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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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got this recipe from a hyderabadi neighbor, who would always have this on her party menu, n frankly i dont blame her bcoz i can never have too much of this dish, n any one who has tasted this dish loved it, even my hard to please friend. Ingredients:
1 -2 cup oil, for deep frying |
4 chicken breasts, cut into strips |
1 teaspoon salt |
1 teaspoon red chili powder |
1/2 teaspoon turmeric |
1 teaspoon ginger paste |
1 teaspoon garlic paste |
1 teaspoon msg |
1/2 teaspoon ground black pepper |
1 egg, beaten |
3 tablespoons cornflour |
500 g yogurt, beaten |
1 teaspoon salt |
1 teaspoon red chili powder |
1/2 teaspoon turmeric |
1 teaspoon ginger paste |
1 teaspoon garlic paste |
3 ounces oil |
5 -6 green chilies |
3 tablespoons curry leaves |
Directions:
1. mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
2. put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
3. heat oil for frying, n fry the chicken pieces till light golden brown.
4. make the yougurt mix n put in a bowl nearby while frying.
5. as you take out the chicken pieces just dip them directly into the yougurt mix.
6. when done with the chicken, take another pan & heat the oil for tempering.
7. add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
8. fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
9. take this pan away from the heat and add the chicken n yougurt mix.
10. put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
11. serve.
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