Chicken cooked in loads of spices and served with layered parathas!
3 cups chicken cubed in small pieces
Olive oil
1 to 2 tbsp fresh chopped ginger
2 tbsp fat free sour cream
1 tbsp fresh ginger and garlic paste
1 tbsp lemon pepper
1 tsp cumin seeds
black pepper
11/2 tsp cumin and coriander powder
2 to 3 tbsp paparica
6 to 8 fresh curry leaves
red food coloring (optional)
4 to 5 dried chili peppers
1 banana pepper
1 tbsp fresh chopped ginger
sambal chili paste or thai chili garlic paste (optional)
salt to taste
Add 2 tbsp olive oil in the wok, marinate the chicken with olive oil, ginger garlic paste, salt and pepper, cut the banana pepper make sure you deseed it and add it to the oil, next add the curry leaves, cumin seeds, fresh chopped ginger and stir, add the marinated chicken to the wok and stir really well making sure it does not stick to the bottom of the pan, next add the lemon pepper, cumin, coriander powder, dried chilis, paprika powder, and the food coloring mixed with water and the fat free sour cream give it a good mix and make sure the chicken is cooked all the way through and the mixture is dry. You can also add some tandoori masala to this dish if you prefer adding less food coloring!


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