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Code/Food
Serving Size
Ingredients
7-17
Chicken
Chettinad
700-800 g
Chicken - 500 g (cut into pieces of your choice), Ginger-garlic
paste - each 1 tsp., Tomato puree - ½ cup, Red chili powder
- ½ tsp., Chopped onion - 2 ea, Coconut Oil - 3 tbsp., Curry
leaves -10-12, Freshly Crushed pepper - 2 tsp., Chopped
Coriander powder - 1 tsp., Garam masala - 1 tsp., Water -
2 cups, Yogurt - ½ cup
Instructions
Marinate chicken with yogurt, ginger-garlic paste, pepper corns, salt and
keep in refrigerator for 1 hr. In microwave safe glass bowl add coconut oil,
chopped onion, garam masala and marinated chicken. Mix well and cook.
When beep, add all other ingredients mix it well and press start. Garnish
with coriander leaves. Serve hot.
7-18
Hyderabadi
Chicken
700-800 g
Chicken - 600 g (cut into pieces of your choice), Ginger-garlic
paste - each 1 tsp., Tomato puree - ½ cup, Finely chopped
onion - 2 ea, Finely Chopped tomato - 2 ea, Oil - 4 tbsp.,
Water - 1 cup, Cream - 4 tbsp., Salt as per taste, Chopped
coriander leaves.
For paste : Red chili - 4-5, Cashew nut - 10-12, Magaj -
2 tbsp., Poppy seeds - 1 tbsp., Almond - 7-8, Cloves - 4 ea,
Cinnamon - 2 sticks, Cardamom - 2 ea, Make a fine paste of
all these ingredients.
Instructions
In microwave safe glass bowl add oil, finely chopped onion, chicken with
given paste and cook. When beep, add all other ingredients, water, mix it
well and press start. Garnish with coriander leaves. Serve hot.
7-19
Pepper
Chicken
400-450 g
Boiled boneless chicken - 300 g, Salt, Lemon juice, Pepper
powder as per your taste, Oil - 3 tbsp., Chopped onion -
4 tbsp., Chopped tomato - 3 tbsp., Chopped garlic - 2 tsp.,
Water as required, Coriander leaves - 1 tbsp.
Instructions
Take boiled chicken, marinate with salt, lemon juice, pepper powder for
1 hour. In microwave safe bowl put oil, chopped onion, chopped tomato,
chopped garlic and cook. When beep, add marinated chicken, salt to taste,
¼ cup of water and press start. Garnish with chopped coriander leaves.
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2015-04-30 �� 2:20:55