If rice is there, the curry is a simple rasam or moru curry with the beef fry I've posted earlier. Last day with madakku pathiri, I decided to make a spicy egg masala and this kerala style chicken fry
This is a classic Indian butter chicken recipe with tender chicken pieces in a buttery tomato sauce. Strain the puree through a soup strainer and you will be left with a smooth tomato puree
Boil the chicken pieces with tandoori masala, garlic, salt and yoghurt, add little water if needed. Add the watery contents of the boiled chicken and cook till it is nicely done
1) 1/2 kg small pieces of boneless chicken2) Soy Sauce - 2tsp3) 1tblsp Ginger cut into small pieces4) 2tblsp Garlic cut into small pieces5) Coriander leaves6)4 large Onion chopped7) All purpose flour - 200 gms8) Egg - 29) Bell pepper - 2 medium size chopped10) Ajinomotto - a pinch11) chilli powder, salt, black pepper to taste 12) coriander leaves for garnishing 13) oil for deep Ingredients. 1) 1/2 kg small pieces of boneless chicken
Serve hot with bread, roti, nan or rice. First time we had this green herbs chicken, we were almost bowled with the magic that the herbs imparted over the chicken
Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil
Garnish the top layer with coconut milk, fried onions, cashew, coriander and safron rice grains. One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage
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