Chicken Chilly Dry Fry
Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 5 servings
- 250 g Chicken boneless
- 1 nos Onion — chopped
- 5 nos Green chillies split
- Curry leaves, a few
- 1 tbsp Chilly powder
- 1 tsp Turmeric
- 2 tsp Coriander powder
- 1/2 cup Curd
- 1 tsp Cumin powder Jeeraka podi
- Ginger garlic paste - 1 tbsp
- Red color A pinch
- 1 nos Egg
- 1/2 cup Rice powder
- Salt, to taste
Preparation
Step 1
1) For preparing chicken chilly dry fry, marinate chicken with chilly powder, ginger-garlic paste, curd, turmeric, cumin, coriander, egg and rice powder.
Step 2
Keep for 2 hours.
Step 3
Fry in hot oil it in oil with covered lid in low flame and open lid and fry in high flame.
Step 4
When done, drain and set aside.
Step 5
Heat oil, fry chopped onion, green chillies and curry leaves.
Step 6
Add the fried chicken and cook again. Drain and keep in tissue paper. Serve hot.
Step 7
Chicken chilly dry fry recipe is ready.
Tip
Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.
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