This Jhatpat Chicken is very quick to prepare and tasty too. It goes with chapati for light lunch menu with salad and chutney.
[one_third] Prep Time: 10 minutes+ marination[/one_third] [one_third]Cook Time:25 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]
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For Jhatpat Chicken:
- 1 kg chicken, cut into 16 pieces
- 1/2 cup cooking oil
- 2 tbsp tomato ketchup
- 1 tbsp Wooster sauce
- 1 tbsp garlic, minced
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp mustard powder
- 1 tsp black pepper
- 1 tsp salt
For Sauce:
- 1 onion, cut into rings
- 1 tomato, cut into fingers
- 1 capsicum, cut into rings
- a pinch of orange color
- 2 tbsp tomato paste
- 2 tbsp vinegar
- 2 tbsp tomato ketchup
- 1 tsp sugar
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
- Put chicken pieces into a bowl.
- Add ginger garlic paste, mustard powder, Wooster sauce and tomato ketchup.
- Season with red chili salt and black pepper.
- Cover and marinate for 2 hours.
- After 2 hours, heat oil in a deep skillet or pot.
- Put marinated chicken in it.
- Cook for 10 minutes or until no longer pink.
- Now add all the ingredients for sauce with 1 cup water.
- Cover with a lid and let it simmer for 10 minutes or until cooked thorough.
- Now add vegetables and cook for 5 minutes.
- Take it out in a serving dish.
- Jhatpat Chicken is ready now.
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- Serve hot with Naan or Paratha.
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