INGREDIENTS:
INGREDIENTS
*250 gm chicken-boneless, minced fine
*1/2 tsp garlic paste
*1/2 tsp ginger paste
*1 tsp green chilli-chopped
*1 tsp coriander-chopped
*1 tsp salt
*oil for frying
METHOD
*Mix all the ingredients except the oil for frying.
*Shape the ingredients into small kababs and refrigerate for an hour or so.
*Heat oil and fry the kababs first over high heat, then low, till cooked through.
INGREDIENTS
1. 2 chicken breasts – skinned, cut bite sized
2. 1 tsp chilli powder
3. 1 tsp salt
4. 1 tsp black pepper powder
5. 2 egg white
6. 2 tbsp cornflour
7. 2 tbsp maida
8. 1 cup butter milk
9. 2 tbsp ginger-garlic paste 10. 2 tbsp oil
11. 1 tbsp lemon juice
12. oil for deep-frying
METHOD
Mix the chicken, salt, black and red pepper and keep aside for an hour then mix in the cornflour, maida and egg white.Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.
Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add buttermilk, and salt to taste.
Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
