Wednesday, July 18, 2012


  1. Chicken (medium sized pieces)- 500 gms
  2. Oil
  3. Curryleaves- 2 sprigs
  4. Rice powder- 2 tsp
For Marination
  1. Kashmiri  chili powder-1 tbsp( or to taste)
  2. Turmeric powder-1/2 tsp
  3. Garam masala-1/2 tsp
  4. Black peppecorns-1/4 to 1/2 tsp(or to taste)
  5. Ginger-1" piece
  6. Garlic-4 cloves
  7. Mint leaves ( chopped)- 1 tbsp
  8. Coriander leaves (chopped)-2 tbsp
  9. Shallots- 4 nos
  10. Tomato ( chopped)-1/4 cup
  11. Salt to taste
  12. Water-( as required)

  • Combine all the ingredients for marination in a blender with sufficient quantity of water and grid to form a smooth paste.Rub this on to the chicken pieces and refrigerate for at least 1 hour.
  • Just before frying add rice powder to the marinated chicken pieces and mix well.
  • Heat oil in a non stick pan and shallow fry the chicken pieces over medium flame until browned on all the sides.( make sure you turn the pieces once in between for even cooking).
  • Now add curry leaves ,mix well and fry it for a few seconds more.Transfer it on to a kitchen paper.
  • Drizzle lemon juice on it just before serving ,if desired.
  • Serve with rice or chapathi.

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