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.