CHICKEN / STARTER

CHICKEN 65

IMG_6021

  INGREDIENTS 2 LBS CHICKEN-DARK MEAT(BONELESS THIGH MEAT),1/2 BUNCH CORIANDER LEAVES-CHOPPED,2 TSP CORNFLOUR,,1/2 TSP EACH TSP CUMIN SEEDS, PEPPER POWDER,CHILLI POWDER,SALT,4-5 NUMBER CURRY LEAVES-CHOPPED,1 NUMBER EGG,1 TSP GARLIC-CHOPPED,1/2 TSP GINGER-CHOPPED,
2 TSP GINGER/GARLIC PASTE,4-5 NUMBER GREEN CHILLI,TO FRY OIL,2-3DROPS RED COLOR(OPTIONAL)

PROCESS
1.TO MAKE THE FRIED CHICKEN PIECES:- TAKE CHICKEN PIECES IN A NON REACTIVE BOWL-(WE USE DARK MEAT SO THAT IT IS NICE AND JUICY WHEN FRIED).ADD SALT,1 TSP GINGER/GARLIC PASTE, PEPPER POWDER-PINCH, CORNFLOUR AND MIX-THEN ADD 1 EGG AND MIX IN COMPLETELY-(EGG COATS THE MEAT AND KEEPS THE JUICES IN) HEAT OIL IN A FRYING KADHAI-ADD CHICKEN PIECES FEW AT A TIME AND FRY UNTIL LIGHTLY GOLDEN BROWN-DRAIN AND REMOVE ON A PAPER TOWEL.

2. TO MAKE THE SAUCE:-THIS DOES NOT NEED TO BE VERY SALTY-SO CONTROL SALT HEAT 2-3 TSP OIL IN A PAN-ADD CUMIN, ADD THE CHOPPED GINGER AND GARLIC AND SUATE UNTIL FRAGRANT-ADD CHOPPED CHILLIES, CURRY LEAVES,1 TSP GINGER/GARLIC PASTE, REMAINING PEPPER POWDER, CHILLI POWDER, SALT,CHILLI/GARLIC PASTE, AJI-NO-MOTO, RED COLOR AND MIX-COOK FOR A FEW MINUTES.ADD A LITTLE WATER AND THEN ADD CHICKEN TO THIS PASTE AND TOSS LIGHTLY-STIR IN THE CORIANDER LEAVES AND SERVE.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

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