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9884 9885 36
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9884 9885 36
9884 9885 36
600010
Download App
9884 9885 36
600010
9884 9885 36
9884 9885 36
600010
FOR MARINATION: 1. In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger garlic paste and lemon juice. Mix well. 2. Refrigerate for about 15-20 minutes. 3. Now add curd to the refrigerated mix. Followed by salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour. 4. Roast the marinated chicken in an oven for about 30 minutes until it is three-fourth done. PREPARE THE CHICKEN GRAVY: 1. Heat 2 tsp of oil in a pan with butter. 2. Add cloves, cinnamon stick, mace and cardamom. Saute and then add chopped tomatoes, garlic and ginger. Mix well and then grind well. 3. In another pan, heat another two cubes of butter, along with ginger garlic paste. 4. Add the tomato puree made from the mixture. Now add red chilli powder, kasuri methi, honey and finally the roasted chicken pieces. Let it simmer. 5. Add green chilli, cardamom powder and cream. Mix well. 6. Serve with a teaspoon of cream over.
1. Roast the ingredients listed under to roast & grind for few mins till nice aroma rises. Then grind it to a semi coarse powder. Set aside. 2. Grind ginger, garlic and green chillies to a fine paste. Add all the ingredients under to marinade. 3. Mix well till the mutton is evenly coated. Set aside for atleast 20 mins. Meanwhile heat oil + ghee in a pressure cooker to add the ingredients listed under to temper. Add onion, ginger garlic paste and saute till slightly browned. 4. Then add tomatoes and saute till mushy. Then add coriander and mint leaves, saute till it shrinks then add coriander, red chilli powder and saute for 3mins. 5. Then marinated mutton and saute for 5mins until raw smell leaves. Then add 1 cup of water and pressure cook for 5to6 whistles. 6. Once pressure releases, open to switch on and add the biryani masala powder and saute till the water is absorbed fully and it becomes to gravy consistency. Then rinse rice and keep it ready. 7. Add rice, food colour (if required) required salt and mix well with the gravy. Pressure cook with 2 cups of water for a whistle in medium flame, simmer it and leave for 6to8 mins. Switch off. Once pressure releases to open, garnish with coriander leaves, add lemon juice and fluff it up with a fork. Serve it hot with raita, brinjal curry and sweet.
How to make delicious Pepper chicken with Chennai Fresh
1. Clean fish and wash it well. Set aside. In a wide mixing bowl, add red chilli, turmeric, coriander powder, lime juice, corn flour (if you are using) and required salt. Sprinkle little water to make it to a paste consistency. Then add the fish to it and mix well. Coat the masala on all sides of the fish and marinate for at least 30mins. Set aside. 2. Heat oil in a pan or dosa tawa and toast the fish until the fish turns golden red in colour. You can alternatively deep fry too. 3. Serve hot with lemon wedges and onion rings.
