Ingredients:
- 1.5 kilo country chicken with skin, roasted and cut into medium pieces
- 1.5 inch fresh ginger, peeled
- 1 whole garlic, peeled
- 2tbsps fresh lime juice
- 3 large onion, peeled and chopped
- 1tbsps red chilli powder or to taste
- 2tbsps cumin powder
- 1/2 tbsps ground black pepper
- 3 medium capsicum
- 1/2 tbsp garam masala
- 3 bay leaves
- 1/2 tbsp turmeric powder
- Mustard oil or olive oil
- Salt to taste
Method:
- Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
- Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
- Make a paste with the ginger and garlic and little water in a blender.
- Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
- Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
- Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
- Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
- Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
- Add the garam masala and gently mix.
- Turn off the heat and serve hot with plain rice or rotis (Indian bread).
Ingredients:
- 1 kilo local chicken cut into medium pieces
- 3 onion
- 6 cloves garlic
- 3 tsp ground white mustard seeds
- 1 tsp ginger paste
- 1 inch cinnamon stick
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 6 cloves
- tsp white vinegar
- 1/2 tsp sugar
- 2 bay leaf
- 8 tsp Olive oil
- 1 tsp turmeric powder
- Salt to taste
Method:
- Roughly chop 1 onion, combine in a blender with garlic, mustard seeds, ginger, cinnamon, chillies, cloves, vinegar and sugar. Blend until smooth.
- Marinate chicken pieces with this spice mixture for at least 4 hours, preferably over night.
- Slice remaining onion. Heat olive oil in a saucepan and fry bay leaf and onion for 2minutes.
- Add turmeric powder and salt and fry for further 1 minute.
- Add chicken pieces. Reduce heat to low, cover it, simmer for 45 minutes or until chicken is tender, stirring occasionally.
Ingredients:
- Chicken- 1 kg (cut into medium size pieces)
- 1 tsp ground paprika
- 7 tsp olive oil
- 3 red onion finely sliced
- 400 gm red cabbage finely sliced
- 1 tsp dried crushed chilies
- 2 tsp ginger-garlic paste
- 2 tsp ground cumin seeds
- 1 tsp turmeric powder
- 3 bay leaves
- 4 dry chilies
- Salt to taste
Method:
- Mix the paprika with a little salt and use to dust the chicken pieces.
- Heat the olive oil in a saucepan and add the bay leaves and dry chilies. After 10 seconds add onion, cumin powder, ginger-garlic paste, salt and turmeric powder for about 3 minutes then add little water to cook the spices and fry for 4 minutes.
- Add the marinated chicken and fry for about 15 minutes.
- Then add the sliced red cabbage and cook for further 15 minutes, stirring occasionally.
- Add 2 cups of water and cover, cook gently for about 10 minutes until the red cabbage and chicken cooked well.
- Transfer to a bowl and sprinkle the dried chilly flakes over it and serve with plain rice or with tandoori roti or chapati.
