Here is an lovely chicken fry recipe for all chicken lovers for those who love chicken in spicy,chatpata village style:)….. This can be made in jiffy very delicious in taste ,i can say lip smacking recipe…..
My family loves chicken in any form ,so i keepon trying new recipes ,so that we all can enjoy it….
I prefer chicken only if its done in Desi style, i even don’t prefer deepfried chicken but love the indian version of it like chilliy,urval ,manchuris,pepper dry…
This ultimate mouthwatering recipe was shared by my friend ,which i loved very much (just my type recipe,spicy ,indianised,perfect to go with dal rice😋) i have changed the recipe according to my family taste ☺…
Lets have a look to the recipe
•1 large onion ground to paste
•few curry leaves
•1 tsp ginger garrlic paste
•few finely chopped corianderleaves
•2 tblsp refined oil
•1 tsp ghee
▪FOR MARINATING CHICKEN
•700 gms chicken on bone
•5-6 slit greenchilles or more as per likings
•1 tsp Gingergarlic paste
•1 tsp ghee
•2 tsp chilly powder
•1 tsp turmeric
•1 tsp garam masala
•salt as required
▪FOR MAKING A FRESH POWDER(make coarse powder)
•2 tsp coriander seeds
•1/4 tsp fennel seeds
•8 corns pepper
First Marinate chicken with the ingredients mentioned above for marination for 30 minutes
Make a pwder using all ingredients above i.e using coriander seeds , feenel ,black pepper,cardamom ,cashews ,cloves and cinnamon ….
Heat pan add oil , add curry leaves , coriander leaves,saute awhile and add onion and gingergarlic paste and saute till raw smell goesoff..
Now add marinate chicken and fry for 2 minutes, add 1/4 cup water ,close lid and cook till chicken is cooked..
When chicken is cooked add the coarse powder , give a good mix and cook for 5 more minutes..
While serving give a tempering of ghee , cashews and curry leaves (fry cashews till golden to enjoy that crisp taste)
*Add salt, chillies ,chilly powder as per individual taste
*can use coriander leaves for garnishing too
*Can reduce oil as we use ghee in marination also
*Vegetarians can try with potatoes,mushrooms, soyachunks and gobi… (but reduce the spices)