Step 1:- Cut boneless chicken thighs ( 2 lbs~ 1 kg ) into 2'' sized cubes and soak them in curd ( 3 table spoons )
and salt water ( 3 ~1 , 3 table spoons of salt in 1 liter of water) for 20- 30 minutes . Then wash it 'perfectly' and keep aside .
Step 2:- Make a marinade with , kashmiri chilli powder ( 1 1/2 teaspoons ) , turmeric powder (1 teaspoons ) , cumin powder ( 3/4 teaspoons ), coriander powder ( 1 teaspoon) , home made garam masala ( 1/2 teaspoons ) black pepper powder ( 1/2 teaspoons) , salt ,
ginger-garlic powder ( 4 teaspoons) , curd ( 1/2 cup ) ,
finely chopped cilantro ( 1/4 cup ) , finely chopped curry leaves ( 1/4 cup ) , fennel powder OPTIONAL ( 1/2 teaspoons) , rice flour ( 1/4-1/2 cup ) , and red food color OPTIONAL ( 2 pinches )
COMBINE them all together with 2 teaspoons -1/4 cup of water ,
apply the marinade on step 1 chicken pieces ,
and refrigerate it for 30 minutes - overnight .
Step 3:- Heat a pan and add oil ( any vegetable oil, 1-1 1/2 cup ) and heat the oil , and fry the step 2 marinated chicken thighs , ( 7-8 minutes, on both sides ) on medium flame until it gets golden brown in color ,
and drain them on a paper towel . And keep aside .
Step 5:- Remove most of the oil [ 90% of fried oil from the step 3 pan and keep aside for future use ( :) ] and retain little oil ( 10% of it ) and ginger garlic paste ( 2 teaspoon ) , curry leaves ( 4-6 twigs ),
green chillies ( 4-6 nos ),
add the step 3 chicken ,
lemon juice ( 2 table spoons ) , pepper powder ( 1 teaspoon ) and ketchup OPTIONAL ( 3 table spoons ) , water ( 1/4 cup) and COMBINE . And " cook for 5-6 minutes on low flame.
Step 6 :- Jes Special Chicken 65 is ready .......: -) enjoy Enjoy ...-JA- Mathew- :)
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