Chicken fry🔥🔥🔥🔥#creatorshala #chicken #crispy #spicy

EVER TRY THIS CHICKEN LOADED OPEN PARATHA IF NO... THEN MUST VISIT THIS PLACE @chaayos FOLLOW: @foodholic_bae No repost without permission ? #foodholic_bae#paratha#parathalover#openparatha#chayoos#chayoosmeriwalichai#invite#food#chicken#chickenlover#chickenoverloaded#foodblooger#foodblogging#foodbloggingindia#bhukkad#mumbaifood#mumbachibhulkad#bhukkadmulgi#pizzawali#bhukkad#hungerygirl#foodporn#mumbaifoodblogger#maharashtrafood#maharashtrafoodblogger#blogger

When aminia serve some drooling chicken chaap . . Follow me for more food post #chicken #nonveg #foodie #foodstylist #foodphotographer #foodblogger #creatorshala

? Lacha Paratha with Chicken Kofta Curry ? For Paratha– Ingredients: 2 cups whole wheat flour + more 1 1/2 cups water Salt to taste Melted ghee as required Method: Take 2 cups wheat flour, 1 teaspoon oil or ghee and salt in a mixing bowl. Mix well, add water and knead to a smooth dough. Set aside for 30 minutes. At the time of making paratha, divide the dough into 6 equal balls. take one ball and roll into a 6" thin disc. Apply some ghee and spread evenly, sprinkle some wheat flour. Pleat the dough from the opposite side. Roll the pleated dough into a circle and roll into thin disc again. Place the rolled disc on a hot tava and cook from both sides with some oil/ghee. Once the paratha is cooked, smash it using your hands to separate the layers. Serve paratha hot. Notes 1. Don't apply much pressure while rolling the pleated disc. The layers will not be seen.2. Adding ghee makes more tasty parathas. For Kofta– Ingredients– For Seasoning the chicken 1/2 kg Chicken(boneless) 1 big onion ( cut into fine sliced then fry golden brown) 2tbsp Sattu ( roasted Bengal gram powder) 1 tsp Ginger Garlic paste 2_3 green Chili (finely chopped) Coriander leaves (finely chopped) 1tsp Garam masala powder Salt to taste For Kofta Curry 2 Tbsp Mustard oil 1Bay leaves , 1 Cinnamon stick, 2 green n black Cardamom, 2 Cloves 1/2 tsp Shahi zeera (black cumin) 1 Tbsp Ginger Garlic paste 3 Green Chilies 2 medium Onion 1 large Tomato 2 tsp Chili powder 2 tsp Coriander powder 1 tsp Garam Masala powder 2 tbsp Yoghurt Coriander Leaves Salt to taste Method– Mince the chicken and season it with salt, garam masala powder, brown onion, sattu, green chilli, coriander leaves and ginger garlic paste and mix well. make small meat balls and keep aside. If u want u can fry the koftas. Heat the oil over a medium high heat in a large frying pan. Now add the ground spices and fry for a seconds. Then add the onion tomato puree, garlic and ginger paste and fry until golden, stirring occasionally, about 5-10 seconds. Now add the powder masala and fry for a further minute, stirring continuously to prevent burning. once raw smell is gone add the garam masala powder and yoghurt n fry few minutes.  Add a cup of water and bring it to boil. Lower the flame and add the meatballs. Simmer for 10 minutes. Garnish with green chili and fresh coriander leaves. serve hot with Rice pulao or roti ya paratha. #chickenkofta #chicken #lachaparatha #uzmaseasyrecipes #paratha #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Chicken Sha Phaley ? This wonderful dish of Tibetan origin is literally heaven on your taste buds. Everyone loves bread, everyone loves meat, everyone loves the deep fried stuff, and Sha Phaley has all three. Bread stuffed with ground beef and cabbage made into semi circle or circle and then deep fried is everything that you need to know about this dish. Crispy on the outside and heavenly on the inside, this is what you get when you take the first bite into the golden semi circle. With different people having different demands a lot of variations have been done to the traditional dish, and people have readily accepted the addition of chicken, cheese and tofu to the stuffing. If you are a vegan even then, you can enjoy this delicacy with the tofu fillings. The Roll House in Gangtok is the best place to try one of these. Ingredients_ 250 grms minced chicken 1 tbsp ginger garlic paste or (finely chopped ginger garlic 1_1 tbsp) 2 onion finely chopped 2 tbsp chopped spring onions 2 tbsp coriander leaves finely chopped 2_3 green chillies finely chopped 1 tsp black pepper powder 1 tbsp soy sauce salt to taste For dough_ 4 cup all purpose flour water for kneading Salt to taste Method_ Prepare the Filling_ Heat oil in a pan, add onion and sauté till it turns translucent. Add ginger-garlic paste, and stir it well till the raw smell goes away. Add minced chicken, saute it well (it will turn like scrambled egg) and allow it to cook (if needed sprinkle some water). Once it is almost cooked, add black pepper powder, salt, soy sauce and saute few minutes. Now add Coriander leaves, chopped green chillies, chopped spring onions and mix well. Dough Preparation_ Start two hours before cooking Mix flour and water, forming a ball Knead at least 5 minutes until dough is smooth and flexible Place dough in a dish with a lid, or cover with plastic wrap. Let rest for 2 or more hours so that the dough will be softer when shaping the shapale. Roll out Dough_ Take the dough, and knead it again. Cut it into small pieces and make them into small balls. Dust the small dough balls in all-purpose flour. Roll all dough balls in circle shape (diameter of the circles is approximately 3.5 inches, or 8 centimeters.) Set the circles of dough aside. Fill and Shape the Shapale Place a heaping 3 tablespoon filling on one circle of dough, then place a second circle of dough on top of the first one. Pinch the edges flat together very firmly — going all around the circle. This is important as you don’t want the filling to come out. Then, start anywhere on the circle, fold over a small piece of the edge, and pinch it down, repeating this all around the circle. This results in a crimped, pretty edge. Keep the shapale you have finished on a lightly oiled flat dish or surface, to avoid the dough sticking on to the surface. If the shapale are going to be sitting for a long time, you can place a damp cloth over them to keep them from drying out. Heat sufficient oil in a pan and deep fry phaley on medium heat. Cook until golden brown on both sides, turning frequently. Serve hot with your favourite Sauce or chutney. #chicken #shaphaley #shabhaley #sikkimfood #nonveglover #nonvegrecipes #tibetanfood #spicy #streefood #streetfoodindia #streedfoodlovers #sikkim #nonveg #friedfood #foodforsoul #foodfest #delhifood #mumbaifood #mumbaifoodies #sikkimdiaries #nepalifood #sikkim #uzmaseasyrecipes #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala

?? Chicken Hara Bhara Kabab ?? Ingredients_ 1/2 kg boneless chicken cubes 1/2 cup Coriander leaves ½ Cup mint leaves 1 Cup Spinach blanched 3–4 Green chilies 1 tsp Garam masala powder 1 tsp Red chili powder) 1 tsp Salt or to taste 1 tsp Anardana powder 1/2 tsp Turmeric powder 1 tbsp Ginger garlic paste 2 Bread slices 2–3 tbsp milk Oil for frying Method– In food chopper, add all the ingredients into a blender, except oil. Grind until well combined. Put the paste into a mixing bowl. Grease your hands. Shape the mixture into patties. Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don’t overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches. Serve these hara bhara chicken kebabs with coriander chutney/ketchup, onion rings and lemon wedges. #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #uzmaseasyrecipes #harabharakabab #chickenkabab #worldfoodday #kabab #chickenrecipes #chicken #homemadefood #mumbaifoodblogger #foodmaniacindia #southindianstreetfood #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie

This is kung pao chicken (Mia bella kitchen n bar) Hauz khas, New Delhi This is very delicious. #foodie #chicken #food #newdelhi #food blog #creator #creatorshala

? Kadhai Chicken ? Kadai chicken/Punjabi kadai chicken is a very popular North Indian chicken curry preparation, especially in restaurants. Chicken karahi is very popular in Pakistan. The word kadai in Hindi means Wok. In homes and restaurants, an Indian wok is used to cook kadai chicken. Kadai chicken is cooked with freshly roasted ground spices in onion and tomato mixture, with kasuri methi, ginger julienne, which make this curry different from others. This spicy curry goes well with naan or any other Indian bread. INGREDIENTS: 1-kilogram chicken cut into small pieces 2 medium size onion finely chopped 2 medium ripe tomatoes (peeled & finely chopped) 1 tbsp ginger garlic paste 3 tbsp curd whisked in a bowl 1/4 cup julienned ginger (thinly sliced) 2 green chilies chopped 1 tsp cumin seeds 2 bay leaves 1 black cardamom 2 green cardamom 1 tsp kashmiri red chili powder 1/4 tsp garam masala powder 1/4 tsp turmeric powder 1 tbsp kasuri methi 19 tbsp Oil 1 teaspoon salt For Kadhai Masala: 2 tsp Coriander Seeds 1 tsp Cumin Seeds 1 tsp Fennel seeds 1 tsp Peppercorns 3 Whole Red Chillies For garnish: 1 tablespoon ginger juliennes 1 green chili sliced 1/4 cup chopped coriander leaves Method: Heat a small pan and dry roast 2 tsp coriander seeds,1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp peppercorns and 3 red chillies. Cool and roughly crush them (not a fine powder). Take a kadai or wok, add oil, when hot add whole spices cumin seeds, bay leaf and black and green cardamom; let it sizzle for 15 seconds. Add onion, suate for few minutes until light golden brown. Add chicken, frt for few minutes, until light brown colour comes. Add roasted kadai masala, kashmiri red chilli powder, turmeric powder, stir on low flame for 2minutes. Add chopped tomatoes, mix well and cook on high flame for 3 to 4minutes, keep stirring. Add water 1/2cup (100ml) and cook for 4 to 5minutes until curry has left oil in the corner sides. Add green chillies, ginger juliennes, kasuri methi, mix well, cook on medium flame 3 to 4minutes by closing the lid, in between keep stirring. Add curd, garam masala on low flame, so that curd does not curdle and split, cook for 2minutes, then raise the flame to medium to high flame 5minutes, keep stirring until it leaves oil in the corner sides again. Your kadhai Chicken is ready to serve. Serve the dish by garnishing with ginger juliennes, chopped green chilies and chopped coriander leaves. Serve with any pulao, roti or naan. Enjoy #kadhaichicken #chickenrecipes #chicken #northindianfood #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodpresentation #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #artofplating #foodart #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #uzmaseasyrecipes #creatorshala #foodiesofcreatorshala #foodiesofinstagram #foodbloggersofcreatorshala #foodstyling #foodbloggersofinstagram #foodphotography

Tandoori chicken ????? . Tag your frnds ?? Follow @desifoodiepie #desifoodiepie #tandoori #chicken #lovers

A well balanced meal is having yummy tasty chicken in your plate? @freshmenu thank you so much for sending this really delicious food? . . . ?: Ghee Roast Chicken . ?: @freshmenu . ?: #mumbai . ?: 4.5 (Out of 5) . #yummy #freshmenu #gheeroast #chicken #delicious #tastyfood #food #foodporn #foodie #foodblogger #mumbaifoodblogger #mumbaifoodie #lbbmumbai #lbbinsiders #zomato #shotoniphone #iphone11pro #iphone11 #nomnomumbaikar #likesforlike #followforfollowback #igers #instafollow