RESTAURANT STYLE MASALA CHICKEN LEG JOINT DEEP FRY IN OIL / how to make chicken masala joint fry

author suneetha chowdhary   1 year ago

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Full Chicken Fry 400 Rs | Opposite Jama Masjid Delhi | Indian Street Food Loves You

Full Chicken Fry 400 Rs | Opposite Jama Masjid Delhi | Indian Street Food Loves You. Free Subscribe us for more videos : Connect Facebook : Follow Twitter : Connect Google Plus: Connect Youtube : You can also check my other related videos : Special Pasta & Chowmein : Veg Fry Momo & Murmura Chaat : Common People Street Food In Delhi : People Enjoying Sugarcane Juice in Delhi : Start Your Day With Maggi Noodles & Bread Omelette : Radha Krishna Pure Veg Restaurant Opposite New Delhi Rail Station : Soybean Chowmein Noodles Only 10 Rs Per Plate : Free Food Distribution for All Besides Hanuman Temple New Delhi : Grandma & Her Sons Selling South Indian Food : Yellamma Tiffin Center : South Indian Paratha 10 Rs Each : Mouthwatering Varieties Veg Items Kolkata Barabazar : South Indian Lady Working Hard for Their Family : Egg Chicken Noodles : Chicken Rice & Chicken Fry : Ragi Dosa Onion Dosa : Egg ( Anda ) Masala Dosa : Soft Garam Paratha : Busy South Indian Street Food Shop : South Indian Mom & Daughter Selling Crispy Snacks : Garma Garam Tea Samosa Opposite CMC Vellore Tamil Nadu :

Fried chicken

Perfectly fried golden-brown , crunchy, shatteringly crisp crust, with super juicy, moist meat—no dry, tastelessness here. INGREDIENTS:- For marinade Milk 1 & 1/2 cup (375ml) lemon juice 1 & 1/2 tbsp Dried rosemary 2 tsp Red chili powder 3 tsp Salt 3 tsp Cardamom powder 1 tsp Finely chopped garlic 1 tbsp Finely chopped ginger 1 tbsp Eggs 3 boneless chicken thighs 1200g INGREDIENTS for flour mixture: All-purpose flour 1 &1/2 cup (200g) Cornstarch 1 cup (110g) Red chili powder 2 tsp Garlic powder 1 tsp Fennel seeds 1 tsp Coriander powder 2 tsp Baking powder 2 tsp Black pepper just a pinch Salt 2 tsp oil for deep frying directions 1 : fry at medium heat. 2 : Let marinated chicken sit at room temperature for 30 minutes before frying . if you start frying it , straight from the fridge . The temperature of the oil will drop and your chicken won't cook evenly . Plus it will absorb oil , means no crisp. 3 : Do not fry more than 3 - 4 pieces at a time . crowding the pan with chicken will lower the oil's temperature , up the cooking time , and make the flour coating greasy . 4 : it is very important to maintain the oil's temperature . Too hot oil will make the exterior dark very quickly while the inside's still raw . 5: cook for 12-15 minutes until nicely brown . المقادير الحليب 1 و 1/2 كوب (375 مل) عصير الليمون 1 و 1/2 ملعقة كبيرة روزماري المجففة 2 ملعقة صغيرة مسحوق الفلفل الحار الأحمر 3 ملعقة صغيرة ملح 3 ملعقة صغيرة مسحوق الهيل 1 ملعقة صغيرة الثوم المفروم ناعما 1 ملعقة كبيرة الزنجبيل المفروم ناعما 1 ملعقة كبيرة بيض 3 الدجاج الفخذ(بدون عظم) 1200G المقادير لخليط الدقيق: دقيق جميع الأغراض 1 و 1/2 كوب (200 جم) كورنشارتش 1 كوب (110 جم) مسحوق الفلفل الحار الأحمر 2 ملعقة صغيرة مسحوق الثوم 1 ملعقة صغيرة بذور الشمر 1 ملعقة صغيرة مسحوق الكزبرة 2 ملعقة صغيرة مسحوق الخبز 2 ملعقة صغيرة الفلفل الأسود مجرد قرصة ملح 2 ملعقة صغيرة زيت القلي العميق الاتجاهات 1: تقلى في الحرارة المتوسطة. 2: دع الدجاج يجلس في غرفة تمبراتور لمدة 30 دقيقة قبل القلي. إذا كنت تبدأ القلي، مباشرة من الثلاجة. سوف تيمبراتيور من الزيت إسقاط والدجاج الخاص بك لن تطبخ بالتساوي. بالإضافة إلى أنها سوف تمتص الزيت، يعني لا هش. 3: لا تقلى أكثر من 3 - 4 قطع في وقت واحد. سوف ازدحام عموم مع الدجاج خفض تيمبراتيور الزيت، وزيادة وقت الطهي، وجعل طحين طلاء دهني. 4: من المهم جدا للحفاظ على تيمبراتيور الزيت. زيت حار جدا سيجعل الخارجي الظلام بسرعة كبيرة في حين لا يزال الخام في الداخل. 5: كوك لمدة 12-15 دقيقة حتى لطيف البني. . if you liked this video and want to see more easy recipes, please do SUBSCRIBE! Its FREE! إذا كنت تحب هذا الفيديووترغب في رؤية وصفات سهلة أكثر، يرجى الاشتراك! Si te gustó este video y quieres ver más recetas fáciles, ¡SUSCRÍBETE! ¡Es gratis! subscribe here plus join us on our facebook page dailymotion instagram google+ twitter YUMMYYYYY! Recipes combinations to help you level up your cooking skills. Flavours from some of world's tastiest cuisines. Watch " Yummyyyy!" tips and techniques for quicker, easier and better cooking. We'll help you to become a pro cook... Eating is necessity but cooking is an should be fun. Music credit: 1: Adventures by A Himitsu Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Music released by Argofox Music provided by Audio Library 2: Mattia cupelli Facebook page!: - iTunes Store: - Personal Facebook Profile: - Instagram: - Bandcamp Store: - Official Mattia Cupelli Music Website:

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How to Cook Adobong Baboy sa Gata

This video will show you how to cook adobong baboy sa gata, otherwise known as Filipino pork adobo in coconut milk. This is a basic recipe. Feel free to improve this base recipe to come-up with your preferred version. I shot this video with a huge smile on my face. It has been winter here in Chicago for almost forever. Today the sun came-up and the temperature rose to the lower 60s. It was something to celebrate about, so I decided to walk to my neighborhood grocery store to buy some pork belly so that I can cook this dish. Pork Adobo sa Gata has these ingredients: 2 lbs. pork belly, cut into cubes ¼ cup soy sauce ¼ cup white vinegar 2 teaspoon whole peppercorn 4 pieces dried bay leaves 2 cups coconut cream 2 tablespoons coconut cream Salt and pepper to taste The final result was awesome. The meat and fat were very tender. It was also rich and tasty. All I needed was a few cups of warm white rice. Yummy! More about me: My name is Vanjo Merano. I live in the Northern suburbs of Chicago, Illinois. I work as an IT professional, but cooking has been my passion since I was a kid. I created Panlasang Pinoy (the blog and this youtube channel) to promote Filipino food and Filipino Cuisine to the world. Who shoots your video and who creates the recipes? I shoot all the videos myself and I write and develop my own recipes. What equipment do you use? I started the videos back in 2009 using a Pentax point and shoot camera. It is a priced possession because it helped me take this channel to where it is today. At present, I use Panasonic Hc-X920, Sony FDR-AX100 4K Ultra HD Camcorder, and Nikon D5. Learn more about me and my work by visiting Follow me on IG: Follow on Facebook: Follow on Google:

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