Contributor: Haseena Banu (Mangalore, India)
Posted since : 22-03-2010
Boneless Chicken (cut into stripes) – 20-25 pcs
Kashmiri chili Powder – 1 tbsp
Ginger -garlic paste – 1 tbsp
Hung curd – 2 tbsp
Salt - to taste
Oil – 2 tbsp
Fresh Cream – ½ cup
Marinate the chicken in chili powder, ginger
garlic paste, curds and
salt for half an hour.
Heat a non stick pan, put the chicken in to it.
Let it cook till the water evaporates. Add the fresh cream to it and let it fry for some time.
Lastly add 2 tbsp of oil to it and fry for some more time.
Serve with coriander leaves on top.