Chicken pieces simmered in homemade Green Masala and deep fried. You can also pan fry provided you take extra care of not letting the green color lose it texture. Here I have first heated the oil under medium flame, and while frying the flame is again lowered so that the green color in masala remain intact and chicken piece gets cooked well from inside too. It is a healthy recipe. The green chilli along the garlic and pepper hits a great aroma when the fry is tasted :P... Try one and enjoy with your family :)
Ingredients:
1/2 kg chicken boneless (cut into medium pieces, you can ask the for kebab pieces while buying the chicken)
1 big spoon of Kasturi methi
1 tsp Turmaric powder
2 bunch of coriander leaves
12-14 Green chillies (depends on you spice requirement)
15 black peppercorn
1 tsp ginger chopped
6 garlic flakes (I used the bigger singapore garlic variety, if the flakes are smal use 10)
1/2 tbsp cumin seeds
1/2 cup yogurt
4 tsp corn powder
Salt
Oil for frying
Method:
1/2 kg chicken boneless (cut into medium pieces, you can ask the for kebab pieces while buying the chicken)
1 big spoon of Kasturi methi
1 tsp Turmaric powder
2 bunch of coriander leaves
12-14 Green chillies (depends on you spice requirement)
15 black peppercorn
1 tsp ginger chopped
6 garlic flakes (I used the bigger singapore garlic variety, if the flakes are smal use 10)
1/2 tbsp cumin seeds
1/2 cup yogurt
4 tsp corn powder
Salt
Oil for frying
Method:
- First rub the chicken pieces with turmeric powder, Kasturi methi and salt. (10 mins, meanwhile start preparation for green masala)
- Green Masala Paste: Grind coriander leaves, Green chillies, ginger, garlic flakes, black peppercorn, cumin seeds, add yogurt (add little by little till you find a smooth green paste).
- Add the green paste to the chicken, adjust the salt if needed and set aside for 30 mins (I kept for 90 mins, it tastes still great)
- Now just before frying add 4-5 tsp (tea-spoon means it is small quantity) corn powder. Here the corn powder will bind the green masala well to the chicken and get coated well during frying them.
- Now deep fry the chicken pieces in low flame, see that you flip the pieces gently with help of a fork. (Flipping the chicken 3 mins each time interval keeps the green color intact).
- When the fry is done, serve the chicken along thick curds. You can dip the chicken piece in thick curds, it tastes yummy, its my way of starter :P
- You can also have it along your meals.
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