Chicken 65

Preparation
Blend the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste. Coat the chicken with the masala paste and marinate for 1-2 hour in a refrigerator. Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in and stir-fry over high heat for one minute, lower 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 turns crispy on the outside, but moist and soft on the inside. Adjust salt, toss well and remove. Drain and serve hot.

Chicken-65

Chicken 65

Advertisements

Chatpata Chicken – Hot and Sour Chicken

Preparation
Wash the chicken and cut into medium size pieces. Drain the water completely. In a deep saucepan or kadai, heat the butter (1/2). Add sliced onion & green chillies. Shallow fry for 4-5 mins in low flame. Add ginger garlic paste, cloves, black pepper,  bay leaf, cinnamon, 1tsp coriander leaves and a pinch of salt. Stir well and cook it for another 1-2 mins. Add the chicken and stir well. Add water & small piece of butter and cover it with a lid. Cook it for another 20-25 mins in medium flame.

Garnishing
Garnish with fresh coriander leaves and lemon juice.

Hot and Sour Chicken

Hot and Sour Chicken