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07 April 2013,22:30 by
Fathima Jazeera

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TINGY-TANGY CHICKEN

Serves :
6

Preparation Time :
3 hours

Cooking Time :
30 minutes

Preparation Method :

  • Marinade the chicken for three hours using curd, Lemon juice, Salt, Turmeric powder.
  • Melt the butter (20 grams) and add Few Curry leaves, dried Red chillies, Black pepper, Methi seeds, Cloves, Coriander seeds Cumin seeds and fry them for 2 minutes.
  • Cool it off and grind the masala into a fine paste with Garlic pods and Tamarind paste.
  • Add the remaining butter and fry the ground paste till the oil separates (5 minutes in medium flame).
  • Now add the chicken and cover it with a lid for 10 minutes (in medium flame).
  • Remove the lid and fry until all the liquid drains out.
  • Garnish with some fried curry leaves.
  • Serve hot.
  • This chicken is well with pulav or roti or even with Plain rice.

INGREDIENTS

  • 1 Kg boneless Chicken cut to 3 inch sized pieces

Marinade:

  • 50 ml curd
  • 1 tablespoon Lemon juice
  • Salt (as required)
  • Turmeric powder

Masala:

  • Few Curry leaves
  • 25 grams Butter 
  • 8 large dried Red chillies
  • 8 corns Black pepper
  • 15 Methi seeds
  • 3 Cloves
  • 2 tablespoons Coriander seeds
  • ½ tablespoon Cumin
  • 10 Garlic cloves 
  • 1 tablespoon Tamarind paste

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