Ingredients
chicken pieces-1/2 kg
kashmiri chilly-10-12
water
shallots-7-8
ginger garlic paste-1 1/2 tbsp
turmeric-1/2 tsp
fennel powder-3/4 tsp
garam masala-1/2 tsp
corn flour-1 tbsp
rice flour-1 tbsp
salt
vinegar-1tsp
curry leaves
coconut grated-3/4 cup
oil for frying
green chilly-8-10
curry leaves
Preparation
Add red chilly to a pan, add water, boil it well, once the chilly become soft turn off flame, then add the chilly to a mixie jar,add shallots , then grind it in to fine paste. Add half of the paste to the chicken, then add turmeric, fennel powder, garam masala, ginger garlic paste, corn flour, rice flour, salt and vinegar to the chicken, marinate it well then keep in refrigerator for 45 minutes. Heat coconut oil in a pan, add chicken pieces, fry it well, then transfer it to a plate. Mix coconut and chilly paste and add it to the pan, fry until it turns golden brown, then take it from oil and add above the chicken, fry green chilly and curry leaves, and add it above the chicken, mix all , then serve it.
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