Wednesday, August 16, 2006




1/2 kg Boneless Chicken
3-4 drops Red-Orange Colour
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour
Hand full of Curry Patha
5-6 Green Chillies
1/4 cup Corriender
Salt to taste
Oil for frying


1.Cut chicken into small pieces and wash them.
2.To the chicken add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd. Mix them well.
3.Let it marinate for about 1/2 an hour.
4.After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time.After the chicken becomes crispy but not dark colour take them off.
Now in the same oil deep fry the curry patha, slited (length wise) green chillies till crispy.
5.At last decorate the fried chicken with fried curry patha, green chillies and corriender.
Serve with Mutton Biryani or as a snack.


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