Joshila Murgh

Joshila Murgh: Ingredients
1. Chicken (small pieces)
2. Butter – ¼ cup
3. Onions – 2 chopped
4. Ginger – 1.5 inches
5. Garlic cloves – 9 in nos
6. Cardamons – 6 (green with slightly open)
7. Cinnamon sticks – 2 inches
8. Eggs – 4 in nos (lightly beaten)
9. Sugar – 1 tbsp
10. Ground Almonds – 6 tbsp
11. Cream – ½ cup
12. Salt (for taste)

Preparation: In a moderate flame heat the oil or ghee and fry onions added with salt. Add the ginger, garlic, cardamoms and cinnamon sticks. Fry it deeply till it become golden brown. Add the chicken and cook it for 15 minutes. Take a bowl and mix the egg, sugar, almonds and cream. In a low flame pour this mixture in a tava. Cook it gently for at least 5 to 7 minutes. Serve garnished with flaked almonds and chopped coriander leaves and bed of spaghetti.

Pepper chicken

Ingredients
1. Chicken 500 grams (small pieces)
2. Black pepper
3. Onion – 1 chopped
4. Tomato – 1 chopped
5. Coriander leaves
6. Curry leaves
7. Ginger and garlic paste – 1.5 tspn
8. Turmeric – a pinch
9. Salt to taste
10. Vinegar
11. Oil
Preparation: Heat the cooking oil and add chopped onions and fry it well till it reaches golden brown. Add ginger and garlic paste and sprinkle water to it, then add tomatoes and curry leaves in it. And also add little turmeric powder and pepper powder and salt. Oil should come on the top and it should become dark in colour not black. Add little vinegar and also coriander leaves and fry it well. Pepper chicken is ready.