I’m excited to share a new innovation from my kitchen.
The remaining Ambulthiyal paste was in the fridge.
First, my idea was to make ‘ black chicken’,….in the spur of the moment I changed my
idea. Trust me ,when you open the fridge ideas emerge at times.
A description of the dish – boneless chicken marinaded in pepper and kokum paste.
Dipped in cheese sauce , coated with breadcrumbs and fried.You could dip in flour,egg
batter too for a variation.
My family loved it ( I have told you before , my kids are the best critics and appreciates😊)
So … for the recipe now
500 gm boneless chicken
3-4 tblsp Ambulthiyal paste ( kokum pieces boiled in little water and made to a paste)
2-3 tblsp pepper powder
1 cup cheese sauce or melt cheese in milk with a little cornflour
Salt to taste
Oil for frying
Note: Please check, for tanginess of kokum before coating
Marinade chicken with the paste, pepper and salt for minimum 20 minutes.
Dip in cheese sauce , Coat with breadcrumbs and fry on medium flame till golden .
Serve hot !