Nayaab e Kalimirch (Pepper Fry Masala)

​Nayab e Kalimirch (Zaiqa Pepper Masala)

Recipe 1- Grilled Pepper Chicken

Variations - prawns /
mushroom / fish

Ingredients

§  500 gms chicken pieces or cut
chicken into 8 big pcs

§  1 cup curd

§  2 tbsp ginger-garlic paste

§  2-3 tsp Zaiqa Pepper Masala

§  2 tbsp soya sauce

§  1 tbsp vinegar

§  1 tbsp lime juice

§  1 tbsp tomato puree (optional)

§  Salt to taste

Preparation

1. Slit two chicken breasts as book; hammer with meat tenderizer
(flatten). Alternatively, you can also marinate thigh pcs of chicken.

2. Marinate with curd, ginger-garlic paste, soya sauce, vinegar, lemon juice, tomato puree and Zaiqa Pepper Masala. Marinate for 4 hours.

3. Grill over coal, basting with butter in between till done (about 12 mins).

4. Alternatively, grill in a grill pan with 2-3 tsp oil/butter for 12- 15 mins.

5. Serve as it is or alternatively toss with onions and diced capsicum (100 gms each);
sprinkle little more Zaiqa Pepper Masala to add to the zing.

Recipe 2 – Grilled Pepper Chicken As Gravy

After marination, proceed with the following
steps for gravy:

1. Fry two onions (ground to paste with 3-4 green chillies) in hot oil until golden; add ginger-garlic paste. Add marinated chicken and sauté well. Add yogurt, pepper pwd or pepper
sauce (1 tbsp) and salt to taste. Cook on low heat until the chicken is half done. Add 2 tbsp coconut paste.

2. Separately, fry onions and capsicum (diced) in oil and toss for 3-4 mins. Add to cooked chicken gravy. Serve garnished with coriander leaves.