1 tsp of freshly ground black pepper (or as much as you like)
INSTRUCTIONS
Slice your beef into thin pieces. I am using chuck tender. Make sure you cut against the fiber. TMarinate it with 1 tbsp of Chinese cooking wine, 2 tsp of light soy sauce, 1 tsp of cornstarch, some freshly ground pepper and 1/4 tsp of baking soda. This is what Chinese restaurants do to tenderize the beef- especially if they are using a tough cut of beef. Without baking soda, it’s gonna be a disaster.
After it is well combined. We make the sauce. 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, 2-3 tbsp of water, 2 tsp of cornstarch, some black pepper
Cut the broccoli into bite sizes. Blanch it in boiling water for 1 or 2 minutes. Don’t cover it or else the broccoli will lose its green color. Turn off the heat and put it into ice water for 3-5 minutes to stop the cooking process. Take it out and shake off the excess water. Using this technique, the broccoli will stay fresh and crunchy.
Next, fry the beef. Heat up about 1 tbsp of oil. Give it a toss so the bottom is coated nicely.
Add in the beef. Try to separate it so most of the beef touches the bottom of the wok. Let one side fry for 15-20 seconds. Use your spatula to flip it over and fry the other side for 15-20 seconds. You should also be able to smell the scent of the smoky beef. So good. Take it out and set it aside.
In the same wok, add a little bit of oil. Put in some garlic and give it a stir. Pour the sauce into the hot wok. It will start thickening quickly. Then add in the broccoli. Mix it a little bit. Add the beef back into the wok. Coat it nicely. You are done.his way, your beef will be less chewy.
1. Clean the chicken wings in running water and rinse it.
2. Whisk curd with water and salt to make butter milk.
3. Marinate the wings using Lemon juice, Olive oil, Salt, Chopped garlic, Red chili powder, Black and white pepper powder, Tobasco sauce, Chili flakes and finely chopped parsley.
4. Keep it for 3 hours at room temperature for marination.
5. Now in a big bowl mix salt, red chili powder and refined flour together and mix it well.
6. Put oil to heat in moderate
7. Put marinated chicken wing in the refined flour breading
8. Once rubbed thoroughly put it in buttermilk and put back in refined flour mixture.
9. Repeat this process twice and then immediately put in oil for frying.
10. Once it turns golden brown remove it.
11. Serve it with mayonnaise or chipotle sauce.
1) Wash the Chicken Pieces, in a Bowl for the Marinate add all the ingredients mentioned in the Marinate list above, and finally toss the chicken pieces and mix well until all the marinate is well coated on the Chicken pieces, now keep this Butter Chicken Marinate to rest for 15 minutes.
2) In a pan for shallow frying the marinated chicken add Vegetable Oil, keeping the flame at medium, Add Cloves followed by the marinated Butter Chicken pieces and keep cooking them for 5 minutes, which you shift sides, retrieve them to a plate and keep them aside for later use.
3) Scrape the scum of the marinate that has stuck to the bottom of your pan in which you shallow fried the Butter Chicken pieces, and this same oil we will now pass through a sieve into a cooking pot to prepare our Butter Chicken Gravy.
4) In the cooking pot, now add Zavitri, Onion and Green Chillies Paste and Ginger Garlic paste, saute` for around 3 minutes, add blanched Cashewnuts and Almonds, then add tomatoes, add spices like Red Chilli Powder, Coriander Powder, Salt to taste followed by Butter cover with a lid and cook for another 10 minutes at a low flame.
5) The above sauted mixture, let it cool down to room temperature and then in a Mixer, blend it well enough to create a fine puree, to add later to the Chicken Curry.
6) In the same cooking pot cooking at a low flame, Add Butter, followed by Jullienes of Ginger and Green Chilles, and saute` for a while until the raw aroma of Ginger wafts through the air and now add the paste from Step 5 followed by 150 ml of water, now add fresh cream and then the juicy tender shallow fried Butter Chicken pieces into this gravy, cover and cook for another 5 minutes at a low flame, finally toss in some fresh Coriander Leaves and serve hot with Chapati’s / Phulka’s / Roti’s and enjoy Butter Chicken.
1) in a bowl, Add 150 ml water, followed by salt, black pepper powder, sugar, white vinegar, dark soy sauce and ginger garlic paste.
2) To this mixture Add chicken boneless breast pieces cut has thick Juliennes and leave to marinate for 15 minutes, in the meanwhile cut the veggies.
3) After 15 mins, now add an Egg and whisk, this Egg helps as a binding agent sealing all the juices within the chicken and keeping them intact.
4) Finally Add 1 tbl Spoon corn flour and whisk well, this acts as a thickner, keep this bowl of marinated thick chicken juliennes aside.
5) To a Bowl add 2 litres water and by keeping it over a high flame, bring the water to a boil, add salt and few tbl spoons of sesame oil.
6) Add the Chicken noodles and cook them 80% of the mentioned time, the noodles I used were supposed to be boiled for 10 minutes as per instructions so I boiled them for 8 minutes.
7) Extract the Chicken noodles once they are 80% cooked and to immediately stop the cooking process pass them through cold water and strain them and to keep them from sticking together add a tbl spoon of sesame oil.
8) To a wok, add 5 tbl spoons of Sesame Oil and cooking at a high flame, when oil is hot enough, Add the chicken pieces by squeezing out any moisture in them by placing them between your fist tightly.
9) Saute` the chicken pieces for 3 minutes at a high flame, extract them and keep them aside, now add juliennes of ginger, bulbs of spring onions and saute` for a minute, now add the chicken pieces back in.
10) Now add Carrots and mushroom, saute for another minute and add capsicum juliennes and finally add the cabbage and within a minute season with salt, pepper, ajinomoto.
11) Drop the noodles in and follow by Adding vinegar, dark soy sauce, tomato ketchup and hot chilli sauce, toss well enough to mix all the sauces over onto the Chicken noodles and veggies.
12) Finally garnish with green stalks of spring onions and serve hot with any side dish of your choice like Veg manchurian.
Dum Ka Chicken (Red) Recipe Video – How to make Hyderabadi Dum Ka Murgh
Ingredients
Chicken : ½ Kg
Tomatoes Chopped: 6
Cashews : 80 grams
Chopped Onions: 3
Ginger Garlic Paste : 1 ½ Tablespoon
Red Chilli Powder : 3 Teaspoons
Turmeric Powder : ½ Teaspoon
Curry Leaves : Handful
Chopped Coriander : ½ Bunch
Spices(Garam Masala Powder) : 1 Teaspoon
Cooking Oil : 4 Tablespoons
Instruction
1.Grind onions, tomatoes and cashews separately into fine pastes. Keep them aside.
2. In a cooking saucepan, add oil and when the oil is hot, add onion paste.
3. Stir till it turns light brown. Add ginger garlic paste and stir well.
4. Add turmeric powder and add chicken pieces. Cook well and keep stirring for 10 minutes.
5.Add red chilli powder, salt , tomato paste and a pinch of red colour. Cook well for 5 minutes till it leaves the oil.
6.Add cashew paste, 1 cup of water, spices, curry leaves and chopped coriander. Simmer for 20 to 30 minutes. Delicately stir in between to prevent tearing of Chicken pieces.
