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TRAPPED CHICKEN

TRAPPED CHICKEN

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 2

  • CHICKEN 250 gms

  • onion 1/2 kgs

  • garlic 20 gms

  • ginger 20 gms

  • GREEN CHILLY 50 gms

  • CURRY LEAVES 2-4 nos

  • BRAN OIL 300 ml

  • CASHEW NUT 8-10 nos

  • RAISINS 8-10 nos

  • SALT 10 gms

  • EGG 1 nos

  • KASHMEERY CHILLY POWDER 50 gms

  • KASHMIRY CHILLY 2-4 nos

  • CORIANDER POWDER 50 gms

  • TURMERIC 50 gms

  • PEPPER POWDER 10 gms

  • MUSTARD 10 gms

  • TAPIOCA 1/2 kgs

  • WATER 1 cups

Directions

  • 01

    FIRST STEP : CLEAN THE CHICKEN CHICKEN PIECES PROPERLY AND CUT IN TO SMALL PIECES.

  • 02

    THEN MARINATE IT WITH SALT, TURMERIC, KASHMIRY CHILLY POWDER,EGG WHITE WHITE,PEPPER POWDER AND A PINCH OF GARAM MASALA FOR 10 MINUTES.

  • 03

    AFTER 10 MINUTES FRY THE CHICKEN IN A PAN AND KEEP IT ASIDE.

  • 04

    NOW HEAT THE PAN AND POUR BRAN OIL, WHEN IT BECOMES HOT THEN ADD CHOPPED ONION AND SAUTE IT.

  • 05

    NOW ADD SALT GREEN CHILLY, CURRY LEAFS, TOMATO,GINGER GARLIC PASTE,AND TOMATO SAUCE SAUCE THEN MIX IT WELL.

  • 06

    NOW ADD ALL MASALA POWDERS ALONG WITH CHICKEN, MIX IT WELL FOR 5 MINUTE MINUTES.

  • 07

    NOW ADD ALL MASALA POWDERS ALONG WITH CHICKEN, MIX IT WELL FOR 5 MINUTES.

  • 08

    THEN ADD FRIED CASHEW NUTS AND RAISINS ON IT,THEN SAUTE IT WELL FOR 5 MINUTES.

  • 09

    SECOND STEP : AT THE SAME TIME BOIL TAPIOCA BY ADDING SOME TURMERIC POWDER AND SALT.

  • 10

    THEN CRUSH THE TAPIOCA.

  • 11

    NOW HEAT THE PAN AND POUR 2 TABLE SPOON OF BRAN OIL, WHEN IT BECOMES HOT THEN ADD MUSTARD AND CHOPPED CARROT CARROT, THEN SAUTE IT WELL, ADD THE CRUSHED TAPIOCA IN TO IT.

  • 12

    THIRD STEP : PLACE THE DISH OF KASHMIRY CHILLY IN THE INSIDE OF THE TAPIOCA.

  • 13

    THEN DECORATE WITH RAISINS AND CASHEW NUTS.

Review

5.0

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