Chicken 65 - Anuradha Prabhu
Recipe:
Marinate 1kg chicken pieces with 2tbsp ginger-garlic paste, 1tbsp kashmiri chilli pd, 1tsp spicy chilli pd, 1tbsp vinegar & salt to taste for 3-4 hrs. Sprinlke 2 or more tbsp of maida on the chicken pieces( the pieces should be lightly coated with flour). Deep fry the chicken pieces till golden & keep aside. Fry 15-20 curry leaves & keep aside. In a karahi take 3 tbsp of the fried oil, add 1 large onion quatered pieces, stir fry for few mins, add 1cup of capscicum pieces , stir for few mins. Add the chicken pieces, 1 tbsp of red chilli sauce, 1 tsp of tomato ketchup, mix well & stir for few mins. Garnish with the fried curry leaves & serve. Note:- the amt of sauces can be adjusted as per taste.
Recipe:
Marinate 1kg chicken pieces with 2tbsp ginger-garlic paste, 1tbsp kashmiri chilli pd, 1tsp spicy chilli pd, 1tbsp vinegar & salt to taste for 3-4 hrs. Sprinlke 2 or more tbsp of maida on the chicken pieces( the pieces should be lightly coated with flour). Deep fry the chicken pieces till golden & keep aside. Fry 15-20 curry leaves & keep aside. In a karahi take 3 tbsp of the fried oil, add 1 large onion quatered pieces, stir fry for few mins, add 1cup of capscicum pieces , stir for few mins. Add the chicken pieces, 1 tbsp of red chilli sauce, 1 tsp of tomato ketchup, mix well & stir for few mins. Garnish with the fried curry leaves & serve. Note:- the amt of sauces can be adjusted as per taste.
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