Spicy Chicken Fry ~ Step by Step Pictures

Today's special for the Cooking from the Cookbook Challenge is yet another recipe from Amma's dairy. As I had said a while back, I am keen on trying out all the recipes she had written in it since a long time. This spicy chicken fry has become the latest favorite with all at home. We have already been making it weekly, somehow I never came around clicking pictures of the dish in question.

I was planning to post this yesterday, knowing we are starting the last week's BM today. We know we can only plan, so here I am with this dish that surely seem to be the hot pick of my family. I have been planning to make the best of the long weekend we have, let's see how it goes!

Spicy Chicken Fry

Ingredients Needed:

For the roasted ground Masala:

Cumin Seeds - 1 tsp
Whole Peppercorns - 1 tsp
Dry Red chilis - 4 -5 nos
Coriander Seeds / Dhaniya - 1 tsp
Clove - 2 -3
Cinnamon - 1"
Copra / Dried Coconut - 1 tsp

Dry roast all the spices, cool and powder it. Keep it aside.

For the Chicken Fry

For the marinade

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

Wash and cut chicken into bite pieces and marinate for 2 hrs.

For the Fry

Oil - 2 tsp
Onions - 1 medium
Ginger Garlic paste - 1 tsp
Tomato puree - 1 medium
Turmeric powder a pinch
Coriander leaves

How to make the fry

Heat a kadai with oil, add finely chopped onions, when they turn colour, add the ginger garlic paste. Saute well.

Then add chicken, turmeric and salt. Cover with a lid for 5 mins.

Let it cook on high flame, then add the ground spice powder, Combine everything well, simmer for 10 mins.

Then add the tomato puree, simmer and cook for another 15 mins with lid covering, making sure to stir in between.

Once the chicken is cooked soft and becomes dry, garnish with chopped coriander leaves and remove.

This goes for the January Week 4, Cooking from Cookbook Challenge  Group.

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