Chicken Fry - Dry

Simple and quick chicken fry which goes well as an appetizer or as dry item on the party menu.
Give it a try and I bet half the dish will be gone even before it is served!!

Ingredients

For Marinade

1 lb boneless chicken
4 tbsp ginger garlic paste
2 tsp Red chili powder
1 tsp cumin seeds
3 tsp Fennel seeds
1/2 tsp garam masala powder
2 tsp lemon juice
1 egg
salt per taste

For deep Frying

2 tbsp All purpose flour(Maida)
oil for frying

For Garnish

1/2 big onion sliced lengthwise
10 green chilies slit lengthwise
handful of curry leaves
Handful of cilantro leaves

Method

Cut the chicken into bite size pieces and clean them. In a small bowl beat the egg well and set aside. In a big bowl take chicken pieces and add in all the marinade ingredients except for the egg. mix real well. Now add in the beaten egg and mix well. Set aside for an hour.
After an hour sprinkle the all purpose flour on top of the marinated chicken and mix well. Line a plate with paper towels and set aside. Heat oil in a deep pan on medium heat. Drop in a small piece of chicken in the oil to see if the oil is hot enough. Once the oil is hot enough, add in the chicken pieces one by one. Let the chicken fry for 10 to 12 minutes on medium heat. Do not overcrowd the pan. Fry in batches.
Transfer the fried pieces to the plate lined with paper towels.
Once all the chicken pieces are fried, take the oil pan off the heat. Add a tbsp of oil to another pan and place it on the stove. Heat the oil and add in the curry leaves. Let them splutter. Now add in the green chilies and let them splutter as well. Add in the onions and just fry for 30 seconds. Sprinkle a pinch of salt. Turn off the heat and add in the coriander leaves. Give it a good stir and now add in the fried chicken pieces. Give it a good toss and transfer to a serving platter.
This dish serves as a great appetizer for parties. Enjoy!!

Comments

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

Pulla attu / Sour Dosa

Baklava