Name: Chicken Banga recipe by Asiya Omar at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Chicken pieces - 750 gm; coconut oil - 3-4 tbsp; coconut milk - 3/4 cup; ginger garlic paste - 2 tbsp; salt - to taste; for spicy masala paste :roast and grind; white pepper - 3 tbsp; red chilli - 3; fennel seeds - 2 tbsp; for creamy paste : soak ,remove skin and paste; cashews - half cup, almond - 2 tbsp,pista - 2 tbsp; for garnishing - few chopped coriander and mint leaves.

ABOUT Chicken Banga RECIPE

Easy ,tasty,creamy chicken recipe from southern Tamil Nadu.

Ingredients Serving: 6

Chicken pieces - 750 gm
coconut oil - 3-4 tbsp
coconut milk - 3/4 cup
ginger garlic paste - 2 tbsp
salt - to taste
for spicy masala paste :roast and grind
white pepper - 3 tbsp
red chilli - 3
fennel seeds - 2 tbsp
for creamy paste : soak ,remove skin and paste
cashews - half cup, almond - 2 tbsp,pista - 2 tbsp
for garnishing - few chopped coriander and mint leaves.

Instructions

Clean,wash and drain the chicken pieces. Keep aside.
Roast the masala, grind it and mix with ginger garlic paste, keep aside.
For creamy paste ,soak and peel the skin of nuts and paste it. Take fresh ,thick coconut milk from half grated coconut.
In a heavy bottomed pan heat coconut oil, add chicken pieces and salat to taste, saute well.
When chicken is half cooked add masala paste. Mix well, close and cook till soft.
Finally add creamy paste, slow the flame and cook for few minutes. Garnish with chopped mint and coriander leaves.
Chicken banga is ready. Serve with parota or chappathi, Idiyappam,aappam or ghee rice.

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