Tuesday , October 11 2016
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Spicy Chicken Dry



Chicken – 1/2 kg or 1.1 lb
Soya Sauce – 1/2 tsp
Tomato Ketchup – 1 tsp
Ginger Garlic paste – 1 tsp
Chilli Powder – 1 tsp
Tumeric Powder – 1/4 tsp
Cinnamon + Cloves (Lavang/Laung) Powder – 1/4 tsp
Pepper Powder – 1/4 tsp
Food color – 2 pinch
Coriander or Cilantro Chopped – 3 tbsp
Oil – 2 tsp
Salt to taste


Take a non-stick pan, add chicken and stir for 2 minutes on medium heat.

Reduce the heat a little and add tomato sauce, soya sauce, chilli powder, turmeric, ginger garlic paste and mix well.

After that add salt, cloves and cinnamon powder and food color. Mix well, close the lid and leave it to cook for 15 minutes on low flame.

Add coriander leaves and oil. Wait for 2 minutes.

Now allow the chicken to cook in its own liquid until all the liquid evaporates.

Add pepper powder, mix well and the dish is done.

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