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Manufacturer / Exporter / Supplier Of Marinated Skinless Chicken, Tandoori Marinated Chicken Legs, Goat Meat, Savory Chicken Boti Kebab, Gourmet Chicken Shish Kebab
Manufacturer / Exporter / Supplier Of Marinated Skinless Chicken, Tandoori Marinated Chicken Legs, Goat Meat, Savory Chicken Boti Kebab, Gourmet Chicken Shish Kebab
Heat oil in a non-stick skillet. Add 1 tbsp, chopped galic and one chopped onion. Saute on high heat till onion turns reddish brown, or 5min. Add one chopped tomato and 1 tsp of garam masala(optional), cover and occasionally stir, while reducing heat to medium low. Once oil separates, or after 6-8 minutes, add the marinated chicken and stir. Cover and let it cook for another 6-8 mins. Add 1 to 1.5 cups of hot water, depending on the consistency of gravy you want. Once chicken is thoroughly cooked to a minimum internal temperature of 160°F, remove from heat. Serve hot over rice or with roti and enjoy!
preheat oven to 400°F. Put aluminum foil on baking tray and spray with oilbutter. Place chicken on the sheet. Baste (rub) some leftover marinade or oil on top. Bake for 45mins. Halfway through, to keep the chicken moist, baste the chicken with the juice collected at the bottom of the baking tray. Turn oven to Broil – High for 7-10 mins. Cook till internal temperature of chicken is more than 160°F (Surface of chicken should be slightly blackened). Overcooking may make chicken dry and burnt. Under-cooking poses serious health hazard.
Heat cooking oil in a non-stick skillet. Add 1 tbsp, chopped galic and one whole onion chopped and saute on high heat till onion turns reddish brown, or 5min. Add one chopped tomato and 1 tsp of garam masala(optional), cover and occasionally stir, while reducing heat to medium low. Once oil separates, or after 6-8 minutes, add the marinated meat and stir. Cover and let it cook for another 6-8 mins. Add 1 to 1.5 cups of hot water, dependent on the intended consistency of gravy. Keep cooking in a pressure cooker or skillet until meat is thoroughly cooked (minimum 160°F), then remove from heat. Serve hot over rice or with roti and enjoy!
Preheat oven to 350F Put aluminum foil on baking tray and spray with oil or butter. Place chicken skewers on the sheet.Baste (rub) some oil or milk on top if dry. Bake for 25 mins Broil on High for 10 mins for a slightly charred appearance. Always make sure internal temperature of cooked chicken is more than 160F. Overcooking makes chicken dry and chewy. Under-cooking poses serious health hazard. TO BBQ: Place chicken skewers on barbeque. Baste (rub) some oil or milk on top if dry. Grill each side till it is slightly blackened (6 to 9 mins). Do not turn chicken too soon. Drizzle oil if surface gets dry.Always make sure internal temperature of cooked chicken is more than 160F. Overcooking makes chicken dry and chewy. Under-cooking poses serious health hazard.
Preheat oven to 350F Put aluminum foil on baking tray and spray with oil or butter. Place chicken skewers on the sheet. Baste (rub) some oil or milk on top if dry. Bake for 25 mins Broil on High for 10 mins for a slightly charred appearance. Always make sure internal temperature of cooked chicken is more than 160F. Overcooking makes chicken dry and chewy. Under-cooking poses serious health hazard. TO BBQ: Place chicken skewers on barbeque. Baste (rub) some oil or milk on top if dry. Grill each side till it is slightly blackened (6 to 9 mins). Do no turn chicken too soon. Drizzle oil if surface gets dry. Always make sure internal temperature of cooked chicken is more than 160F. Overcooking makes chicken dry and chewy Under-cooking poses serious health hazard.
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