Chicken Breasts Fried

Ingredients

Quantity	Measure	Ingredients	Description
6	Nos.	Chicken Breasts	Washed and marinated
2	Tablespoon	Vinegar	For marination
6	Nos.	Chillies Kashmir	For marination
2	Medium	Chillies Green	For marination
1	Inch	Ginger (Adhrak)	For marination
6	Flakes/Cloves	Garlic (Lason, Losun)	For marination
1/2	Teaspoon	Turmeric Powder	For marination
10	Nos.	Pepper Corns	For marination
1	Stalks	Cinnamon (Dalchini)	For marination
1	Medium	Onion	To be sliced and fried
2	Large	Potatoes	To be pared, sliced and fried
3	Tablespoon	Cooking Oil	For frying
1/2	Teaspoon	Mustard Seed (Sarson)	For tempering
	As Required	Salt	to taste
	As Required	Sugar, Table	to taste

Method

Wash chicken breasts wipe them with a kitchen towl and keep them aside for marination..

Grind with vinegar the ingredients described as for marination.   Make a thick paste. (Use vinegar sparingly while grinding). Make light slits on the chicken breasts and apply this paste to the chicken & marinate preferably overnight in the fridge.

Heat oil in a pan till hot.   Fry the mustard seeds.   Fry the sliced potatoes till they are cooked, Remove from pan and keep aside.

Fry the onion slices.   Remove from pan and keep aside

In the same oil, fry the chicken marinated breasts till they are cooked. Reduce the flame. Add the masala, which was left in the marinade, after taking out the chicken breasts, and remove all the masala from the vessel with a little water , and put this water to the pan, in which the chicken is being fried, and keep on cooking on slow flame.

Add the fried onions, and fried potato slices, and allow the masala to blend.

Add salt and sugar to taste, and if vinegar is needed, add as needed.

Taste and put the stove off, so that the gravy gets absorbed into the ingredients.