• 35gm Chicken Murgh Masala
• 500 gm Fresh Chicken Breast Boneless
• Salt to taste
• 1/2 cup Lemon juice
• 1 cup Thick yogurt

Notes

Step 1- Gather the ingredients in a food processor, and  Murgh Masala  to form a smooth paste. Add salt to taste, and lemon juice, and mix well.

Step 2- In a large bowl, pour the paste and yogurt over the Fresh Chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 2 hours.

Step 3- Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.

Step 4- When the chicken is cooked, remove it from the skewers and serve with hot naan (tandoori-baked Indian bread).

• 35gm Chicken Masala
• 750 gm Fresh Chicken Curry Cut
• 1 cup Thick yogurt
• 1-2 Tomatoes
• 250-300 gm Onions
• Salt to taste

Notes

Step 1- Mix Chicken Masala in yogurt and apply it to Fresh Chicken cubes. marinate for 30 minutes.

Step 2- Boil finely diced tomatoes in 1-2 cups of water until soft and tender. Peel to remove skin and seeds. Keep the tomato puree aside. Separately boil the onions in half a cup of water, grind to a paste, and sieve.

Step 3- In hot oil, add the marinated chicken and stir-fry for 5 minutes. Add tomato puree and onion paste. Cover and cook on low heat for 10-15 minutes.

Step 4- Stir in butter, and chopped coriander leaves for 1 minute and remove from heat. Serve immediately with hot naan (Roti or Rice).

• 35gm Biryani Masala
• 500 gm Fresh Chicken Curry Cut
• 500 gm Rice
• 25-30 gm Fry onion
• 1 cup Thick yogurt
• Salt to taste
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste

Notes

Step 1- Fry onions in hot oil until golden brown. Add tomatoes and fry until the oil separates.

Step 2- Add the following ingredients:-

• Janata’s Chicken Fresh Chicken,
• Garlic paste,
• Ginger paste,
• Yogurt, and 
• Biryani Masala.  

Step 3- Stir-fry for 10 minutes until tender. Add water and cook at low flame until the Chicken becomes tender.

Step 4- Increase flame and stir-fry until the oil separates from the curry.

Step 5- Prepare Rice separately- In 15 cups / 3 litres of boiling water, stir in tablespoons of salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.

Step 6-Spread half the rice in a pot, pour Chicken curry, and top with the remaining rice. Cover the pot and cook on low heat for 5-10 minutes until the rice is fully cooked.