Monday, February 17, 2014

Chicken 2014

Chicken – 500g
Riceflour – 100g
Saunf (Aniseed) – 2g
Lemon juice – 1
Turmeric powder – ½ tsp
Chilli powder – 2 tbsp
Ginger and Garlic paste – 2 tbsp
Cashewnut bits – 50g
Refined oil – 1 litre
Mustard seeds – ½ tsp
Green chillies, chopped – 2 nrs
Salt as required
Pepper powder – ½ tsp
Curryleaves – a few
Thick curd – 50 ml

Method of Preparation

1. Take one broad kind vessel and put riceflour, aniseed, lemon juice, masala powders, fine ginger & garlic paste, salt, cashew bits and red color. Drop the chicken and mix well, ensure the masala mixture coat well with chicken. Rest it for half an hour.

2. Deep fry the marinated chicken in hot oil after the said time. Drain it.

3. Heat oil in a pan, pop the mustard seeds. Add green chillies, curryleaves. Add the beaten curd, stir it nicely. Put salt, pepper powder and deep fried chicken pieces. Toss the mixture gently. Serve hot.

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