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Ingredients
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1 kg chicken tender
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2 tbsp. Sunflower oil
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2 large onions
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2 to 3 green chilies
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2 spring curry leaves
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1 tbsp. Pepper
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1 tbsp. Ginger garlic paste
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1 tbsp. Solid Ghee
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1 tbsp. Red Chili powder
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2 tbsp. Gram masala powder
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2 tbsps. Lemon juice
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12 cashew powdered finely
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½ tbsp. Turmeric
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2 tbsps. Coriander
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2-inch cinnamon
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8 cloves
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½ tbsp. Fennel seeds
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Salt to taste
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Preparation:
1. Marinate the chicken with ingredients mentioned under marination along with 2 tbsps. Water and set aside for 15 minutes.
2. On a low flame, cook the chicken till it is soft cooked and tender. Add little water can be added while cooking the chicken turns dry. Once cooked, set aside for sometimes. This gives the best tastes to the fried chicken.
3. Heat oil in a pan, add curry leaves, green chilies and fry till the leaves turn crisp and aromatic.
4. Add the cooked chicken and fry on a high flame till all the gravy is absorbed by the chicken.
5. Add the cashew powder and pepper powder. Keep stirring well and for 3 to 4 minutes or till you get a nice aroma of cashews. The gravy should dry up with masala coated over the chicken. Garnish Chicken Fry with fresh chopped coriander leaves.
Prep Time: 40 minutes
No of Serves: 3 Members
No of Serves: 3 Members
