In this chicken fry I use a chilly paste combination of long Mangalore red chillies , salt, ginger and garlic. I lightly roast them and then grind with tamarind water. When time permits I grind a large amount of this paste and store it in refrigerate.
- 2 tbsp of chilly paste ( or a combination of 1 tbsp chilli powder and 1 tbsp ginger, garlic paste)
- 1 tbsp of soy sauce
- salt to taste
Cut the chicken to the required sizes.
Wash them .
In a bowl mix the chicken with all the ingredients.
Cook until the chicken is cooked( don't add water).
Add 2 tbsp of oil when the water is absorbed.
Fry them well.
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