CHICKEN KABABS

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Procedure:

Take 1/2 Kg boneless chicken, clean it, cut it into small pieces, add 2 spoons curd, mirchi powder, salt, garam masala powder, ginger garlic paste and keep it for half an hour. After wards add red food colour & cornflour. Take a pan put oil In it and keep it on fire. Fry these pieces like pakoda. Take another pan put some oil, add (one) onion pieces, green chilly pieces, garlic pieces & curry leaves and fry them. After that take one spoon of corn flour and add water and add to the above saute. Then add all the chicken pakodas, 1/2 spoon soya sauce, 1/2 spoon adjinamoto, a little pepper powder Let all the water evaporate, Dress with coriander leaves.

Ingredients:
Chicken 1 kg.
Ginger Garlic Paste – 1 spoon
Corn Flour – 2 spoons
Maida – 2 spoons
Pepper Powder – 1 spoon
Mirchf Powder – 2 spoons
– Salt, Egg – 1, Colour

Procedure:

Cut chicken into medium size pieces clean the chicken, add all above ingredients, soak for 1 hour. Afterwards put everything in the oil and fry deeply, serve hot.

 

– K. Nagamani

 

 

CHICKEN 65

 

 

Procedure:

Take 1/2 Kg boneless chicken, clean it, cut it into small pieces, add 2 spoons curd, mirchi powder, salt, garam masala powder, ginger garlic paste and keep it for half an hour. Afterwards add red food colour & cornflour. Take a pan put oil In it and keep it on fire. Fry these pieces like pakoda. Take another pan put some oil, add (one) onion pieces, green chilly pieces, garlic pieces & curry leaves and fry them. After that take one spoon of corn flour and add water and add to the above saute. Then add all the chicken pakodas, 1/2 spoon soya sauce, 1/2 spoon adjinamoto, a little pepper powder Let all the water evaporate, Dress with coriander leaves.

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