Parveez Chicken Special

This dish is a gift of my husband, Mr. Parveez.  On days when I am confused and find it hard to decide on what should be cooked, he would come up with his innovative ideas and suggest on something new he would like me to try, unless he makes his way to the kitchen and treat me something super fatabulous.

Anyways, one day I was all confused and he suggested making this chicken dish. The dish uses 4 kinds of chilies so spice factor is a little high and if you aren’t daring enough, I would ask you to cut down on the spice level. This dish makes a great side dish with dal chawal.

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Parveez Chicken Special

A family special spicy chicken kebab recipe

Votes: 1
Rating: 5
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Cuisine

Indian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

5 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 Lbs Chicken [with bones] cut to small pieces
• 1 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 1 tsp Cumin powder bhuna zeera powder
• 1/2 tsp black pepper powder
• 5 No. Green chilies slit
• 5 No. Dry red chilies
• 1 cup Coriander leaves chopped
• 1/4 cup curry leaves
• 4 cups Water
• 4 TBLSP Mustard oil
• 1 pinch Fenugreek seeds

Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Passive Time 5 minutes Servings people MetricUS Imperial Ingredients 2 Lbs Chicken [with bones] cut to small pieces 1 tsp Red chili powder 1/2 tsp Turmeric Powder 1 tsp Salt 1 tsp Cumin powder bhuna zeera powder 1/2 tsp black pepper powder 5 No. Green chilies slit 5 No. Dry red chilies 1 cup Coriander leaves chopped 1/4 cup curry leaves 4 cups Water 4 TBLSP Mustard oil 1 pinch Fenugreek seeds

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Boil the chicken pieces with salt, Red chili powder, Turmeric powder, cumin powder, black pepper powder and water. Boil till the chicken is cooked and the water is half dry.

   
2. In another pan, Take oil, add Fenugreek seeds, curry leaves, green chilies and red chilies. Saute for 5 mins on low flame.

   
3. Add the boiled chicken to the pan.

   
4. Add the coriander leaves.

   
5. Cook till the mixture is completely dry. Cook on low to medium flame and keep stirring.

   
6. Serve on the side with Dal and Rice. If you prefer serving with Roti, leave a little gravy and do not let it dry completely.