A great appetizer to serve at a party. Also a tasty dish to whip up in minutes for a last minute dinner. Just serve with tandoori nan or dal and rice.
INGREDIENTS
2 pounds boneless, skinless chicken thigh pieces cut in two inch cubes.
1 1/2 TBS ginger garlic paste
1/2 TS red chili powder ( avoid this if you don't want it too spicy )
1 TS madras curry powder
1 TS tandoori powder
1 TS sambhar powder
1 TS oil
Salt to taste
A pinch of red food color if the tandoori powder does not have a red color to it.
Pam spray for oil or very little oil to fry the chicken
2 TS Lemon juice
METHOD
Pat dry the chicken pieces with paper towels. It should be dry.
Marinate with all spices and ginger garlic and keep overnight.
Heat the oil in a pan on medium heat.
Arrange a single layer of the chicken pieces and fry for two to three minutes on one side. Flip and fry on other side for one to minutes or till chicken is cooked.
Both sides should be brownish golden.
Serve hot with lemon juice sprinkled on top.
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