#tasty #yummy #maggi Tandoori Chicken Maggi Servings - 2 - 3 INGREDIENTS Chicken breast - 580 grams Curd - 100 grams Ginger garlic paste - 1 teaspoon Red chili - 1/2 teaspoon Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Dry mango powder - 1/2 teaspoon Black salt - 1/2 teaspoon Black pepper - 1/2 teaspoon Salt - 1 teaspoon Garam masala - 1/2 teaspoon Roasted gram flour - 30 grams Mustard oil - 30 milliliters Dry fenugreek leaves - 1 teaspoon Charcoal Ghee - 1 teaspoon Oil - for shallow frying Oil - 2 tablespoons Onions - 100 grams Carrots - 40 grams Bell pepper - 90 grams Cabbage - 30 grams Salt - 1 teaspoon Red chili - 1/2 teaspoon Tandoori masala - 1 teaspoon Water - 300 milliliters Maggi masala - 2 tablespoons Soy sauce - 1 teaspoon Ketchup - 2 tablespoons Maggi noodles - 140 grams Spring onions - for garnishing PREPARATION 1. Take 580 grams chicken breast and make cuts on it. Keep aside. 2. In a mixing bowl, add 100 grams curd, 1 teaspoon ginger garlic paste, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon garam masala, 30 grams roasted gram flour, 30 milliliters mustard oil, 1 teaspoon dry fenugreek leaves and mix it well. 3. Add the chicken breast in it and mix it well. 4. Place a charcoal in a aluminium foil bowl. 5. Place it on chicken, add 1 teaspoon ghee and cover it with plate. 6. Marinate for 30 minutes. 7. Heat some oil in a grill pan, add the marinated chicken breast on it. 8. Cook until it turns dark brown in color from all sides. 9. Remove it from grill pan and place it on a board. 10. Cut it into pieces and keep aside. 11. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent. 12. Add 40 grams carrots and mix it well. 13. Cook for 5 - 7 minutes on medium heat. 14. Then, add 90 grams bell pepper, 30 grams cabbage and mix it well. 15. Cook for another 5 - 7 minutes on medium heat. 16. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon tandoori masala and mix it well. 17. Now, add 300 milliliters water and mix it well. 18. Add 2 tablespoons maggi masala, 1 teaspoon soy sauce, 2 tablespoons ketchup and mix it well. 19. Bring it to a boil. 20. Then, add 140 grams maggi noodles and mix it well. 21. Cover it with lid and cook for about 5 - 7 minutes on medium heat. 22. Open the lid and add the cooked chicken in it. 23. Mix it well. 24. Cook for another 5 - 7 minutes on medium heat. 25. Remove it from heat. 26. Garnish with spring onions. 27. Serve hot. Punjabi Tadka Maggi Servings - 2 - 3 INGREDIENTS Oil - 20 milliliters Green chili - 1 teaspoon Onions - 140 grams Tomato - 45 grams Carrots - 45 grams Sweet corns - 40 grams Bell pepper - 90 grams Green peas - 40 grams Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Red chili - 1/4 teaspoon Garam masala - 1/4 teaspoon Cumin powder - 1/2 teaspoon Dry mango powder - 1/2 teaspoon Maggi noodles - 140 grams Water - 500 milliliters Maggi masala - 20 grams PREPARATION 1. Heat 20 milliliters oil in a pan, add 1 teaspoon green chili and stir well. 2. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color. 3. Add 45 grams tomato and mix it well. 4. Cook for 3 - 5 minutes on medium heat. 5. Now, add 45 grams carrots, 40 grams sweet corns, 90 grams bell pepper, 40 grams green peas and mix it well. 6. Cook for 5 - 7 minutes on medium heat. 7. Add 1/4 teaspoon turmeric and stir well. 8. Add 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon garam masala, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder and mix it well. 9. Then, add 140 grams maggi noodles and mix it well. 10. Now, add 500 milliliters water and mix it again. 11. Cook for 3 - 5 minutes on medium heat. 12. Add 20 grams maggi masala and mix it well. 13. Cook for 5 - 7 minutes on medium heat. 14. Remove it from heat. 15. Serve hot. Official website: https://ift.tt/2YE99SY Like us on Facebook https://ift.tt/345eOSQ Follow us on Instagram https://ift.tt/2rlkF9E
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