Family recipeNon-VegAppetizerHyderabadi
Chicken 65
Amma's notebook · Breakfast, snacks & starters, page 6
Fried, spiced chicken tossed in a tangy curd sauce with curry leaves and lots of green chillies. Works with gobi, fish and prawns too.
Method
- Marinate the chicken (or gobi, mutton, fish, prawns) with ginger-garlic, salt, mirchi, haldi, dhania pd, zeera pd, garam masala and cornflour. Sprinkle a little water so the spices coat properly. Fry and keep aside.
- In a bowl mix the curd, egg, vinegar, soya sauce, cornflour and tomato sauce.
- In another pan heat oil, add lots of slit hari mirchi and curry patta and sauté. Add the curd mixture and bring to a boil.
- Add the fried pieces and bhuno until dry. Sprinkle onions.
Serve with
Hot.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
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