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Saturday, 24 December 2011

Marthandam Chicken chops

Chicken ¼ kg
Ginger 1 inch
Garlic 6 pods
Coconut grated 4 tbsp
Coriander seeds 1 tbsp
Peppercorns 1 tbsp
Dry red chilli 2
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1//2 tsp
Oil and water as required
1.     In a pan add oil and roast coriander seeds,pepper corns,dry red chilli,cumin seeds and fennel seeds.keep aside
2.     Then add oil and roast coconut,ginger and garlic
3.     Now make paste of the roasted items by adding little water
4.     In a pan add oil,chicken,turmeric powder,salt and ground masala paste and ¼ cup of water
5.     Cook till water dries up
6.     Turn off the flame and allow it to cool
7.     Deep fry  the chicken pieces till crispy in low flame
8.     Do not cook in high flame,coconut may get burnt
Serve hot

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