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Home Mangalore/Goa Recipes Poultry Chicken Breasts Fried

Chicken Breasts Fried

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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


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.


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