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Chicken fry with soya sauce
Published On: 31 May 2006
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Bengali: Laban / Noone
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Clean the chicken and cut it into medium size pieces.
You can do this in 2 ways.
a)without marination - the easy one and b)with marination.
a)Preparation without marination:-1)Mix the chicken with salt, turmeric powder and chicken masala and keep it for about 10 - 15 mins.
Heat oil required for shallow frying.
Fry the chicken pieces till they are cooked and they turn golden brown in colour.
After all the pieces are fried, put all the pieces into the same skillet.
Add soya sauce and allow it to cook, till the sauce is absorbed.
:- You can also add salt, chilly powder and chicken masala before you add soya sauce.
b)Preparation with marination:-1)Marinate the chicken pieces with turmeric powder, chilly powder, salt, chicken masala, lemon juice and curd for 30 mins.
Heat oil in a skillet.
Add onions and fry till they turn golden brown.
Add the marinated chicken.
Add 1/2 glass of water and stir well.
Cover and allow the chicken to cook.
When the chicken is cooked, take off the lid, simmer the stove and cook till there is no gravy left.
:- Cook only in sim as there are chances of it getting burned.
When there is no gravy left, add soya sauce and cook for about 5 - 10 mins.
:- Absolutely, there should not be any gravy left.
Garnish with coriander leaves if reqd.
this reciepe is very and turned 2 be very tasty.different taste.thanku
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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