NON-VEG
Tasty Andhra Chicken Fry Recipe
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
- 500 grams Chicken cut into small cubes
- 1/2 tsp Turmeric powder
- 1 tbsp Kashmiri Chilly powder
- 2 tsp ginger garlic paste
- 1.5 tsp Lemon juice
- Salt to taste
- 1 egg beaten
- 1 tbsp corn flour
- 1 tbsp Rice flour
- Oil as required to to fry
- 1 sprig Curry Leaves
- 1 dried red chilly broken
- 2 slit Green chilies
- ginger and garlic 1 tsp each, finely chopped
- Hing / asafoetida a tiny pinch
- 3 tbsp Water
- 1 pinch pepper powder
- 2 tbsp Cilantro chopped
To roast and coarsely grind
- 1 tbsp coriander seeds
- 3 medium Dried Red Chilies broken
- 3 Cardamom
- 3 Cardamom
- 1/2 inch cinnamon stick
Ingredients
To roast and coarsely grind
|
|
Instructions
- In a big bowl. mix chicken pieces with turmeric powder, kashmiri chilly powder, ginger garlic paste, lemon juice and salt. Keep it for atleast for an hour or overnight in the fridge.
- In a small pan on medium low flame, add 1 tbsp coriander seeds, 3 dried red chillies, 3 cardamom, 3 cloves and 1 inch cinnamon stick, Fry until you get a fragrant smell for a minute. Switch off the heat. After the mixture cools down, grind it to a course powder.
- Next add 1 tbsp corn flour and rice flour to the beaten egg. Mix well and add it to the marinated chicken just before frying.
- In a frying pan heat oil and fry the chicken pieces for 5 to 8 minutes on both sides until it is golden brown and done. Later remove it to a paper towel.
- In a kadai, add one tbsp oil on a medium flame. Next add curry leaves, dried red chillies and fry for few seconds. Later add green chillies, ginger, garlic, hing and saute for a few seconds.
- Next add the course masala powder, a pinch of pepper powder and cook for a few seconds. Then Add 3 to 4 tbsp of hot water and mix well.
- Finally add the fried chicken pieces and toss well. Just cook for a minute and switch off. Then add chopped clilantro and serve with lemon wedges. It can served as an appetizer or as a side-dish for pulao or any variety rice.