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Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

lemon juice

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

salt

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

So here’s the torture I’m faced with anytime I have to figure out what to call a recipe: Basically, what these are are mini flat blueberry pies.

Mini Blueberry Galettes

Storebought Pie Crust (2 Rounds Of Dough)

c. Blueberries (generous)

c. Sugar, Plus Extra For Sprinkling

tbsp. Cornstarch

Lemon

Vanilla Extract

Salt

Water

Whipped Cream, For Serving

“Ranch Chicken”—ha! What a recipe name.

Ranch Style Chicken

Dijon Mustard

c. Honey

whole (juice Of) Lemon

Paprika

Red Pepper (optional To Taste)

Boneless, Skinless Chicken Breasts

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Bacon Grease

Sharp Cheddar Cheese,

Canola Oil

Don&rsquo;t get us&nbsp;wrong: We&nbsp;love a good kale Caesar salad just as much as the next lady.&nbsp;But this&nbsp;lemon-tahini salad with lentils, beets and carrots from&nbsp;Great Tastes&nbsp;by Danielle and Laura Kosann is a totally new way to enjoy the dark leafy green. You&rsquo;ll love how...

Lemon-Tahini Salad with Lentils, Beets and Carrots

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Sure, you could plop this delicious creamy risotto onto a plate and have a great meal. Or you could cradle it in portobello mushroom caps and feast like a queen. But these portobello mushrooms stuffed with barley risotto only look fancy. They&rsquo;re actually really easy to make. (We...

Portobello Mushrooms Stuffed with Barley Risotto 

portobello mushroom caps

olive oil

salt and black pepper

broth

unsalted butter

sweet onion, chopped

garlic cloves,

barley

white wine

thyme

rosemary

Parmesan cheese,

parsley,

Portobello Mushrooms Stuffed with Barley Risotto

Honey-Mustard Sheet Pan Salmon 

light-colored raw honey

mustard

white wine vinegar

salmon

butternut squash

Brussels sprouts,

cherry tomatoes

avocado oil or melted ghee

½ teaspoon freshly squeezed lemon juice

garlic powder

onion powder

oregano, divided

turmeric

lemon, thinly sliced crosswise

Honey-Mustard Sheet Pan Salmon

This is a yummy play on the old drip beef recipe my friend Hy shared with me years ago, and I made it last week as I was using up some pantry items as

Hot & Spicy Italian Drip Beef

tbsp. Olive Oil

whole Chuck Roasts (2 1/2 To 3 Pounds Each)

fluid Beef Stock

28 Ounce Crushed Tomatoes

(16 Ounce) Pepperoncinis, With Juice

(16 Ounce) Hot Cherry Peppers, Drained

jars (4 Ounces Each) Pimentos

Buttered, Toasted Rolls (optional)

Provolone OR Mozzarella Cheese

This easy, creamy Slow-Cooker Mashed Potatoes Recipe comes together while you prep the rest of the meal.

Slow-Cooker Mashed Potatoes

russet potatoes, peeled and cut into 1" pieces

chicken stock

kosher salt,

sour cream

chives,

c. milk

black pepper

A Drummond family favorite, this pot roast cooks in half the time and pairs well with a side of creamy mashed potatoes.

Instant Pot Pot Roast

beef

Black pepper

yellow onions, peeled and quartered

carrots, washed, scrubbed, and cut into large pieces

c. red wine

beef stock

Just got my first instapot after listening to my daughter bragging about hers for over a year.   My first pot roast is cooking. Thank you for the step by step directions with pictures. It has been over 40 years since I used a pressure cooker. I just retired as a school teacher and am looking forward to using my new instapot.

My first IP ever, I tried this recipe first and it’s delicious. Thank you !

Our family started with Pioneer woman's recipe for bacon wrapped meatloaf( 8 years ago?) and never looked back. ANYTHING by PW is AMAZING!  
I have made this pot roast recipe many times and loved it...but the last time I used fresh herbs and it was a GAME CHANGER!
 Thank you so much for the fabulous recipes! My two daughters, husband and myself appreciate you and we always proudly give you the credit.

Been cookin this recipe for instant pot chuck roast the past few years. Its my favorite to cook up with your help. Always turns out mouth watering fantastic !!! Thank you for your teaching :) !

Pasta with creamy tomato sauce is perfect for when you're hungry or if you're feeling blue and in need of comfort. It definitely does the trick.

Pasta with Tomato Cream Sauce

butter

whole medium onion, finely diced

garlic,

tomato sauce

Salt and pepper,

sugar,

heavy cream

parmesan cheese,

Fresh basil, chopped

fettuccine

Drip Beef. To me, the name means Scumptious.

Drip Beef, Two Ways

whole 2.5 To 4 Pound Chuck Roast

c. Butter

whole Large Onion, Sliced Thick

Garlic, Peeled

c. Soy Sauce

c. Sherry (cooking Sherry Is Fine)

c. Water

Toasted, Buttered Deli Rolls

Rosemary, Thyme, Other Spices (optional)

This chocolate sheet cake is the size of Texas, moist beyond imagination, super rich, and chocolatey. All you need are basic ingredients.

The Best Chocolate Sheet Cake. Ever.

For the Cake:

c. flour

c. sugar

tbsp. (heaping) cocoa

buttermilk

eggs

baking soda

vanilla

For the Frosting:

c. pecans

milk

lb. (minus 1/2 cup) powdered sugar

I have made this several time and it goes fast! HOWEVER, today I used your recipe off of the Food Network page and in that one you use one whole pound of powdered sugar. Here you take 1/2 cup away and this way is much better IMO Wouldn't seem that just 1/2 cup would make a difference but I feel it does.

Try baking in a 9x13 dish! Just bake for 5 more minutes. My in-laws have been making this cake for years and I’ve always loved it. My MIL made it for my BIL’s birthday recently, but had to make it in a baking dish due to his lack of kitchen  supplies and HOLY GOODNESS. Somehow it was even better! Now I only make it in the 9x13 pan.

My absolute favorite!!! This is my go-to whenever I need something extra tasty!! Thanks for sharing!

Yummy! Husband said "Flavor is great, texture is wonderful!"
Hope it freezes well because since its just the two of us we will eat it all in two days!

My favorite cake of all time, just the right amount frosting to cake ratio, 4 oz. is your number for subtracting 1/2c. powder sugar, and yes 1 stick of butter is 1/2c.

This was my moms go to chocolate cake recipe every time.
The name for it on her recipe card is Scotch Chocolate Cake. It definately is the best chocolate cake recipe out there!

LOVE, LOVE, LOVE this chocolate cake! I left the nuts out though. Amazing cake regardless!

If you haven’t experienced the joy of homemade sourdough bread, you haven’t truly lived. Okay, I’m exaggerating (a bit).

How to Make Artisan Sourdough Bread

weight Sourdough Starter That Passes The Float Test

lb. Organic All Purpose Flour

tbsp. Unrefined Sea Salt

The measurements at the beginning are incorrect! It should be -
1 1/4 lbs  FLOUR
1 lb. WATER
I ended up with a salty, goopy mess.  After a little research I realized the error and had to add the additional flour during the folding which changed the texture but not the taste.  

Would have been 5 stars if  only I had followed the step-by-step.

I have to add a cautionary note here as well. As others have pointed out the ingredient list at the top of the recipe is <strong>WRONG</strong>. It has way too much water compared to the amount of flour and I ended up with a soupy mess that would not come together.

Reading the rest of this site shows the correct measurements for making two boules, so if you only want one boule you would also need to cut those measurements in half.

I've used this recipe multiple times because the bread tastes so good.  However, my dough is alway very wet and doesn't want to form into a ball.  I've tried folding it more times every 30 min than you recommend, but that doesn't help.  It's so wet, the bread can barely be scored.  (The scores just close back up.) What am I doing wrong?

The first time I made this recipe the bread was awesome ! I too decided to follow the summary on top, and because I did not pay attention the bread was a soggy mess, but still tasted good. Please change the top part of this recipe and adjust the flower/water qty. They  are reversed. You don’t want anyone else wasting this much time. Otherwise this recipe is very good.

Julia Turshen's Skillet Cornbread with Cheddar and Scallions

all-purpose flour

yellow cornmeal

sugar

baking powder

white cheddar cheese

scallions,

This smooth, puréed potato soup recipe isn't too creamy or lumpy, but is still packed with flavor.

Perfect Potato Soup

bacon,

whole medium onion, diced

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