Serve hot with a sweet sauce (less)

Serve hot with a sweet sauce (less)

Add degi mirch powder, corander powder, black pepper powder. Saute it till it leaves oil.

Add chicken pieces and saute in masala till the chicken is half cooked. Add tomato puree, brown onion paste and cashewnut paste Cook it till the gravy is thick.

Serve hot with lahori naan. RELATED RECIPES Murgh Lakhwawe Lahori seekh kebab Murgh Kaali Mirch Murgh Dalcha Post Ka Murgh Ingredients: 800g - chicken, boneless 10g - ginger-garlic paste 15g - Degi mirch 15g - coriander powder 4g - freshly crush pepper 600ml - tomato puree 125g - brown onion paste 25g - brown garlic paste 100g - cashewnut paste Salt to taste 15ml - oil 10g - whole garam masla (less)

Add finely chopped onions and fry upto golden brown. Add salt, degi mirch, chopped tomatoes and tomato puree and cook for 5-6 minutes.

Add methi leaves and green chilli. Add garam masala.

Peel the potates and cut them in halves or quarters with hands so they have uneven edges. Add it in the curry.

Mix well and carefully. Cook for another 5 min Garnish with coriander leaves and serve with rice or chappati RELATED RECIPES Punjabi kadhi Anglo-Indian Pork Vindaloo Sarson ka saag Aloo puri Fish vindaloo Ingredients: 4-5 - potatoes, medium 2 - onions large 3 - tomatoes medium 1 tbsp - tomato puree 1 tsp - degi mirch 2 tsp - garam masala 1 tsp - cumin seeds salt to taste 2 tbsp - cooking oil 1-2 chopped - green chilli 1-2 tsp - dry methi or fenugreek leaves 2-3 sprigs - fresh coriander leaves (less)

Soak tamarind in a cup of water and extract all the thick juice. Dry roast peanuts, sesame seeds, coriander seeds, cashew nuts and cumin seeds separately until aromatic.

Cool the roasted ingredients and grind all of them along with coconut into smooth paste adding enough water. Heat 2 tbsps of oil in a pan on high heat, add long fresh green chiles and fry them till they change color.

Remove the lightly fried green chiles onto a plate. In the same pan, add bay leaf, cumin seeds, mustard seeds and curry leaves.

When mustard seeds start to crackle, add finely chopped onion. Once onion turns translucent, add ginger garlic paste and stir.

Then add ground peanut masala paste, turmeric powder, red chilli powder and a cup of water. Cook on low flame for 15 minutes.

Now stir in fried green chiles, tamarind extract, yogurt and salt. Add more water for much thinner consistency if required.

Cook for another 10 – 15 minutes until oil oozes out and then remove from heat. Serve mirchi ka salan hot with any biryani or steamed rice.

Notes: Make sure not to burn any of the spices while roasting (less)

Mix all the ingredients for the stuffing and fill it inside the chillies. Mix all the ingredients for the covering and add enough water to prepare a thick batter.

Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color. Serve hot with tamarind chutney and hari chutney (less)

Add chicken, salt and pepper powder and fry till the colour of chicken changes. Lower heat, cover and cook for 15 minutes.

Increase heat and add lemon juice and cook till dry. To serve, heat chicken and spoon it out in a serving dish.

Garnish with coriander leaves and saboot kali mirch. Image: Flickr/creativecommons The culinary geek RELATED RECIPES Moor kali Punjabi fried chicken Sesame chicken Chinese chicken salad Baked chicken wings Ingredients: 1 chicken (800 gms), cut in small pieces 5-6 tbsp butter 2 tbsp grated ginger 1 tsp pepper powder 3-4 tsp lemon juice 1 tsp butter Fresh coriander leaves 5 saboot kali mirch/whole black pepper corn Salt to taste (less)

Makes 1/2 cup. Ingredients 1 cup capsicum ( shimla mirch ), cut into cubes teaspoon nigella seeds ( kalonji ) 1 teaspoon fennel seeds ( saunf ) 1 green chilli , chopped a pinch turmeric powder ( haldi ) 2 teaspoons coriander (dhania) powder teaspoon chilli powder teaspoon amchur (dry mango powder) 2 tablespoons sugar 2 tablespoons oil salt to taste This is a privileged section on tarladalal.

com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.

com to view the entire Recipe. LOGIN NAME PASSWORD *Forgot your password.

..

Click here. If you are a new user, REGISTER NOW (less)