- Ingredients:
- Chicken boneless (cut into small pieces) 1 kg
- Coriander leaves 1 cup
- Green chilies 10 - 12
- Tomato 2 small
- Onion 2 small
- Ginger (chopped) 1 tsp
- Garlic (chopped) 2 tsp
- All spice powder 1 tbsp
- Lemon juice of 1
- Salt 1 tsp or to taste
- Yogurt 1/2 cup
- Oil for frying
- How to make :
- Grind all the ingredients together except chicken, yogurt and lemon.
- Let the ground paste be thick but not too much.
- Squeeze the water content from chicken pieces.
- Mix the ground paste in chicken.
- Add salt as per taste and squeeze in lemon juice.
- Refrigerate chicken for about 5 - 6 hours to marinate.
- Now deep fry the chicken in oil.
- In a deep pan add the leftover marinade, a little water and yogurt, cook it for 3 minutes.
- Once fried add all the chicken to the gravy, mix and serve hot with green salad with steam rice and naan ,roti also.
Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. https://www.facebook.com/bengalirecipe
Thursday, February 14, 2013
spicy green chicken
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