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Masaledar Chicken Lollipop Recipe
How To Make Masaledar Chicken Lollipop
About Masaledar Chicken Lollipop Recipe: Spicy and full of flavor. These chicken lollipops are super juicy and filled with different spices that blends together and gives a lip smacking starter for a house party! Enjoy it with your favourite dip.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings4
- Easy
Ingredients of Masaledar Chicken Lollipop
- For the masala:
- 8 Guntur chillies
- 6-7 Boriya mirch
- 1 inch ginger knob, finely chopped
- 5-6 Garlic cloves
- 2 Green chillies
- 2 tsp cumin
- 1 tsp fennel
- 5-6 peppercorns
- 1 Cinnamon stick
- A pinch of white pepper
- 4 Cloves
- 15 Curry leaves
- 1 tsp coriander seeds
- Handful of coriander leaves
- 1 tsp turmeric
- A pinch of sea salt
- 1-2 tsp oil
- For the chicken:
- 8-10 Chicken lollipops (with the skin)
- 1 tsp turmeric
- to taste salt
- 1-2 tsp red chilli powder
- 2 tsp oil + oil to sear the lollipops
- A pinch of sugar
- For the base:
- 2-3 tsp oil
- 2 tsp mustard seeds
- 7-8 Curry leaves
- 1/2 onion, julienne
- 1 1/2 tbsp masala
- 3 tsp tamarind paste
- 1 tsp jaggery powder
- 1/2 Lemon (juiced)
- for garnishing coriander leaves
How to Make Masaledar Chicken Lollipop
HideShow MediaPrepare masala:
1.
Dry roast all the ingredients together in a pan for a minute.
2.
In a mortar and pestle pound together all the ingredients.
3.
Transfer this in the blender and make a fine paste.
Prepare chicken:
1.
Marinate the chicken lollipops with turmeric, salt, red chilli powder and 2 tsp oil.
2.
In a saucepan add a little oil and sear the lollipops from all sides till they are half cooked.
3.
Add sugar and cook some more.
Prepare the base:
1.
Add refined oil in the pan followed with mustard seeds, few curry leaves and onion. Bhuno them well together.
2.
Add the masala and chicken lollipop into the base and saute them well together.
3.
Add tamarind extract, jaggery and water. Mix them well and cover the top.
4.
Add little lemon. Toss well and cook till chicken is well done.
5.
Garnish with coriander leaves.
6.
Serve hot.