Alternate Method:
I have tried my share of experimenting and I will be sharing my final touch to this simple but oozing with flavour South Indian spicy chicken fry.
| Servings | Prep Time |
| 4-5people | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
To marinate
- 1kg Chicken skinnedcut into medium sized pieces
- 2tablespoon ginger garlic paste
- 3tablespoon red chilli powder
- 1/2tablespoon turmeric
- Saltas required
Other ingredients
- 2tablespoon vegetable oil
- 2number large onions sliced lengthwise
- few Curry Leaves
- 1/2tablespoon garam masala
- 1/2tablespoon crushed black pepper
- 3number green chilies slit lengthwise
- 2tablespoon finely chopped coriander
Instructions
- Marinate chicken with ginger garlic paste, red chilli powder, turmeric and salt for 20 minutes in a medium sized pan,
- Cook marinated chicken over medium heat till soft and tender, if needed you can add very little water while cooking if the chicken doesn’t release enough moisture. Let the water in the chicken evaporate. This takes about 10 minutes.
- Heat oil in another large nonstick pan over medium heat. Add onions, sauté for a minute and transfer the above chicken mixture, add curry leaves and adjust salt if needed and fry.
- Roast for 10 to 15 minutes till the chicken turns golden brown in colour and coated with all the spices. Now add garam masala, crushed pepper and green chilies, stir for 2 to 3 minutes and turn off the heat.
- Garnish with coriander and serve with rotis, rasam over steamed rice or my all time favourite with coconut milk rice and onion raitha.
Notes
- Marinate chicken before you start the rest of the process.
- The longer you marinate, the spices blend better into the chicken.
- Make sure water is almost evaporated while boiling the marinated chicken.
- Spice levels can be adjusted with red chilli powder.
- Roast it an extra 3 to 5 minutes at the end to get a nice crispy texture, but don’t burn it.
Recipe Notes
