Tandoori Biryani

1/2 kg basmati rice washed and soaked for 30 minutes
6 medium onions
3 medium tomatoes
1 pods of garlic
1 inch ginger pieces
2 green chillies
handful of chopped coriander and mint leaves
1 tsp full kashmiri red chilli
powder(kashmiri laal mirch)
1 tsp cumin seed powder (jeera)
1/2 tsp turmeric(haldi)
salt to taste

1/2 kg chicken
1 pod of garlic
1 inch ginger pieces
2 green chillies
1 tbsp full of yoghurt
1 small sized lemon juice
1 and half tsp full kashmiri red chilli powder
salt to taste

3 cloves
3 cardomons
1 inch cinnamon stick
4 peppercorns
1/2 star anise
1 bay leaf

Grind ginger garlic green chillies into fine paste

Marinate chicken with ginger garlic green chilli paste yoghurt lemon juice red chilli powder and salt for 2 hours

Heat 1 tbsp oil in a pan add marinated chicken pieces and cook over high heat till all water from chicken is evaporated(it is important to cook over high heat we are just drying its water out we dont need to cook the chicken here it will cook with rice later)

Cool completely put them on skewers and roast over gas fire for just few seconds till black spots appear on them or grill them in oven tandoori chicken is ready

U can also barbeque or make them in tandoor if it is available at home

Grind 3 onion 3 tomato 1pod garlic 1 inch ginger pieces and 2 green chillies into a coarse paste

Heat oil in vessel golden brown 3 sliced onions drain and set them aside

Add whole garam masalas to the same oil then add the ground onion tomato ginger garlic chilli paste also add red chilli powder turmeric powder salt and cumin powder roast well till oil comes out

Add the prepared tandoori chicken to this masala now also add fried onions and chopped coriander mint leaves add half cup water mix well

The masala is ready

Boil water with salt once water starts boiling add soaked basmati rice cook till rice is 70 percent done drain water and set rice aside

Spread the boiled rice over the prepared tandoori chicken masala sprinkle little water over rice as well spread ghee all over rice cover lid cook on high heat for 2 to 3 minutes then simmer and cook for next 20 minutes remove from heat

Do not open immediately give standing time of 10 to 15 minutes and the serve the biryani


Chicken Curry



⚫1 whole chicken with bones or without bones

⚫2 Tbsp yoghurt

⚫2 Tbsp ginger paste

⚫2 Tbsp garlic paste

⚫2 tbsp ghee + 1 tbsp oil

⚫4 medium sized onion sliced

⚫3 bay leaves

⚫1 cinnamon stick

⚫4 green cardamom

⚫10 black peppercorn

⚫3 cloves

⚫1 tsp cumin seed

⚫¼ cup coriander leaves

⚫1 tsp mustard seed

⚫2 tsp coriander seed

⚫2 tbsp fresh coconut (optional)

⚫1 tbsp red chili powder

⚫1 tsp garam masala powder

⚫¼ tsp turmeric powder

⚫2 tomatoes chopped finely

⚫Few more coriander leaves for garnish

⚫2 potatoes peeled and chopped into squares

⚫2 cups water

⚫1 tsp sugar

⚫Salt as per taste

1. Marinate the chicken with ginger paste,garlic paste, yoghurt and some salt for 30 mins.

2. In a pan add ½ tbsp oil + 1 tbsp ghee. Once hot add all whole ground spice .

3. Saute until they leave aroma. Switch off the gas. Remove the fried spices.

4. Add little more oil to the pan and fry the onion until light brown in color.

5. Combine fried spices, fried onion, and coriander leaves into a blender.

6. Grind until smooth paste is formed add little water if required.

7. Add rest of oil and ghee in the pan .Once hot saute mustard seeds and add the grounded paste and sugar.

8. Saute for 2 mins then add tomatoes, marinated chicken, potatoes, garam masala powder, turmeric powder, red chili powder and salt.

9. Cook covered for 3-4 mins then add water as per consistency required.

10. Simmer until the potatoes are cooked.Check the taste and alter any spices if required.

11. Lastly garnish with chopped coriander leaves.

12. Serve the chicken masala curry hot with rice, roti

Chicken Cutlets




▪ 1 1/2 cups of boneless chicken

▪ 2 cups of boiled, peeled and
mashed potatoes

▪ 1/2 tsp of turmeric powder

▪ 1/2 cup of chopped onions

▪ 1/2 tsp ginger paste

▪ 2 green chillies, finely chopped, optional

▪ 1 tsp of garam masala

▪ 1/4 cup coriender leaves, chopped

▪ 2 tbsp of oil

▪ Salt to taste

▪ 1 1/2 cups of bread crumbs

▪ 1 egg, beaten

▪ Oil for Shallow frying

▪ Black pepper to taste


1. Cook chicken with a dash of salt, black pepper and lemon juice until done.

2. Drain and blend the chicken in a blender until minced, Add mashed potatoes mix and set aside

3. Heat oil in a pan once hot, add the onion, ginger, green chillies, curry leaves and salt. Saute it on medium heat, untill the onion is soft.

4. Add turmeric powder and garam masala and give a stir.Add the mixture of mashed potatoes and minced chicken. Mix it all well and continue to cook on low heat for another 5 minutes.

5.Turn off the heat and let the mix cool down a bit.Once the mix has cooled down, start making cutlets of your desired shapes. Freeze them for about 15 minutes in the fridge before frying.

6. Heat oil in a pan, dip cutlet in egg and then roll in bread crumbs . Drop oil and fry until brown on both sides. Drain on paper towel. Enjoy!





⚫3 Pieces chicken breast (skinless), cut into chunks
⚫6 potatoes, boiled, peeled, and cut into chunks
⚫8 Hard-Boiled Eggs, peeled
⚫1 Large onion, chopped
⚫1/4 cup curry Leaves
⚫2 cups coconut Milk
⚫2 cups chicken Stockor water
⚫Salt to taste
⚫Peanut Oil for cooking or vegetable oil
⚫3 T bsp curry powder


1. In a bowl add curry powder with 6 Tbsp water to form a paste. Season chicken pieces well with salt. Set aside.

2. In a heavy pot, heat the oil and add the chopped onion, together with the curry leaves. Cook until the onions are lightly brown in color. Add the curry paste, and fry for 1 minute

3. Mix in the marinated chicken and cook for about 5 minutes then taste for salt and add more if less and cook for 10 minutes until the chicken is almost cooked.

4. Add coconut milk with 2 cups of stock or water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes.

5. Add eggs and potatoes and cook for about 15 to 20 minutes add more coconut milk if the curry is too dry Enjoy!

Chicken Teriyaki Meatballs


  • 1 lb ground chicken
  • 1 egg
  • 2 tsp cornstarch
  • ¼ cup green onions, chopped
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp soy sauce
  • salt and pepper to taste
  • sliced green onion for serving
  • Butter lettuce leaves for serving
  • Teriyaki sauce: ⅓  cup water, ½ cup soy sauce, ⅓ honey, 1 garlic clove (minced), ½ tsp fresh ginger (minced), 2 tbsp cornstarch, 1 tbsp sesame seeds


  1. Preheat oven to 425°F. Grease a mini-muffin pan or baking sheet.  In a large bowl, combine all meatball ingredients. Form mixture into small balls and place into the greased pan. Bake for 15-20 minutes, or until fully cooked.
  2. In a small saucepan on medium-low heat, combine the water, soy sauce, honey, garlic, and ginger. Stir until the honey is fully dissolved. In a small bowl, combine cornstarch and 2 tablespoons of water. Pour the slurry into the sauce and stir until thickened.
  3. Transfer cooked meatballs into a dish lined with lettuce, and stir the sauce all over to coat. Sprinkle with sesame seeds and serve.