Nadan Chicken 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 4 servings
- 4 nos Chicken Drumsticks
- 1 tsp Chilly powder
- 1 tsp Pepper powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Curry masala
- 1/2 tsp Ginger paste
- 1/4 tsp Garlic paste
- 2 tsp Curd
- 1 tsp Lemon Juice
- Salt, to taste
Preparation
Step 1
For preparing nadan chicken fry, in a bowl mix in chilly powder, pepper powder, turmeric powder, curry masala, ginger paste, garlic paste, curd, lemon juice and salt.
Step 2
Get the cleaned chicken drumsticks and make some slits to get the masala absorbed quickly. Mix them in the paste and keep in the refrigerator for 30-60 minutes.
Step 3
You can either fry it in the oil or get them fried in the oven. Use coconut oil for the authentic taste.
Step 4
Nadan chicken fry is ready.your chicken fry.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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