Fresh chilli chicken
INGREDIENTS
Fresh Shoots 3 1 / 2 pounds boneless chicken ( cut into 1 1/2 inch square pieces )
1 tablespoons of tandoori spice mixture
2 tablespoons lemon juice
3 jalapeno ( sliced )
4 Fresh leaves of curry leaves ( Kari Patten )
5 tablespoons of red food coloring
6 1/2 tablespoons red pepper puree
7 tablespoons olive oil (optional )
KITCHEN
In a pan , add the chicken and saute until its half cooked or dry water .
Then add 2 tablespoons of tandoori spice mixture and 4 tablespoons of lemon juice and cook on high heat until the chicken is done.
Now add the rest of tandoori masala , lemon juice , red food coloring and red pepper paste . Cook for 5 minutes over medium heat .
In the end , add the curry leaves Jalapeno ( Kari Patten ) and oil and cook over medium heat for 5 minutes .
The pole is Fresh made Chillie . Serve with rice , naan or parathas plain with chutney , salad and Ricardo
INGREDIENTS
Fresh Shoots 3 1 / 2 pounds boneless chicken ( cut into 1 1/2 inch square pieces )
1 tablespoons of tandoori spice mixture
2 tablespoons lemon juice
3 jalapeno ( sliced )
4 Fresh leaves of curry leaves ( Kari Patten )
5 tablespoons of red food coloring
6 1/2 tablespoons red pepper puree
7 tablespoons olive oil (optional )
KITCHEN
In a pan , add the chicken and saute until its half cooked or dry water .
Then add 2 tablespoons of tandoori spice mixture and 4 tablespoons of lemon juice and cook on high heat until the chicken is done.
Now add the rest of tandoori masala , lemon juice , red food coloring and red pepper paste . Cook for 5 minutes over medium heat .
In the end , add the curry leaves Jalapeno ( Kari Patten ) and oil and cook over medium heat for 5 minutes .
The pole is Fresh made Chillie . Serve with rice , naan or parathas plain with chutney , salad and Ricardo
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