How to make it

  • To make the marinade, mix together the kashmiri masala, tomato ketchup, Worcestershire sauce, five-spice powder, salt and sugar. Allow to rest in a warm place until the sugar has dissolved.
  • Rub the chicken pieces with the marinade and allow to rest for a further 2 hours or overnight if possible.
  • Heat the oil in a frying pan (skillet) and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the sauce clings with the oil separating.
  • Sprinkle the chicken with the lemon juice, remaining ginger and fresh coriander (cilantro). Mix well, reheat and serve hot.
Make marinade   Close
rubbing on chicken   Close
fry in hot oil   Close
lemon ginger cilantro   Close

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    I don't know how I missed this one. Greatness. Love everything about this recipe. You have my 5.
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