Ingredients
- 2 lbs beef for stew cut in small cubes cubes
- 2 tsp Kashmiri red chili powder
- 1/2 tsp baking soda
- 2 tsp salt or to taste
- Juice of 1 lemon
- 1 tsp turmeric
- 4 tbsp yogurt
- 1 tsp black pepper
- 1 tsp garam masala
- 1.5 - 2 tbsp crushed garlic
Mix all of the above snd let it marinate for at least 30 minutes
Instructions
- Now add 1 egg white
- 6 tbsp cornstarch
- 2 tbsp four and mix well
- Fry this in small batches and drain on paper towels
- In a pan heat some oil and add about 1-2 tbsp cumin
- 6-7 cloves of crushed garlic
- 1.5 tbsp crushed ginger
- 4-5 chilies julienned
- 1 handful of curry leaves
- Juice of 1 lemon
- 4 tbsp hot sauce
- 2 tbsp Ketchup
- 1 tsp soy sauce
- Salt to taste
- When it starts changing color add cone water about 1/2 cup
- Cook till thickened now add the chicken and toss with green chilies
- Serve with hot, buttery, fluffy naan