Recipe by Marina Lasrado
Ingredients:
1 1/2 kgs chicken
4-5 green chilis (slit)
3-4 sprigs curry leaves
4 tbsp tomato ketchup
1/4 tsp ajinomoto/MSG
few drops red food coloring (optional)
1 1/2 tsp salt
Ingredients:
1 1/2 kgs chicken
4-5 green chilis (slit)
3-4 sprigs curry leaves
4 tbsp tomato ketchup
1/4 tsp ajinomoto/MSG
few drops red food coloring (optional)
1 1/2 tsp salt
oil/ghee
For marination:
250 ml curd
1 tsp turmeric powder
2 tbsp coriander powder
2 tbsp chili powder
2 tbsp garam masala powder
Steps:
250 ml curd
1 tsp turmeric powder
2 tbsp coriander powder
2 tbsp chili powder
2 tbsp garam masala powder
Steps:
- Cut chicken into pieces. Apply salt and keep it aside for 15 minutes.
- Add curd, coriander powder, chili powder, turmeric powder, garam masala powder. Mix well and keep it aside for 30 minutes.
- In a wok, heat ghee, then add chicken, MSG and cook on low heat without adding water.
- When the chicken is almost cooked, transfer to a large bowl.
- In the same wok, heat oil/ghee.
- Add curry leaves and green chillies and fry well. Transfer to a plate.
- Add ketchup and few drops of red food color and fry for 1-2 minutes on low flame.
- Add cooked chicken and mix well.
- Garnish with fried curry leaves and green chilies.
- ENJOY!