Pepper chicken

PEPPER CHICKEN I had found in dawat .com
INGREDIENTS
The method
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until
seeds splutter.
Add ginger-garlic paste onions and allow them
to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam
masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and
pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and
mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.

Tandoori chicken

INGREDIENTS METHOD
Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste
1. Skin the chicken and make diagonal incisions all
over.
2. Mix 1 tablespoon red chili powder, salt and 2
tablespoons lemon juice. Apply this to the chicken and
leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken
onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast
again till done.
6 Serve hot with onion slices and lemon wedges.

recipes

A simple and easy dish if you like rice and meat then try this.
Pulao
Mutton/chicken/beef
one chicken cut into desired pieces
1 cup oil
2 medium size onions
2tbsp coriander seeds whole
2tbsp fennel whole seeds
2 bay leaves
6 whole black pepper
6 cloves
8cloves of garlic
2 to 3 black cardomom
1 cinamon stick
2tbsp ginger garlic paste
2tbsp yoghart
salt to your taste
5 cups of rice
how to cook
add water to the chicken bcz we need the stock to cook the rice in it so put enough water that the chicken cooks and atleast 3 cups of stock is there,if you are cooking meat then more water.
ok now in te utensil add chicken ,water,1 onion, garlic cloves,fennel,coriander and one bay leaf
let all this cook on medium high dont let the chicken cook for long.Heat oil
now take 2 sliced onions fry to golden brown and add all the garam masala ie:black pepper,cloves,black cardamomand bay leaf fry this then add ginger garlic paste add little water so this does not burn fry till you can smell the cooked ginger garlic and the onions then add 2 tbsp youghart fry again to make it like light brown .Now add the chicken make sure you dont put the stock and rest of the the ingredients fry chicken in the the gravy then add washed rice and add the stock without the rest of the ingredients so you have to use a strainer so that only plain stock comes out. there should be enough stock so that the rice can be cooked so i measure it with a a cooking utensil spoon.It should dip half or little more .cook high when it boils cook in medium high then when you see the stock is finshed put it on low heat cover and let it cook on low heat atleast 15 minutes.
serve with yoghart.or with yoghart raita add salt cucumber chopped onions green chilli and mint leaves .
next receipe will be a little spicy so be ready