|
1 kg
50 g
50 g
2.5 g
100 ml
100 ml
10
200 g
5 g
30 ml |
chicken,
shredded
ginger
paste
garlic
paste
red chili
powder
oil
water or
chicken stock
red and
green chilies (slit in half)
spring
onions, chopped in rounds
black
pepper powder
lemon
juice
salt to
taste |
Method :
- Mix together ginger garlic pastes,
red chili powder, salt and oil (1 tbsp).
- Add the chicken to marinade and
chill in refrigerator for 4-5 hours.
- Heat oil in a wok and stir fry the
chicken on high heat for 7-10 minutes.
- Stir in chicken stock or water and
continue stirring.
- Add red green chilies and spring
onions.
- Stir and cook for another 3-5
minutes on medium heat.
- Stir in the black pepper and lemon
juice.
- Cook for another 1 minute, remove
from heat and serve hot, garnished with chopped coriander and
accompanied by Naan.
Serves 4
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