Half kg chicken, cut in big pieces, washed and drained. Marinate with just a half tsp salt, 3 tabsp dark soy sauce, 1 tsp ginger garlic paste and 1 tsp chilly powder.
Prep:
2 coffee mugs of finely chopped onions.
1 tabsp ginger julienned
1 coffee mug of chopped coriander. I use even the tender stalks in this.
2 tabsp ginger garlic paste
2 tabsp chilly powder
Vinegar, salt to taste.
Ajjinomoto if you are not scared of it.
In a deep kadai add about a cup of oil, and fry the onions till they are completely caramelized. For this I also add a tsp of sugar but that's optional.
To the onions add the cut ginger, the ginger garlic paste, the chopped corriander and the chilly powder. Fry well stirring constantly.
Add the vinegar - 1 small cup, but it's to your taste.
Then add the marinated chicken, without the liquids. Toss it well in the fried gravy till all pieces are covered.
Now add the liquids, ajinimotto and let it cook. You don't really need water unless you want more gravy.
Finally adjust chilly, salt, soya to your taste.
To the onions add the cut ginger, the ginger garlic paste, the chopped corriander and the chilly powder. Fry well stirring constantly.
Add the vinegar - 1 small cup, but it's to your taste.
Then add the marinated chicken, without the liquids. Toss it well in the fried gravy till all pieces are covered.
Now add the liquids, ajinimotto and let it cook. You don't really need water unless you want more gravy.
Finally adjust chilly, salt, soya to your taste.
No comments:
Post a Comment