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.

Ingredients:

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

Method:

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.

2 comments:

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