Chicken Mexicana

Ingredients:
Chicken fillet 4 without bone (cut into strips)
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Salt 1 tsp
Pounded chili flakes 1 tsp
BBQ Sauce 1 tbsp heaped
Soy sauce 1 tbsp
Crushed black pepper ¼ tsp
Oyster sauce 1 tbsp
Mustard paste ¼ tsp
Garlic crushed 2 cloves
Olive Oil 2-3 tbsp

Chicken Mexicana

Method:  Heat oil, add crushed garlic, fry till light golden in color.

Add chicken strips, saute` till its tender. Add all the above seasoning. Mix well.


Cook for 5 more minutes on medium-high flame. Remove from stove.


Serve with brown rice or Garlic Fried Rice.

Chicken Tikka Biryani

Ingredients for Chicken:

Chicken 1 kg (16 pieces)

Vinegar 4 tbsp

Red chili powder 1 tbsp heaped

Garam masala 1 tsp

Salt 1½ tsp

Tandoori color ¼ tsp

Black pepper color 1 tsp

Ginger/Garlic paste 1 tbsp heaped

Yogurt 2 tbsp (beaten)
Potatoes 3 medium size 

Method:

1. Marinate all the above ingredients in chicken. Keep it overnight or 4-5 hours. 
2. Heat ¼ cup of oil, add marinated chicken, add potatoes cover and let them cook till done. 
3. You can bake the chicken too. Give dum of coal. Keep is aside.

Ingredients for masala:

Tomatoes 4 sliced

Onion chopped 1 large

Yogurt 1 cup (beaten)

Oil ½ cup

Ginger/Garlic paste 1 tsp

Red Chili powder 1 tsp

Water ¼ cup

Haldi ½ tsp

Dhania powder 1½ tsp

Salt ½ tsp

Other ingredients:

Rice 1/2 kg boiled (with 1 tez patta, 1 tsp kala zeera, 2 cinnamon sticks, 4-5 whole black pepper, salt 3 tsp)

Kewra 1 tbsp

Coriander leaves ¼ bunch

Mint leaves ¼ bunch

Green chillies 6-8 whole

Yellow color ¼ tsp heaped

Method for masala:

1. Heat oil in a separate pan, add onions let it golden brown. 
2. Add ginger, garlic paste, sliced tomatoes, red chili powder, water, salt, haldi, dhania powder, fry a little over a medium high flame. 
3. Add beaten yogurt, bhuno till oil leaves aside. 
4. Now put cooked chicken, and potatoes mix well. Add mint leaves, coriander leaves, green chillies, put layer of boiled rice. 
5. Sprinkle yellow color on top mix, put another layer of boiled rice. Drizzle kewra and 3-4 tbsp oil. 
6. Put on dum for 10-15 minutes. Serve hot!

Palak Paneer

Ingredients:

Paneer 1 cup 

Palak 1/2 kg

Onion chopped 2

Ginger paste 1 tsp

Garlic paste 1 tsp

Salt to taste

Black pepper 1/4 tsp

Red chili powder 1 tsp

Garam masala powder 1/2 tsp

Cream 1/2  cup

Soya (Dill) 2 tbsp (optional)

Oil or Butter 4 tbsp

Method:

1. Cut the Paneer into cubes, shallow fry until light golden brown. Keep aside.
2. Boil water, add Palak and let it boil for just 5-6 minutes only and blend it into a smooth paste. 
3. Heat butter or oil, add chopped onions, fry. When light golden in color, add ginger and garlic paste, salt, chili powder, and fry. 
4. Add the blended Palak paste, and soya (dill). Mix well.
5. Cook for few minutes, add cream and fried Paneer, sprinkle garam masala on top.
6. Cover and put it on dum for 5 minutes. Serve immediately