In this blend, the flavouring agents marginally predominate the taste elements.
Consequently the blend is less steeped in pungency. For chicken curry, this gives the
right balance between the spice-elements and other ingredients in the dish. |
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Can be used in mildly flavoured non-veg cuisine, particularly those deriving its
thickening foundation from tomato and onion.
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CHICKEN CURRY
Marinate 750 gms. chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, ½
tsp turmeric powder, 3 tbsp curd & salt. Keep for 1 hour. Fry till crisp, 4 chopped
onions in 4 tbsp oil.
Add 3 chopped green chillies, 1 tsp ginger-garlic paste, 1 tsp coriander powder, 1 tsp
turmeric powder & 3 tsp EVEREST Chicken Masala.
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