How to make ice cream

How to make ice cream

Well today, I am going to show you how to make Chocolate Ice Cream with only 3 ingridients Super easy, yet super delicious. Much better than you can get at a store! The three ingredients you are going to need, you can find easily at any grocery stores A half a litter or 473 ml of heavy whipping cream a can of condensed, sweetened condensed milk as well as chocolate chips I am using dark chocolate, but you can use chocolate of your choice we are going to need two mixing bowlsthe smaller bowl needs to be microwave safe as well as the actual hand mixer lets do it! we will start with 240 grams of chocolate. In my case, it's dark chocolate put it in the bowl and put it in the microwave for 30-40 seconds depending on how strong your microwave is we set our chocolate for 30 seconds in the microwave after 30 seconds are done, we will take it out, mix it up, and will put it back in and will repeat it until it's completely melted ok, so this is our second 30 seconds in the microwave and as you see it is starting to melt better you may want to use your glove to take it out the forth time as it's hotit looks like it's ready so while or hot chocolate is resting, we are going to dump or whipping cream or the small can of whipping cream in the bowl as well as the condensed milk all togetherLet me tell you, you never throw away your used condensed milk cans this is the best coffee creamer so I am going to put some hot coffee in it' mix it up thoroughly to make sure you get all the condensed milk in the can pour it and we are going to treat ourselves umm, what a treat! now we are going to carry on with our ice cream we are going to mix up the heavy whipping cream with the condensed milk using our blender after the 30 seconds we've been mixing up the condensed milk and the whipping cream we are going to add our hot chocolate would you look at that and we gonna mix it up! alright, after it's thicken up this much we are going to give it a taste and we are going to stop mixing it and we are going to take this juicy goodness and dump it in our container you want to make sure you get every little bit of this juicy goodness and ladies, if you are doing it and your man is just chilling around give it to him, he'll clean it up for you and we will seal it up and put it in our freezer for about five to six ours depending on how strong your freezer is all that while enjoying our condensed milk coffee so we got our ice cream out of the fridge and it's the taste time...umm, look how creamy it looks I am going to scoop it up and put it on the plate first ant there you have it, it's time to taste it! this is so delicious and creamy! It's not overpowering, I like the taste of dark chocolate It's the same thing as "пламбир" (Plambir) You know the good old "хороший пламбирчик" And let me tell you, I just took it out of the freezer and look how nice and creamy it is it is one beautiful thing Ice cream break time I hope you guys enjoyed this, make sure to try this at home and we'll see you next time Hey guys! The best part about it - Melting in your mouce This is the best thing I've done

How to Cooke salmon fish

How to Cooke salmon fish 

Salmon is a rich, tasty fish, and one of the most beneficial sustenance. It's the best wellspring of heart solid omega-three unsaturated fats. What's more, an incredible protein source. We will demonstrate to your industry standards to pick the best cuts of this phenomenal fish. At that point, how to cook it to flawlessness in five simple advances. Stage One: Choose to focus cuts. Focus cuts have fatter and a more  than tail cuts. Search for focus cuts of equivalent thickness, so they cook uniformly. Stage Two: Prep the Salmon. Expel salmon from the icebox twenty minutes previously cooking. This take the chill off the fish and lessens cooking time. Preheat the stove to 475. Check for stick bones. Run your hand along the back of the fish, feeling for little, projecting bones. In the event that you discover one, utilized tweezers, or needle nose forceps, to haul out the bone. Stage Three: Heat the container. Include a touch of spread or olive oil to a glass of fired heating dish, or a cooking sheet. Place the skillet in the preheated stove for around 5 minutes. The warmed, oiled container is the manner in which you get a fresh, delightful outside layer without over cooking salmon. Stage Four: Season the salmon. While the arrangement is warming, add flavor to your fillets. Rub the tissue agree with your most loved herbs. Attempt dill, tarragon, basiler Italian parsley. You can utilize flying, or dried herbs. Dried herbs are more focused, so you utilize less. The crisp to dried proportional is this: 1 tablespoons of dried herbs are about the same as 3 tablespoons of new. Stage Five: Bake the Salmon. At the point when the container is sizzling hot, include the salmon, skin side up. Place it in the stove and prepare for 4 to 5 minutes. When preparing salmon, plan on 10 minutes for every last bit of thickness. Next, to expel the skin from the fillet. Expel the dish from the broiler. Utilizing a sharp blade, peel off the skin. In the event that it doesn't expel effectively, Put the fillets back in the stove for an additional 2 minutes. At the point when the skin is expelled, Season this skin agree with salt and pepper. Delicately turn the fish, season the opposite agree with salt and pepper. Set it back in the broiler for 3 to 5 minutes. Here's the d oneness test: Your salmon be cooked when it is firm, not soft. It ought to be obscure all through, and simply starting to drop. The fish keep on cooking once it's out of the stove. So expel the salmon when it's somewhat under done. Don't over cook salmon. Under shown improvement over finished done. Serve your salmon as it may be, with the press of new lemon, finished with a thick salsa. Or on the other hand hurled with pasta and a light cream sauce. Cook additional fillets to make salmon plate of mixed greens to eat the following day. Solid, delectable, and simple to cook, salmon be the perfect method to add flavor and protein assorted variety to your week by week supper menus!

How to Cooke crispy chicken fillet

How to Cooke crispy chicken fillet

Covering : 1 container bread pieces, salt, pepper, dried parsley A piece of chicken fillet season with pepper, ginger, garlic. Batter : 1/3 cup flour, salt, pepper, paprika, turmeric, garlic, water. Dip chicken in batter, coat well with bread crumbs. Keep in refrigerator for 30 minutes or until ready to cook Fry over medium heat about 7 minutes until bottom side crisp and golden. Move hot oil with a tong/spatula to soak chicken surface Turn to took the other side, cook about 6 - 7 more minutes, check the thickest part When the juice running clear after you check, move from the pan Rest on paper towel Slice if you like Chicken cooked through and juicy Serve with sauce on the side Enjoy...

How to Cooke Chicken biggar

How to Cooke chicken beggars

We're going to show you how to cook a Beggar's Chicken, Gerrill Chinese dish. You will need the following ingredients: 2 Poussins or Small Spring Chickens 1 tbsp Salt, 1 tbsp Dark Soy Sauce, 1 tbsp Rice Wine or Amontillado Sherry, 1 tsp Sunflower Oil, 1 tsp Toasted Sesame Oil, 2 cm piece of fresh Ginger, peeled and grated, 2 Spring Onions, finely chopped, 110 g Lean Pork, cut into cubes, 8 finely sliced Shiitake Mushrooms, 1 medium Onion, finely chopped, 1 tbsp Light Soy Sauce, Freshly Ground Black Pepper, For the dough covering, 600 g of flour and water You will also need the following Utensils: Rolling Pin, Bowl, Baking Tray, Frying Pan, Small Mixing Bowl, Aluminum Foil or Roasting Bag, Spoon. Step 1 Preheat oven to 200 c / 400 f Step 2 Marinate the Chicken. Put the poussin in a bowl and add the spring onions, half the ginger, the dark soy sauce, wine and half the oil. Spread this mixture over the poussin and let them marinate for 1 hour. Step 3 Make the Stuffing. Heat up a little of the oil in a frying panand add the pork. Fry it until it is crispy. Add the onions, the rest of the ginger, mushrooms,sesame oil, soy sauce, and pepper. Now cook over a moderate heat for a few minutes. Step 4 Stuff the Poussins. Open up the necks of the poussins and pour in the mixture. Step 5 Wrap up the Poussins. Wrap them tightly with aluminum foil or place them in a roasting bag and close tightly to prevent the juices from escaping. Step 6 Make the Dough. Now you need to make the dough to cover the poussins. Put the flour into a bowl. Now gradually stir in the water and mix it until it is a firm dough ball.Legend has it that this dish was discovered by a beggar in rural China who stole a chicken from a farm. He killed it but suddenly some Emperor's guards came passing by. In his panic he covered the chicken in mud to hide it and threw it in the fire. The result was the most tender baked chicken he'd ever tasted. Step 7 Roll out the Dough. Once mixed, divide the dough ball into 2 and roll out the dough to around half a cm in thickness so that it's big enough to cover the poussins. Step 8 Cover the Poussins. Fold the dough over the Poussin and press the edges and ends together. Use a little water to stick the dough. Now repeat this for the second bird. Step 9 Cook the Parcels. Place the finished parcels on a baking tray. Check that there are no holes in the joints for the steam to escape. Now place in the oven for 3 hours. Step 10 Break open and enjoy! After 3 hours take out the parcels and crack open the dough. This is not meant to be eaten. Cut open the roasting bag or the foil andthere you have a spectacular party dish done the Video Jug way.

How to Cooke shrimp fried rice

How to Cooke shrimp fried rice

We're making the easiest shrimp fried rice. This is a family favorite and it's perfect for a busy weeknight. This recipe moves fast so you'll want to have everything prepped and ready to go. In a medium bowl combine 1 pound of raw shrimp with 1 TSP of corn starch, 1/4 teaspoon of salt and a quarter teaspoon of black pepper. Stir it together and set it aside. Now in a small bowl beat together four large eggs and then finely chop 1/4 cup of fresh green onion. Place a large nonstick pan or a wok over medium-high heat. When a bead of water sizzles  also, dissipates, twirl in 2 Tbsp of cooking oil Transfer shrimp to the hot skillet and spread them out in a single layer. Cook about 1 minute per side or just until cooked through and no longer opaque, then remove them to a bowl. In the same pan cook the beaten eggs, breaking them up with your spatula and cooking just until no longer runny. Then transfer them to a bowl, wipe the skillet clean with a dry paper towel. Then add another Tbsp of oil and the green onions and cook until the onions are fragrant, about 30 seconds. Now you'll need five cups of cold, leftover, white rice. Quickly stir the rice with the onion then spread it evenly over the pan and cook one to two minutes without touching it. Stir the rice once and let it sauté another 1 to 2 minutes. You should hear the rice sizzling. Drizzle in two Tbsp of soy sauce and stir well to combine. Add one and a half tsp of sesame oil and don't skip it. Sesame oil gives stir fry authentic flavor and aroma. Add 12 ounces of thawed carrots and peas then return your shrimp and your eggs back to the pan. Then stir everything to combine. Now try your stir-fry and add more soy sauce to taste. I usually add another half a tablespoon, to a tablespoon of soy sauce. Stir everything to combine and take it off the heat. Oh yes! All right, it is time for the taste test and I cannot wait. And I can't believe how fast this came together. This is such an easy meal and perfect for busy weeknights and it also makes a great meal planning option because it reheats really well. Ok, here we go. And lots of shrimp for me. I'm a fan and there's a lot in here too. Ok, get in my belly... It is so simple and so flavorful. You guys are gonna love this and I'm gonna put those chopsticks down because I am not that skilled and I'm not that patient. Okay, here we go. I'm gonna enjoy the rest of this. Oh and I love that it's loaded with veggies and so much protein, with the shrimp and the egg and perfect use for leftover rice. If you guys like this recipe, give us a great big thumbs up below. Make sure to subscribe to our Channel and we'll see you next time. Hey, before you go, if you guys want more easy dinner ideas, check these out right over here and click below to subscribe and when you do, click that little Bell icon and you'll get notifications every time we post the new recipe.

How to Cooke shrimp

How to Cooke shrimp

today we're gonna cook up a large number of shrimp! shrimp area unit already deveined this shrimp instruction can cook up super quick I've taken the shells off the shrimp and that i can save them to form a soup broth I've got my pan on medium high heat and i am adding heaps of vegetable oil {this can|this may|this can} be terribly|a really|a awfully} flavoring and oily dish this dish is best with thick slices of bread to sop up the tasty oil it's gonna be super tasty this dish will cook very quickly...just three or four minutes nonsensical garrulous speak bombast, blah, bombast once the oil and pan area unit hot, add in red pepper flakes i am victimization a whole bulb of garlic it's garlic shrimp! therefore use several garlic! stir and let garlic begin to paint up, however do not let it burn it smells terrific! add in shrimp add paprika, do not be keep with it adds nice color and flavor add wine if desired, it is a nice flavor, however not needed add salt and pepper to style everything is to taste! there is not any wrong thanks to cook this dish the shrimp are preparation for two minutes add heap of|numerous|countless|several|scores of|innumerable|uncountable|immeasurable|millions of|ample|countless|legion|several|variant|various|voluminous} recent juice i am turning the warmth off currently adding a lot of juice since it is a lot of shrimp...so the juice of two lemons total i am gonna get the pan the burner and add recent shredded parsley...it adds a pleasant color and flavor took regarding four minutes total preparation time this shrimp dish goes nice with recent sliced bread divide the shrimp and oil evenly!! :^) build it lovely offer this instruction a attempt, and bon appetit

How to make chicken pizza

How to make chicken pizza

how do I make it so let's get started the ingredients I'm going to use for my pizza I have a 2 cup of milk it's a lukewarm milk with 2 tbsp of Yeast it's rapid Yeast 1 teaspoon of each salt sugar and baking powder 1/4 cup ofolive oil you can use any oil that is fine and it consists of of basically 6 tbsp the 2 eggs again is optional if you'd if you don't eggs you don't put in if you eat eggs you put those eggs in I'm going to use a 6 cup of all-purpose flour this white meat I cut it into small chunks small pieces I'll cook these separate and I will share with you I'll bring my milk in here add into the pot give a 10 minutes to our yeast to getactivated so it's very important when we put the yeast in there you put you sugar and salt so they can get activated and now we're going to let it sit aside for 10 minutes we'll come back andshare with you yeast has been fermented and I'll bring my olive oil I'll add flour is a 6 cup 2 & 4 now I'll put it on the machine so I'll start my machine slowly slowly I'll let the Machine kneed the dough so within 3 to 4 minutes it will be done as for chicken I'll add a little bit of olive oil not too much and I cut into small pieces and I'll cook the chicken well and only thing I will doaccording to our taste all I add a little bit of salt and black pepper my chicken is all ready for my pizza for so it's well cook our dough already I'll take it out and I leave it in there and just sprinkle with little bit olive oil or any oil and just basically to do so that our dough won't get dry up and now I'll cover this one and I let it sit for twohours this dough will be doubled and another trick again is if it's going to come up more we're going to lift up little bit and then seal it once we seal it that's it okay it's all puffed up almost doubled or dough is ready I will take my dough out ready I'm going to make three even balls and what I'm going to do I'll bring this one dough andnot too much just a little bit amount of my flour just dust a little bit so you don't have too much and I'm going to grab my rolling pin and once I roll it out I'm going to roll it out and this is thetray I'm going to use my dough is rolled out now I'll grab it I'll bring it on my pan now I mean tray once you bring it to the tray you make sure that you stretch it around once you stretch it it's just a good tip that when you going to use it what do you do that uh you grab a fork and this and multiple places that's going to give you morecrisp looking your bread a lot of people's when they make a pizza that's the problem they receive that the bread is not cook in the middle then they use a griddle and they cook it on griddle before they stick it to oven but when it comes to easy step easy steps want to share no secrets all the tips what do you need to do to make it better and mouth-watering and first-time if you are doing regardless your professional maker or first-time maker you make it theoutcome of your pizza will be excellent good amount of layer so it's cover basically everything I'm going to grab my good amount of chicken when it comes to chicken oh you spread it all over so when you take a bite in your each biteyou have a chicken piece pepper jack and what's going to happen this will blend with our mozzarella cheese and with the chicken that's going to give us really good flavor as a texture wise yes it's going to be good now I'm going to use my bell pepper to bring good amount of a mushroom now I'm going to bring my olives good amount of olives and my onion even though I'm making a chicken pizza I wanted theflavor of everything these are all optional if you want to add in or not but it will bring the taste amouth-watering I'm done with all my thing just sprinkle it with olive oil not too much like this that's going to bring the outcome to over Pizza and now you can brush it or even you can getolive oil just like this your fingers are perfect I'm going to stick it in oven it's a 450 degree and within 10 minutes it's going to be ready okay so I'm going to stick in my oven it's at 450 and I'm going to leave it for 10 minutes look at my chicken pizza ah hooo I'm going to cut it I had uploaded another Pizza for vegetarian people sweet nephew is from Toronto and I'm going to he's my guest of honor I'm going to have taste it and I'm going to see how it really mmm oh oh hot in a play in English I have to say delicious and I really appreciate each one of you joining all over the world and especially from Toronto and I really appreciate again please if you like it maybe thumbs up or subscribe me right up here and I will see you soon with the new recipethank you very much

How to Cooke tandoori chicken with stove

How to Cooke tandoori chicken with 

Add 1 table spoon of turmeric powder to the whole chicken and wash well with fresh water wash well and keep aside for 10 minutes take a mixing bowl and add 1/2 cup of curd/yogurt add 1/4 cup of red chilli powder add salt to taste or 1 teaspoon Add 1/2 teaspoon of turmeric powder add 1 teaspoon of garam masala add 1 teaspoon of black pepper powder Add 1 tablespoon of ginger garlic pasteadd 1/4 cup of Oil squeeze 1/2 piece of lemonmix well and keep aside grind the 1 big size of beetroot and squeeze the juice add 1 teaspoon of red chilli powder add salt to taste or 1/4 teaspoon add 1 tablespoon of Oil mix well and keep aside apply the masala mixer to the whole chicken marinate for 2 to 3 hours put the 1/4 cup of mint leaves put the boiled eggs (2) put the coriander leaves put the big size Onion pieces 4 and Cooke with stove like picture thank you

How to make chicken like kfc

How to make chicken same (KFC)

Hello And Welcome To My Kitchenbaba My Dish Today we will make Kfc Style Chicken Take leg piece of chicken marinate the chicken with curd,ginger garlic paste, salt, and lemon after marinating keep it aside for a night. half bowl of curd 2 table spoon of ginger garlic paste salt to taste half lemon now marinate it in this way its should be cover with curd properly keep it aside in your refrigerator for one night make powder a coating for frying the chicken take 4 tbsp of all purpose flour 2 tbsp of cornflour 4 tbsp of oats 2 tbsp of breadcrumbs half teaspoon of red chilly powder1/3 tbsp of black pepper 1/3 tbsp. of jeera salt to taste mix it properly Powder Coating is ready coat the leg pieces of chicken with this powder Fry the coated leg pieces in hot oil once the oil is heated slow down the flame to normal Fry Until it becomes light golden in color Remove the drumsticks from the frying pan put the hot aside to cool down dip these in egg to give egg coating now dip these egg coated again in powder after coating fry the  in hot oil again fry until it becomes light golden in colour remove the from the frying pan Kfc Style are ready to eat Thank You 

How to make lemon pepper chiken

How to make lemon pepper chiken

STARTER OR WITH ROTI OR PAROTA LET'S START CHICKEN - 1/2 KILO CUT INTO BIG SIZED PIECES MAKE DEEP GASHES ON THEM LET US MARINATE THEM YOGURT - 100 GRAM LEMON JUICE - 3 TEASPOON BLACK PEPPER POWDER - 1 TEASPOON GINGER GARLIC PASTE - 3 TEASPOON SALT AS REQUIRED FEW CHOPPED CORIANDER LEAVES MIX THEM MARINATE FOR 30 MINUTES HEAT OIL - 1 TABLESPOON BLACK PEPPERCORNS - 1/2 TEASPOON, CINNAMON STICK - 1, CLOVES - 2, CARDAMOM PODS - 2BAY LEAVES - 2 SAUTE FOR 30 SECONDSFLAVOURS ENTER WELL IN THE OIL CHOPPED GINGER - 1 TEASPOON, CHOPPED GARLIC - 1 TEASPOON SAUTE WELL CHOPPED GREEN CHILIES - 2 SAUTE THEM ADD CHICKEN PIECESADD THE REMAINING MARINADE TOO COOK UNDER HIGH FLAME FOR A MINUTE REDUCE FLAME AND COOK TILL MASALAS GET DRYCHICKEN TOO GETS TENDER AFTER 10 MINUTES TURN THE PIECES COOK TILL CHICKEN GET'S ROASTED WELL ROAST TILL COLOUR OF CHICKEN CHANGES TO GOLDEN BROWN IN COLOR IN A CUP OF WATER ADD 1 TABLESPOON CORN FLOUR MIX WELL CORN FLOUR SLURRY IS READY CHICKEN IS ROASTED WELL ADD THE SLURRY GRAVY TOO GET'S THICKENED MIX WELL FRESH CREAM - 2 TEASPOON BLACK PEPPER POWDER - 1/2 TEASPOON SLICED GREEN CHILIES - 3 BUTTER - 1 TEASPOON MIX IT LEMON PEPPER CHICKEN IS READY REMOVE THE WHOLE SPICES ADD FEW CHOPPED CORIANDER LEAVES CHICKEN LOOKS SO TASTY SWITCH OFF FLAME 

How to Cooke roast chiken

How to Cooke roast chicken

Everyone knows how to roast a chicken but I've got a method that takes it up three notches. Are you interested? Let's do this. royal style. Let's talk about the shopping. Chicken. This is a hundred day old chicken. It'll easily serve six to eight people beautifully. Slightly smaller this is a Label Anglais. It's been corn fed a little bit, you can see the colour. We've got a little poussin here right, corn fed again. And then here we've got an organic chicken. Delicious. So the one I'm going to do is a nice little Label Anglais. First up finely chop some herbs. I've got some marjoram here, parsley, basil, seasoned with salt and pepper. Add a nice couple of lugs of olive oil. Mix it up. The oil will help bring out all the natural flavours and oils from the herbs, and then we're gonna get our chicken. If you can get a dry plucked chicken the skin is so crispyand it's delicious. What I want to do is just run my knife around the top of the legs and score that skin like that, and then just pop that little ball joint. Take the end of the chicken leg off and when it cooks and roasts it just looks beautiful. Put the chicken on its side and I want this thigh meat to cook at the same rate and speed as the breast meat, so I'm simply just gonna do threeconfident slices down to the bone and it also allows your flavoured oil to get in there. With the breast, right, I want you to be very, very careful. Here is the end of the skin. I want you to pull it towards you so you don't tear it and just get yourfinger in between the skin and the breast, make a little pouch and then I'll use a little spatula to get right down there. Divide these herbs by half, and again, I don't want to tear that chicken skin. Wonderful! Look at that! Just get two slices of butter and I'll ram these down the chicken breasts. So that's gonna make your chicken breast juicier than ever. It's gonna make that skin crispier than ever. There's one other trick that I've got. Lemon. Now if I put a cold lemon inthere, the hot air is not gonna get in and it's not gonna be kind of cooking as even as I'd like it. So we've got a hot lemon that I'm gonna just stab and this is basically a boiling hot citrus time bomb. Now we are gonna tie this bird up.Take a little bit of our butchers string, get it in half, put it just under the legs like this, take it up to these little notches here, and I'm gonna do alittle knot. Tighten it up, go in between the breast and the legs, turn it over, you do another little knot, and it's just gonna keep it in shape, and it means you get a nice, neat, even cook. With all the kind of remnants of the oil and the herbs, you rub that all over the chicken and it's really a spectacular thing. Into a tray we go, a whole bulb of garlic, two onions, cut those in half. I'm gonna cook it at 225 degrees celsius for one hour. It's gonna be spectacular. Look, look, look at that! You know it makes sense. Ahh, so good. The string holds it all together, but you know that that chicken is done when you can pull the meat off the bone and when the juices run nice and brown. If you look in here you can just take skins off these bits of onion. You're gonna have the best, best gravy. I'll put this heat on add just a heaped tablespoon of flour just mush it all up. You don't even need stock, just top it up with some water bring that to the boilthis of course is the time where you let the chicken rest, you finish your gravy and that's when you bring your salads or your greens or your potatoes all together. So let's sieve out all of those chunks. Mega flavour, take a little ladleand push it through. Look at that! Bring it back up to the boil and you're gonna have an amazing gravy. Let's look at our lovely chicken, see how crispy that skin is how the herbs are trapped really, really nice. Let's have a little carve up.First up, run the knife around the back of the leg and just click it and it will just fall apart, cut it across like that giving you that beautiful drumstick and that wonderful thigh meat. If there's any little juices that come out don't be afraid just to pour those back into your gravy because it's all flavour, juices galore. When it comes of course to the breasts let's just take a nice little chunk here. You can see the herbs underneath, you can see the gorgeous, crispy, golden skin. You can see that the breast meat is juicy, juicy, juicy. That's what it's about guys. The smell at this point from the lemon is phenomenal. It's fragranced the whole of this amazing chicken. This lovely gravy over the top of the chicken like this, wonderful. That's got to surely get the royal seal of approval. So that my friends is a classic roast chicken to savour and enjoy. The gravy is amazing, the skin is crispy, the herbs and that juicy, juicy meat. Enjoy, happy roasting, take care. For video click link >http://zipansion.com/3dpZW

How to Cooke masala chiken

How to Cooke chiken masala

welcome to ghar ka khana1kg chicken 4 medium size onion fine chopped ,curry leaves, 3 medium size tomato pury ginger paste, garlic paste, 4 green chilli 1/2 cutturmaric, garam masala, coriander leaves fine chopped salt, coriander powder, pavbhaji masala kashmiri red chilli powder, oil now we will merinate chicken take a bowl, add chicken, 1/2 tsp salt 1/2 tsp red chilli powder 1/2 tsp garam masala 1/2 tsp coriander powder 1/2 tsp pavbhaji masala 1/4 tsp turmaric powder mix well with your clean hand mixed well now keep a side for 10 minute take a pan add 2 tbsp oil and let the oil hot oil is heated add curry leaves and chopped onion mix well and saute till golden brown in between mix the onion our onion is golden brown now we will add 1tsp garlic pasteadd 1tsp ginger paste saute for 30 second till row small is gone now we will add tomato pureemix well add 1tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1 tsp pavbhaji masala 1/4 tsp turmaric powder 1/2 tsp salt [salt to taste] we aded salt in to marination so becareful add salt saute masala for 2 mins 2 mins done now we will add marinated chicken mix well saute for 7 minutesin between mix the chicken 7 minutes complitedadd 1/2 glass of water mix well cover the lid and cook for 20 mins on low flame our chicken is cooked add green chilli and cook 1min moreadd coriander leaves mix well turn off the gas and surve surve with Roti, Nan, Rice for video click the link >http://zipansion.com/3dn5x