My Food and travel memoir

INGREDIENTS:

Chicken with bones – 750-800 gms, cut

Red chilli powder – 1 ½ tbsp.

Turmeric powder – 1 tsp

Onion – 3 large, sliced

Coriander leaves and ginger juliennes for garnish

Salt to taste.

Oil

For Marination paste:

Fresh ginger – 1/4^th cup

Garlic cloves – 8

Lemon – 1, remove juice

Salt to taste

METHOD:

Prep: Fry onions in oil till brown, remove and drain 3/4^th the quantity and keep aside for Garnish.

Grind all the marination ingredients to a smooth paste. Mix this with the chicken and marinate for at least 2 hours preferably.

In the remaining oil and fried onions, add red chilli powder and turmeric powder and sauté for a minute. Add the marinated chicken and salt. Mix and fry till the chicken is tender (avoid putting any water). Cook till the chicken is well dine and the masala is coated well and dry.

Garnish with the fried onions kept aside, coriander leaves and ginger juliennes. 

NOTE:

** You can keep the chicken marinated in refrigerator overnight. It will taste more better. 

“What came first, The chicken or the egg? I don’t care, I eat both.”

Gouse Pasha