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.
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!