CHICKEN KUBERA - Vidya Nayak Shenoy
Ingredients:
1. Boned/Boneless chicken without skin: 2kg/1 kg, cut into 2" pieces
2. Salt : To taste
3. Lemon Squeezed : 1 Medium
4. Kasoori Methi : 1 Tbsp
5. Red Chilli Powder (Cayenne Pepper) : 1 Tbsp + 1tsp
6. Kashmiri Chilli Powder : 1 Tbsp + 1tsp
7. Ginger Garlic Paste : 1 Tbsp
8. Turmeric Powder : tsp
9. Coriander Powder : 1 tsp
10. Cumin Powder : 1 tsp
11. Garam Masala Powder : 1 tsp
12. Sugar : 1+1 tsp
13. Caraway Seeds (Oama) : 1/4 tsp
14. Corn Flour : 2 Tbsp
15. Refined Flour (Maida) : 2 Tbsp
16. Brown Onion Paste : 3 Tbsp
(Or 3 Medium Sliced Onions browned with little oil in a shallow pan & ground to a paste)
17. Garlic Chopped : 2 Tbsp
18. Ginger Juliennes : 2 Tbsp
19. Black Pepper Powder : 1 Tbsp
20. Tamarind : 1" ball in 20ml water
21. Tomato Ketchup : 3 Tbsp
22. Coriander Leaves : A Handful Chopped
23. Cashew Bits : 25 gms or more
24. Dry Red Chillies(Long and Short) : A Handful broken
25. Curry Leaves : A Handful
26. Refined Vegetable Oil/Ghee : For Deep & Shallow Frying
Method:
1. Combine ingredients 2-13 in a bowl with little water and rub this paste on the chicken pieces. Marinate for 4-12 Hrs in a Fridge.
2. Mix in the Corn Flour and Refined Flour and Deep fry in oil under medium heat till well cooked and crisp. Keep aside.
3. Heat little oil/Ghee in a wok and fry ingredients 23, 24 and 25 till crisp and light brown. Keep aside.
4. Heat some more oil/Ghee in the same wok and fry garlic chops, Onion paste and Ginger juliennes till oil leaves the sides and raw smell disappears. Add Tomato Ketchup and Tamarind Juice along with salt, pepper, 1 tsp Sugar, 1 tsp Red chilli powder and Kashmiri Chilli powder. Test for Salt.
5. Mix in the deep fried Chicken pieces and when the sauce becomes dry, add the fried Cashew bits along with the fried Red Chillies and Curry leaves. Mix well and keep on medium flame for 2 mins. Garnish with Coriander leaves and serve with lemon wedges.
Ingredients:
1. Boned/Boneless chicken without skin: 2kg/1 kg, cut into 2" pieces
2. Salt : To taste
3. Lemon Squeezed : 1 Medium
4. Kasoori Methi : 1 Tbsp
5. Red Chilli Powder (Cayenne Pepper) : 1 Tbsp + 1tsp
6. Kashmiri Chilli Powder : 1 Tbsp + 1tsp
7. Ginger Garlic Paste : 1 Tbsp
8. Turmeric Powder : tsp
9. Coriander Powder : 1 tsp
10. Cumin Powder : 1 tsp
11. Garam Masala Powder : 1 tsp
12. Sugar : 1+1 tsp
13. Caraway Seeds (Oama) : 1/4 tsp
14. Corn Flour : 2 Tbsp
15. Refined Flour (Maida) : 2 Tbsp
16. Brown Onion Paste : 3 Tbsp
(Or 3 Medium Sliced Onions browned with little oil in a shallow pan & ground to a paste)
17. Garlic Chopped : 2 Tbsp
18. Ginger Juliennes : 2 Tbsp
19. Black Pepper Powder : 1 Tbsp
20. Tamarind : 1" ball in 20ml water
21. Tomato Ketchup : 3 Tbsp
22. Coriander Leaves : A Handful Chopped
23. Cashew Bits : 25 gms or more
24. Dry Red Chillies(Long and Short) : A Handful broken
25. Curry Leaves : A Handful
26. Refined Vegetable Oil/Ghee : For Deep & Shallow Frying
Method:
1. Combine ingredients 2-13 in a bowl with little water and rub this paste on the chicken pieces. Marinate for 4-12 Hrs in a Fridge.
2. Mix in the Corn Flour and Refined Flour and Deep fry in oil under medium heat till well cooked and crisp. Keep aside.
3. Heat little oil/Ghee in a wok and fry ingredients 23, 24 and 25 till crisp and light brown. Keep aside.
4. Heat some more oil/Ghee in the same wok and fry garlic chops, Onion paste and Ginger juliennes till oil leaves the sides and raw smell disappears. Add Tomato Ketchup and Tamarind Juice along with salt, pepper, 1 tsp Sugar, 1 tsp Red chilli powder and Kashmiri Chilli powder. Test for Salt.
5. Mix in the deep fried Chicken pieces and when the sauce becomes dry, add the fried Cashew bits along with the fried Red Chillies and Curry leaves. Mix well and keep on medium flame for 2 mins. Garnish with Coriander leaves and serve with lemon wedges.
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