
“Comment bulk Chicken Biryani or Mutton Biryani” Shadiyo Wala Lal Chicken: Main Ingredients: Chicken (bone-in preferred) – 750 gm Ginger-Garlic-Green Chilli Paste – 1 Tbsp Black Pepper Powder – ½ Tsp Chaat Masala Powder – 1 Tsp Chicken Masala Powder – 1 Tsp Korma Masala Powder – ½ Tsp Cumin Powder – ½ Tsp Kashmiri Chilli Powder – 1½ Tsp Garam Masala Powder (Homemade) – 1 Tsp Coriander Powder – 1½ Tsp Nutmeg Powder – ¼ Tsp Cardamom Powder – ¼ Tsp Salt – As required Lemon Juice – 2 Tsp Fried Onions – ½ Cup Oil – ¼ Cup Coriander Leaves – As needed (chopped) Mint Leaves – As needed (chopped) Paste 1: Rich Nut & Seed Paste Soak and grind to a smooth paste: Cashew Nuts – 15 Almonds (peeled) – 15 Poppy Seeds – 1 Tbsp (soaked 20 mins in warm water) Paste 2: Curd Mix Whisk together: Curd (Yogurt) – 1 Cup (thick, fresh) Green Chilli Paste – 2 Tsp Red Chilli Paste – 2 Tsp Soy Sauce – ½ Tsp Red Food colour diluted with 1 Tbsp water (Note Organic) Tadka (Final Tempering): Oil – As needed Whole Dried Red Chillies or Slit Green Chillies – To taste In a large bowl, mix chicken with all royal spices followed by ginger -garlic -green chilli paste. Mix everything well and let it marinate for at least 2-3 hour (longer for better flavor). Soak Almond, Cashew, Poppy seeds for 20 minutes. Grind into a smooth, creamy paste. Set aside. In a bowl, whisk together: Curd, sauces and brista. Heat a heavy-bottomed pan. Add the marinated chicken along with the oil and masala. Sauté on high heat until the chicken is sealed and the oil starts separating. (4-5 minutes) Add curd paste on low flame and cook until the gravy thickens. Stir occasionally to avoid sticking. Add the nut paste, cook until the paste blends into the masala. Heat some oil in a small pan. Add whole dried red chillies. let them sizzle and pour this hot tadka over the cooked chicken. Sprinkle freshly chopped coriander and mint leaves on top.
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