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INGREDIENTS
Chicken - 1 kilo
Curd - 200 gram
Ginger garlic
paste - 3 tblspn
Onion fried - 2 big
Clarified butter - 3 tblspn
Caraway seeds - 1 tspn
Turmeric pdr - 3/4 tspn
Red chilli pdr - 2 tblspn
Coriandr pdr - 1 tspn
Salt as reqrd
Lemon - 1

Garam masala pdr - 1.5 tspn
Black ppr pdr - 1 tspn
Milk - 4 tblspn
Saffron - 4 pinches
Coriander mint leaves
Green chilli - 1
Oil - 1/4 th cup

Coconut - 30 grm
Almonds - 12
Cashews - 12
Green chilli - 2
Cloves - 4
Cardamom - 3
Cinnamon sticks - 3

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HYDERABADI KADDU KA DALCHA
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BAINGAN KA SALAN/BRINJAL CURRY CHENNAI STYLE
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HOMEMADE GARAM MASALA POWDER
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RESTAURANT STYLE PANEER BUTTER MASALA
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RESTAURANT STYLE CHICKEN BUTTER RECIPE
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HYDERABADI DUM KA CHICKEN
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TANDOORI CHICKEN WITHOUT OVEN
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DHABA STYLE POTATO GRAVY
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HYDERABADI CHICKEN HALEEM
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HYDERABADI LUKHMI RECIPE
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BEST CHICKEN BIRYANI
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HYDERABADI MUTTON DUM BIRYANI
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AMBUR CHICKEN BIRYANI
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CHANA KARELA MASALA
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HYDERABADI CHILLI CHICKEN KORMA
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PUNJABI MUTTON MASALA
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MUTTON MASALA WITH TURAI
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