Tuesday, September 24, 2013




1/2 kg of Chicken

1 tbsp. of Ginger Paste

1 tbsp. of Garlic Paste

1 tbsp. of Lemon juice

8 no of Kashmiri chilli

1 cup of Garated Coconut

5 no of Green chilli

Oil to fry

Salt as required


Marinate chicken pieces with salt,lemon juice and half of ginger paste and keep in refrigerator for 10 minutes.Boil kashmiri chilli (with enough water ) for 5 minute and grind well to make a thick paste.Again marinate chicken with ginger garlic paste,3/4 part of kashmiri chilli paste and keep in refrigerator for 25min.Heat oil in a pan in high flame.When it gets hot, reduce the flame,add chicken pieces.Close the pan with a lid.Fry both side of the pieces till golden color.Take pieces from oil.Mix the remaining chilli paste in grated coconut and fry in the same oil.Fry green chilli and curry leaves in same oil.Garnish chicken pieces with grated coconut,green chilli and curry leaves.

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