dhivehi maldives

⁣⁣Dhe Aalamah
Shalabee Ibrahim
Hidhaaee Nooru Madhaha Album
Release date: 30 June 2016

⁣Ramadan mahuge Handhu

Mi video ga balaa lanee, blog ge in goi fennaane gothaa adhi blog ge statistics (muhinmmu mauloomaathu).

to make rice
boil the water
add biriyani spices
salt
cook the rice 90% and then drain
to marinate chicken

corriander powder
chilli powder
cumin powder
chopped corriander leaves
chopped mint leaves
ginger garlic paste
green chillies
garam masala
oil
curd
fried onions
lemon juice
raw biriyani spices
salt
around 45 mins will take ro cook..

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⁣Alun dhiruvvey goiy | Qiyaamathuge Vaahaka | Muhammad Ghalib | dheenee dhivehi naseyhai

⁣Handhaan Nethigen Furathama Attahiyyaathu Nukiyijjenama?

⁣kavaab | maldivian snack| dhivehi hedhika

Ministry of Fisheries and Agriculture, Government of Maldives

Butter chicken / restaurant style butter chicken / how to make butter chicken at home/ homemade butter chicken / easy butter chicken recipe / murgh makhani
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Chicken marination:
- 400 gram boneless chicken
- 1 tbsp red chilli powder
- salt to taste (1/2 tsp)
- 3 tbsp plain yoghurt
- 1 tsp lime juice
- 1 tbsp ginger garlic paste
- 1/4 tsp cumin powder

Ingredients for shallow frying chicken:
- 2 tbsp unsalted butter or cooking oil of your choice

Directions:
- cut chicken into 1 inch cubes. Add the ingredients listed above for chicken marination and mix it well. Put it in the refrigerator for atleast 30 mins to 1 hour.

- On medium heat add butter or cooking oil to a pot/pan. Add marinated chicken pieces. Don't overcrowd the pot. Cook the chicken pieces 3-5 mins on each side. Once done take it out.
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Ingredients to make puree for gravy:
- 1 tbsp olive oil or cooking oil of your choice
- 2 tbsp unsalted butter
- 1 nos. onion (medium)
- 3 nos. garlic cloves
- 1/2 inch ginger piece
- 1 inch cinnamon stick
- 2 cardamom pods
- 2 cloves
- 4 nos. tomatoes (large)
- 12 nos. cashew nuts
- salt to taste (1 tsp)
- 1 tbsp chilli powder
- 1 tsp garam masala powder
- 1/2 cup water for blending

Ingredients to make gravy:
- Salt to taste (1/2 tsp)
- 1 tbsp butter
- 1 tsp sugar
- 1/4 cup water
- 1/4 cup cooking cream

Directions:
- Roughly chop onion, garlic, tomato and slice the ginger piece.

- In a pot on medium heat add oil and butter. Once butter is melted add diced onion, garlic, ginger, cinnamon stick, cardamom pods, cloves, diced tomato, cashew nut, salt to taste (1 tsp), chilli powder and garam masala powder.

- Lid on cook 6-8 mins on medium heat. Stir occasionally in between. Turn off heat and let it cool down.

- Once cooled down, add the mixture to a blender with water and blend it to a smooth paste. Seive the blended mixture.

- Add the blended mixture to the same pot in which chicken pieces were shallow fried. Keep flame low to medium heat and stir frequently.

- Add salt to taste (1/2 tsp), unsalted butter, sugar, water, cooking cream.

-Mix well and add cooked chicken pieces. Lid on, cook 3-5 mins on low to medium heat or until gravy is according to your desired thickness.

- Serve and enjoy with naan, parata, flat bread (roshi).

- Thank you for watching. If you liked the video please like, subscribe and click the bell icon to see all the upcoming new videos every week.
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Music: I do not own the music used in this video. credits to the rightful owner.
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#buttetchicken #murghmakhani #restaurantstylebutterchicken #chickenrecipes #easybutterchicken #chickentikka #chickentikkamasala #indianrecipes

Drone footage of Pavilion/ Male', Republic of Maldives (part-d)

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Credit: sheikh ahmadh sameer
original video https://youtu.be/M_jHay40m64

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