Semiya Payasam Recipe | Creamy Vermicelli Payasam with Tiger Cardamom Extract
Experience the delightful flavors of traditional Semiya Payasam with our easy recipe! Made with vermicelli and enriched with the aromatic Tiger Cardamom Extract, this sweet treat is perfect for celebrations or a cozy dessert at home. Follow our step-by-step guide to create a creamy, flavorful Payasam that melts in your mouth. A classic dish that’s sure to impress, whether you’re serving it at a festive gathering or enjoying a quiet moment of indulgence.
|
Ingredients |
Quantity |
|---|---|
|
Chicken |
1/2 kg |
|
Salt |
1 tsp |
|
Garlic Chopped |
1/2 tbsp |
|
Green Chilli |
1/2 tbsp |
|
Curd |
Curd |
|
Lemon |
1 |
|
Ginger Garlic Paste |
1 tbsp |
|
Refined Sunflower Oil |
100ml |
|
Coriander Leaves |
2 tbsp |
|
Butter |
1 tsp |
Instructions:
- Add 1/2 KG Chicken in a cooking tawa and add 1 teaspoon of salt.
- Add 1 teaspoon of Green Chilli and Garlic.
- Squeeze 1 Lemon.
Add 100ML of Refined Sunflower Oil. - Add 2 tablespoons of Coriander Leaves.
- Gently mix using your hands.
- Add 2 tablespoons of Chilli Garlic Paste.
- Add 2 tablespoons of Curd.
- Add 1 tablespoon of Chilli Powder.
- Add 1 teaspoon of Tiger Barbecue Seasoning Liquid Spices.
- Throughly mix using your hands to coat all the ingredients properly.
- Let it Marinate for 15 minutes.
- Heat a tawa and add 1 teaspoon of Butter.
- Add the marinated chicken and let it cook.
- Chicken Barbecue is ready, time to Feast.