This is a recipe taken from Lekshmi Nair's magic oven. As promised, Rose here is your recipe. Anybody wanting some specific recipe from Lekshmi Nair's magic oven can contact me and if I have it, I shall surely post it here.Ingredients:1 medium chicken (cut into small pieces)
1/4 cup coconut oil ( sunflower oil can be used)
250 gms small onions (sliced small)
15 cloves garlic (sliced small)
2 pieces ginger (sliced small)
6 green chillies (sliced lengthwise from the middle into two)
2 tblsp. coriander powder
2 tblsp. chilli powder
3/4 tsp. turmeric powder
1 tblsp. garam masala
1 cup coconut milk (1st milk) and 2 cups (2nd milk taken from one coconut)
1/2 tsp. fried and ground cumin
Few curry leaves
Method:
Butter Chicken Recipe By Lakshmi Nair Magic Oven
This is a fairly easy recipe to make tandoori chicken. Tandoori chicken is usually made in a clay oven called the tandoor, but this can be made at home in the oven or on a grill.Ingredients:1 1/2 kg. chicken pieces (cut into braai/barbecue) pieces
1 tblsp. chilli powder
1/2 inch ginger
5-6 cloves of garlic
1/4 cup curds (plain yogurt)
Juice of one lime
2 drops of red food colour or tandoori colour available from indian shops
salt to taste
Method:
When I looked at my stats for this site, I find many of my Gulf visitors are searching for Lekshmi Nair's magic oven recipes. Hence, I am trying to include some of Laxmi Nair's recipes to this site. Hope all of you find it useful. If anybody needs any recipe in particular from Magic Oven, I can put it up on this site, if requested, provided I have it with me.Ingredients:1 kg. chicken cut into big pieces
1 tblsp. ginger paste
1 tblsp. garlic paste
1 tblsp. soya sauce
1 tblsp. tomato sauce
1 tblsp. chilli sauce
1 tsp. black pepper powder
salt as per requirement
1 1/2 cup water
Ingredients for batter:
Mughals invaded India in the 16th century. Unlike other invaders the mughals settled in India and brought along with them their culture and cuisine. Mughals were basically a warrior group and made great contributions to architecture in India.Mughlai cuisine is very rich and was especially prepared in the royal kitchens. They introduced the use of milk, cream, butter, nuts, dry fruits and exotic spices in curries in India. The use of these ingredients gave the unique aroma and taste to the cuisine. Mughlai food is cooked throughout India but is more common in the Northern parts. The Kababs, Kormas, Koftas, Biriyanis, pulaos and parathas all fall under the category of Mughlai cuisine. The spices used in this type of cooking are either ground or used whole.Today, I am giving you the recipe for Shahi Chicken Korma.Ingredients:4 chicken breasts (deboned) cut into pieces
2 onions cut small
1 inch long ginger cut small
5 garlic cloves cut small
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. coriander powder
1/2 cup cashewnut and almond mix (ground to a paste)
1 cup plain yogurt
2 tsp. chicken masala or garam masala
3 tblsp. oil or ghee (as per your own taste)
salt to taste
Coriander leaves chopped for garnish
Method:
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