Lunch/Dinner - Non Veg Starters - Chicken Cutlets

Chicken Cutlets

Ingredients Quantity Chicken, Kheema 1/2 Kg Onion, Finely Chopped 2 Big Coriander Leaves 1/2 Cup Curry Leaves Few Corn Flour 2 Tbsp Ginger Garlic Paste 2 Tsp Garam Masala Powder 1 Tsp Coriander Powder 1 Tsp Cumin Seeds 1/2 tsp Salt To Taste Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tsp Oil To Deep Fry

Method :

1

2

1. Mix all ingredients (excepts oil).Add little water to have pakoda kind of consistency.
2. Deep Fry till they turn brown in color.

Tips :

1. Watch out more Vada Recipes and combinatio Chutney Recipes .

Lunch/Dinner - Non Veg Starters - Chicken Masala Fry

Non_Veg_Chicken_Masala_Fry

Ingredients Quantity Chicken, skinless 1/4 kg Green chillies,sliced 2 Ginger Garlic Paste 1 tsp Onions,sliced 1 Medium size Turmeric Powder 1/2 tsp Chilli Powder 1/2 tsp Oil 2 Tsp Masala Garam Masala Powder 1/2 tsp Coriander Powder 2 tsp Coconut Powder 1 tsp Salt To Taste

Method :

1	2	3
4	5	6

1. Wash chicken and keep aside. To this add ginger garlic, chilli powder and turmeric powder. Mix well by adding little water. Let it marinate for minimum of 30 mins.
2. Heat pan. Add the marinated content in it and let it cook for 30 mins on medium heat or till the chicken is well cooked and water of gravy dries up.Separate the chicken pieces.
3. In the same pan heat oil and add onions, green chillies. Fry them till the onions becomes golden in color.
4. Add chicken pieces and cook for 5 mins.
5. Finally add "masala" ingredients to the mixture and stir well for 3 mins.

Tips :

1. An overcooked chicken is a dry chicken.
2. Don’t be tempted to have the chicken as soon as it’s out of the cooking. Resting for at least 15 minutes allows the juices to redistribute into the meat, making it moist and tender.

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Preservatives - Pickle - Chicken Pickle / Natu Kodi Pacchadi