Preparation Time : 20 minutes + 4 hours or more marination time
Cooking Time : 20 – 25 minutes
Serving : 6-8 members
Description
This dish was brought by Rizwana , a relative of mine for the recipe swap of sauté , fry n bakes first anniversary celebration . I didn’t get a single piece of this dish to taste nor to just have a look at it or click a picture . Last week was cleaning the drawers beside my bed and found a copy of recipes that were swapped during the first anniversary . Went through them and came to know , I still have a couple of recipes to be tried out and recipes to be posted .Made up my mind that next feast at home this new avatar chicken dish is a sure try . To my surprise had guests the next day itself . Made this dish . Had my doubts about the taste as I felt using two cubes of chicken stock cube would give a very salty taste but the taste made me surrender making me swoon for more . The aroma sure did dominate the lunch table . The first bite and you feel the happy union of the ingredient influences . There were no left overs even for dinner . It’s hard to believe what not we home chefs do to revamp our traditional every day dishes to recreate an exclusive spread , resulting with cross cultural unique hybrid dishes . This dish is a fabulous mix of South Indian cuisine and Chinese cuisine that’s a guaranteed party pleaser . Come on all , go ahead and give a new twist to your daily “khana “.
Ingredients
Ingredients | Quantity |
|---|---|
| Chicken | 1kg |
| Maggi chicken stock cube | 2 |
| Green chillies | 15 coarsely ground |
| Ginger and garlic paste | 1 teaspoon each |
| Vinegar | 4 tablespoons |
| Soya sauce | 1/2 teaspoon |
| Tomato sauce | 1 teaspoon |
| Coriander leaves | chopped to garnish |
| Curry leaves | few |
| Cumin powder | 1 teaspoon |
| Pepper powder | 1 teaspoon |
| Corn flour | 1/2 cup |
| Maida/ flour | 1/2 cup |
| Egg | 1 |
| Oil | to deep fry + 2 teaspoons |
Method
- marinate cleaned chicken in vinegar , cumin powder , salt very little ( as maggi stock cube has a lot of salt in it ) and pepper powder for four hours or over night in the refrigeratormake a semi thick following consistency batter with cornflour , maida , egg , very little salt and little water .
- Heat oil to deep fry . Dip each piece of marinated chicken into the batter and deep fry to a golden colour in batches with out over crowing each batch .
- Drain and keep aside . Heat 2 teaspoons of the deep fried oil in another non – stick wide pan .
- Top with ginger and garlic paste , curry leaves and green chillies . Sauté to crisp .
- Add the deep fried chicken pieces and sauté in low heat for five minutes , tossing well .
- Dissolve the maggi chicken stock cube in 2 cups hot water . Pour over the sautéing chicken almond with tomato sauce and soya sauce .
- Bring to boil . Cook on high heat for five minutes , tossing well .Remove from heat .
- Garnish with chopped coriander leaves . serve hot and enjoy .
