Guest Chefling: Kashgaree Chicken
Being an Army officer’ wife, I have shifted from one city to another. During my stay at Gilgit, Pakistan being an active member of ladies club, I learnt and experimented with many new dishes. One of the dishes that I still make is Kashgari Chicken, named after the region I have such fond memories with. My children simple love this dish. Its a twist on fried chicken, its flavourful and soft to the bone. Perfect to serve for dinner or for evening tea.
Kashgaree Chicken
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
Ingredients
- Chicken 1 kg (cut in small pieces with bones, pierce with fork)
- Egg 1
- Red chilli powder 1 tsp
- Vinegar 1 tbsp
- White flour 2 tbsp
- Soya Sauce 1 tbsp
- Salt 1 tsp
- Milk 1 tbsp
Instructions
- Mix all the ingredients and marinate chicken for 3-4 hours. (if the marinatation is dry, 1-2 tbsp water can be added).
- Heat oil in a wok and deep fry chicken pieces on medium heat. Cook till the chicken turns brown.
- On the other stove take a deep pan and heat 1-2 tbsp oil. Put it on low heat.
- Put the fried chicken pieces into the deep pan. Spray 1 Tbsp water over the chicken.
- Leave the chicken on this pan on low heat for 5-7 min, with lid on the pan.
- Kashgaree Chicken is ready
- Serve with green chillies sauce.
Categorised as: Chicken Recipes, Guest Posts