The Best Whole Chicken Recipe | The Golden Balance
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Superior Whole Chicken ????
1 whole chicken spatchcocked
Marinade:
8 cloves garlic
1 shallot
5 chipotle pepper in adobo sauce
2 Tbsp honey
1/4 cup neutral oil
1/4 cup sriracha or hot sauce
1/4 cup vinegar
Seasoning mix:
2 tbsp chipotle chili powder, garlic, onion, smoked paprika
1 tbsp black pepper, turmeric
2 packets sazon Or 2 tbsp seasoning salt (salt varies in size of bird)
30 oz Potatoes
Bag of carrots
Bag of baby onions
Season them with 1/2 the amount of the chicken and toss in light oil
Roast at 350F for 45 minutes, uncover and continue cooking until the breast reaches 165F internal. Allow to rest for at least 15 minutes!
Chicken Majboos Recipe | Arabian Recipe | Easy Arabian Style Chicken And Rice Pilaf | Varun Inamdar
Learn How To Make Chicken Majboos Recipe At Home, from The Bombay Chef - Varun Inamdar only on Get Curried. Make this Arabian Style Recipe of Chicken And Rice Pilaf in a simple, quick and easy method, at your home and share your experience with us in the comments below.
Ingredients:-
4 tbsp. Vegetable oil
2 tbsp. Ghee
200 gms. Red onions sliced
1 small Chicken with bones cut into half
400 gms. Long grain rice
For the spice mix:-
1 tbsp. Salt
2 pcs. fresh Orange zest
½ tbsp. Cardamom seeds
1 dried black lime/whole yellow lemon
½ tsp. Cinnamon powder
¼ tsp. Clove, crushed
2 cups Tomato puree
For Garnish:-
½ Orange, sliced
⅓ cup Almonds, fried
⅓ cup Raisins, fried
Mint leaves
Method:-
- In a pan, heat oil and ghee. Add and roast almonds for a minute. Transfer to a bowl.
- In the same oil and ghee mixture, fry the raisins until they puff up like balloons. Transfer to a bowl.
- Again, in the same oil and ghee mixture, fry onions on a high flame for a minute.
- Once the onions start turning golden brown add the chicken and sear it.
- Then add tomato puree, green cardamom, cloves, cinnamon powder, orange zest , whole lemon, salt, water and cook covered with a lid for a minimum of 15 minutes.
- Heat ghee in another pan and transfer the cooked chicken to it and pan sear on a high flame until charred.
- Now add rice to the gravy and cook on a high flame for 10 mintues. Once the water on top is dried up, lower the flame and cook covered with a lid for 15 minutes.
- Assemble and garnish as shown in the video and serve.
Delicious Chicken Majboos is ready to eat.
#ChickenMajboos #ChickenRecipe #GetCurried
#ChickenMajboos #ChickenRecipe #GetCurried #ChickenRiceRecipe #TheBombayChef #VarunInamdar
Host: Varun Inamdar
Copyrights: REPL
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Kabsa , كبسة, kabsah is a mixed rice dish that originates from Saudi Arabia but is commonly regarded as a national dish in many Arab states of the Persian Gulf.
The dish is made with rice and meat. It can often be found served in countries such as Saudi Arabia, Kuwait, Bahrain, Qatar, the United Arab Emirates, Oman, Yemen, southern Iraq, Ahwaz (Iran) and the Negev desert in Israel. The dish is also popularly known as makbūs/machbūs.
Chicken Saniya Arabic food.
Please watch and try make this one chicken saniya Arabic food this kind of food pupolar in meddle east.. thank you for watching goodbless all and don't forget to like and subscribe...Belvitz vlog.
Learn How to Make Authentic Chicken Mandi Recipe at Home | Arabian Chicken Mandi | Cookd
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Chicken Mandi Recipe:
Mandi Masala:
Cinnamon - 1 stick
Green Cardamom - 5 nos
Cloves - 8 nos
Mace - 1 no
Star anise - 1 no
Cumin Seeds - 2 tsp
Coriander Seeds - 2 tbsp
Black peppercorns - 1 tbsp
Nutmeg - ¼ no
Saffron Water:
Saffron Strands - 1 pinch
Hot Water - 3 tbsp
Chicken Marination:
Mandi Masala - 1 tbsp
Kashmiri Chilli Powder - 1 tbsp
Ginger Garlic Paste - 1 tbsp
Chaat Masala - ¼ tsp
Oil - 2 tbsp
Lemon juice - 1 no
Saffron Water - 3 tbsp
Salt - 2 tsp
Mandi Rice:
Oil - 3 tbsp
Ghee - 1 tbsp
Cinnamon - 1 stick
Bay Leaf - 1 no
Onion (thinly sliced) - 3 nos
Green Chilli (slit) - 3 nos
Ginger Garlic Paste - 1 tbsp
Red Chilli Powder - 1 tsp
Turmeric Powder - ¼ tsp
Mandi Masala - 2 tbsp
Water - 1.75 litres (7 cups)
Rice (soaked) - 750g
Lemon Juice - ½ no
Salt - 2 tsp
To smoke:
Charcoal - 1 piece
Ghee - 1 tbsp
To Garnish:
Fried Onion - 2 tbsp
Fried Cashews (split) - 10 nos
Fried Almonds - 10 nos
Fried Raisins - 10 nos
Coriander Leaves (finely Chopped) - 2 tbsp
Instructions:
1. Prepare the mandi Masala by dry roasting the mentioned ingredients till it turns aromatic and let it cool down
2. Blend the dry roasted spices to a fine powder and keep it aside
3. Prepare saffron water by soaking a pinch of saffron strands in 3 tbsp of hot water to absorb colour
4. Wash and soak the rice for 20 minutes
5. Prepare the marinade for the chicken by mixing kashmiri chilli powder, 2 tbsp of the mandi masala, ginger garlic paste, chaat masala, oil, lemon juice, salt and 3 tbsp of the saffron water
6. Mix till all ingredients combine into a thick paste.
7. Score the chicken legs
8. Apply the marinade on the chicken legs and rub it in gently
9. Let the chicken marinate for 30 minutes.
10. Heat a kadai with oil for shallow frying
11. Deep fry the marinated chicken on a medium flame for 6 minutes on each side. Keep it aside
12. To make the mandi rice, Heat a deep pot, add oil and ghee
13. Add cinnamon, bay leaves and let it crackle
14. Add the sliced onions and green chillies. Saute till the onions turn golden brown
15. Add ginger garlic paste and mix for a few seconds
16. Add chilli powder, turmeric powder and the mandi masala and mix for a minute.
17. Add 1.75L of water and mix well.
18. Add salt and lemon juice. Bring the water to a boil.
19. Add the soaked and strained rice and keep stirring gently to avoid letting it stick to the bottom
20. Cook it till the rice and water are level .
21. Cover the pot and seal it tightly.
22. Place the pot on a preheated tawa for 10 minutes on a low flame. (if the tawa isn’t preheated, keep the flame on high for 5 minutes and then on low for 5 minutes)
23. After 10 minutes, turn off the flame and let it rest for 10 minutes.
24. Open the pot, create small gaps using a thin stick. Place the chicken on top of the rice leaving some space in the middle.
25. Place a bowl with a piece of hot charcoal in the middle. Pour some ghee over it and seal the pot immediately.
26. Let it smoke for 5 minutes.
27. Open the pot, take out the chicken separately, fluff up the rice.
28. Serve the rice on a big plate, garnish it with fried nuts and raisins, fried onion and chopped coriander.
29. Place the chicken legs on top and serve it hot.
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Arabian chicken curry (arabian dish)
MASALA CHICKEN | CHICKEN MASALA RECIPE RESTAURANT STYLE | BHUNA CHICKEN MASALA
Masala Chicken | Chicken Masala Recipe Restaurant Style | Bhuna Chicken Masala | Chicken Curry | Masala Chicken Curry | Chicken Masala Recipe | Chicken Bhuna Masala
Ingredients for Masala Chicken:
- Chicken, curry cut with bones- 750 gms
- Onions, fine chopped- 4 medium
Marination with:
- Salt- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Turmeric powder- 1/4 tsp
- Pav Bhaji Masala- 1 tsp
- Whisked curd/ yogurt- 4 tbsp
Paste:
- Ginger chopped- 1” piece (10 gms)
- Garlic- 6 cloves
- Green chillies- 2
- Tomatoes- 2 large (100 gm each)
Spice powders in the curry:
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1/2 tsp
- Pav Bhaji Masala- 1 tsp
- Coriander powder- 1 tsp
- Garam Masala powder- 1 tsp
- Oil- 4 tbsp
- Coriander leaves, chopped for garnish- 2 tbsp
Preparation:
- Marinate the washed chicken pieces with the items indicated. Mix well and set aside for an hour.
- Take a blender and prepare a rough paste of the ginger, garlic, green chillies and quartered tomatoes.
- Fine chop the onions and chop the coriander leaves.
Process:
- Heat oil in a kadai or wok & add the chopped onions.
- Fry the onions on medium heat for around 15 mins till light brown in colour.
- Now add the prepared paste and mix well. Add 1/4 tsp salt, mix and fry on medium heat for 3-4 mins till it is cooked and oil separates.
- Add all the spice powders and mix well. Fry for 3-4 mins on medium to low heat adding a splash of water till oil separates.
- Now add the marinated chicken, mix and fry it on high heat for 3-4 mins mixing it well to coat the chicken pieces with the masala/spice mix.
- Continue to fry it on medium heat for 10-12 mins stirring it off and on till the chicken pieces and the masala/spice mix are roasted and oil separates.
- Add 1/2 cup water & give a stir.
- Cook covered on low heat for 15 mins till chicken is tender and oil separates.
- Garnish with chopped coriander leaves and serve hot with roti or paratha.
#masalachicken #chickenmasalarecipe #chickencurry #bhunachickenmasala #chickengravy #chickenmasala #spiceeats #spiceeatschicken #spiceeatsrecipes