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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
BAINGAN KA SALAN/BRINJAL CURRY CHENNAI STYLE
HOMEMADE GARAM MASALA POWDER
RESTAURANT STYLE PANEER BUTTER MASALA
https://youtu.be/PAiqsxLrF6A
RESTAURANT STYLE CHICKEN BUTTER RECIPE
HYDERABADI DUM KA CHICKEN
TANDOORI CHICKEN WITHOUT OVEN
https://youtu.be/QBKPZtraMV8
DHABA STYLE POTATO GRAVY
CRISPY RESTAURANT STYLE CHICKEN FRY
HOMEMADE CHICKEN PICKLE
CRISPY BREAD POTATO ROLLS
FISH TIKKA MASALA
FISH FRY – VILLAGE STYLE
CHENNAI STYLE FISH CURRY
https://youtu.be/w1UsyYh02zE
CRUNCHY FISH FRY RECIPE
BHUNA MURGH
HYDERABADI CHICKEN HALEEM
HYDERABADI LUKHMI RECIPE
BEST CHICKEN BIRYANI
HYDERABADI MUTTON DUM BIRYANI
AMBUR CHICKEN BIRYANI
CHANA KARELA MASALA
HYDERABADI CHILLI CHICKEN KORMA
CRISPY FISH FRY
REAL HYDERABADI CHICKEN DUM BIRYANI (KACCHI AKHNI KI)
PUNJABI MUTTON MASALA
MUTTON MASALA WITH TURAI
