onion powder - 1.5 tomato paste - 1 teaspoon coriander powder - a pinch of salt - water - hot spices

Method: 1. Cover the chicken with chilli powder and turmeric powder and keep it in the fridge for one hour to marinate. Put ghee in a pan and stir in cloves, ginger and garlic paste. Add curry leaves and chopped onion. When the onion becomes soft, add chopped tomatoes in it. Cook on high heat for a while. Then cook in it with coriander powder and chicken. Stir for a while with water. Cover with salt and cook on low heat for 8-10 minutes. When the meat is cooked, remove it with hot spices. Bess made a fun pepper pepper.

Hyderabadi Chicken Rezala

Ingredients: Chicken 500 gms (half a kg), Ginger paste 1 teaspoon, Garlic paste 1 teaspoon, Onion paste 1/4 cup i.e. quarter cup, sour curd 1/4 cup, turmeric powder half a teaspoon, chilli powder 1 tea -Spoon, half a teaspoon of fried cumin powder, half a teaspoon of coriander powder, half a tablespoon of poppy seed paste, a quarter cup of oil, 1 tablespoon of ghee, 1 to 1.5 teaspoons of salt or 8 green chillies to taste, 1 bay leaf, cinnamon 2 pieces, 2 cardamoms, half a cup of finely chopped local onion, 1 tablespoon of keora water.

Method: - Cut the meat into pieces, wash and drain the water. - Heat oil in a pan and fry the onion brown on medium heat with cinnamon, cardamom and bay leaves. Now fry it with meat and salt for a while. Beat the sour curd well. Cook with lid.-After 10-15 minutes open the lid and cook with 1 cup of hot water on medium heat for a while and cover. -After 10 minutes, open the lid, shake it with cumin powder and poppy seed paste and cover it again. -When the oil floats, lightly shake it with raw chilli and keora, spread 1 tablespoon of ghee and cover it. Reduce the heat and keep it down for a while. Serve with hot hot polao Fun Hyderabadi Chicken.


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