BIRYANI - M

The most popular festive dish of India.
Serves: 3~4 Persons

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1/2 Kg boneless chicken,
cut in 1 inch strips
2 Cups rice, washed and drained
5 Cloves of garlic
1 inch piece of ginger
5 Dried red chilies
2 Medium size onions, sliced into rings
2 Medium tomatoes, diced
5 Mint leaves
Pinch of saffron
1/2 tsp turmeric powder
3 Tbsp butter
3 Pods cardamoms
3 Cloves
2 inch stick of cinnamon
salt to taste

You can serve with boiled eggs, cucumber raitha.

Caris’ Spice Club

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1. Make a paste of the garlic, ginger and chilies in a food processor.
2. Sauté the onions in the butter or ghee until golden brown, about 5-7 minutes.
3. Remove the onions, and put them aside.
4. Put the ginger-garlic-chili paste into the same pan and sauté for 3-4 minutes.
5. Add the chicken and sauté for about 5 minutes.
6. The chicken should be about half cooked at the end of this step.
7. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and sauté for 2 minutes.
8. Add a little water and cook until the chicken is almost cooked.
9. Now add the rice.
10. Add rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked.
11. Serve hot, garnished with the fried onions

BUTTER CHICKEN

Butter Chicken is an Indian dish most popular in countries all over the world…
Serves: 4~5 Persons

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500~600 gms boneless chicken
(Cut into 20 pcs)
2 pureed tomatoes
2 medium sized onions
(finely chopped )
1 tbsp ginger-garlic paste
15 cashew nut paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
3 tbsp oil
salt to taste

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2 tbsp Ginger garlic paste
1 tsp Chilli powder
½ tbsp Garam Masala
(Cloves, cinnamon and cardamom
Powdered)
2 tbsp lime juice
1 tsp cumin powder
5 tbsp yoghurt

Caris’ Spice Club Recipe

butter

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1. Make a paste of the garlic, ginger and chilies in a food processor.
2. Sauté the onions in the butter or ghee until golden brown, about 5-7 minutes.
3. Remove the onions, and put them aside.
4. Put the ginger-garlic-chili paste into the same pan and sauté for 3-4 minutes.
5. Add the chicken and sauté for about 5 minutes.
6. The chicken should be about half cooked at the end of this step.
7. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and sauté for 2 minutes.
8. Add a little water and cook until the chicken is almost cooked.
9. Now add the rice.
10. Add rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked.
11. Serve hot, garnished with the fried onions

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KEBABS - M

Indian Kebab and Persian/kebabs are totally different, but the name ‘kebab’ and the basic ingredients are the origin of Arabs.
CHICKEN SHIEKH KEBAB RECEIPE (~ 15 PIECES)

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500 Gms of boneless chicken meat (to be minced)
¾ of garam masala
2 pcs of finely chopped green chilly, ginger and coriander leaves
1 tbsp lemon juice,
3 tea spoon chilly powder
Salt to taste

You can serve with yogurt sauce and the mint sauce. This is a best bar snack too

Caris’ Spice Club Recipe

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Wash the minced meat well, use the strainer
Gently press to squeeze out all the water
Mix all the ingredients together with the minced meat
Add salt and knead well keep aside for 15-20 mts
Knead well again and make the equal sized ball out of the minced meat mixture
Cover the meat on to the skewers, you can use little water or oil to cover it well
Place the skewers in the clay oven or barbecue oven or you can even grill it
Keep rotating the skewers all sides, so that the meat is cooked all sides equally
Remove the meat from the skewers and cut into desired size

TIKKAS - M

The most popular Indian dish.
CHICKEN TIKKA RECEIPE (To make 15-20 pieces of tikkas)

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500 Gms of boneless chicken breast meat cut into cubes
4 tbsp of ginger garlic paste
2 tbsp of white vinegar
Salt to taste
1 tbsp of chilli powder
1 tbsp of coriander powder
1 tbsp of garam masala
1 cup of fresh yogurt
Permitted red food color
1 tbsp of cooking oil
1 tbsp mustard oil

Caris’ Spice Club Recipe

tikkas
takkas

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Take the chicken cubes, and marinate with all the above ingredients and refrigerate for 2 ~3 hours.
After taking out from the refrigerator, you can coat the remaining marinade, and gently skew the chicken into the skewers.
Cook in the clay oven or the barbeque, or the grill, until the meat is well cooked
Serve with mint sauce and yogurt sauce