Chicken Sukka - Sheela Bhat
Recipe:
I used boneless, skinless thighs. I first trimmed a lot of the fat off and then cut them into bite size pieces. Marinated it with salt, chilli powder, coriander powder, jeera powder, garam masala powder, Rajah tandoori powder. Usually I add ginger garlic paste, but this time I added garlic powder as I was in a hurry. You can add a little yogurt too. leave for 2 to 3 hrs. Overnight will be better. In a pan add oil, when hot add lot of curry leaves, ginger slices(cut into strips), and green chillies slit lengthwise.Saute for a min.then add the chicken pieces and stir fry till cooked and it gets a little color. Serve hot with lemon wedges.
Recipe:
I used boneless, skinless thighs. I first trimmed a lot of the fat off and then cut them into bite size pieces. Marinated it with salt, chilli powder, coriander powder, jeera powder, garam masala powder, Rajah tandoori powder. Usually I add ginger garlic paste, but this time I added garlic powder as I was in a hurry. You can add a little yogurt too. leave for 2 to 3 hrs. Overnight will be better. In a pan add oil, when hot add lot of curry leaves, ginger slices(cut into strips), and green chillies slit lengthwise.Saute for a min.then add the chicken pieces and stir fry till cooked and it gets a little color. Serve hot with lemon wedges.
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