)
)
Banne Nawab
Banne Nawab Chilli Chicken Masala 110gm
$2.99
Description
VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.
Ingredients Required for 5 persons
Skinless, Chicken with bone, cut into 30 Pcs. 1 Kg. / 2.2 lb
OR Chicken, boneless, skinless, cut into very small pieces 1/2 kg / 1.1 lb
Egg 1
Green chilies – diced finely 5
Cooking oil Enough for deep frying Chicken
Capsicum/Bell Pepper – Cut into 12 pcs 1 Big / 50 Gms
Onion – Cut into 12 pcs 1 Big / 125 Gms
Cilantro/Kothmir/Hara Dhanya – Diced finely 1 Small bunch / 10 twigs
Mint leaves/Pudina – Diced finely 1 Small bunch / 10 twigs
Ustad Banne Nawab’s Hyderabadi Chilli Chicken Masala 1 Packet
STEPS OF COOKING:
In a bowl mix chicken thoroughly with only One Tablespoon water, entire masala of pouch # 1, One egg and marinate for one to two hours.
In a kadai (wok), heat enough oil for deep frying chicken.
Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 3 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down.
Mix and Whip ingredients of pouch # 2 in 250 ml / Half glass of water thoroughly into a watery paste and keep aside.
Transfer oil left over after frying chicken into a bowl leaving only 4 tablespoons/60 ml in the kadai (wok), heat it, add sliced capsicum/Bell Pepper and onion and fry for 3 to 5 minutes or till they loose their rawness. (Should not be over or under fried).
Add diced green chillies and fry for further 2 to 3 minutes.
Add watery paste of pouch # 2, mix thoroughly and let it come to a boil. (About 30 seconds only, not more then that.)
Add entire chicken, Cilantro/Kothmir/Hara dhanya and Mint leaves/Pudina and stir fry vigorously and continuously, Reduce the flame to low cover the wok and cook on a low flame till the water is absorbed completely and chicken is tender.
Remove and serve hot.
VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.
Ingredients Required for 5 persons
Skinless, Chicken with bone, cut into 30 Pcs. 1 Kg. / 2.2 lb
OR Chicken, boneless, skinless, cut into very small pieces 1/2 kg / 1.1 lb
Egg 1
Green chilies – diced finely 5
Cooking oil Enough for deep frying Chicken
Capsicum/Bell Pepper – Cut into 12 pcs 1 Big / 50 Gms
Onion – Cut into 12 pcs 1 Big / 125 Gms
Cilantro/Kothmir/Hara Dhanya – Diced finely 1 Small bunch / 10 twigs
Mint leaves/Pudina – Diced finely 1 Small bunch / 10 twigs
Ustad Banne Nawab’s Hyderabadi Chilli Chicken Masala 1 Packet
STEPS OF COOKING:
In a bowl mix chicken thoroughly with only One Tablespoon water, entire masala of pouch # 1, One egg and marinate for one to two hours.
In a kadai (wok), heat enough oil for deep frying chicken.
Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 3 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down.
Mix and Whip ingredients of pouch # 2 in 250 ml / Half glass of water thoroughly into a watery paste and keep aside.
Transfer oil left over after frying chicken into a bowl leaving only 4 tablespoons/60 ml in the kadai (wok), heat it, add sliced capsicum/Bell Pepper and onion and fry for 3 to 5 minutes or till they loose their rawness. (Should not be over or under fried).
Add diced green chillies and fry for further 2 to 3 minutes.
Add watery paste of pouch # 2, mix thoroughly and let it come to a boil. (About 30 seconds only, not more then that.)
Add entire chicken, Cilantro/Kothmir/Hara dhanya and Mint leaves/Pudina and stir fry vigorously and continuously, Reduce the flame to low cover the wok and cook on a low flame till the water is absorbed completely and chicken is tender.
Remove and serve hot.
Customer Reviews
This product has not yet been reviewed.
Share:
Share on Facebook Share on Twitter Share on Pinterest Tell a friend