INGREDIENTS
Chicken Pieces - 700 gm
Kashmiri Dry Red Chilies - 10
Peppercorns - 1 Tbsp
Coriander Seeds - 1 Tbsp
Curry Leaves - 1 Sprig
Fennel Seeds - 1 Tbsp
Cumin Seeds - 1 Tbsp
Turmeric Powder - 1 Tsp
Ginger Garlic Paste - 1 Tbsp
Lemon Juice - 1 Tbsp
Corn Flour - 2 Tbsp
Rice Flour - 1 Tbsp
Salt - To Taste
Egg - 1
Oil - To Fry
METHOD
Dry roast kashmiri dry red chillies peppercorns coriander seeds cumin and fennel seeds one by one
Transfer contents to a mixer jar and powder
Set aside this powder until use
Cut chicken into large sized pieces
Clean and wash the chicken pieces
To the chicken add the prepared masala powder beaten egg and all other ingredients except oil
Marinate chicken pieces in the refrigerator for an hour
Cover and keep aside for 30 minutes
Just before frying add some curry leaves to the chicken pieces and mix well
Heat oil in a pan and in medium to low flame fry the chicken pieces until crisp
Serve garnished with chopped green chillies and curry leaves
Notes :
Adjust spices to suit your taste
Do not overcrowd chicken pieces while frying
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