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INGREDIENTS
Chicken - 1 kilo
Green chillies - 3
Curd - 250 gram
Ginger garlic paste - 4 teaspoon
Fried onions - 3
Lemon - 1
Black pepper powder - 1 teaspoon
Coriander powder - 2 teaspoon
Cumin powder - 2 teaspoon
Garam masala powder - 2 teaspoon
Caraway seeds - 1 teaspoon
Cloves - 8
Cardamom - 4
Red chilli powder - 2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Coriander and mint leaves
Clarified butter - 1 cup
Cashews - 20
Almonds - 20
Coconut powder - 4 tablespoon

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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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CRISPY RESTAURANT STYLE CHICKEN FRY
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HOMEMADE CHICKEN PICKLE
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CRISPY BREAD POTATO ROLLS
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FISH TIKKA MASALA
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FISH FRY - VILLAGE STYLE
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CHENNAI STYLE FISH CURRY
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CRUNCHY FISH FRY RECIPE
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BHUNA MURGH
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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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