These spicy Andhra Chicken Tacos served with the cool Yoghurt, Curry Leaves Dressing makes a great appetiser.
Prep Time15mins
Cook Time30mins
Marination time2hrs
Total Time2hrs45mins
Course: Appetiser
Cuisine: Fusion, Indian, Mexican
Keyword: Andhra Chicken, Chicke Taco, Taco
Servings: 6
Author: Gayatri Singh
Ingredients
1kgchicken cut in bite-size pieces leg and thigh
1/2tbspeach ginger and garlic paste
1tbspgaram masala
2tbsptomato ketchup
2tbspsoya sauce
3tbspyoghurt
1tbspor to taste red chilli powder
salt to taste
2or taste finely chopped or slit green chillies
1inchginger julienne
1/4cupcurry leavesjulienne
1/4 tsp turmeric powder
2tbspoil
fresh coriander for garnishing
For the yoghurt dressing
1inchginger
1tbsp curry leaves
1tsp sugar
salt to taste
1/2tsplime juice
Instructions
Marinate the chicken in above-mentioned ingredients and keep it in a refrigerator minimum for 2 hours up to 6 hours.
In a wok heat oil. Add in the green chillies, ginger and curry leaves. Fry them and take them out with a slotted spoon. Drain them on a pepper towel.
In the same oil add in the chicken. Fry the chicken for 5 minutes on a high flame, cover for 10 minutes and cook till almost done. Take the lid off and cook until the chicken is tender.
In the last 5 minutes add in the fried curry leaves, chillies and fry the chicken till all the liquid dries out.
The chicken should be semi-dry not too watery so make sure you evaporate the water.
For the dressing:
Make a fine puree of all the ingredients mentioned for the dressing together. Add water if it is thick.
Assemble either a small round taco or the one I have in the picture with hot Andhra Chicken, a lot of sliced red onion, coriander and the dressing. Serve hot.