Low Fat Pepper Chicken Dry

Ingredients
1 kg chopped chicken
Oil
2 tsp crushed pepper
1 green chilli
2 onions
Curry Leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
Salt


Method:
Marinate chicken with crushed pepper, turmeric powder and salt.
Keep aside for half an hour.
In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.
Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.
Add marinated chicken and let it cook for about 15 minutes.
Garnish with fresh chopped coriander leaves.
Serve hot with bread or rice.

Key Ingredients:
Chicken, Vegetable Oil, Black Pepper, Green Chillies, Onion, Curry Leaves, Ginger, Garlic, Turmeric, Salt

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Hyderabadi Dum Ka Murgh

Ingredients:

1 chicken, whole cut-up
2 Tbsp cashew nuts
1 Tbsp chironji or buchanania lanzan
1 cup sour curd, well beaten
1 cup deep fried onion
2 tsp ginger paste
2 Tbsp garlic paste
1/2 tsp turmeric powder
1/2 tsp kashmiri red chilli powder
2-3 green chilli, chopped
1/2 cup mint leaves, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp shahi jeera
4-5 green cardamom pods, crushed
2 cinnamon sticks
5-7 cloves, crushed
1 tsp cumin seeds
2 tsp coriander seeds
Juice of 1 lemon
3 Tbsp vegetable oil
1 Tbsp ghee or clarified butter
Whole wheat or attadough
Salt, to taste

Method:
Add cashew nuts and chironji in a spice grinder and dry grind them to make a fine powder. Take the ground nuts out of the grinder and put aside.
Now add cumin and coriander seeds and make a fine powder with them. Keep it aside.
In a large non-stick pan, add chicken, nut powder, curd, fried onion, ginger-garlic paste, chopped chillies, chopped mint and cilantro, turmeric, red chilli powder, cumin powder, coriander powder, cinnamon sticks, cardamom pods, cloves, shahi jeera, lemon juice, salt, vegetable oil and ghee in the pan. Mix well.
Leave the marinated chicken in the pan for at least 2 to 4 hours.
After 4 hours take the lid off the pan and seal it with theatta dough and put the pan on medium heat to cook the chicken for at least 35 to 40 minutes.
After 40 minutes, turn off the heat but do not open the lid. Leave the chicken as it is for 10 minutes.
After 10 minutes cut the seal and open the lid.
Chicken is ready. Serve hot with rice or any Indian bread.

Key Ingredients:
Chicken, Cashew Nuts, Chironji, Yogurt,Onion, Ginger, Garlic, Turmeric, Kashmiri Mirch, Green Chillies, Mint Leaves, Coriander Leaves, Cumin Seeds, Green Cardamom, Cinnamon, Cloves, Lemon Juice, Clarified Butter,Whole Wheat Flour, Salt

Mutton Dalcha

Ingredients
300 gms chana dal
250 gms lamb, diced
1 inch piece ginger, finely chopped
6 garlic cloves, finely chopped
2 green chillies, chopped
1 inch cinnamon stick, powdered
2 green cardamom, powdered
2 medium sized onion, finely sliced and fried crisp
1 medium sized onion, finely chopped
Juice of 1 lime
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3 Tbsp oil (groundnut/olive oil)
Salt, to taste

Method

Wash the dal in several changes of water. Soak it for at least 30 minutes. Add a pinch of turmeric, a pinch of sugar (skip if not to taste), and pressure cook for three whistles. Mash once cool and keep aside.
Clean the lamb. Do not wash in water, use a damp towel to wipe clean. Pat dry
Heat oil in a pressure cooker, add the chopped onion, fry till brown, add the ginger, followed by garlic, followed by green chili, followed by mutton. Stir frequently till mutton browns and oil separates. Add remaining turmeric powder, chili powder and coriander powder. Stir for another 2 minutes.
Add 1 cup of water or enough to just cover the mutton, and pressure cook for 3 whistles.
Once cooled, add the dal, the fried sliced onions, cinnamon and cardamom powder, lime juice and salt. Cook on low heat for 10 minutes, stirring occasionally.
Serve hot.

Key Ingredients: Bengal Gram (Split), Ginger, Garlic, Green Chillies, Cinnamon, Green Cardamom, Onion, Lamb Meat,Lemon Juice, Coriander Powder, Red Chilli, Turmeric,Groundnut Oil, Olive Oil, Salt.