This recipe has been on my mind for quite sometime as I hardly make dry versions of any meat. But the sheer laziness of having to cook chicken two ways was delaying me from trying it. You see as far as I know this recipe tastes best if it is spicy and my kids just don’t tolerate spicy food ( except if it is Korean, don’t ask me why ? ) so making this mean’t I would have to make a separate chicken dish for them minus the chillis. But then how long could I stay away. Gave it a shot and quite liked it and the best part is that it is such an easy-peasy recipe. It went well with plain dal and rice. I for one totally loved it 🙂 .
- 500 gms Chicken, cut into small pieces
- 1 Large Onion, chopped
- 4-5 Green chillis, slit
- 1/2 Tsp Mustard seed
- 6-7 Curry leaves
- 1/2 Tsp Kashmiri red chilli powder
- 2 Tbs Curd whisked
- Salt to taste
- Oil as needed
- 1 Tbs Cumin powder
- 1 Tbs Coriander powder
- 1/2 Tsp Turmeric powder
- 1 Tbs Red Chilli powder
- 1/2 Tsp Black pepper powder
- A pinch of Red food color (optional)
- 1 Tsp Ginger paste
- 1 Tsp Garlic paste
- 2-3 Tbs Cornflour
- 1 Egg
- 1/2 Tsp Salt
- Wash and drain the chicken pieces.
- Add all the marinade ingredients to the chicken and give it a good mix with your hands. Marinate in the fridge for about 1-2 hours.
- Heat oil in a heavy bottom deep wok. Fry the chicken in small batches till they are crisp and dark brown. Remove in a kitchen towel and keep aside.
- Remove the excess oil and let about 2 Tbs oil remain in the wok.
- Splutter the mustard seeds, add the green chillis, curry leaves and onions. fry for 4-5 minutes till the onion is lightly browned. Add whisked curd and salt to taste.
- Now add the fried chicken pieces to it and mix well. Simmer on low till all the curd is absorbed. Remove and serve hot.