PEPPER CHICKEN CURRY
 Today I have prepared pepper chicken curry
 I have prepared it in a different way
It's a very light curry we can use it in   every dishes..

Step 1:  marinate the chicken with pepper powder, turmeric powder,lemon juice and salt.

Step 2:  cut one or two onions , 3or 4 green chilles ,ginger garlic paste and  curry leaves

Step 3:  Heat the pan . Pour the oil to the heated pan (you can use  either  sunflower oil or coconut oil   for the preparation)  . After that put  the curry leaves ,cutted pieces of onion ,green chilles  to that heated oil and saute it well. Then put the ginger garlic paste to it and again saute it well .Add some garam masala to it and saute well.

Step 4: when the onion has cooked well then add the marinate chicken to it and saute it well  and add some water required  to it .And cook  the chicken for 10 to 15 mins . Frequently we have to check the level of gravy and saute well  it frequently .

Step 5:  When the chicken has  cooked well we can  add some coriander leaves or pudina leaves to it .

SERVE IT HOT..... 😙😙😙

Kozhikode Chicken Biriyani

Serves - 4

Time - 1 Hour to prepare

INGREDIENTS

For the Marinade:

1/2 kg chicken

1/2 cup yoghurt

25 gm coriander leaves

25 gm mint leaves

10 gm curry leaves

1/2 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp aniseed powder

25 gm chopped green chillies

20 gm garlic

2 tsp chopped ginger

1/2 tsp turmeric powder

1 tsp lime juice

1 tsp poppy seed paste


Main Preparation:

1 Tbsp clarified butter

5-6 cinnamon pieces

1 bay leaf

4-5 cardamom seeds

4-5 curry leaves

4-5 cloves

1 chopped onion

250 gm broken rice

1/2 litre water


For the Biryani Masala:

2 Tbsp clarified butter

5-6 cinnamon pieces

1 bay leaf

4-5 cloves

4-5 cardamom seeds

1 nutmeg

100 gm onions

1 medium tomato cut in 4

METHOD

For the Marinade:

Mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it.

Keep aside for 1/2 an hour.


For the Rice:

Heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and saute till they turn translucent.

Add washed and cleaned rice. Cook till rice turns translucent.

Add water. When water comes to a boil, turn flame to low and cover pan.

Cook on low flame for at least 15 minutes. The rice is done.


For the Biryani Masala:

Heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.

Add onions and saute till brown. Add tomatoes. Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame. Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.

Layer the serving bowl with alternating layers of rice and the chicken masala.

Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.