Samsung Microwave Oven warranty Chicken, Garam masala powder

CHICKEN 65

A

PREPARATION TIME: 15 mins		COOKING TIME: 20 mins		SERVES: 4
INGREDIENTS		2½ tsp	Red chilli powder (or red
500 gm	Chicken thighs, boneless,		chilli paste)*
	skinless, cut into 1” pieces	2 tsp	Cornflour
1 tsp	Garam masala powder	1 cup	Curd, whisked
1½ tsp	Garlic paste	2	Green chillies, slit
¼ cup	Oil	3 tsp	Lemon (nimbu) juice
2½ tsp	Salt	½ cup	Curry leaves
1½ tsp	Ginger paste	2	Onions, cut into rounds

METHOD

Take a bowl and mix the ginger-garlic paste, 2tsp oil, chilli powder and salt with a little water to form a thick paste. Add chicken pieces to the batter. Marinate for about 1 hour. Mix in the cornflour, spread on a tray. Cook in pre-heated CONVECTION mode on 220°C for 12 minutes, turning once. Remove. Place the remaining oil and curry leaves in a bowl. Microwave on HIGH for 2 minutes. Add chillies, curd and ½tsp salt. Stir well. Microwave on 650W for 4 minutes. Remove. Add lemon juice and chicken pieces. Microwave on 650W again for 1 minute. Remove. Mix well. Garnish with onions.

*For a more vibrant red colour which is characteristic of Chicken 65, soak a few Kashmiri chillies in warm water for 7 minutes. Remove water and grind to a fine paste. For more heat, use a spicier variety of red chilli.

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