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Yemeni Style Smokey Chicken Mandi

Ingredients Smokey Chicken:

1. Prepare Mandi Sauce:

  • -Namak (Salt) ¼ tsp or to taste
  • -Kali mirch powder (Black pepper powder) ¼ tsp
  • -Lal mirch (Red chilli) crushed ¼ tsp
  • -Tomato paste 1 & ½ tbs
  • -Water ¼ Cup
  • -Tamatar (Tomatoes) 3 medium
  • -Hari mirch (Green chilli) 2
  • -Lehsan (Garlic) cloves 2
  • -Hara dhania (Fresh coriander) 1-2 tbs

2. Prepare Mandi Chicken:

  • -Kali mirch powder (Black pepper powder) ½ tbs
  • -Laung powder (Clove powder) ¼ tsp
  • -Namak (Salt) ½ tbs or to taste
  • -Olive oil 3 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Cooking oil ¼ Cup
  • -Chicken leg quarters 4 pieces
  • -Zafran (Saffron strands) ½ tsp
  • -Hot water 2-3 tbs
  • -Dhania powder (Coriander powder) 1 & ½ tbs
  • -Elaichi powder (Cardamom powder) ½ tsp
  • -Paprika powder ½ tbs
  • -Zeera powder (Cumin powder) 1 & ½ tbs
  • -Haldi powder (Turmeric powder) ¼ tsp

3. Prepare Mandi Rice:

  • -Hari elaichi (Green cardamom) 3-4
  • -Badiyan ka phool (Star anise) 1
  • -Chicken cube 1
  • -Water 4 Cups or as required
  • -Namak (Salt) 1 tbs or to taste
  • -Koyla (Charcoal) for smoke
  • -Badam (Almonds) blanched & peeled
  • -Hara dhania (Fresh coriander) chopped
  • -Falak Extreme Basmati Rice 500g
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) sliced 1 medium
  • -Lehsan (Garlic) sliced 1 tbs
  • -Hari mirch (Green chillies) 5-6
  • -Shimla mirch (Capsicum) sliced 1 small
  • -Tez patta (Bay leaves) 2
  • -Darchini (Cinnamon sticks) 2
  • -Sabut dhania (Coriander seeds) ½ tbs
  • -Zeera (Cumin seeds) 1 tsp
  • -Laung (Cloves) 4-5
  • -Sabut kali mirch (Black peppercorns) ½ tsp

Directions:

1. Prepare Mandi Sauce:

  1. -In a chopper, add tomatoes,green chilli, garlic,fresh coriander, salt,black pepper powder, red chilli crushed, tomato paste & water, chop well & set aside.

2. Prepare Mandi Chicken:

  1. -Make deep cuts on both sides of chicken pieces with the help of a knife & set aside.
  2. -In a small bowl, add saffron, and hot water, mix well & set aside.
  3. -In a bowl, add coriander powder,cardamom powder, paprika powder, cumin powder,turmeric powder, black pepper powder, clove powder, salt, olive oil, ginger garlic paste, saffron water & whisk well.
  4. -Add chicken pieces & rub evenly, cover & marinate for 4 hours or overnight in the refrigerator.
  5. -In a pot, add cooking oil, and marinated chicken, apply the remaining marinade & cook on medium flame from both sides until golden brown, take out chicken pieces & set them aside.

3. Prepare Mandi Rice:

  1. -In a bowl, add basmati rice, and water, wash thoroughly and soak for 30 minutes then strain soaked rice & set aside.
  2. -In the same pot, add cooking oil, and onion & fry until lightly golden.
  3. -Add garlic, and green chillies & sauté for a minute.
  4. -Add capsicum & mix well.
  5. -Add bay leaves, cinnamon sticks, coriander seeds, cumin seeds, cloves, black peppercorns, green cardamom, star anise, and chicken cube, mix well & cook for 1-2 minutes.
  6. -Add strain & soaked rice & mix well.
  7. -Turn off the flame, add water, and salt & mix well.
  8. -Place the steamer on top of the pot & add cooked chicken pieces, apply the remaining marinade with the help of a brush, and cover with aluminium foil & lid.
  9. -Turn on the flame & cook on high flame for 4-5 minutes to build up steam than steam cook on low flame for 20-25 minutes.
  10. -Give coal smoke for 2 minutes.
  11. -Garnish with almonds, and fresh coriander & serve chicken mandi with mandi rice & sauce!

 

Tandoori Chicken Lasagna Roll Ups In Air Fryer

Ingredients For Tandoori Chicken Lasagna :

1. Prepare Tandoori Chicken Red Sauce:

  • -Lemon juice 2 tbs
  • -Tomato paste 1 tbs
  • -Tamatar (Tomatoes) pureed 1 & ½ Cups
  • -Namak (Salt) ½ tsp or to taste
  • -Chicken cube 1
  • -Dried oregano ½ tsp
  • -Dried parsley ½ tsp
  • -Chicken fillets 400g
  • -Cooking oil 2-3 tbs
  • -Pyaz (Onion) chopped 1 medium
  • -Lehsan (Garlic) crushed 1 tbs
  • -Tandoori masala 2 tbs
  • -Dahi (Yogurt) whisked ½ Cup

2. Prepare White Sauce:

  • -Dried oregano ½ tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Dried parsley ½ tsp
  • -Cheddar cheese grated 4 tbs
  • -Cooking oil 1 tbs
  • -Makhan (Butter) 2-3 tbs
  • -Maida (All-purpose flour) 2 tbs
  • -Doodh (Milk) 1 & ½ Cups
  • -Kali mirch powder (Black pepper powder) ½ tsp

3. Prepare Lasagna Rollups

  • Black olives sliced
  • -Lal mirch (Red chili) crushed
  • -Dried oregano
  • -Hara dhania (Fresh coriander) chopped
  • Black olives sliced
  • -Lal mirch (Red chili) crushed
  • -Dried oregano
  • -Hara dhania (Fresh coriander) chopped

Directions:

1. Prepare Tandoori Chicken Red Sauce:

  1. – Hand chop funk fillets with the help of a cutter & set them away. – In a pot, add cuisine oil painting, onion & sauté until
  2. translucent. – Add garlic and mix well for a nanosecond. – Add hand-diced funk hash & mix well until it changes color. –
  3. Add tandoori masala, yogurt, and bomb juice, mix well & cook on medium honey for 7- 8 twinkles. –
  4. Add tomato paste, pureed
  5. tomatoes, mix well & cook for 2- 3 twinkles. – Add swab, funk cell, dried oregano, and dried parsley & blend well, cover & chef
  6. on low honey for 4- 5 twinkles also cook on high honey until oil painting separates & set away.

2. Prepare White Sauce:

  1. In a pot, add cuisine oil painting, and adulation & let it melt. – Add all-purpose flour & blend well for 30 seconds.
  2. – Add milk & whisk well until the sauce thickens. – Add black pepper grease paint, dried oregano, swab, and dried parsley & blend
  3. well. – Add cheddar rubbish & blend well until rubbish melts & set away

3.Prepare Lasagna Rollups:

  1. On a clean working face, place boiled lasagna distance, add & spread set white sauce & tandoori funk red sauce & roll out lasagna distance(
  2. makes 8- 10 rollups). – In a baking dish, add & spread set white sauce, place lasagna rolls, spread white sauce, mozzarella
  3. rubbish, cheddar rubbish, black olives, red chili crushed & dried oregano. – Preheat the air range to 180C for 5 twinkles. – Air
  4. shindig at 180C until rubbish melts( 10- 12 twinkles). – Garnish with fresh coriander & serve! – Use a baking safe visage that
  5. can fit your air range.