Gun Powder Chicken Recipe
Chicken tenders marinated with exotic South Indian spices, served with a refreshing cashew chutney and tempered cabbage.
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Ingredients
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Chicken Marinade
Cashew Chutney
Tempered Cabbage
Method
Marinate the Chicken
Combine Marinade Ingredients
In a bowl, mix together turmeric powder, red chili powder, coriander powder, garam masala, salt, lemon juice, and ginger-garlic paste. Add the chicken tenders and coat them well with the marinade. Let it marinate for at least 30 minutes.
Cook the Chicken
Heat oil in a pan over medium heat. Add the marinated chicken tenders and cook until they are golden brown and cooked through, about 6-8 minutes on each side. Set aside.
Prepare Cashew Chutney
Blend Chutney Ingredients
In a blender, add cashews, green chilies, grated coconut, cilantro, lemon juice, and salt. Blend until smooth, adding a little water if necessary to achieve desired consistency.
Make Tempered Cabbage
Sauté Cabbage
In the same pan used for chicken, add oil and heat. Add mustard seeds and cumin seeds, and let them splutter. Add shredded cabbage, turmeric powder, and salt. Stir well and cook until the cabbage is tender, about 5-7 minutes. Garnish with cilantro.
Serve
Plate the Dish
Serve the Gun Powder Chicken hot with the cashew chutney on the side and the tempered cabbage.