…al taste. My family always looks forward to enjoying it. Here’s my Chicken Tikka Biryani recipe for you to try out and enjoy with your friends and family.. 😀 P.S: In case you are not well versed with the conventional method of slow cooking the biryani on a tawa; you can achieve good results by microwaving it. This is what I do to make instant biryani! 😀 Ingredients : 300 gms Tandoor Chicken Tikkas / Oven Baked ChickenTikkas For the Rice : 300 gms….
…to use quality curds/yoghurt and well balanced spices. Today’s Oven Baked Chicken Tikka is super delicious even though it is prepared using an electric oven. Like all tikkas, it can be served with a spicy green chutney, sliced onions, mint leaves and a squeeze of fresh lime/lemon or with a green salad. It is perfect to serve your guests at a celebration party as finger food with cocktails/mocktails or even as an evening snack. In case if you have…
…ace it in the fridge for a few hours or preferably overnight. To Stuff the Chicken : Take the marinated chicken out of the fridge about 30 mins. before it goes into the oven. Preheat your oven to 200C. Mix all the ingredients mentioned above for the stuffing in a small bowl. Place the chicken on a roasting tray. Fill the chicken cavity with the prepared stuffing. Stitch up the cavity with a strong thread carefully. Insert pieces of butter below th…
…éing continuously & cook on low heat for about 5 mins. Add in shredded chicken, the remaining chicken marinade if any, tandoori color, aromatic spices & kasuri methi powder. Keep stirring continuously & cook on simmer for about 5 mins. Add cream & check seasoning. Cook for another 5 mins. Serve hot with your favorite Indian flatbreads. You may garnish with a blob of butter or a drizzling of fresh cream. Tips & Variations : Depe…
…ment of French fries. Just as we Goans love our seafood and pork specials; Chicken Xacuti and Chicken Cafreal /Galinha Cafreal is equally dear to us. 🙂 It sure is finger licking good. A platter of perfectly pan fried or grilled Chicken Cafreal is so succulent and delicious. It pairs well with potatoes and a fresh green salad. It tastes good with a serving of pulao and with bread too. When in Goa, enjoy it with Goan pao or poee and of course with F…
…try sometime. We love the flavor and freshness of green ingredients in our biryani and so I make Fresh Galmo Biryani whenever baby shrimp are available in the fish markets in Pune. Try this awesome Fresh Galmo Green Biryani / Green Masala Baby Shrimp Biryani once and I am sure when you visit the fish market, you will be looking out for these baby shrimp / galmo / javala to make various Goan delicacies with them! So delighted to share my special Ba…
…d color in 1/3 cup water & keep aside for further use. Preparation of Chicken Biryani Masala : Wash the chicken breasts & dice them into desired pieces. Prepare a marinade with curds, ginger-garlic pastes, red chilli pwd., garam masala pwd. & a little salt. Mix the chicken in this & let it marinate for about 2-3 hrs. In a wok/kadhai, heat 5 tbsps. vegetable oil till hot. Fry the salted onions till golden & crisp. Drain wit…
…color. Drain with a slotted spoon & transfer on plate lined with absorbent towels. Serve as a starter with a dip, chutney or sauce or as an accompaniment with Parsi Brown Rice & Dhansak or even with Parsi Chicken/Mutton Biryani! Tips : Score the chicken with a knife if using chicken with bone so as to allow the marinade to seep through. It is better to use boneless chicken as it cooks through quickly….
…to maintain consistency of the curry. Remember, potatoes absorb water and thicken the curry. If using potatoes, adjust the water accordingly. Sauteeing is a very important process. It brings out the flavor from the aromatic spices used. Never over cook the chicken and potatoes. Chicken must be cooked and tender but should not fall off the bone and potatoes should not be mashed. If using tomatoes, adding a pinch of sugar cuts the acid. Besides, the…
…in the diced onion & carrot, celery stick & the spices. Poach the chicken till the chicken & the vegetables are cooked & tender. Let the chicken steep in the juices for about 30 mins. Separate the chicken pieces; debone if using chicken with bone & process in a food processor/masala grinder/blender till chicken is mashed & fairly smooth. Keep aside. Now it is time to flavor the chicken & then bind it into medallions… 2…