Ingredients:
Chicken pieces, boneless - 1 lb.
Red chili powder - 1 tsp, more if needed.
Coriander powder - 1/2 tsp.
Chicken masala - 1/2 tsp.
Ginger - 1 inch piece, grated.
Red food color - 3-4 drops.
Salt to taste.
Red chili powder - 1 tsp, more if needed.
Coriander powder - 1/2 tsp.
Chicken masala - 1/2 tsp.
Ginger - 1 inch piece, grated.
Red food color - 3-4 drops.
Salt to taste.
Combine all the above ingredients, mix thoroughly and cook for 10 minutes or until all the water is absorbed.
For tempering:
Green chilies - 6-7, sliced, more if needed.
Coconut oil - 4-5 tbsp.
Curry leaves - 2 sprigs.
Large onion - 1, sliced lengthwise.
Red color - 4 drops.
Tomato sauce - 1/4 cup.
Heat oil. Add curry leaves, sliced onion and fry. When the onion turns clear, add the red color, tomato sauce stirring for a minute. Stir in the sliced green chilies. Add the cooked chicken pieces, stir constantly, until everything is blend together. Taste and remove from heat.
Any chapati with chili chicken is a good combination.
"ENJOY COOKING AND EATING"
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