Tuesday, October 7, 2008

Chicken 65

1/2 tsp Ajinomoto (MSG)
2 lbs Chicken - dark meat (boneless thigh meat)
1/2 bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt
4-5 number Curry Leaves-chopped
1 number Egg
1 tsp Garlic-chopped
1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
to fry Oil
2-3 drops Red color(Optional)

To make the fried chicken pieces:-

Take chicken pieces in a non reactive bowl
-(We use dark meat so that it is nice and juicy when fried).
Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder
-pinch, cornflour and mix
-Then add 1 egg and mix in completely
-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai
-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown
-Drain and remove on a paper towel

To make the sauce:-
This does not need to be very salty-so control salt

Heat 2-3 tsp oil in a pan
-Add cumin, add the chopped ginger and garlic and suate until fragrant
-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix
-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly
-Stir in the coriander leaves and serve