Ingredients
- 500 g boneless, skinless chicken cut into 1 cm cubes
- salt, to taste
For the masala:
- 4 ts kashmiri red chili powder
- 1/2 ts turmeric powder
- 1 ts ginger garlic paste
- 2 ts black pepper powder
- 1 ts garam masala powder
- 1 ts aniseed (saunf)
- 1/2 ts tandoori food color
- 8 curry leaves
- salt to taste
For roasting:
- 2 twigs curry leaves
- 5 green chilies, slit lenghtwise
Preparation
1. Mix all the ingredients mentioned under masala and make a smooth paste adding 2-3 tbsp of water
2. Place HotPan Prime on stove and set it at highest level. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting window appears.
3. As soon as the Audiotherm beeps on reaching the roasting window, set at low level and add the chicken pieces. Roast well on both sides. Make a little space in the center of the pot and add the curry leaves and green chillies.
4. Add the grounded masala. Set stove at highest level, heat pot up to the vegetable window, set at low level and cook approx. 15-20 minutes using Audiotherm.
5. Open the lid, evaporate the excess moisture and roast the chicken till the chicken is coated with the masala.
6. Adjust the seasoning. Serve with lemon wedges.
This recipe has been tested and approved by AMC.
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