Monday, June 3, 2013

Spicy Chicken Fry | Curried Chicken Fry Andhra Style

I am back with my favorite post of all, an Indian Thali. This is something I cooked over the weekend for my Sil and it was really such a pleasure treating them all these family favorites. There is something about these thalis that makes it very close to my liking. When we visited them to bring back the kids, we stayed over the weekend.

And naturally everybody comes down and it becomes a huge crowd. When Sil was wondering what to make for the lunch, I offered to make the biryani as I was getting bored doing nothing. I then offered to make the recent chicken fry that Amma has been making at home. Hubby dear said it comes out really good and I had asked for the recipe. I was waiting to make it at home. I thought it would be great to make that for a bigger crowd as well.

As always at sil's place, each of us visit the kitchen in various time and get the dishes going. So I ended up making both the Nawabi Biryani, Mutton Gravy and Green Chili dal were made by my elder sil and the Liver fry by my BIL. Well that's another story for another day.

I was happy that I had an event weekend cooking. Do check out what Vaishali and Champa did over the weekend!




 





 

Spicy Chicken Fry

Ingredients Needed:

For the chicken

Chicken - 1/2 kg
Salt - 1/2 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1/2 tsp

For the Masala powder

Coriander Seeds -1  tsp
Whole pepper - 1 tsp
Cumin Seeds - 1 tsp
Poppy Seeds - 1 tsp

Dry roast all the spices and powder it semi coarse powder.

For the Fry

Oil - 1 tsp
Fennel Seeds - 1/2 tsp
Onions - 1 medium
Ginger Garlic paste - 1/2 tsp
Tomatoes - 1 medium
Green Chilies - 2 medium
Coriander powder - 1/2 tsp
Red chili powder - 1 tsp
Salt to taste

How to make the Fry

Wash and cut chicken into small pieces. Pressure cook for one whistle along with salt, turmeric, ginger garlic paste without adding water. Let the pressure fall down.

In a kadai, heat oil, add fennel seeds, then add onions. Saute till it turns colour. Then add ginger garlic paste and continue sauteeing till the smell leaves.

Now add to the tomatoes, red chili powder, coriander powder, remaining salt, cover.

Once the tomatoes turn soft, add only the chicken pieces and saute in sim for 5 mins. Now add the water and bring to boil. Transfer to the pressure cooker and cook for couple of whistles.

Once the pressure falls, add the ground masala powder, continue cooking till the water evaporates and coats the chicken pieces.

When the chicken is almost dry, switch off the gas.

Serve with rice or chapati.

Notes:

Take care about the salt as you add it in two places.

Same goes for spice, I add green chilies, you can avoid if you want.

There is no need to add water for boiling chicken in PC, the water that comes out of chicken is enough for it to be cooked.

The resultant dish is almost dry, with masala coating the pieces.

Since it's semi gravy types you can simply serve with chapatis as well

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4 comments :

Finla said...

Wish i had these now as they look so good. I have so many recipes for making from here which i have bookmarked and adding this one to the list too :-)

SumZ said...

Mouth Watering! Gotta try it!

Priya Suresh said...

Lipsmacking chicken curry, wat a platter.

Ganga said...

Great, will try soon

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