Crazy Chef’s Curry Indian Authentic Cuisine and American Fusion (2026)

24/05/2022

We are Opening ASAP in Central & Yale , Albuquerque, New Mexico.

29/07/2020

TAJA MALASA CURRY RESTAURANT

A1. Appetizer Platter Assortment of Meat or
Veg. Samosa, Pakoras and Onion Bhajia ............. 12.99
A2. Began Khas Eggplant layered with fresh
tomato and topped with yogurt and mint.
Served with Garlic Naan ...................................... 12.99
A3. Chicken 65 Boneless chicken marinated in
South Indian spices and deep-fried ....................... 7.99
A4. Chicken 65 Khas Boneless chicken
marinated in south Indian spices and deep-fried
topped with yogurt and mint, served with rosemary
or garlic naan ....................................................... 12.99
A5. Shrimp 65 Shrimp marinated in
south Indian spices and deep-fried ....................... 11.99
A6. Chicken Pakora Boneless chicken
tenders coated in a chickpea batter and
deep-fried ............................................................. 7.99
A14. Mulligatawny Soup Blended yellow
lentils with rich chicken broth and spices ............ 5.99
A16. Cucumber Salad ......................... 5.99
A17. Chef Special Salad Garden Salad
With Chicken Tikka ............................................. 6.99
BR1. Beef Biryani Marinated Beef cooked
in spices and basmati rice .................................... 17.99
BR2. Chicken Biryani Tender marinated
Chicken cooked in spices and basmati rice .......... 17.99
BR3. Lamb Biryani Marinated Lamb cooked
in spices and basmati rice .................................... 17.99
T1. Chicken Malai Tikka Boneless Chicken
Tenders marinated in spices and roasted in a tandoor
(clay oven). Please allow extra cooking time ...... 19.99
T2. Fish Tikka Mahi Mahi or Tandori Salmon
marinated in spices roasted in a tandoor (clay oven).
Please allow extra cooking time .......................... 19.99
T3. Chicken Tandoori Sizzling Chicken
marinated in a spicy sauce in a tandoor (clay oven).
Please allow extra cooking time .......................... 19.99
A7. Fish 65 Tilapia marinated in south
Indian spices and deep-fried ................................. 8.99
A8. Fish Pakora Fish coated in
chickpea batter and deep-fried .............................. 8.99
A9. Meat Samosa Crispy pastry stuffed with
mildly spiced ground lamb filling ........................ 5.99
A10. Onion Bhajia Thinly sliced onions
deep fried in spicy chickpea batter ....................... 6.99
A11. Paneer Pakora Fresh homemade cheese
coated in a chickpea batter and deep-fried ............ 6.99
A12. Vegetable Pakora Chopped
mixed vegetables coated in a chickpea batter
and deep-fried ....................................................... 4.99
A13. Vegetable Samosa Crispy pastry
stuffed with mildly spiced potatoes ...................... 3.99
A15. Lentil Soup Lentils seasoned with
herbs and spices .................................................... 4.99
A18. Garden Salad Mixed Green
Garden Salad ........................................................ 5.99
BR4. Shrimp Biryani Marinated Shrimp
cooked in spices and basmati rice ......................... 17.99
BR5. Vegetarian Biryani Mixed Vegetables
cooked in spices and basmati rice ......................... 17.99
BR6. Chef’s Special Biryani Rice cooked with
mixed meat—chicken, beef, lamb and shrimp ..... 17.99
T4. Lamb Chops Tandoori Lamb Chops
marinated in spices roasted in a tandoor (clay oven).
Please allow extra cooking time ........................... 19.99
T5. Seekh Kabab Lamb mixed with onion,
green pepper, and spices wrapped around
a skewer and roasted in a tandoor (clay oven)......... 19.99
T6. Shrimp Tandoori Jumbo Shrimp
marinated in spices roasted in
a tandoor (clay oven) ............................................ 19.99

Appetizers
Soups
Salads

Traditional Rice Specialties (Biryani)
Tandoori Specialties (Served with Rice)
C1. Butter Chicken Tender boneless chicken
pieces cooked in a creamy tomato and
spice gravy ........................................................... 15.99
C2. Chicken Pasanda Boneless breast
simmered in a delicate cashew cream sauce ........ 15.99
C3. Chicken Jalfrezi Chopped chicken stir
fry with onions, tomato, bell pepper, and tangy masala sauce ........................................ 15.99............................. 15.99
C4. Chicken Curry Chicken cooked in a
Traditional Indian Style Curry Sauce .................. 15.99
C5. Chicken Tikka Masala Chicken
marinated in a tandoor (clay oven) then
simmered in creamy masala sauce ....................... 15.99
C6. Chicken Saag Curried chicken cooked
with fresh chopped spinach and lightly spiced .... 15.99
B1. Beef Bhuna Beef cubes with bell
peppers, onions, mushrooms, and broccoli ........... 17.99
B2. Beef Boti Masala Beef marinated in a
tandoor (clay oven) then simmered in
creamy masala sauce ............................................ 17.99
B3. Beef Saag Seasoned Beef cubes cooked
with fresh creamed spinach and spices ................ 17.99
B4. Beef Roganjosh Beef cubes cooked
with the aroma of cinnamon, cardamom, bay
leaves turmeric, coriander, and garam masala.
Beef Roganjosh is a Kashmiri delicacy ............... 17.99
L1. Lamb Bhuna Lamb cubes with bell
peppers, onions, mushrooms, and broccoli ........... 18.99
L2. Lamb Boti Masala Lamb marinated and
cooked in a tandoor (clay oven) then simmered
in creamy masala sauce ........................................ 18.99
L3. Lamb Methi Lamb cubes cooked in a
spicy curry and methi (fenugreek) ....................... 18.99
L4. Lamb Roganjosh Lamb cubes cooked
with the aroma of cinnamon, cardamom, bay leaves
turmeric, coriander, and garam masala. Lamb
Roganjosh is a Kashmiri delicacy ........................ 18.99
L5. Lamb Saag Seasoned lamb cubes cooked
with fresh creamed spinach and spices ................ 18.99
C7. Chicken Shahi Korma Chicken
cooked in a creamy sauce made with almonds,
saffron and cashew and lightly spiced .................. 15.99
C8. Chicken Vindaloo Chicken cubes
cooked in a rich tangy gravy and potatoes.
A real old fashioned delicacy ............................... 15.99
C9. Mango Chicken Chicken cooked with
Mango cubes and lightly spiced ........................... 15.99
C10. Chicken Methi Chicken cubes cooked
in a spicy curry and methi (fenugreek) ................. 15.99
C11. Chicken Bharta Boneless chicken
cooked with roasted eggplant and cooked with
spices .................................................................... 15.99
B5. Beef Methi Beef cubes cooked in a
spicy curry and methi (fenugreek) ........................ 17.99
B6. Beef Shahi Korma Beef cubes cooked
in a creamy sauce made with almonds,
saffron, cashews, and light spices .......................... 17.99
B7. Beef Vindaloo Beef cubes in a rich
tangy gravy and potatoes.
A real old fashioned Goanese delicacy .................. 17.99
B8. Beef Curry Cubed beef cooked
with spices ............................................................ 17.99
B9. Beef Kofta Minced meatballs cooked
with onion, tomato, and curry sauce ...................... 17.99
L6. Lamb Shahi Korma Lamb cubes
cooked in a creamy sauce made with almonds,
saffron, cashews, and light spices .......................... 18.99
L7. Lamb Vindaloo Lamb cubes in a rich
tangy gravy and potatoes.
A real old fashioned Goanese delicacy .................. 18.99
L8. Lamb Kadhai Lamb cubes cooked with
fresh herbs in tomatoes and spices........................ 18.99
L9. Lamb Pasanda Mildly marinated
in the mint paste and cooked in spices ....................... 18.99
L10. Lamb Curry Cubed lamb cooked
with spices ............................................................ 18.99
Chicken Specialties
Beef Specialties (Served with Rice)
Lamb Specialties (Served with Rice)
S1. Fish Curry Fish cooked with herb spices in a
rich brown sauce and garnished with cilantro ...... 17.99
S2. Shrimp Bhuna Shrimp with stir-fried bell peppers and onions ............................... 17.99............................ 17.99
S3. Shrimp Korma Shrimp cooked in a mild
creamy sauce with herbs, spices, and nuts ............ 17.99
S4. Shrimp Curry Shrimp cooked with
herb spices in a rich brown sauce and
garnished with cilantro......................................... 17.99
V1. Aloo Gobi Potatoes and cauliflower
cooked in a tomato and onion based sauce ............ 14.99
V2. Baigan Bharta Roasted eggplant stuffed
with spices then simmered in a special sauce ...... 14.99
V3. Bhindi Do-Paiza Cut okra sautéed and
cooked with tomato, onion, and spices ................. 14.99
V4. Chana Masala Garbanzo beans sautéed
with spices in Kadai, a traditional Indian wok ...... 14.99
V5. Dal Makhni Whole buttered black lentils
slow cooked and tempered with ginger, garlic,
tomato, and chef’s choice spices ........................... 14.99
V6. Dal Tadaka Lentils cooked ginger-garlic
blend and seasoned with cumin seeds &
asafetida ............................................................... 14.99
V7. Malai Kofta Cheese and vegetable dumplings
simmered in a cream and almond sauce............... 14.99
V8. Mutter Paneer Peas with cubes of homemade
cheese sautéed with creamy curry sauce .............. 14.99
N1. Aloo Paratha Whole wheat bread
stuffed
with potatoes, lightly spiced ................................ 3.99
N2. Cheese Naan Traditional clay oven-baked
bread with Mozarella Cheese ............................... 3.99
N3. Garlic Cheese Naan Traditional clay
oven-baked bread with fresh Garlic and
Mozarella Cheese ................................................. 3.99
N4. Keema Naan White flour bread stuffed
with Ground Lamb, lightly spiced ....................... 4.99
N5. Kashmiri Naan With Coconut and
Raisins ................................................................. 4.99
N6. Peshwari Naan With Almonds, Coconut,
Cashews and Raisins ............................................ 4.99
N7. Laccha Paratha Multi-layered whole
wheat bread, lightly buttered ............................... 3.99
N8. Naan—Plain Tradition clay oven-baked bread .......................................................... 2.99.................................... 2.99
S5. Shrimp Tikka Masala Shrimp cooked
in a rich creamy tomato sauce garnished
with fresh cilantro ................................................. 17.99
S6. Shrimp Saag Shrimp stir-fried with
onions, tomato, bell pepper and tangy
masala sauce in a kadhai ....................................... 17.99
V9. Paneer Tikka Masala Cubes of
homemade cheese sautéed and curried in a
creamy based masala sauce .................................. 14.99
V10. Navrattan Korma Blend of fresh
garden vegetables, nuts, and raisins with a touch
of aromatic cream sauce ....................................... 14.99
V11. Saag Paneer Baby spinach with
cubes of homemade cheese sautéed with
creamy curry sauce ............................................... 14.99
V12. Vegetable Tikka Masala Assorted
vegetables simmered in cream tikka sauce ........... 14.99
V13. Vegetable Jalfrezi Assorted
garden vegetables sautéed with onions and peppers.
A spicy treat .......................................................... 14.99
V14. Cabbage Bhaji Shredded cabbage
sautéed with spices ............................................... 14.99
V15. Channa Saag Baby spinach with cubes of
chickpeas sautéed with creamy curry sauce ......... 14.99
N9. Onion Naan White flour bread stuffed
with Onion lightly spiced ..................................... 3.99
N10. Paneer Naan White flour bread stuffed
with Paneer ........................................................... 3.99
N11. Poori Puffy whole wheat deep
fried bread ............................................................. 2.99
N12. Rosemary Naan Traditional clay
oven-baked bread with Rosemary ......................... 3.99
N13. Tandoori Roti Traditional clay oven-baked whole wheat bread ..................................... 2.99..................... 2.99
N14. Chapati Whole Wheat flatbread
cooked on iron skillet ........................................... 2.99
N15. Garlic Naan Traditional clay oven-baked bread with fresh Garlic ............................... 2.99....................... 2.99
N16. Bullet Naan
Stuffed with green chilies.................................... 3.99
Seafood Specialties (Served with Rice)
Vegetarian Specialties (Served with Rice)
Slices of bread
X1. Achaar Indian Mixed Pickle ................. 1.99
X2. Basmati Rice ................................ 3.99
X3. Mango Chutney ............................ 2.99
X4. Papadum ........................................... 1.99
D1. Carrot Halwa Rich carrot pudding
flavored with cardamom and saffron ................... 5.99
D2. Gulab Jamun Reduced milk balls served
in rose flavored sugar syrup and cardamom ........ 5.99
D3. Kheer Rice pudding flavored with
cardamom and garnished with Pistachios ............ 5.99
D4. Mango Kulfi Rich Indian ice cream
made of thickened milk and mango ..................... 5.99
Soda ................................................................ 2.99
Pepsi, Diet Pepsi, Dr. Pepper, Mountain Dew, Sierra Mist
Masala Chai .............................................. 1.99
Tea flavored with cardamom, cloves, cinnamon
Sweet / Salted / Plain Lassi ............ 3.99
Yogurt Shake Sweet / Salted / Plain
Iced Tea ........................................................ 1.99
Chai ................................................................ 1.99
Indian Hot Tea with Milk
CR1. Bengali Swordfish Grilled swordfish
accompanied by fresh Mango Salsa ..................... 25.99
CR2. Chef’s Special Lamb Chops
Grilled Lamb Chops served with mint chutney.
Please allow extra cooking time .......................... 25.99
CR3. Crab Malabar Crab prepared in the
manner of coastal India ........................................ 25.99
CR4. Goa Fish Whole Pan Fried Fish
topped with a mixture of roasted garlic,
tamarin, and scallion ............................................. 25.99
X5. Raita Homemade yogurt with
cucumber flakes .................................................... 1.99
X6. Onion Chutney .............................. 1.99
X7. Mint Chutney ................................... 1.99
X8. Tamrin Chutney ............................. 1.99
D5. Mango &
Mixed Fruit Custard ........................... 5.99
D6. Ras Malai Panner Patti boiled with sugar
water and soaked with special cream sauce .......... 5.99
D7. Chocolate Cake ............................. 5.99
D8. Cheese Cake .................................... 5.99
D9. Key Lime Pie ................................... 5.99
Mango Lassi ............................................. 3.99
Yogurt Shake with Mango topped with whipped cream
and cherry
House Special Lassi .............................. 3.99
Yogurt Shake with Special Ingredients
Rooh Afza .................................................... 3.99
Special Refreshing Drink
Chocolate Milk ........................................ 3.99
CR5. Lobster Khas
Steamed Lobster tail
covered with toasted fennel sauce ........................ 26.99
CR6. Mashli Javeri Sea Bass coated with
a sesame cornmeal crust and served with
Indian tomato sauce .............................................. 25.99
CR7. Murgh Khumari Chicken breast
coated with lentils and served with a creamy
apricot ginger sauce .............................................. 25.99
CR8. Shrimp Adrak Shrimp marinated
in lime juice, chilies and ginger then grilled
and served with Tamarin Chutney ........................ 25.99
Sides
Dessert
Beverages
Kid’s Menu
K1. Chicken Tenders or Nuggets, Fried and Drink ............................................................. 6.99
Chef’s Recommendations
(Served with Vegetable of the Day, Rice and Raita)
Note: Please let your server know of any allergies. We will not assume any liability for adverse reacƟons
to food consumed, or items one may come in contact with while eaƟng at our establishment

TAJA MALASA CURRY RESTAURANT
B**r Selections

1.Blue Moon ............................................................... $3.99
2. Coors Light ............................................................. $3.99
3. Flying Horse—16 FL. Oz. .................................... $6.99
4. Heineken ................................................................. $3.99
5. Kingfisher ............................................................... $3.99
6. Miller Light ............................................................ $3.99
7. New Castle ............................................................. $3.99
8. Tajmahal ................................................................. $6.99
9. Yuengling ............................................................... $3.99
10. Harpoon ............................................................... $3.99

TAJA MALASA CURRY RESTAURANT
W**e Selections
Sparkling and Rose
Per Serving Per Bottle
1. Amuse Semi Seco Cava Spain $5.99 $19.00
2. Roederer Estates Brut, Anderson Valley - - - - - $33.00
3. Moet & Chandon Imperial NV, France - - - - - $58.00
4. Cassegne Rose’ Grenache/Syrah, Rhone $5.99 $24.00
5. Woodbridge White Zinfandel $5.99 - - - - -

White W**es
6. Joel Gott Unoaked Chardonnay, Monterey - - - - - $32.00
7. Robert Mondavi Chardonnay, Napa $7.99 $28.00
8. Woodbridge Chardonnay, California $5.99 - - - - -
9. Urban Reisling, Germany - - - - - $24.00
10. Sea Glass Sauvignon Blanc, California $5.99 $24.00
11. Ca’ Brigiano Pinot Grigio, Veneto $5.99 $24.00
12. Umberto Fiore Moscato D’Asti, Italy - - - - - $23.00

Red W**es
13. Silverado Merlot, Napa - - - - - $42.00
14. Woodbridge Merlot, California $5.99 - - - - -
15. Robert Mondavi Cabernet Sauvignon, Napa - - - - - $38.00
16. J. Lohr 7 Oaks Cabernet Sauvignon, Paso Robles $7.99 $28.00
17. Woodbridge Cabernet Sauvignon, California $5.99 - - - - -
18. Tara D’Oro Zinfandel Deaver Ranch, California - - - - - $34.00
19. Pali Pinot Noir Huntington, Santa Barbara - - - - - $32.00
20. Matchbook Tinto Rey Red Blend, California $7.99 $28.00
21. Rosemont Shiraz, Australia - - - - - $24.00

09/07/2020

Hyderabadi Chicken Dum Biryani recipe is an authentic Hyderabadi special rice dish which is a popular Dum Biryani recipe of Chicken from Hyderabad served with kheera raita or cucumber raita or pyaz ka raita or onion raita and Hyderabad is famous for Biryani all across India.

Which is murgh biryani recipe would be dedicated to Hyderabad Biryani recipes are every Hyderabadi delight.

I am sharing the traditional and authentic way of making Hyderabadi Chicken Dum Biryani straight from my kitchen without missing even a single step with every minute detail.

The Chicken Dum Biryani is a very delicious recipe and the steps are so easy to follow.

Hyderabadi Chicken Dum Biryani is a very lengthy process but at the same time is the easiest. Once you understand it then you can master the art of making biryani of any kind be it a chicken biryani or mutton biryani or a veg biryani.

Chicken Dum Biryani is a slow cooking process and this process is very essential to bring the perfect flavors out of the dum biryani.

Course: dinner Cuisine: Indian Prep Time: 2 hours Cook Time: 45 minutes Total Time: 2 hours 45 minutes Servings: 6 C Calories: 600kcal

Ingredients
For Chicken Marination:
11/2 kg chicken cut into large pieces
2 tbsp ginger garlic paste
2 tbsp red chilli powder
1 tsp turmeric powder
salt as per taste
1 bunch coriander leaves
1 bunch mint leaves
7 - 8 green chillies
1 tsp caraway seeds shahi zeera
3 - 4 cloves loung
2 cinnamon sticks dalchini
3 - 4 cardamoms elaichi
3 - 4 black pepper corns kali mirch
2 cups fried golden brown onions
2 cups yogurt
1 tbsp oil
1 tbsp lemon juice
tsp garam masala powder

For the Rice:
Water for boiling
1 kg basmati rice
2-3 cloves loung
1 cinnamon stick dalchini
2-3 cardamoms elaichi
1 tsp caraway seeds shahi zeera
2 - 3 black pepper corns kali mirch
1 tbsp lemon juice
salt - to taste

For Dum Seasoning:
2 tbsp oil
2 tbsp coriander leaves
2 tbsp mint leaves
2 tbsp fried onions
1 tbsp lemon juice
1 cup saffron flavored milk
1 tbsp ghee
1 cup water

For Garnishing:
Fried onions

Instructions
For The Chicken Marination:
Wash the chicken pieces well with lemon juice and water and strain the chicken completely.
Add ginger garlic paste into it.
Add red chilli powder, turmeric powder, salt and mix well.
In a blender add a bunch of coriander leaves, a bunch of mint leaves, green chillies, add a pinch of salt and make the paste called as green paste or hara masala paste.
Add the green paste to the chicken marinade.
Add whole garam masala that is cardamom, cinnamon, cloves, black pepper corns, caraway seeds.
Mix the whole mixture well.
Crush the onions and add into the marinade.
Add beaten yogurt and mix well.
Add oil over the marinade and mix well.
Add garam masala powder and lemon juice and mix well.
Check the taste of salt and add if required.
Rest this marinade inside the refrigerator for about 45 minutes to 1 hour.

Procedure To Cook The Rice:
Firstly, wash the basmati rice and soak it for about 35 minutes.
Take a cooking pot, add water generously into it.
Into the water, add salt as per taste, cinnamon stick, cloves, shahi zeera, black pepper corns, cardamoms.
Bring the water to a boil.
When the water starts boiling, add the soaked rice into it.
Cook the rice for about 6 - 7 minutes until it is three fourth done.
Strain the rice completely and rest the strained rice aside.

Procedure To Give The Dum:
In a cooking pot, to the base add oil and spill it all over the base.
Add the chicken marinade into it and spread it evenly.
Add the rice which has been cooked into it.
Spread the rice evenly all over the marinade.
Season the rice with coriander leaves, mint leaves, fried onions.
Add lemon juice all over the rice.
Add saffron flavored milk(2 saffron strands added into the 1/4th cup of milk to get orange red color).
Add ghee into it.
Add little water all over the rice(optional).
Make a chapathi dough and seal the lid and the cooking pot tightly with the dough.
Switch on the flame, put the cooking pot onto the flame.
Dum the biryani on sim flame for about 45 minutes.

Procedure to take the biryani out:
Take the biryani out with a spatula from one corner side and when taken out, the spoon has to go deep down and should come out with the rice and chicken.
Serve the lip smacking biryani on a serving plate.
Garnish the hyderabadi chicken dum biryani with fried onions.
Also it can be garnished with coriander and mint leaves.
And also serve it with lemon slices and raw onion rings.

Notes
Using basmati rice while making biryani makes the biryani very delicious.
Always soak the rice when the period of chicken marination is about to complete.
Start boiling rice for water when rice has been soaked for about ten minutes.
Do not cook the rice for a long time as the rice becomes soggy while giving dum.
The longer the time of marination, the more tastier the chicken would turn out.
If one is looking for more spicy flavor then the spices can be added more in quantity or can be reduced if less spicy flavor is required.
Using fresh herbs gives wonderful fragrance to the biryani.
Always check the salt taste while cooking rice, else the biryani would not get the required taste.
Another way of giving dum is, the cooking pot should be placed on a high flame and then simmer the flame and place a tawa/griddle below the cooking pot and dum for about 35 minutes.

Placing a tawa below the cooking vessel prevents the base of the cooking vessel from burning.
Nutrition

Calories: 600kcal

Related Biryani Names:
Hyderabadi Biryani with mutton in dum style
Hyderabadi Veg Biryani Recipe
Mutton biryani recipe
mutton dum biryani
Ambur mutton biryani
Ambur chicken biryani
Hyderabadi Egg Biryani
chicken biryani recipe
hyderabadi biryani recipe

09/07/2020

CHAAT MASALA POWDER

(makes 1/4 cup)

2 tsp roasted whole cumin seeds

1tsp dried pomegranate seeds

½ tsp black peppercorns

1 tbsp mango powder

pinch salt

2 tsp black salt (sanchal)

1 tsp sea salt

Grind into a powder all the ingredients together.

Store in an air-tight container.

Tip: pomegranate seeds are hard to grind, so first you may use the mortar.

(Chaat masala has a salty test. Mango powder and dried pomegranate seeds contribute tartness while the heat from black peppercorns balances out the blend. Nutty cumin, in addition to its obvious flavor when toasted, helps the digestion.

09/07/2020

Opening Soon in Albuquerque, New Mexico. Due to this Covid-19 (Corona Virus) Pandemic Situation. We are Pending our Process.
Keep in Touch. Thank you

05/02/2020

Chicken Biryani Restaurant Style
Prep time : 10 mins

Cook time : 45 mins

Total time : 45 mins

Author :Vahchef

Main Ingredient : Chicken

Servings : 4 persons

Ingredients used in Chicken Biryani Restaurant Style
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Ginger garlic paste - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Red chili powder - 2 tablespoons.
• Golden fried onions - 1/2 cup.
• Maze - 2 numbers.
• Pepper corns - 1/2 tea spoon.
• Biryani phool - 1 tea spoon.
• Shahi jeera - 1 tea spoon.
• Cardamom - 9 numbers.
• Cloves - 10 numbers.
• Cinnamon sticks - 2 numbers.
• Star anise - 2 numbers.
• Bay leaf - 2 numbers.
• Basmati rice - 400 grams.
• Chicken - 1000 grams.
• Yogurt - 1 cup.
• Coriander leaves (chopped) - 1 bunch.
• Mint leaves(chopped) or 1 cup - 1 bunch.
• Green chilies (chopped) - 5 numbers.
• Oil - 1 cup.
• Lime juice - 2 tablespoons.
• Saffron - 1 pinch.
• Ghee(optional) - 1 tablespoon.
• Rose water - 1 tea spoon.
• Kewra water - 1 tea spoon.
Method:
First, make a powder of all the spices (cardamom, cloves, cinnamon stick, star anise, bay leaf, biryani phool, shah jeera, maze) .
In a bowl add chicken pieces and add made masala, chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, curd, chopped mint leaves, coriander leaves, green chilies, lime juice, oil, mix it well, and put it in the refrigerator overnight.
Heat water in a vessel and let it come to a boil add oil, salt, shahi jeera, bay leaf.
Once it comes to boil, add basmati rice (soak the rice for 1 hour) cook the rice till 75 % done.
Then in another pan, add a layer of marinated chicken andadd this layer of rice.
Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
After 40 minutes this is ready for open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

10/01/2020

AUTHENTIC CHICKEN TIKKA MASALA RECIPE

Jazz up your dinner with this flavor-packed curry.

Prep Time : 30 minutes
Cook Time : 45 minutes
Total Time : 1 hour 15 minutes

INGREDIENTS
600 g chicken thigh fillets, cut into cubes
Marinate Chicken:
2 tbsp lemon juice
6 garlic cloves
3 cm piece fresh ginger
1 ½ tsp cumin seeds
½ tsp ground coriander, coriander powder
½ tsp garam masala
1 tsp paprika
1 tsp red chili powder
2 tbsp yogurt
2 tbsp oil
Salt to taste

CHICKEN TIKKA MASALA:
2 tbsp oil
1 large onion, chopped
1 tsp minced ginger, ginger paste
½ tsp ground turmeric, turmeric powder
2 tsp ground coriander, coriander powder
1 tsp paprika
1 tsp red chili powder
1 tbsp tomato puree, tomato paste
¼ cup canned tomatoes or 2 medium tomatoes, chopped
1 tsp lemon juice
¾ cup fresh cream
¼ tsp garam masala
A handful coriander, cilantro leaves, chopped
Salt to taste
Water
Naan or rice, to serve

INSTRUCTIONS
Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.
Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.
When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 – 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice.

Crazy Chef’s Curry Indian Authentic Cuisine and American Fusion

24/05/2022

29/07/2020

09/07/2020

09/07/2020

09/07/2020

05/02/2020

10/01/2020

Address

Website

Alerts

Shortcuts

Share

Listing takedown request