Ingredients for chicken tandoori
1Kg chicken (make 4pieces) (make
slice cuts in the pieces)
¼ cup fresh curd / Dahi
1 table spoon ginger garlic paste
/ Adrak lassan paste
1 lemon juice / Limbu juice
1 tea spoon coriander powder /
Dhaniya powder
1 tea spoon cumin powder / Jeera
powder
1 tea spoon turmeric powder /
Haldi powder
1 tea spoon salt (or as per your
taste) / Namak
1 tea spoon garam masala
1 tea spoon tandoori chicken
masala
1 tea red chilli powder / Lal
mirch powder
4 table spoon cooking oil / Tel
1 pinch red food colour (mix in 1
tea spoon water)
Ingredients for biryani
4 table spoon cooking oil / Tel
Add 2 onion slice cuts / Pyaaz
2 tomato fine chopped / Tamatar
1 tea spoon coriander powder /
Dhaniya powder
1 tea spoon red chilli powder /
Lal mirch powder
1 tea spoon cumin powder / Jeera
powder
1 tea spoon turmeric powder /
Haldi powder
1 tea spoon salt (or as per your
taste) / Namak
1 lemon juice / Nimbu juice
½ cup fresh curd / Dahi
4 green chilli (or as pre your
taste) / Hari mirch
½ cup fine chopped coriander
leaves / Dhaniya leaves
½ cup fresh mint leaves fine
chopped / Pudina
1 cup fried onion / Birista
1 pinch red food colour mix in 1
table spoon water / Pani
½ kg ¾ cooked Biryani Basmati rice
Ingredients for ¾ cooked basmati rice
Cinnamon stick (2inch) (Dar chini)
Cloves 5 to 6 pieces (Lavang)
Whole black pepper 5 to 6 pieces
(Kali mirch)
Cardamom 3 to 4 pieces (Hari
Elaichi)
1 tea spoon salt (Namak)
5 Glass water to boil the rice
(Pani)
Preparation for tandoori chicken
· Take
chicken, make cuts in all pieces.
· Then take
a bowl add curd, ginger garlic paste, lemon juice, coriander powder, cumin
powder, turmeric powder, 1 tea spoon salt (as required), garam masala, tandoori
chicken masala, red chilli powder, cooking oil, red food colour mix in 1 tea
spoon water, mix it well.
· Now place
chicken pieces in masala and apply masala well to the chicken pieces make sure
you apply masala inside the cuts which you have make in the pieces so that the
masala will absorbed well in the chicken to give you a juice flavour.
· Now cover
lid & let it marinate in refrigerator for 2 to 3 hours (you can keep
overnight also).
· Then heat
a pan add oil in the same.
· Spread oil
to entier pan.
· And now
place chicken pieces & shallow fry on medium flame.
· Apply the
left-over masala on chicken pieces.
· Gently
reverse the sides.
· Continue
frying chicken pieces on medium flame.
· Again,
reverse the side of all pieces.
· Chickens
are ready turn off the flame & keep them aside.
Preparation for biryani
· Take ½ kg
Basmati rice soaked it in water for 30 minutes
· Than take
a pot add 5 glass water in it & add cinnamon stick (2inch), Cloves 5 to 6
pieces, whole black pepper 5 to 6 pieces, cardamom 3 to 4 pieces, & 1 tea
spoon salt & bring it to boil the water then add soaked basmati rice in it
& boil on high flame time rice is ¾ cooked.
· Once rice
is ¾ cooked drain excess water & keep it aside.
· Take a pot
add oil in the same.
· Then add
onion slice cuts.
· Roast the
same medium flame till onion turns golden brown in colour continuously stir so
that onion does not burns.
· Then add
tomato, coriander powder, red chilli powder, cumin powder, turmeric powder,
salt (as required), lemon juice in the same.
· Mix well
for 15 to 20 seconds.
· Then add
fresh curd in the same.
· Roast on
medium flame for 1 minute. Stir continuously.
· Then add
green chilli (as required) in the same.
· Mix it
well.
· Cover lid
& cook on low flame till tomatoes turns soft & oil starts separating
(approx 5 to 6 minutes)
· Uncover
lid after 5 to 6 minutes.
· Mix it
well.
· Add fine
chopped coriander leaves, fresh mint leaves in the same.
· Mix it
well.
· Then add fry
onion (birista) in the same.
· Now gently
add ¾ cooked biryani basmati rice in the same.
· Then add
red food colour mixed in water.
· Garnish
birista on top of rice fry onion
· And now
place on it our chicken tandoori pieces.
· Then cover
lid & cook on low flame till steam appears (approx 10 to 12 minutes).
· Uncover
lid once steam appears.
· Done.
· Yummy!
Chicken tandoori biryani is ready to serve.