Usually the chicken fry which my mom makes is by marinating, keeping for a while and then frying. But what my mother-in-law does is bit different and unique. It is not directly frying; it’s by cooking first and then frying. It gives an enhanced taste of the masalas gone into. This is one of my favorite dishes of hers which has become a big hit in my friend’s & family. The snap here is not that clear, but will be soon posting when I will make again.
Chicken - 1 lb
(washed and cut into medium size pieces)
Oil - 3 - 4 tspFor garnishing:-
Onions - 3 medium sized
(fried)
Curry leaves - As requiredFor Masala mix:-
Garlic paste - 4 tsp
Ginger paste - 4 tsp
Yoghurt - half cup
Chilly powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Pepper powder - 1/4 tsp
Meat masala powder - 1 n 1/2 tsp
Salt - As required
Method
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Grind together all the masalas into a thick paste.
-
Marinate the chicken pieces with the masala mix.
-
In a heavy bottom cooking pot, add the chicken pieces and cook until tender and water has fully evaporated.
-
Heat oil in a pan.
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Add these cooked chicken pieces to the pan and fry till brown and crisp.
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Garnish it with fried onions and curry leaves & coconut bits (that’s optional)
The onions used for garnishing can be fried in the same oil used to fry the chicken, hence low consumption of oil.As the chicken is cooked before frying, there is no need of marinating and keeping aside. The masala is fully gone into the pieces. So it will be more tastier than frying directly.
