Yummy Food Creations

24/10/2025

Juicy chicken 🌭

24/10/2025

Chicken Tandoori Recipe

Ingredients:

4 chicken legs (with thighs attached) or 8 drumsticks

1 cup plain yogurt

2 tbsp lemon juice

2 tbsp vegetable oil

4 cloves garlic, minced

1-inch piece ginger, minced

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder

1 tsp smoked paprika (for color)

1 tsp red chili powder (adjust to taste)

1 tsp salt (adjust to taste)

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions:

1. Prepare the Marinade:

In a large bowl, mix together yogurt, lemon juice, vegetable oil, minced garlic, minced ginger, garam masala, cumin, coriander, turmeric, paprika, red chili powder, and salt. Stir until well combined.

2. Marinate the Chicken:

Make deep cuts in the chicken legs or drumsticks to help the marinade pe*****te.

Coat the chicken thoroughly with the marinade, making sure it gets into the cuts. Cover and refrigerate for at least 4 hours, or preferably overnight for best flavor.

3. Preheat the Oven/Grill:

If using an oven, preheat it to 400°F (200°C). If using a grill, preheat it to medium-high heat.

4. Cook the Chicken:

If using an oven, place the marinated chicken on a lined baking sheet and bake for 25-30 minutes, turning halfway, until cooked through and slightly charred on the edges.

If using a grill, cook the chicken for about 10-15 minutes on each side, or until fully cooked and charred.

5. Final Touch:

Garnish the chicken tandoori with fresh coriander leaves and serve with lemon wedges.

Tips:

You can baste the chicken with some melted butter during the cooking process for extra richness.

24/10/2025

Kitchen hacks

24/10/2025

Yummy mutton biryani
Here’s a classic recipe for Mutton Biryani:

Ingredients:

For marinating the mutton:

500g mutton (bone-in, cut into medium pieces)

1 cup yogurt

2 tbsp ginger-garlic paste

2 tsp red chili powder

1 tsp turmeric powder

2 tsp biryani masala powder (or garam masala)

2 tbsp lemon juice

Salt to taste

For rice:

2 cups basmati rice

4-5 cloves

2-3 green cardamom

1 bay leaf

1-inch cinnamon stick

Salt to taste

Water (for boiling the rice)

For assembling and layering:

2 large onions, thinly sliced

2 tomatoes, chopped

4-5 green chilies, slit

1/4 cup chopped coriander leaves

1/4 cup chopped mint leaves

1/2 cup milk (warmed)

A pinch of saffron (optional)

2 tbsp ghee (clarified butter) or oil

2 tbsp fried onions (optional for garnish)

1 tbsp kewra water (optional)

Steps:

Step 1: Marinating the Mutton

1. In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, lemon juice, and salt.

2. Add the mutton pieces to this mixture and marinate for at least 2 hours or overnight for best results.

Step 2: Preparing the Rice

1. Wash and soak the basmati rice for 30 minutes.

2. In a large pot, bring water to a boil and add cloves, cardamom, cinnamon, bay leaf, and salt.

3. Add the soaked rice and cook until the rice is 70-80% cooked (it should still be firm). Drain the water and set the rice aside.

Step 3: Cooking the Mutton

1. Heat oil or ghee in a large pot or pressure cooker. Add the sliced onions and fry until golden brown.

2. Add green chilies and chopped tomatoes, cook until the tomatoes soften.

3. Add the marinated mutton and cook on medium heat until the mutton is tender (around 30-40 minutes or pressure cook for 3-4 whistles).

4. Stir occasionally and add water if required to avoid burning.

Step 4: Assembling the Biryani

1. In the same pot, spread a layer of the cooked mutton.

2. Add half of the chopped mint and coriander leaves over the mutton.

3. Layer the semi-cooked rice evenly over the mutton.

4. Sprinkle the remaining mint and coriander leaves, saffron-soaked milk, and kewra water on top.

5. Drizzle with ghee and place fried onions on top if desired.

Step 5: Dum Cooking (Steaming)

1. Cover the pot with a tight lid or seal the edges with dough to prevent steam from escaping.

2. Cook on low heat (dum) for 20-25 minutes, allowing the flavors to blend well.

3. Once done, turn off the heat and let it rest for 10 minutes before opening.

Serving:

Serve hot with raita, salad, or boiled eggs on the side.

Enjoy your delicious mutton biryani!

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Good morning🌞