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Monday, 5 November 2012

CHICKEN 65 GRAVY

CHICKEN 65 GRAVY 




INGREDIENTS

FOR MARINATING CHICKEN

CHICKEN- 1/2 KG; BONELESS OR WHOLE




RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1 /4 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1/2 TABLESPOON



EGG-1

CORN FLOUR- 1 TABLESPOON
ALL PURPOSE FLOUR/ MAIDA- 1 TABLESPOON



GINGER - GARLIC PASTE- 2 TABLESPOONS

LEMON JUICE- 2 TABLESPOONS



SALT
OIL


MIX ALL THE INGREDIENTS EXCEPT OIL 




MARINATE THE CHICKEN WITH THE MIXTURE
KEEP ASIDE FOR 2 HOURS PREFERABLY IN A REFRIGERATOR



DEEP FRY IN OIL




CURD MIX

THICK YOGHURT - 1/2 CUP
RED CHILLY POWDER-  1/2 - 1 TABLESPOON
CORNFLOUR/ ALL PURPOSE FLOUR- 1 TABLESPOON

MIX THE INGREDIENTS
KEEP ASIDE


FOR SEASONING

OIL
GREEN CHILLIES- 3
CAPSICUM- 1 CHOPPED
ONIONS-1 TO 2

HEAT 2 TABLESPOONS OIL IN A PAN
FRY ONION FOR 1 MINUTE
NOW ADD GREEN CHILLIES AND CAPSICUM
FRY FOR 2 MINUTES

ADD CURD MIXTURE
NOW ADD FRIED CHICKEN
MIX WELL

YOU CAN ADD SALT IF NEEDED