Tuesday, March 13, 2012

Peppered Chicken

It is strange how certain smells...tastes…reminds you of certain time period in your life...certain people…certain incidents…
This is one of those preparations which reminds me of one of my good friends…the times we spent together…laughing, chatting, eating, listening to music….inspired by whose preparation I tried this...

·         Chicken – 2 pounds cut into bite size pieces (Boneless skinless)
·         Ginger paste – 1 tea spoon
·         Garlic paste – 1 tea spoon
·         Pepper Corns – 1 tea spoon coarsely crushed
·         Red Chili powder – 1 tea spoon
·         Crushed red pepper – 1 tea spoons
·         Onion – ½ cup chopped fine
·         Olive Oil – 2 table spoons
·         Cumin powder – ½ tea spoon
·         Clove powder – ½ tea spoon
·         Cinnamon powder – ½ tea spoon
·         Coriander powder – ½ tea spoon
·         Fennel seeds – ½ tea spoon
·         Turmeric powder – ½ tea spoon
·         Curry leaves – 8-10
·         Mustard seeds – ½ tea spoon
·         Lemon – ½ a medium (add per taste)
·         Salt – 1 table spoon (add per taste)
To a pan on medium heat, add oil.  Let it heat and then add the Mustard seeds to it.  Let them splutter.  Add Curry leaves and Onions.  Sauté till the Onions are translucent.  Add the rest of the ingredients except the Chicken.  Sauté them till u can smell the fragrance.  Add Chicken and sauté with the rest of the ingredients for 1-2 minutes.  Close the lid and let cook for about 8-10 minutes on medium heat.  Chicken breast meat cut into bite size pieces cook really fast.  Then, open the lid and sauté till all the water has evaporated.  Squeeze half a lemon before serving.  Serve it hot with chapatti, Nan, rice or Fragrant Ghee RiceThis can be served as an appetizer with a glass of good Cabernet or Port. 


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