Gongura Chicken Fry (Chicken cooked with Sorrel Leaves - Andhra Style)

          This is my version of a traditional Andhra delicacy, where Chicken is cooked with gongura (sorrel) leaves. It is also known as Chukka or Ambada bhaji. It is generally cooked with mutton, but I used chicken for a change and also as it is far more healthier than red meat. 

          Coming to this dish, it has a tangy taste. You can increase the quantity of red chili powder to make it more spicy and also to balance the taste and flavour. Enjoy it as an appetizer or with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 1-2 bunches of Gongura leaves (sorrel leaves), chopped
• 3 tbsp. oil
• 2 onions, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 sprig curry leaves
• 1 tbsp. coriander-cumin powder
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the garlic till it changes colour. Add the onion and fry till light brown. 

          Now add the chopped gongura leaves and continue to stir fry, covered, for 2-3 minutes. Keep aside to cool down. Then grind into a paste.

          Heat remaining oil in a pan and and fry the chicken till it slightly changes colour. Add salt and turmeric powder. Mix well and simmer, covered, for 2-3 minutes.

          Add the ginger-garlic paste, red chili powder, curry leaves and coriander-cumin powder. Mix well and keep frying for a minute or two.

          Add the gongura paste and a sprinkle of some water. Mix well and cover with a lid. Simmer on a low flame for 8-10 minutes. 

          Keep stirring at intervals so that it does not stick to the bottom of the pan. Cook till the chicken turns soft. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

                                 Heat 1 tbsp. oil & sauté garlic till it changes colour. 

Add onion & fry till light brown. 

Add chopped gongura leaves & continue to stir fry, covered 

                                 for 2-3 minutes. 

Keep aside to cool down. Then grind into a paste.

Heat remaining oil & fry chicken till it slightly changes colour. 

 Add salt & turmeric powder. Mix well & simmer covered for 2-3 

                             minutes.

 Add ginger-garlic paste, red chili powder, curry leaves & coriander-

                           cumin powder. Mix well & keep frying for a minute or two.

  Add gongura paste & a sprinkle of some water. Mix well & 

                                  cover with a lid. Simmer on a low flame for 8-10 minutes. 

Keep stirring at intervals so that it does not stick to the bottom of the 

                        pan. Cook till chicken turns soft. 

Garnish with coriander leaves & serve as a side dish with either rice 

                         or chapattis.

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 starting 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. Sauté for a few seconds. Add the ginger-garlic paste and fry for a few more seconds. Add the yoghurt and salt to taste. 

          Sauté 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.


      

Minty Chicken Fry

          Chicken fry is an universal favourite with everyone. So try out these yummy Chicken Fry with some mint flavour. They are perfect as appetizers / snacks and relish them with some hung yoghurt dip with kasundi / mustard paste. So check out the step by step pictorial recipe to prepare this delicacy.

• 10-12 chicken pieces 
• handful of coriander & mint leaves
• 1-2 green chilies
• 1 garlic clove
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili flakes
• 1/4 tsp. baking soda
• salt to taste
• 2 tbsp. roasted chickpea flour / besan (gram flour)
• 2 tbsp. rice flour
• 1 egg, beaten
• 1 tbsp. lime juice
• oil to deep fry

 

          Make a paste with coriander leaves, mint leaves, garlic, green chilies and a pinch of salt. Rub this paste over the chicken, followed by rest of the ingredients (except oil).

         Add water if required. Set aside for 5-10 minutes. Heat oil in a pan and drop these chicken pieces gently, few at a time.

          Fry till light golden in colour on all sides on a low flame. Drain on a tissue paper and serve them hot with spiced yoghurt.







Spiced Yoghurt

• 1 cup hung yoghurt
• salt to taste
• 1 tsp. kasundi / mustard paste
• 1 garlic clove, grated
• 1/2 tsp. red chili flakes
• 1 tbsp. coriander leaves, chopped

          In a bowl, combine all the ingredients and serve with the fried chicken.

                Make a paste of coriander leaves, mint leaves, garlic, green chilies & a
                pinch of salt. Rub this paste over the chicken, followed by rest of the 
                ingredients (except oil).

                                Marinate chicken for 5-10 minutes.

                                 Heat oil & drop these chicken pieces gently, few at a time.

Fry till light golden in colour on all sides on a low flame.

Drain on a tissue paper.

Serve them hot with spiced yoghurt.

Chettinad Pepper Chicken - South Indian Style

          Here is a spicy and a delicious Pepper Chicken Fry in the Chettinad Style. This region in the Southern State of Tamilnadu is quite popular for its fiery Non-Veg recipes. Obviously there are many versions to this traditional delicacy. 

          But in this version of mine, I made it both spicy and tangy to balance the taste and flavour. Simply enjoy it with Plain steamed rice, plain Biryani or any form of Indian bread. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, cut into medium pieces
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 bay leaf
• 3 onions, chopped
• 1-2 sprigs curry leaves
• 2 green chilies, slit
• 2 tbsp. garlic-ginger paste
• 1 tomato, chopped
• 1 tsp. turmeric powder
• 2 tbsp. coriander powder
• 1 tbsp. cumin powder
• 1 tbsp. garam masala powder
• salt to taste
• 2 tbsp. pepper powder, coarsely ground
• juice of 1/2 lime
• handful of coriander leaves, chopped
• 1 tbsp. butter

          Heat oil in a pan and temper with bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds. Add the onion, curry leaves and green chilies. Fry till light brown.

          Add the tomatoes and cook till it is mashed. Now add the ginger-garlic paste and all the dry spices mixed with a little water. Fry till the oil separates.

          Add the chicken and mix everything well. Cover and cook on a low flame for 15-20 minutes or till it turns soft. Keep stirring at intervals and sprinkle water only if required.

          When done, add the pepper powder, coriander leaves, lime juice and butter. Give it a stir and serve with either jeera rice, plain Biryani, naan, tandoori roti or just plain chapatti.

                          Heat oil & temper with bay leaf, cinnamon, cardamoms & cloves. 
                          Sauté for a few seconds.

                              Add onions, curry leaves & green chilies. Fry till light brown.

                                 Add tomatoes & fry till it is mashed.

                   Add ginger-garlic paste & all dry spices mixed with some water. Fry till
                   oil separates.

                                 Add chicken & mix well.

                                 Cover & cook on a low flame for 15-20 minutes or till done.

                                  It's done now.

                                 Add pepper powder, coriander leaves, lime juice followed....

                                  ...by butter. Mix well.

                   Serve with either jeera rice, plain Biryani, naan, tandoori roti or just plain 
                   chapatti.

Spicy Scrambled Green Chicken Fry

   
          A dry side dish of boiled and shredded chicken stir fried with onion  and a green paste made of coriander leaves, ginger and garlic. As it is a spicy variation, I liberally added 2 chili peppers, chili flakes and pepper powder. It goes well with any rice variety, especially jeera rice or naan / paratha. So check out the step by step pictorial recipe to prepare it.

• 2 cups boneless chicken, boiled & shredded
• 3-4 tbsp. oil
• 1 tsp. cumin seeds
• 3 onion, chopped
• 1 cup coriander leaves
• 3-4 garlic cloves
• 1" ginger
• 2 long chili pepper, chopped
• salt to taste
• 1 tsp. chili flakes
• 1 tsp. pepper powder or to taste
• 1/4 tsp, turmeric powder
• 1 tsp. tomato paste
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 2 tbsp. lemon juice
• lemon wedges, chopped fresh chili & coriander leaves to garnish (opt)

          Make a paste with coriander leaves, ginger and garlic. Keep aside. Heat oil in a non-stick pan and temper with cumin seeds followed by the onion. Sauté till light brown.

          Add the shredded chicken and chili pepper, Sauté till it gets a brownish tinge. Now add the green paste, salt, turmeric powder, tomato paste, pepper powder and chili flakes.

          Continue to sauté for 8-10 minutes on low flame till dry. Add the garam masala powder and cumin powder. Fry for a further 2-3 minutes.

          When done add lemon juice and mix well. Garnish with coriander leaves, lemon wedges and fresh chilies and serve hot as a side dish with either plain pulao, jeera rice or naan / paratha.

                          Temper oil with cumin seeds. Add onion & sauté till light brown.

                        Add boiled & shredded chicken & red chili pepper. Sauté till it gets
                        a brownish tinge. 

                   Add green paste, salt, turmeric powder, tomato paste, chili flakes & pepper 
                   powder. Sauté for 8-10 minutes. Then add garam masala powder & cumin 
                   powder. Sauté for 2-3 minutes.
                                        

                         Add lemon juice & mix well. Serve with jeera rice / naan / paratha.