IFB 25BCSDD1, Instructions Manual

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1 tbsp ginger (fresh grated,
mixed with 4 tbsps water)
1 cup coriander (fresh,
leaves, washed and very
finely chopped)
1 green chili peppers (finely
chopped and deseeded)
14 tsp cayenne
pepper-ground
2 tsps ground cumin
1 tsp ground coriander
12 tsp ground turmeric
salt
2 tbsps lemon juice
50
Pepper
chicken
Fry
Heat
resistant
flat dish
Chicken -350gms, cleaned
n cut into bite size pieces,
preferably with bone
Onion - 1 cup, chopped
Tomato - 1 medium sized,
cubed (optional)
Ginger garlic paste - 1 1/2
tbsp
Turmeric powder - a dash
Coriander powder - 1 1/2
tsp
Salt - to taste
Curry leaves - a sprig
Coriander leaves - 2 tbsp,
chopped
Sesame oil - 2 tbsp
Oil - 2 tsp
Water - as needed
Lemon juice - juice of half a
lemon
To dry roast and grind:
Whole peppercorns - 3 tsp
Cumin seeds - 1 3/4 tsp
Fennel seeds - 1 1/2 tsp
Cinnamon - 1/2" piece
Cloves - 2 nos.
Cardamom - 1nos.
Marinate the chicken and then use this
programme to prepare the pepper chicken
fry. Turn over the pepper chicken halfway
during the programme.