Thursday, 9 April 2009
2 lbs Chicken- boneless thigh meat, 4-5 green chillies- slit, 1/2 tsp cumin seeds, 1/2 cup coriander leaves, 1 Egg, 1/2 tsp chilli powder, 4-5 chopped curry leaves, 1/2 tsp cumin powder, 2 tsp ginger-garlic paste, 1/2 tsp Ajinomoto, 1 tbsp chilli-garlic paste, 2 tsp cornflour, 1 tsp chopped garlic, 1/2 tsp chopped ginger, 1/2 tsp pepper powder, red colour (optional), oil for frying and salt to taste.
To the chicken, add some salt, a pinch of ajinomoto, 1tsp ginger-garlic paste, pepper powder, cornflour and mix it well. Now add 1 egg and mix again.
Heat oil in wok or kadai and fry the chicken- fry few at a time and fry until light golden brown. Drain and keep them on paper towel.
To make the sauce: Heat 2-3 tsp of oil in pan. Add cumin seeds, chopped garlic, chopped ginger and saute until fragrant. Now add chopped green chilles, curry leaves, 1 tsp ginge-garlic paste, pepper powder, chilli powder, cumin powder, very little salt, chilli-garlic paste, pinch of ajinomoto, red colour and mix well. Add 3-4 tbsp of water to this sauce and mix well. Now add the chicken to this sauce and toss lightly. Stir in coriander leaves and squeeze the juice of 1 lemon to this and serve hot.