Grilled shredded chicken curry

If you love chicken breasts but hate that rubbery feel, it isn't hard to learn how to remove it before cooking. But if it doesn't bother you, you can be assured that it's not dangerous to eat.

Try this easy making and healthy version, with few tips you make a delicious, soft, juicy and perfect tender chicken breast curry.

Ingredients......

For marinate....

2 Chicken breast

1 tsp pink salt

1 Cup hung curd

For curry.....

1 Big size onion finely chopped

½ Cup tomato puree

1 tsp Crushed GG paste

⅓ tsp of garam masala

1 tsp Red chilli powder

1 tsp Chopped Green chillies

⅓ Turmeric powder

1 tsp Whole spice powder( black cardamom, cloves, bay leaf, star anise and pathar phool)

1 Cup chicken stock or warm water

Salt to taste

Mustard oil

Coriander leaves

Preparations.......

Marination.....

Give a nice massage to chicken breasts with pink salt and curd, cover and keep this in refrigerator for half an hour.

Remove from fridge, wipe out extra marinations from each breast and grill on gas top, we need the grill flavour and half cooked, so first cook on low flame and then on high flame for grilled burnt texture. Keep on dry plate, when it's hot, shred and seperate the chicken using two forks, cover and set aside.

Heat kadhai add some oil over medium-high heat. Add the onions fry until brown, add crushed GG paste stir, add chopped green chillies, add the leftover curd marinations stir and cook for a while, now add tomato pure, add salt stir well cover and cook until whole gravy dry and oil separates. Remove the lid and add shredded chicken stir once, add all the dry spices, fry until aroma comes out on high flame, add ½ cup of stock if you have or warm water cover and cook for 15 minutes more or until the sauce thickens.

Remove from flame Server and Garnish with chopped coriander leaves, personally I avoid any extra garnishing ingredients because it's dominant whole tastes.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

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