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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>
[/vc_column_text][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="69"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.

Heat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.

Add in curry leaves and mix well.

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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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