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Sesame and pepper chicken

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photo by Trisha Rudra

750 grams chicken
chicken Chicken is the most common and widely consumed type of poultry throughout the world. It is considered as one of the tastiest meats and can be cooked in a variety of ways. It is usually fried, baked, stew, soup, smoked, roasted, boiled and made into curry. The meat is tender,...
  • pollo
  • Sal
  • Murgee
4 pieces onion
onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
  • cebolla
  • Sal
  • Pyaj
1 tablespoon Ginger garlic paste
Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
  • Adrak aur lahsan ka paste
    (जिंजर-गार्लिक पेस्ट)
2 pieces Tomato
Tomato Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
  • tomate
  • Sal
  • tamatar
2 tablespoons Sesame seeds
Sesame seeds Sesame seed is an edible seed that is grown in hot and dry places. These healthy seeds are small in size and bursting with flavor. Most popular varieties include white sesame and black sesame seeds, used in many East Asian cuisines. Sesame oil is derived from these seeds and is...
  • til ke beej
    (तिल के बीज)
1 tablespoon melon seeds
melon seeds Melon seeds are used in its dry form. These seeds are generally roasted or mild fried before further consumption. Melon seeds can be used in desserts as an ingredient or as topping, in savory dishes it is used to thicken the curry or gravy....
  • tarabooj ke beej
    (तरबूज के बीज)
4 tablespoons black pepper powder
black pepper powder Pepper balls are crushed or freshly grounded to form black pepper powder. An instant seasoning that greatly enhances the taste of most sauces and cold dressings. An Essential ingredient for every kitchen, fresh black pepper is a healthy spice that is used widely worldwide. ...
  • kaalee mirch paudar
    (काली मिर्च पाउडर)
2 tablespoons Balsamic vinegar
Balsamic vinegar Grapes must is extracted and then boiled to make balsamic vinegar . It is commercially used in salad dressings, dips, marinades and sauces and is also used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruits . It is sour and pungent in...
    180 milliliter Mustard oil
    Mustard oil Mustard oil is a staple oil used in many south-Asian households, but the popularity of the oil in kitchen is decreasing due to its strong aroma. In India it is used to get a slight mustard taste to the food. It is popular in the traditional Bengali dishes....
    • sarson ka tel
    Also known as : sea salt , iodized salt
    • sal
    • Sal
    • namak
    About The Chef
    Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.

    Sesame and pepper chicken

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    Another family recipe, originally prepared by my grandmother's aunt.. I don't know what it's called, so I named it Sesame & Pepper Chicken.. it's a very simple but rich dish, made entirely with mustard oil and usually made with mutton. I've tweaked it a little by adding balsamic vinegar for the marination.. and have used chicken.
    Main Preparation Steps
    • Make equal bite sized pieces of the chicken.

    • Marinate it with 2 tbsp Balsamic vinegar, 2 tbsp pepper powder, salt and mix. Cover and keep aisde for 15 mins

    • Heat the oil in a large pan.

    • Add the sliced onions when oil is hot and fry.

    • Once browned well, add in the g-g paste, followed by the melon seed and sesame paste.

    • Lower the heat and mix well, add salt and black pepper.

    • Add the chicken with the remaining marinade, and sugar

    • Sear the chicken on high heat for 5 to 8 mins and turn down the heat.

    • Add a cup of water, cover, simmer for 10 mins.

    • Once the water is dry and oil is floating on the sides, turn off the gas.

    • Serve it hot with choice of staples

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