PEPPER CHICKEN

                     INGREDIENTS:

v Chicken                       1kg

v Ginger                         2 tsp 

v Garlic                          2tsp

v Onion                          3nos

v  Pepper                       5tble sp

v Coriander powder     3 tble sp

v Fennelseeds                1tsp

v Cinnamon                   3nos

v Cloves                          3nos

v Oil                                1 cup

v Salt                             to taste

PREPARATION:

v Marinate the chicken with 2tsp pepper(freshly ground a bit rough),chopped ginger garlic and salt for 30 minutes.

v Cook the chicken  in a low flame,( no need to add water ) the water will come out from chicken. Pour oil in a pan, when it is heated  add  remaining coarsely grounded  pepper, garam masala (fennel seed cinnamon cloves)     chopped onion. Fry them till it becomes brown . Add cooked chicken without stalk and fry for some time

v Then add the stalk, let it cook till it becomes thick.

v Remove the chicken masala with little gravy or little bit dry.  

BUTTER CHICKEN

                                   

       INGREDIENTS:

v  CHICKEN                                  1kg

v  TOMATO                                  500gms

v  ONION                                     500gms ( chopped)

v  GINGER                                      25gms

v  TURMERIC POWDER                   1tsp

v  CHILLI POWDER                         5tsp

v  CORIANDER POWDER               3tsp

v  FENNELSEEDS                              3tsp

v  BUTTER                                         3tsp 

v  CASHEWNUTPASTE                     1cup

v  CINNAMON                                 4nos

v  CLOVES                                         3nos

v  CURD                                             1cup

v  BOILED WATER                            1cup

v  OIL                                                  1cup

v  SALT                                                to taste

v  CORIANDERLEAVES                    to garnish             

                                    METHOD:

                             

v  MARINATE  THE CHICKEN  WITH CHILLY POWDER,CORIANDERPOWDER,TURMERIC POWDER, CURD AND SALT.

v  PUT THE TOMATOES IN THE BOILED WATER AND PEEL IT OFF.  SAUTE ONIONS IN 1TSP OIL FOR SOME TIME  & KEEP ASIDE

v  GRIND THEM SEPARATELY TO A FINE PASTE.

v  MAKE GINGER GARLIC PASTE, AND POWDER THE CINNAMON CLOVES AND FENNEL SEEDS.

                                    PREPARATION:

v  POUR OIL IN A PAN,   ADD GARAM MASALA GINGER GARLIC PASTE

v  ADD TOMATO ,ONION PASTE&  ADD CASEW NUT PASTE .

v  SAUTE   TILL THE OIL COMES OUT OF IT.  THEN ADD CHICKEN AND  BOILED  WATER.

  COOK IT IN A LOW FLAME TILL IT IS DONE.

v  POUT BUTTER OVER IT &GARNISH WITH CORIANDER LEAVES.

CHICKEN FRIED RICE

                               

           INGREDIENTS

      COOKED RICE                    1 cup

      GINGER                              1tsp

      GARLIC                              1tsp

      ONION                                 1 chopped

      DICED CARrOTS               2nos

      DICED CELERY                  1 stalk                  

      DICED CHICKEN                 1cup   (COOKED)

      PEAS                                   50gm

      RED CHILLI SAUcE            2tsp

       PEPPER                              1tsp

       SOYA SAUcE                     1 tsp

       AJINOMOTTO                     1pinch

       VINEGAR                            1tsp

        EGG                                    1 no 








Method

Saute the chicken with ajinOmOtto, corn flour and salt; then fry them.

            Pour oil in a PAN; saute ginger, garlic.

            ADD ONION  & sautE  FOR SOME TIME .

            ADD EGG AND STIR.   

            ADD PEPPER, AJINOMOTTO, VEGETABLES ,VINEGAR  & SOYA  Sauce;  STIR FOR SOME TIME.

            ADD FRIED CHICKEN AND COOKED 

      Garnish with cilantro.

                            

  

  

                         

Dry Fried Chicken

                                                       
Ingredients

1. Chicken  (boneless)             1kg                              
2. Ginger                                25gms
3. Garlic                                 25gms
4.  Chillies                                2Nos
5. Kashmiri Chilly Powder       5tsp
6. Turmeric Powder                1/2tsp
7. Vinegar                                2tsp
8. Cornflour                            5tsp
9. Salt                                   to taste
10. Curry Leaves
11. Oil                                                              

 Method

Marinate the chicken with kashmiri chilly powder; turmeric powder; ginger,garlic & chilly paste; vinegar; cornflour & salt.

Keep it in freezer for 3 hours.

Fry the chicken in refined oil in a low flame.

Garnish with curry leaves.

Malabar Chicken Biriyani

MALABAR CHICKEN BIRYANI

§  INGREDIENTS

1)        BIRIYANI RICE                         1KG                                                              

2)        CHICKEN                                  1KG         

3)        ONION                                     500gms

4)        CHILLIES                                   50gms

5)        GINGER                                    50gms

6)        GARLIC                                     25gms  

7)        CINNAMON                              5 

8)        CLOVES                                     5  

9)        CARDAMOM                            4

10)    FENNELSEEDS                           3tsp 

11)    CASHEW NUTS PASTE  

12)    CORIANDER LEAVES                 25gms

13)   MINT LEAVES                            25gms

14)   CORIANDER POWDER               2tsp

15)   CHILLY POWDER                        1tsp

16)    GHEE                                         50gms

17)    CURD                                         1 cup

18)    JEELEBI COLOUR

19)   KUS KUS                                     10gms

20)    OIL                                          as per required                          

        (For 1 glass rice -2 glass water)

                             

§  METHOD

v   Soak rice for half an hour, and drain the water. Marinate the chicken   with curd and salt for half an hour.  Grind the   ingredients 4,5,6,12,13. Powder the ingredients 7, 8,9,10 each separately.  Fry the chopped onions till golden brown. Sprinkle some sugar on it. Fry the cashew nuts and and kismiss.

v  Pour ghee in the rice cooker.  Add biryani leaf, cinnamon, cardamom, cloves. Add rice.  Saute for some time. Then add boiled water. Add salt for taste.  Let it cook for some time. Then close the cooker with the lid and put weight.  Reduce the flame and cook for 15 minutes.

v   Keep another pan.   Pour oil,  add  powdered cinnamon, cloves,  ginger,   chilly,   coriander leaves , mint leaves   one bye one.   Saute till raw smell is gone. Add chicken.  Cook for some time.

v   Take big vessel with thick bottom.  Spread some ghee on it, then make layer of chicken,  then rice spread fried onions ,  nuts, kismiss  sprinkle some jeelabi colour diluted in water and ghee on it. Repeat this to make 2-3 layers.   Close the vessel with tight lid and keep it on a hot dosa plate in low flame for some time. Now Malabar Chicken is ready.

v  Serve it with salad, chutney and pickle.