SPICY CHICKEN

Chicken – 1/2 kg
Oil – 4 tbsp
Bay Leaf – 1 no
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Green Chili – 3 nos ( Slit Length Wise )
Curry Leaves -1 Strand
Big Onion – 3 ( Medium , Finely Chopped )
Tomatoes – 3 ( Medium , Finely Chopped )
Ginger Garlic Paste – 1 1/2 tsp
Red chilli powder – 2 tsp
Coriander Powder / Dhania powder – 2 tsp
Garam Masala – 1/4 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 3 tsp
Salt – to taste
Coriander Leaves – 2 tbsp
Procedure :
Cut the Chicken into small pieces.
In a Non-Stick pan add oil, Bay leaves, Cumin seeds. Fennel Seeds, Green Chili and Curry Leaves.
Add chopped Onion and fry till translucent.
Add ginger garlic paste and fry till the raw smell leaves.
Add chopped tomatoes and fry till mushy.
Add Chicken, turmeric powder, Red chilli powder, Coriander Powder, Garam Masala , Pepper powder and Salt.
Add 1/2 cup of water and cook it covered until the Chicken is done in medium flame.
Fry till oil separates from the Chicken.
Garnish with Coriander Leaves.

FISH FRY

How to prepare

1. Combine 2tsp of grated pearl onion, 1tsp of coriander powder, 2tsp of red chili powder, ½ tsp of black pepper powder, 1 tsp of grated garlic and ginger, ¼ tsp turmeric, and tsp oil to form a paste.

2. Smear paste over fish fillets to cover completely. Refrigerate, covered, for 1 hour.

How to bake

1. Once it is ready to be cooked, add 1tsp of oil and arrange fish fillets side-by-side into an oven-safe dish.

2. Preheat oven to 350°F [180°C].

3. Bake into preheated oven for 15 minutes and broil for 3 to 4 minutes, until bubbly and golden brown, or

Note:

Can directly broil the fish in medium heat for 10 minutes.

While broiling ensure the fish pieces are not too big, it may not cook well if the size is big. Broil for 10 minutes front side and again broil for 5 minutes the back side of the fillet to ensure the fillets are cooked properly.

Kadai Chicken

Ingredients:

1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste


Method:

1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.

2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.

3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.

4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.

5. Now,add the chilli powder & coriander powder & mix well with the chicken.

6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.

7. Serve the chicken with Rice,Roti,Puri & Paratha.