Mangalorean Recipes

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Chicken, Punjab style

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Quantity: Measure: Ingredients: Description:
  As Required Salt to taste
8 nos Pepper Corns For Grinding
1/2 Inch Turmeric/Haldi For Grinding
6 Large Chillies Green For Grinding
2 Dessertspoon Coriander/Dhania For Grinding
2 Teaspoon Jeera/Cumin Seeds For Grinding
1/2 Teacup Ghee  
1500 Grams Onions Slice
1500 Grams Chicken Wash, cut in pieces


In a cooking vessel , put the ghee and warm it, and when hot, start frying the onions, till brown, add meat pieces, and water to cook the meat and close the lid and and put cold water, on the lid.  If the lid has a depression, it is better to hold water.  It is to keep the condensation inside the vessel, and prevent the meat from burning.   Replace the water, as it dries up.

In another vessel, put some ghee, and fry one sliced onion.   Add the ground masala and fry.     When well fried, add the meat pieces and onions from the pressure cooker, with its gravy and simmer for 15 minutes.   Add more hot water, if more gravy is needed.   Separately boil 200 grams of potatoes, peel them and slice them, and add them to the curry.

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