COOKING
PROCEDURE

1
Wash chicken pieces well in water and set aside.
2
Marinate the chicken pieces with Maida ,Rice flour ,Red chili powder, Turmeric powder, Ginger garlic paste and pinch of salt till 30 minutes.
3
Heat oil in a pan add cinnamon, cardamom, cloves once its splutter add onions and sauté until the onion slices turn translucent.
4
Then add 1 spoon of ginger garlic paste and sauté well. After the raw smell leaves add the chopped tomatoes and sauté for 2 minutes.
5
Add red chili powder, coriander powder, turmeric powder and stir well.
6
When the mixture seems well cooked and the tomato turns pulpy add ¼ cup of water and stir well.
7
Add salt and pepper powder and Umami seasoning
AJI-NO-MOTO® stir well. Simmer the flame and let it cook well.
8
Meanwhile deep fry the chicken pieces that you have marinated and set aside.
9
Once the curry gets cooked well and the raw smell leaves, add these chicken pieces, curry leaves and green chilly to the curry and stir well.
10
Cook well until the water content gets evaporated and the masala sticks well to the chicken pieces.
11
Garnish with coriander leaves and serve.
INGREDIANTS QUANTITY
Marinating
Chicken 500
Turmeric powder ½ tsp
Ginger garlic paste 1tbsp
Salt A pinch
Maida 1tbsp
Rice flour 1 ½ tbsp
Oil For deep fry
For Masala
Oil 3tbsp
Cinnamon 1small stick
Clove 4 no
Cardamom 3no
Sliced Onion 3no
Tomato 2no
Ginger garlic paste 1tbsp
Turmeric powder ½ tsp
Kashmiri red chili powder 1 ½ tbsp
Coriander powder 1tsp
Pepper powder 1tsp
Salt To taste
Umami seasoning
AJI-NO-MOTO® ( MSG)
1tsp
Curry leaves 2 sprig
Green chilly 3no
Chopped coriander leaves For garnish