Chicken Pepper Fry

Sunday, 22 March 2009 01:39 Mangalore - Goa - Poultry

Ingredients


Quantity:	Measure:	Ingredients:	Description:
1	Medium	Chicken	cut in pieces. Washed.
2	Teaspoon	Pepper Powder	To make paste for marinade.
1	Teaspoon	Turmeric Powder	To make paste for marinade.
2	Tablespoon	Vinegar	To make paste for marinade.
1	Teaspoon	Chilly Paste (green)	To make paste for marinade.
4	Tablespoon	Ghee	To cook chicken
2	Tablespoon	Ghee	To fry onions
3	Medium	Onions	Sliced to fry
	As Required	Salt	to taste

Method

Cut the meat, and wash it.   After drying the pieces with a kitchen towel, apply the marinade paste to the pieces and keep aside for 2 hours.

In a vessel not very deep, put 4 tablespoons of ghee and heat it.   Place the chicken pieces in the vessel, spread out, and place a thali, a little smaller than the vessel on the meat pieces, and place a wait on it, so that the meat cooks in its own gravy. Cook on slow fire.

In a separate frying pan, put 2 spoons of ghee and fry the sliced onions.   Now put the fried onions with any ghee left in the frying pan, on the chicken pieces, after removing the thali covering it.   Put a little hot water and cook, till the dish is dry and fully cooked.   Add salt to taste.

Serve with gravy or sweet and sour sauce.