Tandoori Chicken with Naan

I have been craving for Tandoori Chicken for quite some time. Instead of eating out, I had decided to buy the Maggi Tandoori Chicken Pre-Mix to prepare it myself. I had heard lots of good comments on this pre-mix. Therefore, I had decided to give it a try as well. Indeed, it tastes good and what else to eat the chicken with if not with Naan. THUMBS UP!! So guys, it is definitely worth to try.

Ingredients

700 g chicken

1 packet Maggi Tandoori Chicken Mix

3 tbsp yogurt

2 tsp ghee

Methods

1. Marinate 700g chicken joints with the tandoori mix and yogurt for 30 minutes/overnight.
2. Spread ghee over chicken and bake in oven at 200 degree Celsius for 30-40 minutes.
3. Serve hot with naan and dhall.

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Beef Curry

CURRY will always be a 'must have' items when it comes to eating Nasi Briyani. Since Hubby loves beef, I had chosen to cook Beef Curry as a side dish with my Nasi Briyani. My Mummy taught me to use the cooking curry sauce to save all the hassle in the curry cooking process. This is my second attempt of using the sauce to make curry. My previous attempt was chicken curry and it was a success. Therefore, I had used the same way again and it never fails me.. :) The curry was so delicioius and the fragrance of the curry while it is cooking was just so aromatic and heavenly. Hmm.. writing this post makes me crave for more curry..

Ingredients

1 packet of curry cooking sauce

450g beef, cubed

3 potatoes, cubed

300ml water
salt to taste

Methods

1. Empty the curry cooking sauce into wok. Boil for 1-2 minutes.
2. Add beef. Stir well and boil. Add in potato cubes and water. Stir.
3. Continue cooking until beef is tender.
4. Add salt to taste.

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Nasi Briyani with Chicken

I had been going for some groceries shopping the other day, and this particular rice mix on the rack caught my attention - Briyani Rice Mix. I was thinking of giving it a try since the instructions and ingredients are kinda simple and easy. You guys must have realised by now, most of the time the dishes I made uses a lot of 'shortcut'. Oh well, why not right since they can helped me shorten the duration of my preparation. The rice was fragrant but just one word of precaution when it comes to the amount of water we should be using to cook this rice. I had followed strictly on the amount of water and the rice turned out to be a bit soggy. Guess I have been to engrossed with the whole cooking thingy in the packet till I forget the basic of measuring the water with my palm on deciding the amount of water to use to cook the rice. I'll be serving the Nasi Briyani with beef curry, stir fried cabbages and deep-fried appalam.

Ingredients

1 Briyani Rice mix

3 tbsp ghee

2 cups of rice, washed and drained

300g chicken

2 1/2 cups of water (varies)

20g raisins

20g sliced appalam, deep-fried

Methods

1. Heat 3 tbsp ghee in rice cooker and fry 50g Briyani Rice mix until aromatic.
2. Stir in 2 cups of rice and 300g chicken until well-coated with mixture.
3. Add 2 1/2 cups water and stir. Cook until rice and chicken are done.
4. Once the rice are done, stir in the raisins and serve hot with the deep-fry sliced appalam, curry and vegetables.

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