Ingredients
For marination
- Chicken – 1/2 kg
- Maida/all purpose flour – 2 tsp
- Corn flour – 1 tsp
- Rice flour – 1 tsp
- Salt – 2 pinch
- Ajinamoto – a pinch
For Munchurian
- Sesame oil – 3 tsp
- Red chilli – 4
- Rhopped ginger – 1/4 tsp
- Chopped garlic – 1/4 tsp
- Cashews – few (optional)
- Onions – 3 big (cut cubes)
- Bell pepper – 1
- Celery – 1
- Spring onions – 1 bunch
- Pepper powder – 1 tsp
- Chilli powder – 1/4 tsp
- Soya sauce – 3 tsp
- Chilli garlic paste – 2 tsp
- Ajinomato – a pinch
- Sugar – 3/4 tsp
- Salt – as required
- Water – 1 cup (if needed),
- Vinegar – 2 tsp
- Curry leaves – few
- Coriander leaves – few
For frying
- Oil – as needed
Method
- In a bowl, take the ingredients under marination and mix swell and keep aside for 10 to 20 mts.
- In a Kadai, heat the oil. In hot oil, add the marinated chicken pieces and fry well.
- With the tissue paper filter the excess oil from the fried chicken pieces.
- In another pan, add sesame oil, red chilli, chopped ginger and garlic, cashews, onions, bell pepper, celery, spring onions, pepper powder, chilli powder, soya sauce, chilli garlic paste, ajinomato, sugar, little salt, vinegar.
- Add the chickens and mix well.
- If gravy becomes thick, add water and again cook.
- Meanwhile, with 2 tsp cornflour mix 4 tsp water and add to the boiling gravy.
- Serve hot with roti, chappathi or with fried rice.
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