Monday, October 09, 2006

Pepper chicken fry

Chicken is always a safe bet as you can never go wrong cooking it most of the times. If I am short of time I always make chicken as it cooks fast and tastes awesome.


Chicken (cut into small pieces) - 1/2 lb
Onions(thinly sliced) - 2
Tomato(chopped) - 1 (optional)
Ginger-garlic paste - 1 tbsp
Saunf - 1 tsp
Oil - 2 tbsp
Curry leaves - 1 sprig
Salt - as needed
Pepper - as needed

To Powder:
Red chillies - 3
Pepper corns - 1 tsp
Jeera (cumin seeds) - 1 tsp
Saunf (fenugreek seeds) - 1 tsp
Cloves - 4
Cinnamon - 1/2 stick


Dry roast all the to powder ingredients and grind. Heat oil in a pan and add saunf seeds, curry leaves and cut onions. Fry till the onions turn brown and add tomato and ginger garlic-paste. Once the tomatoes are cooked add the ground powder, chicken and half a cup of water. Cook on low heat till gravy reaches desired consistency. Add salt and pepper as needed and remove from flame and serve with both rice or roti.


Anonymous said...

i think saunf is fennel seeds and not fenugreek seeds.thanks for ur recipe.looks very good

Sathurekha said...

I tried the next one apart from mutton chukka varuval..this "pepper chicken fry" came out very very tasty n again my hubby started to appreciate me n all these in turn goes to UU...tx