Monica Bhide I learned this recipe at the Park Hotel in Bangalore. Chef Rajiv Vimal was kind enough to give me demo of the recipe as well. Such a simple and perfect summer dish. You can either pan-fry the chicken or grill it.
The charm of this dish is how simple it is to do and yet, when you taste it, you will be amazed.
In a small grinder, grind together: 2 green chilies (optional), 1 inch piece peeled ginger, 3 garlic cloves, a teaspoon of cumin seeds, two teaspoons of coriander seeds, half a teaspoon of turmeric, along with the juice of one lemon.
Now, begin to slowly add about four tablespoons of rice flour. Add a little at a time and keep mixing. It will be a thick mixture and will not have a liquid consistency yet, that will happen in the next step.
Place this mix in a bowl. Separately, beat three eggs. Now mix in the eggs with the previously created mixture. Add about ½ teaspoon of salt. The final consistency of this marinade is like a thick pesto.
Your marinade is ready!!
Add about a pound of chicken tenders to the marinade. Make sure they are well covered. Skewer each tender. Pan-fry, with a touch of oil, in a skillet and serve
FINAL
This sounds wonderful! We don’t marinate the chicken long?
Looks super easy. Can’t wait to try it!
Looks and sounds amazing Monica. Cant wait to try it.
Will let you know. How it turns out.
would love to try it