Chettinad chilli chicken from Indian Cooking Class (page 204) by Christine Manfield

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Notes about this recipe

  • JLDuck on July 03, 2023

    I needed to reduce the sauce more to take advantage of the masala paste. Otherwise once the paste is made it is easy to complete. Recommend that the paste is made early as it requires the some soaking and cooling of some ingredients. Still it tastes great.

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