Chicken Fry Restaurant Style
Pan-fried until the edges go dark and crispy, this chicken fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 3 servings
- Chicken : 200 gm (boneless
- Rice powder : 2 t sp
- Egg : 1 no (beaten
- Green chillies : 4 nos (slit
- Curry leaves, a few
- Salt, to taste
- Cloves : 5 nos
- Cinnamon : 1 stick
- Cardamom : 1 no
- Red dry chillies : 10 nos
Preparation
Step 1
Clean and wash the boneless chicken and set aside.2) In a kadai, add ¼ cup water, vinegar and boil. Add the dry chillies and let it bubble for 2 minutes.3) Now grind the chillies and all other ingredients for masala in to a paste.4) Marinate the chicken with this paste. Keep this refrigerated for 1 hour.
Step 2
Before frying the chicken, add egg and rice powder. Stir everything together thoroughly.6) Allow it to coat well.7) Heat the oil in a kadai, add the chicken pieces one by one.
Step 3
Simmer the flame,, Put the lid on and cook it.9) After few minutes, open lid, add green chillies and curry leaves.10) Fry the chicken till crispy.11) Naadan chicken fry 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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