Chicken Recipe: Love chicken? Whether it’s chicken biryani, chicken fry, chicken 65, chicken gravy… try Golconda chicken recipe once in a while. You will love its new taste. It is not too difficult to make.
Chicken pieces – quarter
Egg – one
Corn Flour – one teaspoon
Lemon juice – two teaspoons
Salt – as per taste
Green chillies – ten
Ginger – small piece
Garlic – six cloves
Cloves of coriander – Two spoons
Curry leaves – two shoots
Yogurt – quarter cup
Chili – half teaspoon
Coriander powder – half teaspoon
Onion – one
Pepper powder – one Teaspoon
Oil – Enough
1. Clean the chicken pieces and put them in a bowl.
2. Add finely chopped green chillies, ginger, garlic, corn flour powder, salt and pepper powder and mix.
3. Add the egg and mix well and put it in the fridge for half an hour and marinate it.
4. Now add oil in a pan and let it heat. Add enough oil to deep fry the chicken pieces.
5. After the oil heats up, fry the marinated chicken pieces. Take them out and keep them aside.
6. Now add two spoons of oil in another pan and add chopped ginger, chopped garlic, chopped onion, green chillies and curry leaves and fry.
7. All of them should be cooked by adding curd and little water. Add fried chicken, chilli, coriander powder and salt to it and mix well.
8. Fry on low flame until all the water is absorbed.
9. All the water is absorbed and the curd is absorbed by the chicken pieces. Then sprinkle coriander on top and close the stove.
10. Tasty Golconda Chicken is ready.
Chicken meat is good for us in many ways. Especially boosts immunity. It is rich in B vitamins. It is also rich in vitamin E, sodium, magnesium, calcium, potassium, zinc and proteins. All these are imperative for us. When you have a cold, you can get relief quickly if you eat chicken dishes. Protein in chicken is essential for healthy muscle growth. Since chicken is low in fat, it is okay to eat it often. Feeding chicken to children improves their brain function. But it is better to eat skinless chicken. Because more fat is accumulated in chicken skin.
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