Style - South Indian
Serves - 4
Last Prepared - 07-Aug-2022
Rating - 4.5/5
Ingredients
Marinade
Chicken - 2 lbs (small pieces)
Ginger garlic paste - 2 tbsp
Turmeric - 1/2 tsp
Chili powder - 1 tsp
Curds - 1/4 cup
Salt - 1 tsp
Masala
Red chilies - 10-12
Cashews (broken into small pieces) - 3/4 cup (~30 broken into small pieces)
Curry leaves - 1 cup
Oil - 2 tbsp
Salt - as required
Preparation method
- Marinate chicken in Ginger garlic paste, curds, 1 tsp salt, turmeric and chili powder for 1 hour
- Toast cashews, red chilis, and curry leaves until well toasted and dry. Allow to cool. Grind to make masala powder
- Heat oil in a plan. Add marinated chicken and fry until water has evaporated
- Add ground masala. Fry until oil separates and chicken is cooked well
Note
- Cashews take the longest to toast. Red chilies take the next most time and curry leaves toast quickly. Best to toast them separately
- Toasting curry leaves removes the oils and brings in a subtle flavor as opposed to the usual intense flavors
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