09:57
Foodilicious "Cooks@Work"
Added by Insi Vinsi
to "FOODILCIOUS "COOKS @ WORK""
chicken 65
INGREDIENTS
Boneless chicken, 1 1/2 inch pieces 450 grams
Yogurt 1/2 cup
...Lemon juice 1 1/2 tablespoons
Rice flour 2 tablespoons
Salt to taste
Oil 8-10 tablespoons
Curry leaves 20
Whole dry red chillies 4
Ginger 2 inch piece
Garlic 6 cloves
Turmeric (fresh) 1/2 inch stick
Coriander seeds 2 tablespoons
Black peppercorns 1 tablespoon
METHOD
Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste. Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat. Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside. Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.
it was easy and was quick
to "FOODILCIOUS "COOKS @ WORK""
chicken 65
INGREDIENTS
Boneless chicken, 1 1/2 inch pieces 450 grams
Yogurt 1/2 cup
...Lemon juice 1 1/2 tablespoons
Rice flour 2 tablespoons
Salt to taste
Oil 8-10 tablespoons
Curry leaves 20
Whole dry red chillies 4
Ginger 2 inch piece
Garlic 6 cloves
Turmeric (fresh) 1/2 inch stick
Coriander seeds 2 tablespoons
Black peppercorns 1 tablespoon
METHOD
Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste. Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat. Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside. Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.
it was easy and was quick
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