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Sunday, 5 June 2016

Chicken Fry


          Please do make this Chicken Fry recipe and have as appetizers or as a side dish. They simply tastes awesome just as it is or with some green chutney / tomato chutney. Garnish with coriander leaves, onion rings, fried cashews and a dash of lime for some extra tanginess.








  • 500 gms. chicken on bones, cubed
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 12 tsp. garam masala powder
  • juice of 1/2 lime
  • 1 tbsp. rice flour
  • oil to shallow fry the chicken
Tempering -
  • 1 tbsp. oil
  • 1 tbsp. garlic, chopped
  • 1 tsp. ginger-garlic paste
  • 2-3 tbsp. yoghurt
  • salt to taste
  • 1 sprig curry leaves
  • 4-5 green chilies, slit
  • few fried cashews
  • 1 tbsp. coriander leaves
  • few onion rings
  • 1 tsp. lime juice 






          In a bowl, mix together all the above mentioned ingredients startimg from chicken to rice flour. Refrigerate for an hour.

          Heat oil in a pan and shallow fry the chicken in batches till golden in colour. Drain on a kitchen towel.

          Heat the oil for tempering and add the garlic. Saute for a few seconds. Add the ginger-garlic paste and fry for a few more seconds. Add the yoghurt and salt to taste. 

          Saute for a few more seconds and then add the curry leaves, green chilies and the fried chicken. 

          Toss well so that it gets combined with all the spices. Serve, garnished with fried cashews, coriander leaves, onion rings and a dash of lime.


      









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