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 !


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