Tuesday, 17 July 2012

Dry Chicken


  1. Chicken pieces - 250 gms
  2. Curd - 200 gms
  3. Ginger Garlic paste - 50 gms
  4. Oil - 100 ml (For Cooking)
  5. Salt (To Taste)
  6. Tandoori Chicken Masala
  7. Water

  1. Take the Chicken pieces and make few light cuts on the upper surface
  2. Put the Chicken pieces in a bowl and add Curd along with the Ginger-Garlic paste, and Tandoori Chicken Masala
  3. Add salt to taste
  4. Keep this for marination for about 3 hours
  5. Keep in the fridge (not in the freezer) if its going to be cooked much later
  6. Heat oil in a pan and slide the marinated Chicken into the pan and cover it immediately to prevent sputtering
  7. After a few minutes open the lid and light stir the pieces
  8. Add the marinated remains to the pan and cook on slow heat
  9. Keep stirring intermittently
  10. Add a little water if required
  11. Cook till the chicken is dry
  12. Take it out in a dish and serve with steaming jeera fried rice

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