Bairaha Chicken legs, Bairaha Chicken parts. Boil at least 600ml of water.
Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
Boil for about 15 minutes until its done.
If needed, add some Corn Flour for thickness.
Season it with salt and seasoning powder.
Bairaha Chicken Breast (3 Nos) butter (30g)
Naan rotis or atta rotis
chopped onion (3 Nos)
chopped garlic (2 cloves)
A hand full of fresh coriander leaves
Chopped tomatoes (2Nos)
Cut the Bairaha chicken breast in to bite size pieces.(This will make the cooking process fast)
Heat butter. When melted, add onion and garlic and sauté for few minutes. Add tomatoes and cook till oil separates.
Add chicken and cook till chicken is halfway done.
Cook till the sauce thickens. Correct seasoning and add coriander leaves. Mix in the fresh cream and take off from heat. Arrange a few spoonfuls of the chicken curry in naan roti or atta rotis. Wrap and secure using foil.
whole chicken with chili powder, pepper & salt and then put into the oven & roast it until its done. Cool it for a while. Remove the bones from the meat.
Slice the onion, chopped garlic, curry leaves, cardamom, and chicken into the saute pan, stir with chili powder, black pepper and lemon juice.
Seal the parata separately.
Serve the parata on a plate.
Bairaha Chicken Wings (6)
Bairaha Chicken Meatballs (4) Tablespoons of soy sauce (4Tbs)
Tablespoons of dark soy sauce (2Tbs)
Sesame Oil (1Tbs)
Tablespoons of Oyster Sauce (2Tbs)
Teaspoons of onion powder (1/2Tbs)
Ground black pepper (1/2Tbs)
Tablespoon dried Herbs (1Tbs)
In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried herbs. Mix them altogether. Then, add
Bairaha chicken wings, Bairaha chicken meat balls and cover it and refrigerate overnight. Mix together again on the next day. Preheat oven 8-12 minutes and grill the chicken wings over each side until its properly done.
Place the chicken dish on a plate.