Peri peri chicken spiral
By maham
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Ingredients
- Spiral pasta boiled 2 cups
- Chicken 1 breast thinly sliced
- Oil 2 tbsp
- Peri peri sauce 4 tbsp
- Onion chopped 3 tbsp
- Garlic crushed 1 tbsp
- Parsley chopped 1 tbsp
- Crushed red pepper ½ tsp
- Black pepper crushed ½ tsp
- Salt ½ tsp
- Tomato paste 2 tbsp
- Cream 3 tbsp
- Parmesan cheese 1 tbsp
- Method
- Heat oil fry onion and garlic till light golden, add sliced chicken with salt, pepper, tomato paste, peri peri sauce and ½ cup water, cook till chicken done, fold in spiral pasta with cream, parsley and parmesan cheese, serve hot with garlic bread.
- Delhi ka khaas murgh mussalm
- Ingredients
- Chicken 1 whole 1 kg
- Yogurt 1 cup
- Chili powder 1 tsp
- Raw papaya 1 tsp
- Garlic 12 cloves
- Allspice ½ tsp
- Turmeric ½ tsp
- Green chilies 2
- Salt 1 tsp leveled
- Roast together
- Coriander seeds 1 tbsp
- Desiccated coconut 1 tbsp
- Almonds 1 tbsp
- Cumin 1 tsp
- Mace 1 blade
- Cloves 6
- Nutmeg ¼ inch piece
- Black pepper 6
- Cinnamon 1 inch stick
- Ingredients for masala
- Oil ½ cup
- Brown onion ½ cup
- Ginger garlic 1 tsp
- Chili powder 1 tsp
- Salt 1 tsp
- Water 1 cup
- Saffron ¼ tsp
- Kewra water 1 tsp
- Allspice ½
- Ginger garlic 1 tsp
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Prick chicken well and keep aside, blend together yogurt, garlic cloves, green chilies, raw papaya, chili powder, allspice, salt and turmeric and marinate chicken in this mixture for 2 hours, roast together all the ingredients and grind finely with brown onion and little water, add to it chili powder, salt and allspice, keep aside. Heat ½ cup oil in a pan add marinated chicken with marinade, cook for 15 minutes till mixture thick, add the ground masala paste with 1 cup water, cook covered till chicken done, lastly add saffron and
kewra.
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