Sunday, February 15, 2009

Chicken kadipatta Fry


1/2 kg Boneless chicken,

1/2 cup Yogurt

2 tsp Lemon juice

2 tsp Rice flour

4 sprigs of curry leaves

5 Fried red chillies

1 piece of ginger

5-6 cloves of garlic

1/2 tsp turmeric powder

a pinch of red food colour(optional)

2 tbsp Coriander seeds

5-6 Black peppercorns

1 onions cut into cubes

5-6 slit green chillies

4 tbsp oil

salt to taste

  • Method
    Grind ginger,garlic,fried red chillies,coriander seeds,peppercorns with little water to a fine paste along with 1 sprig curry leaves.

    Blend yogurt, lemon juice, rice flour, salt,red food colour into the ground masala paste.

    Mix chicken pieces and the masala paste and marinate for 2 hours in the refrigerator.
  • Heat 3 tbsp oil in a non stick pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat.
  • Take out the chicken pieces on a kitchen towel 
  • Heat 2 tsp of oil and add the slit green chillies,onion and the remaining curry leaves and fry till onion is translucent then add the chicken pieces and toss well and serve hot

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