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The Hirshon Andhra Pradesh Cumin Pepper Chicken – జీలకర్ర మిరప చికెన్


Ingredients

Units Scale
  • For Marination:
  • 1 1/2 lbs chicken breast – cut into cubes
  • 1/4 tsp turmeric powder
  • salt – to taste
  • 4 1/2 tsp jeera (cumin) powder
  • 2 1/2 tsp black pepper powder
  • 1 1/2 tsp. fennel powder
  • 1 tsp ginger garlic paste
  • 2 sprigs curry leaves, leaves chopped and stem removed
  • 2 sliced green jalapeños, seeds removed
  • 2/3 cup yogurt – 150 grams
  • ***
  • For cooking:
  • oil – 3 or 4 tbsp
  • onion paste – made from 3 medium-sized onions
  • 4 green cardamom pods
  • 2 cloves
  • 1/2” stick cinnamon
  • salt – to taste
  • turmeric powder – a pinch
  • 1 tsp ginger garlic paste
  • 1 sprig curry leaves
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/4 cup chopped coriander leaves

Instructions

  1. Marinating Chicken
  2. Put chicken into a mixing bowl, add turmeric powder, salt, jeera powder, black pepper powder, ginger garlic paste, chopped curry leaves, sliced green chilies, yogurt and mix well.
  3. Leave to marinate for at least one hour in the fridge.
  4. ***
  5. Cooking Jeera pepper chicken:
  6. Heat a pot, add oil. When the oil is hot, add whole spices (cardamom, cinnamon, cloves).
  7. Add onion paste and sauté for 2-3 minutes.
  8. Add salt, turmeric powder, ginger garlic paste and sauté until the raw flavor disappears.
  9. Add curry leaves, red chili powder and mix again.
  10. Next add the chicken with marinade and mix well.
  11. Cover and cook for 15-20 minutes – mix in between.
  12. Now open the lid and cook till it becomes dry – keep on mixing.
  13. Add coriander powder, garam masala and cook for 2-3 minutes.
  14. Lastly, add chopped coriander leaves and turn off the heat. Serve immediately.
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