This is one chicken dish that i looooove. And if made with care and patience (its actually quite simple) turns out to be a great eye catcher and mouth catcher too! Try my style Pepper chicken
Ingredients:
Chicken - 400 gm
Onion Sliced - 1 big
Cardamom - 2 broken
bay leaf - 1 small
Oil - 2 tbsp
Salt - as per taste
Vinegar - 1 tbsp
Chilly powder - 1 tsp
Coriander leaves chopped - 1 tbsp
Milk - 1/2 cup
Water as required
Make a paste of
Green Chillies - 5-6
Kaju - 5-6 (i didn't have kaju last so used some almonds. Phew!)
Yoghurt - 4 tablespoon
Cinnamon - 1/2 inch stick
Peppercorn - 5-6
Garlic - 5-6 flakes
Ginger - 1/2 inch
Method:
1. Wash and marinate the chicken in vinegar (i used wine vinegar), salt( don't put any salt later so measure it once in for all) and chilly powder and put it in the refrigerator for 2 hours
2. Now in a pressure cooker (i use it instead of kadai given today's LPG crisis) add oil and heat it. Add cardamom, bay leaf, onions and fry it for 2-3 minutes till onions turn soft. Do it on a high flame with continuous stirring else it burns.
3. Now on the same flame, add chicken and fry for 3-4 mins.
4. Add the paste and fry for another 2 mins
5. Pour the milk and some crushed peppercorn and close the lid of the pressure cooker. Reduce the flame slightly and make sure it not too low else your chicken would turn watery.
6. Ensure max 2 whistles depending on the size of the chicken pieces. For medium size - 2 , small size -1
7. Let it cool and the steam escape. Now open the lid and cook on high flame for about 2 mins to make it a thick gravy.
8. Add coriander leaves and you r done!
Serve it with hot Chapathi. my mouth has started watering and feel like making it again today. so here i head to my chicken leaving you guys with some food for thought.
Ingredients:
Chicken - 400 gm
Onion Sliced - 1 big
Cardamom - 2 broken
bay leaf - 1 small
Oil - 2 tbsp
Salt - as per taste
Vinegar - 1 tbsp
Chilly powder - 1 tsp
Coriander leaves chopped - 1 tbsp
Milk - 1/2 cup
Water as required
Make a paste of
Green Chillies - 5-6
Kaju - 5-6 (i didn't have kaju last so used some almonds. Phew!)
Yoghurt - 4 tablespoon
Cinnamon - 1/2 inch stick
Peppercorn - 5-6
Garlic - 5-6 flakes
Ginger - 1/2 inch
Method:
1. Wash and marinate the chicken in vinegar (i used wine vinegar), salt( don't put any salt later so measure it once in for all) and chilly powder and put it in the refrigerator for 2 hours
2. Now in a pressure cooker (i use it instead of kadai given today's LPG crisis) add oil and heat it. Add cardamom, bay leaf, onions and fry it for 2-3 minutes till onions turn soft. Do it on a high flame with continuous stirring else it burns.
3. Now on the same flame, add chicken and fry for 3-4 mins.
4. Add the paste and fry for another 2 mins
5. Pour the milk and some crushed peppercorn and close the lid of the pressure cooker. Reduce the flame slightly and make sure it not too low else your chicken would turn watery.
6. Ensure max 2 whistles depending on the size of the chicken pieces. For medium size - 2 , small size -1
7. Let it cool and the steam escape. Now open the lid and cook on high flame for about 2 mins to make it a thick gravy.
8. Add coriander leaves and you r done!
Serve it with hot Chapathi. my mouth has started watering and feel like making it again today. so here i head to my chicken leaving you guys with some food for thought.
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