Green papaya is a natural meat tenderizer, making your meat to cook super tender —
Above all it is easier way of cooking chicken.
- 500 gm of boneless chicken
- 2 medium-sized onion
- 6 to 8 garlic cloves
- 3 inch ginger piece
- 2 tsp of turmeric powder
- Minced half green papaya ( 500 gm of papaya)
- 1 tomato
- 4 tsp of Kashmiri red chilli powder
- 2 tbsp of curd
- salt to taste
- 6 to 7 cashew nuts
- 2 tsp of garam masala
- Required vegetable oil
Marinate the chicken for 1 hour with curd and salt.
Let it cool , drain the excess water but don’t throw it off ( use it while sautéing the chicken). Grind it into a fine paste.
Heat some vegetable oil in a deep bottomed frying pan, add in some sugar and tejpatta. When the sugar get caramalised , add in the marinated chicken pieces , fry the chicken pieces on high flame for 7 to 8 minutes , mix in all the masala paste, red chilli powder , salt and saute it in low to medium flame , till all the water evaporates and the chicken get’s completely cooked in the process.
Serve it hot with roti or paratha