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<p style="text-align: left;">Our Products</p>
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<ul>
 	<li>Cut chicken into cubes.</li>
 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>
 	<li>Now thread marinated cubes on toothpicks.</li>
 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>
 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>
</ul>
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<ul>
 	<li class="instruction">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>
 	<li class="instruction">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>
 	<li class="instruction">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>
 	<li class="instruction">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>
 	<li class="instruction">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>
 	<li class="instruction">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>
 	<li class="instruction">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>
</ul>
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<ul>
 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>
 	<li>Cover and cook on low heat for half an hour.</li>
 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>
 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>
 	<li>Top with boiled rice and stir once or twice.</li>
 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>
 	<li>Serve hot.</li>
</ul>
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