Monday, August 1, 2011

Chicken 65

1/2 kg Chicken (Cut into small pieces)
1 tsp Garlic ginger paste
2 tbsp Thick yogurt
1/4 tsp Turmeric powder
1 tbsp Coriander powder
11/2 tbsp Chilli powder
1/4 tsp Garam masala
A pinch of red food colouring
1 tsp lime juice
salt to taste
Oil for deep frying

  • In a large bowl, combine the masala powders, garlic ginger paste, lime juice, yogurt, food colouring and salt. Rub everything together with fingers.
  • Marinate the chicken pieces with the paste for atleast 4-5 hours in the refrigerator, if possible overnight.
  • Heat enough oil in a deep pan or kadai. Fry the chicken pieces in batches till it is crispy and well browned.
  • Serve it pipping hot garnished with sliced onions and lemon wedges.

No comments:

Post a Comment