Karare Murg ke Pasande

Method

For the hara masala:

In a pan add oil, cinnamon, peppercorns, coriander seeds, cumin, garlic cloves, green chillies, grated coconut, turmeric, red chilli powder, salt, pudina leaves, coriander leaves and tulsi. Roast them for 2-3 minutes.

Transfer them into a mortar and pestle. Add coconut vinegar, a little water and sugar. Pound them into a fine paste.


For the chicken:

Season the chicken breast with a pinch of salt and bash them with a meat hammer to tenderize the chicken breast. Coat the chicken breast with the hara masala. Refrigerate for 30-40 minutes.

In a plate, add rava to coat the marinated chicken breast and pan fry them.

Serve hot.