Chicken 500 gms
Chilly powder 5 tablespoon
Cornflour 3 tablespoon
Maida flour 2 tablespoon
Allspice powder 2 tablespoon
Garlic paste 2 tablespoon
Red colour powder, 2 teaspoons
Chopped Chinese parsley, 4tablespoon
Salt,as required
Oil,200 ml
Serves 4
Pressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items,except the oil,with
the chicken and marinate for at least 30 minutes.Heat the oil in a wok,and deep fry the chicken pieces and
garnish it with chopped Chinese parsley.
Chilly powder 5 tablespoon
Cornflour 3 tablespoon
Maida flour 2 tablespoon
Allspice powder 2 tablespoon
Garlic paste 2 tablespoon
Red colour powder, 2 teaspoons
Chopped Chinese parsley, 4tablespoon
Salt,as required
Oil,200 ml
Serves 4
Pressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items,except the oil,with
the chicken and marinate for at least 30 minutes.Heat the oil in a wok,and deep fry the chicken pieces and
garnish it with chopped Chinese parsley.
