Saturday, 18 April 2020


500 gm boneless chicken, cut into small cubes
2 tsp. corn flour
1 tsp. salt
1 egg, beaten
1/2 tsp. black pepper powder
1 1/2 tsp. ginger paste
1 1/2tsp. garlic paste
1 tsp. chilli powder
2 tbsp. chilli sauce
2 tbsp. chopped pudina
4 tbsp. chopped coriander leaves
3 green chillies, chopped
1 tsp. garam masala
Oil for frying 

1/2 tsp. cumin seeds
1/2 tsp. black pepper powder
1/2 tsp. cumin powder
salt to taste
6 tbsp. water
few drops red food color
1/4 cup thick plain curd 
sliced onions for garnish (optional)


1. Wash chicken properly and marinate the chicken  in cornflour, salt,ginger garlic paste, egg and black pepper powder and refridgerate overnight.

2. Heat oil in a pan and fry marinated chicken pieces one by one. Keep aside. 

3.  In the same pan, add more oil. Add cumin, ginger, garlic, green chilies, black pepper powder, cumin powder, chili powder and salt to taste and fry for two minutes on low flame. Then add chili sauce, chopped pudina, chopped coriander leaves, garam masala and fry for about 1-2 minutes on medium flame.

3. Add little water (a few tbsps.) and cook for a minute on medium flame. Add red food color( optional) mix well and add in the fried chicken pieces.

4. Mix them so that the spices coat the chicken nicely. Add curd and mix well to coat the chicken. Increase the flame to high and cook till the curd is fully absorbed and oil leaves the sides of the pan. 

5. Garnish with onions and serve hot. 

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