5tbsp Coriander leaves – chopped (extra for garnish)
3tbsp oil for frying chicken
2tbsp oil for cooking
Directions in a nutshell
Grind the ingredients listed under marinade and marinate the chicken. Let it sit for atleast 2 hours.
In a non stick pan, heat the oil and fry the marinated chicken on medium heat in batches till it turns brown on both sides and is cooked. Keep aside.
Heat oil in a pan, add the onions, green chilies, garlic, curry leaves and let it fry for around 5 minutes till it just begins to turn brown.
Add the dry spice powders, ketchup, salt and fry for around 3 minutes.
Now add the fried chicken and add little water. Sprinkle the coriander leaves and let the water come to a boil. Cook on high flame for 2-3 minutes stirring till it is semi-dry consistency
Garnish the chicken with onion rings and coriander leaves.
Directions
1
I marinate the chicken with a paste of ginger, powdered fennel seeds, chili & turmeric powders, lime juice and salt.
2
Let it sit for at least 2 hours and then shallow fry it on medium heat till brown on all sides.
3
At this point, normally, the fried chicken starts to disappear in my kitchen with my husband smuggling out pieces. If you plan to serve this chicken as a starter, you can stop right here (probably fry the chicken for a bit longer).
4
Or you can continue to spice it up a bit more. So start making the thick spicy sauce by stir frying onion, garlic, green chilies and curry leaves.
5
Then add the spice powders – turmeric, chili, coriander and garam masala. Normally in our family, we like this dish very spicy. You can adjust the spice level to your preference.
6
I use Tomato ketchup in this recipe instead of raw tomatoes. It gives a hint of sweet, tangy taste in this rather spicy dish. Add the fried chicken and very little water.
7
Sprinkle the fresh coriander leaves and bring it to a boil. Cook on high flame for a couple of minutes till semi-dry. Be sure to stir to avoid burning.
8
Serve as side dish with rotis, parathas or fried rice.
Ingredients
For the Marinade
1inch Ginger
1 ½tspfennel seeds
1tsp chili powder
½tsp turmeric powder
1tsplime juice
Salt to taste
1kgChicken – chopped to medium pieces
For the masala
3medium Onions – roughly chopped
3Green chilies – sliced
6Garlic – roughly chopped
4Curry leaves
1tspChili powder
½tsp Turmeric powder
1tbspCoriander powder
1tsp Garam masala powder
5tbsp Tomato ketchup
5tbsp Coriander leaves – chopped (extra for garnish)
3tbsp oil for frying chicken
2tbsp oil for cooking
Directions in a nutshell
Grind the ingredients listed under marinade and marinate the chicken. Let it sit for atleast 2 hours.
In a non stick pan, heat the oil and fry the marinated chicken on medium heat in batches till it turns brown on both sides and is cooked. Keep aside.
Heat oil in a pan, add the onions, green chilies, garlic, curry leaves and let it fry for around 5 minutes till it just begins to turn brown.
Add the dry spice powders, ketchup, salt and fry for around 3 minutes.
Now add the fried chicken and add little water. Sprinkle the coriander leaves and let the water come to a boil. Cook on high flame for 2-3 minutes stirring till it is semi-dry consistency
Garnish the chicken with onion rings and coriander leaves.
Directions
1
I marinate the chicken with a paste of ginger, powdered fennel seeds, chili & turmeric powders, lime juice and salt.
2
Let it sit for at least 2 hours and then shallow fry it on medium heat till brown on all sides.
3
At this point, normally, the fried chicken starts to disappear in my kitchen with my husband smuggling out pieces. If you plan to serve this chicken as a starter, you can stop right here (probably fry the chicken for a bit longer).
4
Or you can continue to spice it up a bit more. So start making the thick spicy sauce by stir frying onion, garlic, green chilies and curry leaves.
5
Then add the spice powders – turmeric, chili, coriander and garam masala. Normally in our family, we like this dish very spicy. You can adjust the spice level to your preference.
6
I use Tomato ketchup in this recipe instead of raw tomatoes. It gives a hint of sweet, tangy taste in this rather spicy dish. Add the fried chicken and very little water.
7
Sprinkle the fresh coriander leaves and bring it to a boil. Cook on high flame for a couple of minutes till semi-dry. Be sure to stir to avoid burning.
8
Serve as side dish with rotis, parathas or fried rice.