The starters that I had our maid's house (more on it in a seperate post below), here's the recipe for it.
Take a tawa. Pour some cooking oil on it and let it heat. Now add some laal grounded mirchi in it. In the oil, put some pre boiled (cooker cooked or otherwise) small chicken pieces (make sure they are small pieces - kabab sized ones). Sprinkle a little salt and some good portion of Chicken masala powder on it. Saute the chicken in that oil till the pieces start turning brownish red. For having that kurkura, crispy effect, saute it for little longer. Ensure that you use a tawa and NOT a pan coz the idea is not to fry the chicken but kind of 'grill' it.
Serve it without any chatni (as that can dilute the crispy flavor) and let the masala of the chicken tingle your toungue.
Enjoy!
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