Ingredients (Serves 3)
Recipe courtesy – Basims_plate
- Chicken – 1/2 kg, cut into medium or medium-small pieces
Ginger-garlic paste – 1 tbsp
Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 1 tbsp
Coriander powder – 1 tsp
Corn flour – 2 tsp
Vinegar – 1 tsp
Salt – As required
Oil – 2 tsp
2. Vegetable oil – 2 tbsp
Coconut oil – 1 tbsp
3. Curry leaves – 1 sprig
Ginger and garlic – 2 – 3 tsp each, finely chopped
Green chilies – 3, slit
4. Tomato ketchup – 2 tbsp
Chilli sauce – 1 tbsp
Vinegar – 1 tsp
Method
- Marinate chicken pieces with all the ingredients numbered 2 for at least 2 – 3 hours. Heat oil in a pan, Add chicken pieces and cook over medium-high for 3 – 4 minutes and then bring down the heat to low. Cook covered for 20 – 25 minutes. Remember to stir occasionally and flip to the other side in between. Open the lid when chicken is cooked through and slightly roasted. Switch off the flame.
- In a small bowl, combine tomato ketchup, chilli sauce and vinegar.
3. Heat 1 tbsp coconut oil in a kadai. Add curry leaves, ginger, garlic and green chilies. Stir until ginger and garlic turns light golden. Add the sauce mixture. Give it a stir and add the fried chicken pieces. Toss well. Switch off the stove and serve with fried rice / porotta etc.
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