Sunday, August 19, 2012

Spring Chicken Fry.

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Eid Mubarak to all!

After a long time we bought spring chicken today. This one weighed about 400-500 gms.

We had a wonderful lunch today with this chicken fry and I thought I will share it with you.

The chicken has to be marinated in curd along with masala for a few hours and fried in oil on low flame. I added 1 tbsp of rice flour to the curd....this gives a crunchiness.

The chicken fry was tender, juicy and crunchy on the outside.

Spring Chicken: 1, cut into pieces. (about 500 gms).
Curd: 1/3 cup.
Rice Flour: 1 tbsp.
Kashmiri Red Chilly Powder: 2 tbsp (if using spicy red chilly reduce by half and add red color).
Ajwain: A fat pinch.
Garam masala powder: 1/2 tsp.
Pepper Powder: 1/2 tsp.
Turmeric Powder: 1/4 tsp.
Lemon Juice: 1 tbsp.
Ginger Garlic Paste: 1 tsp.

Curry leaves.
Oil for frying.

Lightly whisk the curd with a fork, and add all the spices (masala). Mix the chicken pieces in it and keep aside for 2 hours in refrigerator.

Heat oil in a deep bottomed kadai. Put 3 pieces of chicken, wait for 2 min and then lower the heat. Fry the chicken on low heat till done. Lastly fry a handful of curry leaves and sprinkle on top of the chicken.

Crunchy fried chicken is ready!
Serve hot!

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