Do you want bow bow biriyani for Rs 5 per plate, free home delivery no extra charge

 Do you want bow bow biriyani for Rs 5 per plate, free home delivery no extra charge

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List of Various chicken Curry available in india and name them

Sure! Here's a list of various chicken curries available in India:

1. Butter Chicken: A popular Punjabi dish where chicken is cooked in a rich and creamy tomato-based sauce.
2. Chicken Tikka Masala: A classic North Indian dish where grilled chicken tikka is cooked in a flavorful tomato-based gravy.
3. Chicken Korma: A Mughlai dish made with a creamy and aromatic gravy consisting of yogurt, nuts, and spices.
4. Chicken Chettinad: A spicy and flavorful South Indian curry originating from the Chettinad region of Tamil Nadu.
5. Chicken Vindaloo: A spicy and tangy curry from Goa, made with vinegar, spices, and red chilies.
6. Chicken Dhansak: A Parsi dish that combines chicken with lentils and vegetables, creating a sweet and spicy curry.
7. Chicken Rogan Josh: A Kashmiri delicacy characterized by tender chicken cooked in a rich and aromatic red gravy.
8. Chicken Malai Curry: A creamy and mild curry made with chicken cooked in a cashew and cream-based sauce.
9. Chicken Madras: A popular South Indian curry known for its spiciness, made with a blend of aromatic spices.
10. Chicken Jalfrezi: A stir-fried chicken curry with colorful bell peppers, onions, and tomatoes.
11. Chicken Do Pyaza: A flavorful curry with chicken and onions, cooked with a blend of spices.
12. Chicken Patiala: A spicy and tangy chicken curry originating from the city of Patiala in Punjab.
13. Chicken Bhuna: A dry and thick curry where chicken is cooked with onions, tomatoes, and a variety of spices.
14. Chicken Saagwala: A healthy and nutritious curry made with chicken and spinach.
15. Chicken Kolhapuri: A spicy Maharashtrian curry known for its vibrant red color and intense flavors.

These are just a few examples, and there are many more regional variations and styles of chicken curry found throughout India. 

How to make North indian style chicken Curry step by step procedure

 Certainly! Here's a step-by-step procedure to make North Indian style chicken curry at home:

Ingredients:

• 500 grams chicken pieces (with or without bones)
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• A few sprigs of fresh coriander leaves, chopped
• 2 tablespoons cooking oil or ghee
• Salt to taste

For the marinade:

• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. In a large bowl, combine the chicken pieces with the ingredients listed under "marinade." Mix well and let it marinate for at least 30 minutes.
2. Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they soften and release their juices.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes to allow the spices to blend.
6. Add the marinated chicken to the pan and coat it well with the spice mixture. Cook for a few minutes until the chicken starts to brown.
7. Add slit green chilies and mix them in.
8. Reduce the heat to low, cover the pan, and let the chicken cook for about 20-25 minutes or until it is cooked through and tender. Stir occasionally to prevent sticking.
9. Once the chicken is cooked, sprinkle garam masala and kasuri methi over it. Mix well.
10. Garnish with freshly chopped coriander leaves.
11. Serve hot with naan, roti, or steamed rice.

Enjoy your delicious North Indian style chicken curry! Adjust the spiciness according to your taste by adding more or less red chili powder and green chilies.

How to make South indian style chicken Curry step by step procedure,

Certainly! Here's a step-by-step procedure to make South Indian style chicken curry at home:

Ingredients:

• 500 grams chicken pieces (with or without bones)
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon mustard seeds
• A few sprigs of fresh curry leaves
• 1 cup coconut milk
• 2 tablespoons cooking oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter for a few seconds.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they soften.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute to allow the spices to blend.
6. Add slit green chilies and curry leaves. Stir for a few seconds.
7. Add the chicken pieces to the pan and coat them well with the spice mixture. Cook for a few minutes until the chicken starts to brown.
8. Reduce the heat to low and pour in the coconut milk. Stir well and let it simmer for 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
9. Once the chicken is cooked, garnish with fresh coriander leaves.
10. Serve hot with steamed rice or South Indian bread such as dosa or idli.

Enjoy your flavorful South Indian style chicken curry! You can adjust the spiciness of the curry by adding more or less green chilies and red chili powder according to your taste preference. 

how to make fish Curry at home step by step procedure

 Certainly! Here's a step-by-step procedure to make fish curry at home:

Ingredients:

• 500 grams fish fillets (such as tilapia, cod, or salmon)
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• A few sprigs of fresh curry leaves
• 1 cup coconut milk
• 2 tablespoons cooking oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Clean the fish fillets and cut them into desired sizes. Set them aside.
2. Heat oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter for a few seconds.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add chopped tomatoes and cook until they soften.
6. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute to allow the spices to blend.
7. Add slit green chilies and curry leaves. Stir for a few seconds.
8. Reduce the heat to low and pour in the coconut milk. Stir well and let it simmer for 5 minutes.
9. Gently add the fish fillets to the pan, making sure they are coated with the sauce. Be careful not to break the fish.
10. Cover the pan and cook on low heat for about 10-15 minutes or until the fish is cooked through and tender.
11. Once the fish is cooked, garnish with fresh coriander leaves.
12. Serve hot with steamed rice or Indian bread such as roti or naan.

Enjoy your homemade fish curry! You can adjust the spiciness of the curry by adding or reducing the amount of green chilies and red chili powder according to your taste preference.

how to make egg biryani at home step by step procedure

 Certainly! Here's a step-by-step procedure to make egg biryani at home:

Ingredients:

• 2 cups Basmati rice
• 6 eggs, hard-boiled and peeled
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 4 green chilies, slit
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon biryani masala (optional)
• A few sprigs of fresh mint leaves
• A few strands of saffron soaked in milk
• 4 cups water
• 4 tablespoons cooking oil or ghee
• Salt to taste

For the marinade:

• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For the garnish:

• Fried onions
• Chopped coriander leaves
• Fried cashew nuts and raisins (optional)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large bowl, combine the hard-boiled eggs with the ingredients listed under "marinade." Mix well and let it marinate for at least 30 minutes.
3. Heat oil or ghee in a large heavy-bottomed pan or a pressure cooker. Add the sliced onions and sauté until golden brown.
4. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, biryani masala (if using), and salt. Mix well and cook for 5 minutes until the tomatoes soften.
6. Add plain yogurt and mix it in thoroughly with the spices. Cook for another 5 minutes.
7. Add the marinated eggs to the pan and gently coat them with the spice mixture. Cook for a few minutes to allow the flavors to blend.
8. Add the soaked and drained rice to the pan, spreading it evenly over the eggs.
9. Pour water into the pan and add the fresh mint leaves. Bring it to a boil.
10. If using a pressure cooker, cover it with the lid and cook on medium heat for 1 whistle. Then, reduce the heat to low and cook for an additional 5 minutes. Turn off the heat and let the pressure release naturally.
11. If using a regular pan, cover it with a tight-fitting lid and cook on low heat for about 20-25 minutes until the rice is cooked and the flavors are well blended.
12. Once the biryani is cooked, remove the lid, drizzle the saffron-soaked milk over the rice, and gently fluff it up with a fork.
13. Garnish with fried onions, chopped coriander leaves, fried cashew nuts, and raisins (if using).
14. Serve hot with raita (yogurt dip) or a side salad.

Enjoy your flavorful homemade egg biryani!