• Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
• For the marinade, combine all the remaining ingredients.
• Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
• To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

• Marinate the chicken pieces in egg white, 1 tsp salt, 2 tsp red chilly sauce and 2 -3 tsp cornflour. Mix well and keep for 10 - 15 minutes.
• In a bowl mix 2 tsp red chilly sauce, soy sauce, tomato ketchup and white vinegar. Keep aside for later use.
• Now heat oil for frying in a kadai/wok and fry the chicken pieces separately for 2 -3 minutes. Do not over fry otherwise the chicken will get hard. Take them out on a paper tissue.
• In a separate pan heat 2 tblsp oil and add garlic and ginger paste. Fry till golden color and then add sliced big onion and capsicum cubes and slit green chillies. Stir fry on high flame for 2 -3 minutes.Do not over cook the vegetables. The vegetables should be crunchy.
• Now lower the flame and add the sauce mixture and 1/4 cup of water.Mix well.
• When slightly thick and dry, shut the flame and mve it in a serving platter.
• Garnish with green chopped corainder and green onion .Serve hot.
• Note:
  1. Be careful with salt as the soy sauce also has salt.
  2. Cook the vegetables on high flame to keep their crunchiness.

• Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
• Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
• Rice Ring :
• Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
• Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

• In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
• Blanch, peel and puree the tomatoes. Keep aside.
• Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
• For the curry heat the pan and add butter and immediately add the garlic paste.
• Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
• Add the tomato puree and cook till the gravy leaves the side.
• Lower the flame and add the cashewnut paste and stir constantly.
• Now add the tomato ketchup, sugar and 1/4 cup water.
• Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
• Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
• Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
• Now add the garam masala and crushed fenugreek leaves. Mix well.
• Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
• Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
• Note:
  1. Milk should be at room temperature before adding to the gravy.
  2. Add milk and cream at low flame only.
  3. Add the garam masala only at the end.

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
• Grind meat into a fine paste.
• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
• Mix both the pastes well.
• Now mix well beaten eggs and prepare a uniform dough.
• Add finely chopped green chillies and onion to dough and mix well.
• Shape the dough into small round flattened balls or kababs.
• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

WHAT TO SERVE WITH BIRYANI?

HOW TO MAKE EASY HYDERABADI BIRYANI

• Cooking of the rice grain to perfection is essential for the taste of biryani. And in traditional methods, the rice is boiled in a large quantity of salted water and strained when it has been partially cooked. This requires skill and attention from the cook.
• Here, I am using a rice cooker to do that part, but it is important to use minimal water to cook the rice (see note below). I typically use a ratio of 1¼ to 1½ cups water for 1 cup rice. And that can differ slightly with the age of the rice. Checkout more in the notes section of the recipe below.
• The idea is to cook the rice just enough, to be fluffy, retain its shape and be firm. 
• If you are unable to fry the onions as described in the recipe, at the very least make sure to saute them until crisp golden brown.
• Branded biryani spice mixes may include salt and chili powder. If they are used to substitute the biryani spices in the recipe, then the salt and chili powder should be adjusted accordingly.

BIRYANI SPICE BLEND (BIRYANI MASALA)