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Best recipe

Masala lipta murgh kathal

Ingredients

Chicken, boneles: 500 g, boneless
Jackfruit (Kathal): 250 g cubed
Ginger garlic paste: 2 tsp
Chilli powder: 1 tsp
Crushed pepper: 1/2 tsp
Garam masala: 2 tsp
Tamrind pulp: 2 tsp
Bay leaves: 2
Walnut paste: 100 g
Onions: 2
Haldi: 1/2 tsp
Chaat masala: 1 tsp
Green chillies, slit length wise: 4
Fresh coriander, chopped: 4 tsp

Method: Marinate chicken in ginger garlic paste, haldi, chilli powder, salt and 1 tsp garam masala. Keep aside. Cook kathal in salt water . Drain the water and deep fry the kathal until brown. Crush lightly and keep aside. Heat oil in a kadai, fry onions till brown, add remaining ginger garlic paste and mashed kathal fry until mixture leaves the side. Add walnut paste and fry until oil floats on top. Add chicken, cover and cook on low fire until done. Now add chaat masala, garam masala, chopped coriander , green chillies and cook for another 3 to 4 minutes. Serve hot.

Sangeeta Kante
Madinaguda

Congratulations Sangeeta Kante! You have won a gift hamper from Priya Foods Ltd. Please come and collect your prize between 2-4p.m., along with a photo ID, at Metro Plus, The Hindu, Begumpet. Ph: 55667587

Here is another interesting recipe from our reader

Arabian Rice

Ingredients:

Chickens (cut into halves), Basmati rice--5 cups, Whole black pepper--few pods, Whole cardamom--5-7 pods, Cloves mistika--3-5, Lemon juice--2, Butter or ghee— 3-4 tbs

Method:

Clean the chicken. Gently rub it with salt and flour and wash it nicely. Heat water in a pan. Add the chicken, cardamom, black pepper and salt and cook till the chicken is done. Strain the stock and keep the chicken aside. Wash the rice and cook over slow fire, heat the butter-ghee and add cloves and pour over the rice squeeze lemon juice in the rice. Cover it and keep aside for five minutes. Deep fry the chicken. Arrange the rice in a dish and on top put the chicken pieces.Serve hot.

Hasmina Hamed
Masab Tank

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