Chicken Tandoori Fry

Name: Chicken Tandoori Fry
Cuisine: Indian
Ingredients: 450 gms Boneless Chicken Breast; 1/2 cup Curd; 1 tbsp Lemon Juice; 1 tsp Ginger Paste; 1 tsp Garlic Paste; 1/2 tsp Cumin Powder; 1/2 tsp Chat Masala; 1/2 tsp Mango Powder; 1 tsp Kashmiri Chilli Powder; 2 tsp Chicken Tandoori Masala; 1/4 tsp Turmeric Powder; to taste Salt; 2-3 tbsp Oil; 1/2 tsp Mustard Seeds; 1/4 tsp Cumin Seeds; Pinch Asafoetida; 2 Cardamoms; 1 " Cinnamon Stick; 2 Cloves; Few Peppercorns; 2 Bay Leaves; 2-3 Whole Red Kashmiri Chillies; 2 Large Onions (Chopped lengthwise); 2-4 Green Chillies (Chopped)

Rosalyn John @rosalyn_kitchen227

#meetthemeat
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Rosalyn John @rosalyn_kitchen227

#meetthemeat
#masterchef
#goldenapron
#chefbypassion

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Ingredients

450 gmsBoneless Chicken Breast
1/2 cupCurd
1 tbspLemon Juice
1 tspGinger Paste
1 tspGarlic Paste
1/2 tspCumin Powder
1/2 tspChat Masala
1/2 tspMango Powder
1 tspKashmiri Chilli Powder
2 tspChicken Tandoori Masala
1/4 tspTurmeric Powder
to tasteSalt
2-3 tbspOil
1/2 tspMustard Seeds
1/4 tspCumin Seeds
PinchAsafoetida
2Cardamoms
1" Cinnamon Stick
2Cloves
Few Peppercorns
2Bay Leaves
2-3Whole Red Kashmiri Chillies
2Large Onions (Chopped lengthwise)
2-4Green Chillies (Chopped)

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Steps

1

Clean and wash boneless chicken breast pieces. Drain it completely.
2

Marinate boneless chicken breast with curd, lemon juice, ginger paste, garlic paste, cumin powder, chat masala, mango powder, Kashmiri Chilli powder, chicken tandoori masala, turmeric powder and salt. Marinate for few hours or overnight.
3

Keep the marinated chicken in a pan. First let the flame be on medium for few minutes. Then cover and cook till the chicken is cook and the gravy dry.
4

Heat Oil. Add mustard seeds, cumin seeds, asafoetida, cardamoms, cinnamon, cloves, bay leaves, peppercorns, whole red kashmiri chillies and green chillies.
5

Add all the onions and fry till the onions are golden brown in colour.
6

Add the cooked chicken and stir fry for about 5 minutes or more till done.