Koli Barthad Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, garam masala, and salt.
• STEP 2.Add the chicken pieces to the marinade and mix well, ensuring that each piece is coated evenly. Let it marinate for at least 1 hour, or overnight for best results.
• STEP 3.Heat oil in a shallow frying pan over medium heat. Once the oil is hot, add the marinated chicken pieces in a single layer.
• STEP 4.Cook the chicken on medium heat for about 5-6 minutes on each side, or until it is cooked through and has a golden-brown crust.
• STEP 5.Remove the chicken from the pan and place it on a paper towel-lined plate to absorb any excess oil.
• STEP 6.Serve the Koli Barthad hot as a starter or appetizer, garnished with fresh coriander leaves. It can be enjoyed with rice or roti.
• STEP 7.Cooking Tips: Make sure to use boneless chicken pieces for this recipe as they cook faster and are easier to handle. Adjust the amount of red chili powder according to your spice preference.

Cooking Tips

• Make sure to use boneless chicken pieces for this recipe as they cook faster and are easier to handle.
• Adjust the amount of red chili powder according to your spice preference.

Storage and Serving

• Koli Barthad can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftover Koli Barthad in a preheated oven or on a stovetop until heated through.
• Serve the Koli Barthad hot as a starter or appetizer, garnished with fresh coriander leaves. It can be enjoyed with rice or roti.