Ingredients and Preparation of Bihari Chicken Tikka

To make this mouthwatering Bihari Chicken Tikka, you’ll need a mix of classic Indian spices, yoghurt, and a special onion paste made from ingredients like poppy seeds, cumin, and fried onion. The chicken is marinated in this rich blend, infusing it with deep flavours. The longer you marinate, the more succulent and flavorful the chicken becomes. An overnight marination is highly recommended for the best results.

Cooking Method:

After marinating, the chicken can be fried with a touch of oil and then smoked with charcoal for that authentic, smoky flavour. Finally, it’s charred over the direct flame to achieve the perfect finish. This method not only ensures a tender and juicy texture but also imparts a deep, smoky aroma that is characteristic of traditional Bihari cuisine.

Serving Suggestions for Chicken Tikka:

Serve this delicious Bihari Chicken Tikka hot with mint chutney, onion rings, and lemon wedges. It’s a dish that’s sure to impress at any gathering! Pair it with naan or a fresh salad to complete your meal. The vibrant flavours and tantalizing aroma will make it a star dish at your dining table.

Conclusion:

Bihari Chicken Tikka is not just a dish; it’s an experience. The tender chicken, marinated in a rich blend of spices and yoghurt, grilled to perfection, and infused with a smoky flavour, is sure to be a hit at your next gathering. Enjoy the burst of flavours and the satisfaction of creating a traditional Indian delicacy right in your kitchen!

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Bihari Chicken TIkka Recipe

Bihari Chicken Tikka is a flavorful and spicy dish perfect for any occasion. Marinated in a blend of yoghurt, spices, and a special onion paste, this chicken is perfectly grilled, offering a rich and aromatic taste. Serve it hot with mint chutney, onion rings, and lemon wedges for a delicious meal.

Course Dinner

Cuisine Indian, Pakistani

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Ingredients

Onion Paste

• 1 tbsp Poppy seeds soaked
• 1 tbsp cumin seeds
• 1 black cardamom
• ½ tsp black pepper corns
• 1 small sized onion fried

Ingredients to marinate the chicken

• 4 pieces chicken
• salt to taste
• 1 tbsp ginger and garlic paste
• ½ cup yogurt
• onion paste
• ⅛ tsp orange food color
• 1 pinch citric acid
• 1 tbsp coriander powder
• 1 tbsp red chili powder
• ¼ tsp mace & nutmeg powder جيفل اور جاوتري
• ½ tsp whole spice powder garam masala
• 1 tbsp lemon juice
• 1 tsp meat tenderizer

Instructions

• Prepare the Onion Paste: In a blender, combine the soaked poppy seeds, cumin seeds, black cardamom, black peppercorns, and fried onion. Add some water or yoghurt if needed. Blend until smooth to make the onion paste.
• Marinate the Chicken: In a large bowl, mix the ginger and garlic paste, yoghurt, onion paste, orange food colour, citric acid, coriander powder, red chilli powder, mace and nutmeg powder, garam masala, lemon juice, meat tenderizer, and salt. Add the chicken pieces and coat them well. Let it marinate for at least 4-6 hours, or overnight for the best results.
• Heat the Oil: In a frying pan, heat 3 tbsp of oil over high flame.
• Cook the Chicken: Add the marinated chicken pieces to the pan and cook on high flame for a few minutes until they start to brown. Turn the chicken pieces to cook all sides.
• Add Remaining Marinade: Pour the remaining marinade over the chicken, cover the pan with a lid, and cook on low flame until the chicken is tender and fully cooked.
• Char the Chicken: Hold each chicken piece with tongs and briefly expose it to direct flame to give it a smoky, charred flavour.
• Coal Smoke: To add a traditional smoky flavour, place a small piece of hot charcoal in a bowl and place the bowl in the center of the pan with the cooked chicken. Drizzle a few drops of oil over the charcoal and cover the pan with a lid. Let it smoke for a few minutes, then remove the charcoal.
• Serve: Serve the Bihari Chicken Tikka hot with mint chutney, onion rings, and lemon wedges.

Video

This recipe takes the essence of tandoori chicken and transforms it into a versatile patty you can enjoy in various ways. Bake the patties in an oven to ensure they are perfectly cooked with a crispy exterior and a juicy, flavorful interior.

Marination:

The marination process is the key to infusing the chicken with the robust flavours of tandoori masala. Marinate the chicken for an hour, allowing the garlic, vinegar, and tandoori masala to penetrate deeply into the meat. This process not only tenderizes the chicken but ensures every bite is flavorful.

Cooking:

Start the process of cooking by searing the chicken on a high flame to lock in the juices and create a slightly charred exterior. This mimics the traditional tandoori cooking method and adds a layer of complexity to the taste. Then, lower the flame and cook the chicken gently until it becomes tender. Set it aside and prepare to incorporate it into the filling paste.

Preparing the Filling Paste:

The filling paste is where the magic happens. In a frying pan, heat butter and oil together. Add finely chopped onions and cook until they turn translucent. Stir in garlic, then add all-purpose flour to create a roux. Gradually add milk to the mixture, along with a carefully measured blend of spices, resulting in a creamy, flavorful paste that perfectly complements the spiced chicken.

Assembling and baking the Tandoori Chicken Patties:

Now, combine the tandoori chicken with the filling paste for a delightful mix of textures and flavours. Wrap this mixture in puff pastry dough. When baked the pastry becomes flaky and buttery, offering a perfect contrast to the savoury filling.

To make tandoori chicken patties using puff pastry dough, start by rolling out the puff pastry on a lightly floured surface until it’s about 1/8 inch thick. Check out my Puff Pastry Dough recipe. Cut the dough into equal-sized circles using a round steel cutter or any available kitchen utensil. Place a generous spoonful of the prepared tandoori chicken filling in the centre of one piece of dough and cover it with another piece. Seal the edges by pressing them together with a fork. Arrange the patties on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden, glossy finish. Bake in a preheated oven at 365°F (180°C) for 40 minutes, or until the pastry is puffed and golden brown. Serve hot and enjoy the crispy, flaky exterior with the savoury, flavorful filling inside.

Serving Suggestions:

These tandoori chicken patties can be served as an appetizer, a snack, or even as a main course accompanied by a side of fresh salad or chutney. They are perfect for gatherings, offering a taste of Indian cuisine in a convenient and familiar form.

Variations:

For those who enjoy a bit of heat, the addition of green chilli paste is optional but recommended. It adds a kick that elevates the flavours further. The recipe is adaptable, and ingredients can also be adjusted to suit personal preferences or dietary restrictions.

In conclusion, tandoori chicken patties are a testament to the versatility of traditional flavours. They bridge the gap between classic and contemporary, offering a dish that is both comforting and exciting. Whether enjoyed on their own or as part of a larger meal, these patties are sure to be a hit with anyone who tries them. For a detailed step-by-step guide and additional tips, you can explore various recipes online that offer their twists on this delicious concept.

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Tandoori Chicken Patties

Tandoori Chicken Patties are a delicious fusion of traditional Indian flavors and modern convenience. These patties capture the rich, smoky taste of tandoori chicken and are baked to perfection, offering a crispy exterior and juicy interior. Perfect as an appetizer, snack, or main course, they are especially delightful when enjoyed hot on a cozy, rainy day.

Course Snack

Cuisine Asian, Indian, Pakistani

Prep Time 1 hour hour

Baking Time 40 minutes minutes

Servings 4 people

Ingredients

Tandoori Chicken

• 200 grams chicken boneless
• 1 tsp garlic crushed
• 1 tbsp vinegar
• 1 tsp Tandorri masala
• 2 tbsp oil for cooking

Filling Paste

• 1 tbsp Butter
• 1 tsp oil
• 1 onion small sized
• ½ tsp garlic crushed
• 1 tbsp all purpose flour
• ⅔ cup milk
• salt to taste
• ¼ tsp chines salt
• ¼ tsp crushed cumin seeds
• ½ tsp chili flakes
• ¼ tsp black pepper
• 1 tsp green chili paste (optional)
• 1 tsp soy sauce

Other ingredients

• Puff pastry dough <Recipe Link>

Instructions

Marination

• Marinate the chicken with garlic, vinegar, and tandoori masala.
• Let it sit for an hour to allow the flavors to penetrate deeply and tenderize the meat.

Cooking:

• Sear the marinated chicken on a high flame to lock in the juices and create a slightly charred exterior.
• Lower the flame and cook gently until the chicken becomes tender.
• Set the cooked chicken aside.

Preparing the Filling Paste:

• Heat butter and oil in a frying pan.
• Add finely chopped onions and cook until they turn translucent.
• Stir in garlic.
• Add all-purpose flour to create a roux.
• Gradually add milk while stirring, followed by a blend of spices to form a creamy, flavorful paste.

Assembly

• Mix the cooked tandoori chicken into the filling paste.
• Encapsulate this mixture in puff pastry dough.
• Bake in the oven until the pastry is flaky and buttery.
• Enjoy your delicious tandoori chicken patties!

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Ingredients:

• 2 large-sized potatoes
• Salt, to taste
• 2 tbsp cornflour
• Oil, for frying
• 1/4 cup mayonnaise
• 1/4 cup tomato ketchup
• 1 tbsp peri peri sauce
• 1 tbsp BBQ sauce
• Sausages, sliced
• Fried chicken, shredded
• Mozzarella and cheddar cheese, shredded
• Yellow, green, and red bell peppers, diced
• Black olives, sliced
• Jalapeños, sliced

Instructions:

1. Begin by washing the potatoes thoroughly. Cut them into thin strips, keeping the size consistent for even cooking.
2. Soak the potato strips in cold water for at least 30 minutes to remove excess starch, which will help achieve that desirable crispiness.
3. Drain the potatoes and pat them dry with a clean kitchen towel. Sprinkle with salt and cornflour, ensuring they are evenly coated.
4. Heat oil in a deep fryer or a large, deep pan to 375°F (190°C). Fry the potatoes in batches until they are golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
5. Combine mayonnaise, tomato ketchup, peri peri sauce, and BBQ sauce for the epic sauce mix in a bowl. Adjust the seasoning according to your preference.
6. Now, let’s assemble the loaded fries. Place a layer of crispy fries at the bottom of a baking dish. Add a layer of sausages and fried chicken.
7. Drizzle a generous amount of the epic sauce mix over the fries and meat. Sprinkle a hearty amount of mozzarella and cheddar cheese on top.
8. Add the diced bell peppers, black olives, and jalapeños for that extra crunch and flavour.
9. Place the dish in a preheated oven at 355°F (180°C) and bake until the cheese is melted and bubbly.
10. Serve hot, garnished with more sauce and fresh herbs if desired.

This Epic Loaded Fries recipe is not just about indulging in a delicious snack; it’s about enjoying the process of creating something that’s both fun and flavorful. Combining homemade crispy fries, savoury meats, and a blend of sauces and toppings creates a symphony of tastes that makes this dish stand out.

So, gather your ingredients, and let’s turn an ordinary side dish into the star of your meal! Bon appétit!

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Loaded Fries Recipe

Loaded Fries topped with a delectable homemade sauce. This dish starts with a generous portion of crispy golden fries, cooked to perfection for that satisfying crunch with every bite. The fries are then liberally smothered in a rich, creamy sauce crafted from a blend of fresh ingredients and spices, delivering a burst of flavors that complement the potatoes beautifully.

Instructions

• POTATOES 2 LARGE SIZED
• SALT TO TASTE
• CORNFLOUR 2 TBSP
• OIL FOR FRYING
• MAYONNAISE 1/4 CUP
• TOMATO KETCHUP 1/4 CUP
• PERI PERI SAUCE 1 TBSP
• BBQ SAUCE 1 TBSP
• ASSEMBLING
• FRENCH FRIES
• SAUSAGES
• FRIED CHICKEN
• SAUCE
• MOZZARELLA AND CHEDDAR CHEESE
• YELLOW BELL PEPPER
• GREEN BELL PEPPER
• RED BELL PEPPER
• BLACK OLIVES
• JALAPENOS
• SAUCE
• MOZZARELLA AND CHEDDAR CHEESE

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The journey of making Lamingtons is as enjoyable as savouring them. It begins with the preparation of a light and airy sponge cake, which is the cornerstone of this dessert. Achieving the perfect sponge requires patience and precision, as the eggs must be beaten to just the right consistency to incorporate air and achieve that signature fluffiness.

Once the sponge is baked to golden perfection, the transformation into Lamingtons begins. The cake is cut into squares, which are then dipped in rich chocolate icing. This step is not only about flavour but also about technique, as each piece must be coated evenly to ensure a harmonious balance of chocolate in every bite.

The final touch, rolling the chocolate-dipped squares in desiccated coconut, gives Lamingtons their distinctive look and texture. The coconut not only adds a tropical twist but also a delightful crunch that contrasts beautifully with the soft sponge and smooth chocolate.

Be creative with Australian Lamingtons

Making Lamingtons is a process that invites creativity and personal touch. Some prefer to add a layer of raspberry jam or a dollop of cream between two sponge layers, turning the humble Lamington into an even more decadent treat. Others enjoy experimenting with different types of chocolate or adding a splash of liqueur to the icing for an adult version.

The beauty of Lamingtons lies in their simplicity and the joy they bring to those who make and eat them. They are a testament to the power of traditional recipes and the pleasure of homemade desserts. Whether enjoyed at a family gathering, shared with friends, or savoured with a cup of tea, Lamingtons are a celebration of Australian culture and the sweet satisfaction of baking from scratch.

For those who have yet to try their hand at making this beloved dessert, the journey awaits. With a good recipe, a bit of research, and a sprinkle of enthusiasm, anyone can bring a taste of Australia into their home. And for those who have already discovered the joy of making Lamingtons, the adventure continues with each batch, as there is always room for a new twist on this classic favourite. Happy baking!

Ingredients:

• 4 eggs
• 3/4 cup of sugar
• 1 tsp of vanilla essence
• 200 grams of all-purpose flour
• 1 tsp of baking powder
• 100 grams of melted butter (for the cake)
• 3 tbsp of melted butter (for the icing)
• 140 ml of warm milk
• 2 & 1/2 cups of icing sugar
• 1/3 cup of cocoa powder
• Desiccated coconut, as required

Instructions:

1. Preheat your oven to 180°C (350°F) and line a square baking tin with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. This should take about 5 minutes with an electric mixer.
3. Add the vanilla essence and mix well.
4. Sift the all-purpose flour and baking powder together and gently fold into the egg mixture.
5. Combine the 100 grams of melted butter and warm milk, then gradually mix into the batter until just combined.
6. Pour the batter into the prepared baking tin and bake for about 25 to 30 minutes, or until a skewer inserted into the centre comes out clean.
7. Allow the cake to cool completely before cutting it into squares.

For the chocolate icing:

1. Sift the icing sugar and cocoa powder together into a bowl.
2. Add the 3 tablespoons of melted butter and 50 ml of boiling water. Mix until smooth, adding more water if necessary to achieve a thin consistency.
3. Dip each square of cake into the chocolate icing, ensuring all sides are covered.
4. Roll the iced cake in desiccated coconut until well coated.
5. Place the Lamingtons on a wire rack to set before serving.

Enjoy your homemade Australian Lamingtons with a cup of tea or coffee for a true Aussie treat!

Remember, the key to perfect Lamingtons is to ensure the sponge is light and airy, and the chocolate icing is not too thick. With this recipe, you’ll be able to recreate a beloved Australian classic in your kitchen. Happy baking!

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Australian Lamington Recipe

Lamingtons are a quintessential part of Australian cuisine, often found in cafes and bakeries across the country. These delightful sponge cakes are coated in a layer of chocolate icing and rolled in desiccated coconut, offering a perfect balance of textures and flavours. Here's a classic recipe to make your Australian Lamingtons at home.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• EGGS 4
• SUGAR 2/4 CUP + 1 TBSP
• VANILLA ESSENCE 1 TSP
• ALL PURPOSE FLOUR 200 GRAM
• BAKING POWDER 1 TSP
• MELTED BUTTER 100 GRAM
• MELTED BUTTER 3 TBSP
• WARM MILK 140 ML
• ICING SUGAR 2 & 1/2 CUPS
• COCOA POWDER 1/3 CUP
• DESICCATED COCONUT AS REQUIRED

Video

Step 1: Marinate the chicken.

Cut the boneless chicken into thin strips and place them in a bowl. Add the crushed garlic, yoghurt, BBQ sauce, tikka or tandoori masala, salt, black pepper, red chilli crushed, paprika powder, vinegar and soy sauce. Mix well and let it marinate for at least 30 minutes or overnight in the refrigerator.

Step 2: Cook the chicken.

Heat oil in a large skillet over high heat and fry the chicken strips until golden and cooked, stirring occasionally. This should take about 15 to 20 minutes. You can also grill the chicken if you prefer.

Step 3: Prepare the salad.

Grate the cucumber and squeeze out the excess water. Chop the cabbage, onion and bell peppers into small pieces. Mix them in a large bowl and season with salt and pepper.

Step 4: Make the shawarma sauce.

You will need mayonnaise, yoghurt, garlic, lemon juice, salt and black pepper. Watch a video on how to make the special shawarma sauces:

Step 5: Bake the pita breads.

First, brush some butter on the grill pan and heat it over medium-high heat. Then, place the pita bread on the pan and cook for a few minutes on each side until they are slightly charred and crisp. Alternatively, you can use store-bought pita breads and warm them in the oven. Also, watch this video on how to make homemade pita bread:

Step 6: Assemble the pockets.

Cut the pita bread in half and gently separate the layers to create pockets. Finally, stuff the pockets with chicken, salad and sauce of your choice. Enjoy your delicious and easy Shawarma Pockets!

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Shawarma Pocket Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

INGREDIENTS

• CHICKEN BONELESS 800 GRAM
• GARLIC CRUSHED 1 TBSP
• YOGURT 1/2 CUP
• BBQ SAUCE 2 TBSP
• TIKKA OR TANDOORI MASALA 1 TSP
• SALT TO TASTE
• BLACK PEPPER 1 TSP OR TO TASTE
• RED CHILI CRUSHED 1/2 TSP
• PAPRIKA POWDER 1/2 TSP
• VINEGAR 1 TSP
• SOY SAUCE 1 TBSP
• OIL 1-2 TBSP

SALAD INGREDIENTS

• CUCUMBER 1
• CABBAGE PURPLE & GREEN 1 CUP
• ONION 1 SMALL SIZED
• BELL PEPPER RED & GREEN 1 CUP
• SHAWARMA SAUCE https://youtu.be/g2gDd865BX0?si=9sO3qn9ldHL-FoQv
• BUTTER AS REQUIRED
• PITA BREAD https://youtu.be/4dIXzHW9fUc?si=uV7xO5ZemGuAnTVE

Video

Ramadan is a blessed month of fasting, prayer, charity and spiritual growth for Muslims around the world. It is also a time to enjoy the company of family and friends, and to savour the mouth-watering meals that we prepare for Iftar (breaking the fast) and Sehri (pre-dawn meal).

But as you know, Ramadan can also be challenging, especially when it comes to managing your time and energy. You want to make the most of this holy month, but you also want to cook tasty and nutritious food for yourself and your loved ones. How can you balance both?

Don’t worry, I have got you covered! In the next few weeks, I will be sharing with you some amazing recipes that you can try during Ramadan. These recipes are easy, quick, healthy and delicious. They will help you save time in the kitchen, so you can focus more on your prayers and other acts of worship.

Some of the recipes that I will be posting are:

• Chicken Tikka biryani: A one-pot dish that is full of flavour and aroma. You can make it ahead and reheat it when needed.
• Lentil soup: A hearty and comforting soup that is rich in protein and fiber. It will keep you full and hydrated for a long time.
• Dates and nuts energy balls: A sweet and satisfying snack that is packed with natural sugars and healthy fats. You can make a big batch and store them in the freezer for later.
• Fruit salad with yogurt dressing: A refreshing and colorful salad that is loaded with vitamins and antioxidants. You can customize it with your favorite fruits and nuts.
• Mint lemonade: A refreshing and cooling drink that is perfect for quenching your thirst after a long day of fasting.

And many more!

So stay tuned for these tasty recipes that you can try during Ramadan. And don’t forget to visit my website frequently for more recipe ideas, iftar party menus, tips and tricks. You will find everything you need to make this Ramadan a memorable one.

Also, don’t forget to try my make-and-freeze recipes that will save you precious time in Ramadan. These recipes are freezer-friendly, so you can make them in advance and store them in the freezer until you need them. Then, you just have to thaw them, heat them up and enjoy!

Some of the make-and-freeze recipes that I have on my website are:

Reshmi Kabab

Juicy and tender chicken skewers that are marinated in spices and herbs. You can grill them or bake them in the oven.

Read more

Mayo Chicken Cheese Bites

Flaky and crispy pastries that are filled with a creamy mixture of mayonnaise and cheese. You can bake them or fry them in oil.

read more

Golden Bites

Crispy and crunchy chicken pieces that are coated in bread crumbs and spices. You can fry them or bake them in the oven.

read more

Vegetable Samosas

Triangular-shaped pastries that are stuffed with a spicy mixture of potatoes, peas and carrots. You can fry them or bake them in the oven.

read more.

And many more!

I hope you are as excited as I am for these recipes. I can’t wait to share them with you and hear your feedback. Please leave me a comment below or send me an email if you have any questions or suggestions.

I wish you all a happy and blessed Ramadan. May Allah accept your fasting, prayers and good deeds. Ameen.

This quick bread snack is ideal for Ramadan because you can make it ahead of time and store it in an airtight container for up to three days or freeze it for up to two months. This way, you can always have a ready-made snack that you can serve at any time of the day.

So, what are you waiting for? Try this quick bread snack recipe today and impress your family and friends with your baking skills. You will love how easy and tasty it is. Here is how you can make it in a few steps:

Sauce Ingredients

• MAYONNAISE 1/2 CUP
• TOMATO KETCHUP 2 TBSP
• BBQ SAUCE 1 TBSP

Other Ingredients

• BREAD SLICES AS REQUIRED
• BUTTER AS REQUIRED
• SAUCE AS REQUIRED
• CHEESE SLICE
• CHICKEN CHEESE FINGERS – Recipe already posted on my blog.
• MOZZARELLA CHEESE

Directions

1. In a small bowl, whisk together the mayonnaise, tomato ketchup, and BBQ sauce until well combined.
2. Spread some prepared sauce on one side of each slice.
3. Place a cheese slice on top of the sauce spread side of each bread slice. Cut the cheese slice to fit the bread if needed.
4. Arrange the chicken cheese fingers on top of the cheese slice, leaving some space between them. You can also spoon some sauce over the chicken cheese fingers.
5. Sprinkle some mozzarella cheese on top of the sauce. Wrap up the slice slightly into a triangular shape tying up the diagonal corners with a skewer.
6. Place the bread slices on a baking tray and bake in a preheated oven at 180°C for 10 to 15 minutes or until the cheese is melted and bubbly.
7. Enjoy your crispy chicken finger cheesy toast with some salad or fries on the side.

This recipe is easy to customize according to your preferences. You can use any bread of your choice, such as white, whole wheat, or multigrain. Likewise, you can use any cheese you like, such as cheddar, Swiss, or Monterey Jack. You can also adjust the amount of sauce and cheese to your liking.

I hope you try this recipe and let me know how it turns out for you. Don’t forget to share it with your friends and family. Happy Ramadan!

If you have any comments or suggestions, please leave them in the box below this post. I would love to hear from you and improve my cooking skills.

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Crispy Chicken Cheese Toast Recipe

Ingredients

SAUCE INGREDIENTS

• MAYONNAISE 1/2 CUP
• TOMATO KETCHUP 2 TBSP
• BBQ SAUCE 1 TBSP

OTHER INGREDIENTS

• BREAD SLICES AS REQUIRED
• BUTTER AS REQUIRED
• SAUCE AS REQUIRED
• CHEESE SLICE
• CHICKEN CHEESE FINGERS
• MOZZARELLA CHEESE

Instructions

• In a small bowl, whisk together the mayonnaise, tomato ketchup, and BBQ sauce until well combined.
• Spread some prepared sauce on one side of each slice.
• Place a cheese slice on top of the sauce spread side of each bread slice. Cut the cheese slice to fit the bread if needed.
• Arrange the chicken cheese fingers on top of the cheese slice, leaving some space between them. You can also spoon some sauce over the chicken cheese fingers.
• Sprinkle some mozzarella cheese on top of the sauce. Wrap up the slice slightly into a triangular shape tying up the diagonal corners with a skewer.
• Place the bread slices on a baking tray and bake in a preheated oven at 180°C for 10 to 15 minutes or until the cheese is melted and bubbly.
• Enjoy your crispy chicken finger cheesy toast with some salad or fries on the side.

Video

Ramadhan is a month of fasting, prayer and reflection for Muslims around the world. It is also a time to celebrate with family and friends and enjoy the blessings of Allah. One of the most important aspects of Ramadhan is the Iftar, the meal that breaks the fast at sunset. Iftar is not only a time to replenish the body, but also to share the joy of faith and gratitude with others.

One of the best dishes to serve at an Iftar party is Chicken Tikka Biryani. This dish has everything you need for a satisfying and nutritious meal: protein, carbohydrates, fiber, vitamins and minerals. It is also easy to prepare in advance and can be reheated in the oven or on the stove before serving.

To make chicken tikka biryani, you will need the following ingredients:

Ingredients for Chicken Tikka

• CHICKEN 1 KG
• GINGER GARLIC CRUSHED 1 & 1/2 TBSP
• SALT TO TASTE
• RED CHILI CRUSHED 1 TSP
• RED CHILI POWDER 1 TSP
• CORIANDER POWDER 1 TSP
• CUMIN POWDER 1 TSP
• TIKKA MASALA 1 & 1/2 TSP
• CHAAT MASALA 1/2 TSP
• DARK ORANGE COLOR 1/8 TSP
• LEMON JUICE 1 TBSP
• YOGURT 2/3 CUP
• OIL 2-3 TBSP
• COAL FOR SMOKE

Other Ingredients:

• OIL 1/3 CUP
• BAY LEAF 1
• CINNAMON STICK 1
• BLACK PEPPER CORNS 5-6
• CLOVES 2
• BLACK CARDAMOM 1
• GREEN CARDAMOM 2
• ONION 2 MEDIUM SIZED
• GINGER GARLIC CRUSHED 1 TBSP
• TOMATOES 3 MEDIUM SIZED
• WATER 2 TBSP
• YOGURT 1/2 CUP
• BIRYANI MASALA 2 TBSP
• BASMATI RICE 750 GRAM BOILED
• SOME GREEN CHILIES
• SOME MINT LEAVES

The first step is to marinate the chicken. Cut the chicken into bite-sized pieces and wash them well. In a large bowl, add the ginger garlic paste, salt, red chili crushed, red chili powder, coriander powder, cumin powder, tikka masala, chaat masala, dark orange color, lemon juice, and yogurt. Mix well and coat the chicken pieces with the marinade. Cover the bowl and refrigerate for at least two hours or overnight for better results.

The next step is to grill the chicken. You can use an oven, a grill pan, or a charcoal grill for this. I prefer to use a charcoal grill as it gives a nice smoky flavor to the chicken. To do this, heat some coal on a stove until it turns red hot. Place a wire rack over the coal and arrange the chicken pieces on it. Brush some oil on the chicken and cook for about 15 minutes on each side or until they are charred and cooked through. You can also baste the chicken with some of the marinade while grilling to keep them moist and juicy.

The third step is to prepare the rice. Wash and soak the basmati rice for about 20 minutes. Drain the water and boil the rice in a large pot of water with some salt until it is almost done but still has some bite to it. Drain the rice and set aside.

The fourth step is to make the masala. Heat oil in a large skillet over medium-high heat. Add the bay leaf, cinnamon stick, black pepper corns, cloves, black cardamom, and green cardamom. Fry for a few seconds until they release their aroma. Add the onion and fry until golden brown. Add the ginger garlic paste and fry for another minute. Next, add the tomatoes and water and cook until they are soft and mushy. Finally, add the yogurt and biryani masala and cook for another few minutes until the oil separates from the masala.

The final step is to assemble the biryani. In a large oven-proof dish, spread half of the rice in an even layer. Sprinkle some green chilies and mint leaves on top. Arrange half of the chicken pieces over the rice. Pour half of the masala over the chicken. Repeat with another layer of rice, green chilies, mint leaves, chicken, and masala. Cover the dish with aluminum foil and bake in a preheated oven at 180°C for about 20 minutes or until everything is heated through.

Chicken Tikka Biryani is a dish that will surely make your Iftar party memorable and enjoyable. It is a dish that reflects the richness and diversity of Indian cuisine, as well as the spirit of Ramadhan. Try it today or plan it for this Ramadan and let me know how you like it!

First, you need to gather all the ingredients. You will need:

• CHICKEN MINCE 400 GRAM
• SALT TO TASTE
• PAPRIKA POWDER 1/2 TSP
• CHILI FLAKES 1 TSP
• GARLIC POWDER 1/2 TSP
• BLACK PEPPER 1/2 TSP
• GREEN CHILLIES CRUSHED 1 TSP
• SOY SAUCE 1 TSP
• VINEGAR 1 TSP
• MOZZARELLA AND CHEDDAR CHEESE 1/2 CUP
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Next, you need to marinate the chicken mince. Mix the chicken mince, salt, paprika, chilli flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated In a large bowl. Knead well until well combined. Then, cover the bowl with plastic wrap or a tight lid and refrigerate for at least 1 hour.

After the chicken is marinated, grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Then you need to coat it with flour, dip it in the egg and coat it with bread crumbs to get a crispy and crunchy taste. Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs, pressing gently to make them stick. Place the coated chicken on a baking tray and repeat with the rest of the chicken.

Finally, you need to fry the chicken cheese fingers until golden and crisp. Heat some oil in a large skillet over medium-high heat. Fry the chicken in batches for about 3 minutes per side, or until cooked through and golden brown. Drain the excess oil on paper towels and serve hot with your favorite sauce.

Enjoy your chicken cheese fingers!

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Chicken Cheese Fingers Recipe

Ingredients

• 400 grams CHICKEN MINCE
• SALT TO TASTE
• ½ tsp PAPRIKA POWDER
• 1 tsp CHILI FLAKES
• ½ tsp GARLIC POWDER
• ½ tsp BLACK PEPPER
• 1 tsp GREEN CHILLIES CRUSHED
• 1 tsp SOY SAUCE
• 1 tsp VINEGAR
• ½ cup MOZZARELLA AND CHEDDAR CHEESE
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Instructions

• In a large bowl, mix the chicken mince, salt, paprika, chili flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated. Knead well until well combined. Marinate for an hour.
  400 grams CHICKEN MINCE, SALT TO TASTE, ½ tsp PAPRIKA POWDER, 1 tsp CHILI FLAKES, ½ tsp GARLIC POWDER, ½ tsp BLACK PEPPER, 1 tsp GREEN CHILLIES CRUSHED, 1 tsp SOY SAUCE, 1 tsp VINEGAR, ½ cup MOZZARELLA AND CHEDDAR CHEESE
• Grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Repeat with the remaining chicken and arrange them nicely on a baking tray.
• Mix breadcrumbs as required, one pinch of salt and some red chilli powder in a plate. On another plate, take some all-purpose flour. Also, beat an egg on a separate plate.
  BREADCRUMBS AS REQUIRED, EGG 1 OR 2, FLOUR AS REQUIRED
• Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs. Press lightly to make them stick and arrange them back on the baking tray ready for cooking.
• Heat oil in a deep frying pan over medium-high heat. Fry them in batches until golden and crisp. Drain on paper towels.
  OIL FOR FRYING
• Enjoy your cheesy chicken nuggets with your favourite sauce or dip.

Video

To make this dish, cook boneless chicken pieces in a creamy sauce made with milk, cream, cashew and almond paste, and aromatic spices. Marinate the chicken pieces in yogurt, ginger, garlic, and salt before cooking. The sauce has milk, cream, cashew and almond paste, and a blend of spices such as cardamom, cinnamon, cloves, nutmeg, and saffron. Then, you will simmer the chicken in sauce until it becomes tender and succulent in the sauce.

Punjabi creamy chicken is a delicacy that can be enjoyed with naan bread, roti, or rice. It is a perfect dish for special occasions or festive celebrations.

Here is a simple recipe to make Punjabi Creamy Chicken at home:

Ingredients:

• OIL 1/4 CUP
• ONION BLENDED 1 MEDIUM SIZED
• CHICKEN BONELESS 500 GRAMS
• GINGER GARLIC PASTE 1 TBSP
• GREEN CHILIES CRUSHED 1 TBSP
• SALT TO TASTE
• BLACK PEPPER POWDER 1 TSP
• MILK 1 CUP
• CASHEW AND ALMONDS PASTE 2-3 TBSP
• OLPERS DAIRY CREAM 100 ML
• DRIED FENUGREEK LEAVES 1/4 TSP
• GARAM MASALA POWDER 1/4 TSP

Method

• Heat oil in a large skillet over medium-high heat. Add onion and fry until golden brown, stirring occasionally.
• Add chicken and ginger garlic paste and fry for 10 minutes, turning the chicken pieces once or twice.
• Add green chilies, salt, and black pepper and mix well. Cover the skillet with a lid and cook for another 10 minutes, or until the chicken is tender and cooked through.
• Add milk and cashew and almond paste and bring to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally.
• Add cream, dried fenugreek leaves, and garam masala powder and mix well. Cook for another 5 minutes, or until the sauce is thick and creamy.
• Garnish with chopped cilantro or mint leaves if desired. Serve hot with naan bread, roti, or rice.

Enjoy your creamy chicken!

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Punjabi Creamy Chicken Recipe

Pujabi Creamy Chicken is famous dish of Asian sub-continent which is made with boneless chicken pieces cooked in a creamy sauce made with milk, cream, cashew and almond paste, and aromatic spices. It is a mild and smooth dish that goes well with naan bread, roti, or rice.

Ingredients

• ¼ OIL
• ONION BLENDED 1 MEDIUM SIZED
• 500 grams CHICKEN BONELESS
• 1 tbsp GINGER GARLIC PASTE
• 1 tbsp GREEN CHILIES CRUSHED
• SALT TO TASTE
• 1 tsp BLACK PEPPER POWDER
• 1 cup MILK
• 2 to 3 tbsp CASHEW AND ALMONDS PASTE
• 100 ml OLPERS DAIRY CREAM
• ¼ tsp DRIED FENUGREEK LEAVES
• ¼ tsp GARAM MASALA POWDER

Video