Kadai mushroom is very simple and exotic nutrtsious dish of Northern India, it is famous for its smoky and fragrant texture and taste, Kadai is the vessel which is used for cooking as well for serving the dishes in India. Please have the look on the below stated preparation of this heavenly dish.

Ingredients for making the Kadai Mushroom

For kadai masala

• 1 ½ tablespoon coriander seeds or daniya
• 3 to 4 dried red chilies , kashmiri (or less spicy variety)

Fragrant ingredients

• 2 to 3 tablespoons oil
• 6 cashew nuts (can substitute with 3 tbsp cream)
• 1 cup onions heaped , cubed about 2 large
• 1 cup tomatoes chopped about 2 large
• ¾ inch ginger
• 2 to 3 cloves garlic
• ½ to ¾ teaspoon red chili powder (optional, just for color)
• ½ teaspoon garam masala powder
• ½ teaspoon kasuri methi or dried fenugreek leaves
• ½ to 1 teaspoon ginger julienne
• 200 grams mushrooms (about 1 ½ cups sliced)
• 1 medium onion cubed large, layers separated (optional)
• ¼ to ½ cup capsicum cubed bell pepper (optional)
• salt to taste

Method of making the Kadai Mushroom

Let’s start the process

• Make a coarse powder of coriander seeds and red chilies in a blender. Set this aside.
• Add 1 tbsp oil to a skillet/pan. Sauté ginger garlic for 1 min or till it becomes fragrant.
• add onions and saute until they turn slightly cooked.
  • Then add tomatoes and salt. Saute until the tomatoes turn completely merged in the Ingredients.
• Add cashews to the pan and cooked for a while and keep aside.
• When the mixture become cold then make a smooth paste of the onions and tomato’s in a blender.
• Rinse the mushrooms well and slice them evenly so they looks appealing.
• Add a tbsp of oil to heavy bottom-pan/Kadai.
• When the oil become hot, add sliced mushrooms and saute for 3 mins.
• Then add capsicum and onion cubes.
• Saute all of them together until mushrooms turn slightly golden. Set aside.

Making of Kadai Mushroom

• Add another tbsp of oil to the pan and heat it.
• Next add the coarse powder of coriander seeds & red chilies. Saute this powder for 2 mins.
• Add onion tomato paste, red chilli powder and garam masala. Saute for 3 to 5 mins.
• Pour 1 cup water to the mixture and make a gravy.
• If needed add more water to bring it to a slightly thin consistency.
• Cover the pan and cook until the gravy thickens and you see traces of oil over the gravy.
• Check and add more salt if needed.
• Add kasuri methi and fried mushrooms, capsicum and onions. Stir well.
• Add green chilies and ginger juliennes. Cover the pan.
• Cook on a low heat for 2 to 3 mins. Turn off the stove. If desired sprinkle some finely chopped coriander leaves.
• Serve this exotic kadai mushroom with plain rice, roti/naan or pratha. Enjoy this delicacy with your loved one.

The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!”

Ingredients for making the fish Tagine

• Chermoula Marinade:
• 1/2 cup olive oil
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/2 lemon, juiced
• 6 cloves garlic, minced
• 1 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

• 1/4 teaspoon ground saffron (optional)
• Fish Tagine:
• 1 1/2 pounds cod fillets, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 large onion, cut into rings
• 1 large carrot, peeled and cut into matchsticks
• 2 potatoes, peeled and sliced 1/4-inch thick
• 1 large green bell pepper, sliced into rings
• 3 tomatoes, seeded and cut into strips
• 1/4 cup chopped fresh cilantro

Method for making the Fish Tagine

1. Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
2. Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
3. Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

My Personnel recomendations

This dish goes well with a crispy chilled Sauvignon Blanc or Pinot Grigio. Enjoy this flavorful dish and stay healthy.

Mackerel is a nutritious fishfor everybody. It has high levels of essential fatty acids, which improve endurance and aid recovery after exercise, while helping to maintain beautiful skin. So this fish is my personnel favorite just thought of making this unique and simple recipe with a stunt with fire, so today I create it for you my dear friends, please enjoy.

Ingredients for making the Fish

¼ cup jasmine tea leaves
3 star anise
65 g jasmine rice
55 g brown sugar
2 x 350 mackerel fillets, skin on
2 tbs Chinese rice wine (shaoxing)
2 tsp Chinese black vinegar (chinkiang)
2 tsp light soy sauce
185 ml chicken stock
2 tsp cornflour
1 tbs peanut or vegetable oil
8cm-piece ginger, shredded
2 garlic cloves, chopped
3 tsp dried chilli flakes
2 tbs salted black beans(preserves black beans)
Thinly sliced spring onions and long red chilli (Cut into slices)

Method of making the fish in chilli bean sauce

Combine tea leaves, star anise, rice and brown sugar. Line the inside of a wok with 2 sheets of heavy-duty foil (alternatively, use 4 sheets of regular foil) and place tea leaf mixture in the bottom of wok. Place a trivet or small cake rack over tea leaf mixture.

Place fish, skin-side, down on rack, then cover with a lid. Place wok over high heat and cook for 5 minutes or until wok is filled with smoke. Cover securely, remove from heat and stand for 10 minutes, fish will be almost cooked through. Transfer fish to a board, skin-side up. Using your fingers and a small, sharp knife, gently pull away skin and discard. Set fish aside. Remove and discard foil and smoking mixture. Wipe wok clean.

Combine rice wine, vinegar, soy, stock and cornflour in a small bowl. Set aside. Heat wok over medium heat. Add oil, ginger, garlic, chilli flakes and rinsed black beans, and cook, stirring, for 1 minute or until fragrant. Add rice wine mixture and bring to the boil, stirring, until thickened.

Reduce heat to low, add smoked fish and cook, spooning over sauce, for 3 minutes or until cooked through. Place fish on a plate and top with the spicy black bean sauce and sliced spring onions and chilli slices to make it more pungent. It best goes with sticky jasmine rice or you can have it with steam rice as well. Stay safe and stay healthy. Take care.

Noodle soup is an art form that take a bit of time, but most of the time its passive cooking. I encourage you to try making your own bowl so that you may savor and appreciate a well-crafted bowl. Pho soup is the authenticity of Indonasia and you can decorate the bowl full of proteins and vitamins, enjoy this healthy recipe.

Ingredients for making the delicious pho Soup

Fragrant Broth

• 2 yellow onions, about 1 pound total, unpeeled
• Chubby 4-inch section fresh ginger, unpeeled
• 1 chicken, 4 pounds, excess fat and tail removed
• 3 pounds chicken backs, necks, or other bony chicken parts
• 5 quarts water
• 1 1/2 tablespoons salt
• 3 tablespoons fish sauce
• 1-inch chunk rock sugar
• 2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
• 4 whole cloves
• 1 small or 1/2 large bunch cilantro

Bowls 

• 1 1/2–2 pounds small flat rice noodles dried or fresh (home made)
• Cooked chicken, at room temperature
• 1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
• 3 or 4 scallions, green part only, thinly sliced
• 1/3 cup chopped fresh cilantro, leafy tops only
• Black pepper

Garnishes as per your preferences

• 3 cups bean sprouts
• 10 to 12 sprigs mint 10 to 12 sprigs Thai basil
• 12 to 15 fresh cilantro leaves
• 2 or 3 Thai or serrano chiles, thinly sliced
• 2 or 3 limes, cut into wedges

Methods of making the Pho soup

Make the pho broth

1. Place the onions and ginger directly on the cooking grate of a medium-hot charcoal or gas grill (as pictured, to the right) or a gas stove with a medium flame, or on a medium-hot burner of an electric stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), using tongs to rotate onion and ginger occasionally and to grab and discard any flyaway onion skin.
2. After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.
3. Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened root and stem ends. Use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef’s knife. Set the onions and ginger aside.
4. Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts. If the heart, gizzard, and liver have been included, discard them or save for another use. (Some cooks like to simmer the heart and gizzard in water and slice them for adding to the noodle bowls.) Set the wingless chicken aside.
5. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.
6. To achieve a clear broth, you must first parboil and rinse the chicken parts. Put them in a stockpot (about 12-quart capacity) and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into the sink (make sure it is clean), and then rinse the parts with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the chicken parts to the pot. Put the chicken into the pot, breast side up.
7. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.
8. At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch. Use a pair of tongs to grab the chicken and transfer it to a large bowl. Flush the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.
9. When chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don’t cut these pieces further, or they’ll lose their succulence. Set aside on a plate to cool completely, then cover with plastic wrap and refrigerate; bring to room temperature before assembling the bowls.
10. Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another 1 1/2 hours. Avoid a hard boil, or the broth will turn cloudy.
11. Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (To make this task easier, you can cool the broth, refrigerate it for overnight, lift off the solidified fat, and then reheat before continuing) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups) broth.

Accompanied the pho soup with below stated Ingredients

1. If using dried noodles, cover them with hot tap water and let soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.
2. Cut the cooked chicken into slices about 1/4 inch thick, cutting the meat off the bone as necessary. If you don’t want to eat the skin, discard it first. Set the chicken aside. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.
3. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls. (For an extra treat, drop in any unused white scallion sections and let them poach in the broth. Add the poached white scallion sections to a few lucky bowls when ladling out the broth) At the same time, fill a large pot with water and bring to a rolling boil.
4. For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl. If you like, once you have finished blanching the noodles, you can blanch the bean sprouts for 30 seconds. They should wilt slightly but retain some crunch. Drain and add to the garnishes.
5. Top each bowl of noodles with chicken, arranging the slices flat. Place a mound of yellow onion in the center and then shower some scallion and cilantro on top. Finish with a sprinkle of pepper, and a half boiled egg.
6. Raise the heat and bring the broth to a rolling boil. Do a final tasting and make any last-minute flavor adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve hot garnishes with some flavors herbs. This soup itself a complete meal with lots of proteins and vitamins. Enjoy this splendid recipe with you family and friends.

Schnitzel is a popular German dish but I think it’s popular in all over the Europe. It’s usually served with mashed potatoes or spaetzle but lemons and mustard are a must. Squeezing some lemon juice over the schnitzel is must, it really does make all the difference in the world. And o hope you would definitely love to have this marvelous delicacy.

Ingredients of making the Chicken Schnitzel

• 3 lbs chicken breasts boneless and skinless
• 4 tsp salt or to taste, divided
• 4 tsp black pepper or to taste, divided
• 1 cup all-purpose flour
• 2 cups bread crumbs (I used Panko)
• 4 large eggs
• 1 tsp Dijon Mustard
• 1 tbsp fresh parsley for garnish
• vegetable oil for frying

Accompanied with

• lemon wedges
• Dijon mustard

Method of making the Chicken Schnitzel

• Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don’t tear the meat, until it’s about 1/4″ in thickness. Repeat with the rest of chicken breasts.
• Season the chicken breasts with salt and pepper and keep aside.
• In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper. In another shallow plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
• Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it’s fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on a plate and repeat with the rest of the chicken.
• Heat about 1/4 cup of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time. I used a 10 1/2 skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Transfer to a plate lined with paper towels. Repeat with remaining chicken.
• Serve Chicken schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.
• In my childhood, I was ready to have this delicacy through out the week and always fight with my siblings to asked the mother to make this dish every other day.

Pav bhaji is a fast food dish from India. It consists of a thick vegetable curry served with a soft bread roll. Its origins are in the state of Maharashtra.it is the very popular street food and made with various different method I have tried out one of the best easier way for your taste buds which will entice your loved one with this fabulous recipe.

Make pav bhaji masala

You can also make pav bhaji masala powder by dry roasting the following ingredients. Powder them in a spice jar and use as needed in this recipe.
2 tbsps coriander seeds
1 black cardamom
1 tbsp cumin or jeera
1 tsp pepper corn
1/2 tbsp fennel seeds
3 red chilies
1 inch cinnamon
3 to 4 cloves
1/2 tbsp amchur

Ingredients for making the Pav Bhaji

• 1½ cup potatoes diced (3 medium or 2 large) (300 grams)
• ½ to ¾ cup green peas (matar)
• ½ to 1 cup cauliflower (gobi florets)
• ½ cup capsicum (bell pepper) chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (¾ cup finely chopped )
• 1½ teaspoon chopped ginger
• 1 green chili (optional)
• 2 medium tomatoes (¾ cup finely chopped )
• ¾ to 1 teaspoon red chili powder (less spicy kind or red chili paste as needed)
• ¼ teaspoon turmeric
• 1 tablespoon Pav Bhaji Masala (use more if needed)
• ¾ tablespoon kasuri methi (dried fenugreek leaves, optional)
• ¾ teaspoon salt

To toast pav

• 4 to 6 Pav (buns) (dinner rolls)
• 1 tablespoon butter for toasting pav
• ½ teaspoon pav bhaji masalapowder

To garnish pav bhaji

• 1 Lemon wedges
• 2 tablespoon onions Chopped 
• 2 tablespoon Coriander leaves
• 1 tablespoon butter

Method of making the Pav Bhaji

Preparation for pav bhaji

• Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes and ½ to ¾ cup peas to a pot or pressure cooker. 
• Pour 1½ cups water and cook until soft or tender. 
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.

Making bhaji

• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up. 
• Next add ¾ cup finely chopped onions and fry till they turn translucent. 
• Then add 1½ teaspoon ginger garlic paste and 1 chopped green chili.
• Fry till it becomes fragrant. 
• Next add ½ cup capsicums & saute for 3 to 4 minutes. 
• Add ¾ cup chopped tomato and ¾ tsp salt. 
• Fry till tomatoes turn soft and mushy. 
• Next add ¾ teaspoon chili powder and 1 tablespoon pav bhaji masala powder. 
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies. 
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency. 
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed.
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

How to make pav bhaji

• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges. Serve pav bhaji hot. Your personnel touch will fill this recipe with aroma of love and care. Enjoy 😃😃

Candied Bacon Maple Cheddar Burgers-are perfect for summer BBQs, potlucks or just a delicious dinner with the family! Topped with caramelized onions, homemade maple barbecue sauce and candied bacon, a superb nutritious option to fill the hunger.

Ingredients for making the Candied Bacon

Candied Bacon

• 1 lb thick cut applewood smoked bacon
• 1/2 cup light brown sugar
• 1/2 tsp fresh ground black pepper

Caramelized onions

• 3 Tbsp butter
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 Tbsp maple syrup
• 1 large yellow onion, sliced thinly

Maple BBQ sauce

• 1 cup ketchup
• 2 Tbsp apple cider vinegar
• 1/2 cup real maple syrup
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp hot sauce ( I used Chipotle Tabasco)
• 1 tsp garlic powder

Burger

• 2 lbs ground beef ( I like to use 80/20 in burgers)
• 2 tsp salt
• 1 tsp fresh ground black pepper
• 8 slices sharp cheddar cheese
• 8 buns, toasted if desired

Method of making the Candied Bacon

1. Prepare the candied bacon first.
2. Preheat oven to 375°. Line a large baking sheet (with sides) with foil. Place a baking rack on top of the foil (I actually used a cooling rack).
3. Whisk together light brown sugar and pepper in a small bowl
4. Line bacon on rack. Spread sugar mixture evenly over bacon.
5. Bake for 20-25 minutes, turning pan once throughout baking.

1. When done, remove pan from oven and allow bacon to cool on rack.

Caramelized Onions

1. Heat butter in medium skillet over medium low heat. Add onions, salt and sugar and cook for 20-25 minutes until onions are golden brown and soft.

Maple BBQ sauce

1. Mix all ingredients in a small saucepan and bring to a boil. Reduce heat to simmer and allow sauce to cook for 20-30 minutes, stirring frequently. Allow to cool.

Burgers

1. Mix meat and salt and pepper in a bowl. Divide mixture into 8 equal portions and form into patties.
2. Grill burgers for 4-5 minutes on each side.
3. Immediately top with a slice of cheese and allow to melt. Remove burger from grill and assemble, but topping with BBQ sauce, caramelized onions and candied bacon.

Please Note : Enjoy this simple and exotic recipe during the lockdown and for change you can try out for your loved one.

Indulge in homemade Luqaimat this Ramadan, with this heart touching recipe which will surely make/ fill your Eid with warmth of love and respect towards each other.

Ingredients for making the Luqaimat

Start the process of mixing
15 grams yeast
5 grams sugar
400 ml water

Flavor with
150 ml corn oil
2 nutmeg powder

Final main ingredients to mix with
480 ml plain flour
20 grams semolina

1 liter oil for frying
200 grams honey
100 grams date syrup
10 grams white sesame seed
20 grams pistachio crusted.

Method of making the Luqaimat

Take a clean bowl, make the 1st mix and keep a side for 15 mins.
Emulsify the second mixture and add to 1st mixture.
Make the 3rd mix and slowly fold to the above mixture and rest for one hour.
Heat up the oil for frying and scoop the mixture with a spoon and fry until crispy brown.
Pour honey and date syrup on top with sesame seeds, pistachio and serve hot.

Tips: fry the Luqaimat in slow fire and turn occasionally to fry even from all the sides so it’s been cooked.

Try out this delicious recipe and celebrate the Eid with sweet heavenly nectar of Luqaimat “Have a blessed Eid”

Mouth watering delicious, Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with fragrant garlic, which make this dish more palatable and delicious.

Ingredients for making the Chicken

For The Chicken:

• 2 large boneless and skinless chicken breasts halved horizontally to make 4
• 2 tablespoons flour (all purpose or plain)
• 2 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper

For The Sauce:

• 1 tablespoon olive oil
• 2 teaspoons butter (or oil)
• 2 tablespoons minced garlic
• 1 1/4 cup chicken broth (stock)
• 1/2 cup half and half or heavy cream(or evaporated milk)
• 1/3 cup finely grated fresh Parmesan cheese
• 2 tablespoons capers (plus 2 tablespoons extra to garnish)
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
• 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
• 2 tablespoons fresh parsley

Method of making the Chicken

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
• Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.

Please Note : you can serve this chicken recipe along with pasta, herbs rice or with risotto. Enjoy this creamy dish with your loved one I hope you would love to have this dish and serve it with your love.

Ingredients for making the Biryani

 3 servings

1. For the marination
2. 200 gm Boneless chicken
3. 3 tbsp Curd
4. 1tsp Garlic paste
5. 1tsp Ginger paste
6. 1tsp Garam masala powder
7. 1tsp Red chilli powder
8. 1/4tsp Red food colour
9. to taste Salt
10. For Rice
11. 1 cup Basmati rice (soaked 2 hours)
12. 1 Bayleaf
13. 1 Black Cardamom
14. 1 Green Cardamom
15. 2 Cloves
16. 1″ Cinnamon stick
17. 1/2 tsp Black cumin
18. 1 Onion finely chopped (fried)
19. to taste Salt
20. For Biryani
21. 1 Onion finely chopped
22. 2 tbsp Curd
23. 1/2 tsp Garam masala powder
24. 1tsp Chopped Green chilli
25. 1tsp Red chilli pickle masala
26. 1/3 tsp nutmeg powder
27. 1/3 tsp Mace powder
28. 1/4 tsp Red food colour
29. 1/2 cup chopped coriander leaves
30. 2 tsp dry mint leaves
31. as needed Oil

Method of making the Chicken Tikka Biryani

1. Wash and marinate chicken pieces with curd, red chilli powder, salt, ginger-garlic paste, yogurt, garam masala powder and a pinch of red colour and mix. Let this marinate in the fridge over night or about 6 hours.
2. Heat oil in a kadhaie add Bayleaf, Black Cardamom
3. Green cardamom,Clove,Cinnamon stick and chopped onion and fry till it change colour.
4. Add marinated chicken and fry well.
5. In a bowl add curd, nutmeg powder, garam masala powder, Mace powder, chopped green chilli, Red chilli pickle masala and a pinch of red food colour mix well.
6. Add the mixture in chicken and cook few minutes.
7. Boil sufficient water in pot add bayleaf, green cardamom, black cardamom, cloves, black cumin seeds and salt. Add soaked rice and cook.
8. When the rice is almost done strain it with strainer and set aside.
9. Now chicken is almost done add chopped coriander leaves, dry mint leaves and fry onion.
10. Layer the rice on cooked chicken. Spread the remaining fried onions, mint, and coriander on the rice, cover and cook about 15-20 minutes.
11. Now spicy chicken tikka biryani is ready. For presentations you can save six pieces of morsels of chicken tikka which you can skew in the bamboo skewers and arrange on the top of Biryani. Garnish it with golden onions, mint leaves and boiled egg.
12. Serve hot with Salan or with Burani Raita with salad of your choice. Enjoy this heavenly dish with your loved ones.