Crispy Chicken Fry Recipe

Chicken Fry is a crispy, spicy and tasty starter. One of my favorite non-vegetarian dish. It is made by marinating the chicken in curd, red chili powder, ginger garlic paste, turmeric powder and salt mixture, then it is dipped in corn flour and shallow fried in oil. It is very easy to make.

We made it yesterday as there was a small get together at home. Everyone enjoyed this dish. It goes well with green chutney or ketchup.

How To Make Chicken Fry?

Ingredient.

Chicken - 2 Kg
Curd - 3 Tbsp
Red Chili Powder - 3 Tsp
Ginger Garlic Paste - 5 Tsp
Turmeric Powder - 1 Tsp
Corn Flour - As Required
Salt - As Per taste
Oil - For Shallow Fry

Instruction

In a bowl mix curd, red chili powder, ginger garlic paste, turmeric powder and salt.

Add chicken to this curd mixture. Mix all well. Chicken should be coated well. Keep it aside for atleast 1 hour to marinate.

In a dish take some corn flour.

Now heat a pan, add oil for shallow frying. Once the oil is hot take a chicken piece and roll it in corn flour. Coat the chicken well in corn flour and shallow fry it in oil on both the sides.

Transfer it to tissue paper so that extra oil is absorbed.

Your Chicken Fry is ready to serve.

Serve it hot with green chutney or ketchup.

Chicken Tikka Recipe

Chicken Tikka is a well-known appetizer. It is very tasty dish. You can find this in almost every restaurants here. This dish is marinated twice and then grilled in tandoor or oven.

I got this recipe from Sanjeev Kapoor Khazana. You can check the video where Chef Harpal Singh detailed about this recipe.

How To Make Chicken Tikka?

Ingredient

Boneless Chicken - 1 Kg

First Marinate

Ginger Garlic Paste - 2 Tsp
Red Chili Powder - 1 Tsp
Lemon Juice - 1 Tbsp
Salt - As Per Taste

Second Marinate

Yogurt - 200 Gms
Gram Flour - 2 Tbsp
Ginger Garlic Paste - 1 Tsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Carom Seeds - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Oil - 2 Tbsp
Salt - As Per Taste

Instruction

In a bowl add chicken pieces and the above ingredients from first marinate list i.e. ginger garlic paste, red chili powder, lemon juice and salt. Mix all well and keep aside for 20 mins.

Now heat a pan and add oil to it. Once the oil is hot add carom seeds and gram flour. Cook on medium flame and keep stirring continuously. Cook for 1 min or till you get a nice aroma of gram flour. Once done switch off the stove.

Now for second marinate, in another bowl add yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala powder, gram flour mixture and salt. Whisk it well.

Now add it to marinated chicken piece and mix well. Set it aside for 3 to 4 hours.

After 3 to 4 hours thread the chicken pieces on skewer.

Pre-heat the oven at 200 Deg C.

Now put the skewer on rack and place it in the oven. Roast it for 20 mins or till the chicken turns tender.

Your Chicken Tikka is ready to serve.

Serve it hot with green chutney.

Chicken Gravy Moms Recipe

Chicken Gravy is tasty, spicy and slightly tangy dish. This is my mom's recipe and that's the reason we have named it as Amma's Chicken Gravy . My mom and brother are very fond of non veg dishes. So she keeps trying to make some different recipes.

This dish is very easy to make and takes less time to prepare. It goes well with rice, chapatti or roti. You can check out my other chicken recipe i.e Spicy Chicken Curry, Mangalorean Recipe.

How To Make Chicken Gravy?

Ingredients

Chicken - 1 Kg
Coriander Seeds - 1/2 Cup
Cumin Seeds- 1/4 Cup
Red Dry Chillies - 22 Nos.
Fenugreek Seeds - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Black Pepper - 20 seeds
Mustard seeds - 1/2 Tsp
Ginger - 1 Inch
Garlic - 1 Whole (And 5 Clove For Tempering)
Onion - 3 Medium Size (And 1 For Tempering)
Curry Leaves - 5-6 leaves
Tomato - 4 Medium Size
Green Chillies - 6 Nos.
Tomato Chili Sauce - 1 Tbsp
Oil - 1 Cup
Salt - As per Taste

Instructions

Roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and black pepper separately in a pan by adding few drops of oil. Grind all these roasted ingredients along with turmeric powder till it turns into powder. Keep this masala powder aside.


Now chop medium sized onions, green chillies and ginger length wise . Also, cut one onion into small pieces for tempering.

Now in a blender add tomatoes, 1 whole garlic and length wise chopped ginger. Blend it to make a smooth tomato puree.

Heat a pan and add oil to it. Now add mustard seeds and let it splutter. Add curry leaves, garlic and onion to the pan and cook till onion turns slightly brown.

Now add chicken and salt. Mix well.

Add tomato puree and mix well. Now add length wise chopped onion, green chili and grinded masala powder and mix well. Cook for 5 min.

Now add tomato chili sauce and mix well. Now cook till the chicken is cooked well.

Your Chicken Gravy is ready to serve.

Serve it with rice, chapatti or roti.

Spicy Chicken Curry, Mangalorean Recipe

Chicken Curry also known as Kori Gassi in Tulu. It is a Mangalorean delicacy. It's an incredibly tasty dish that includes number of spices in its preparation. This dish is rich, spicy and very tasty that will certainly satisfy your taste buds.

It is made with coconut and spices. You may find the ingredient list overwhelming but do not allow it to put you off from making this traditional Mangalorean dish. It is a must dish in almost any functions and parties.

You can serve it with almost anything like Neer Dosa, Kappa Rotti, Rice, Idli and Pundi. 

Ingredients

Chicken - 2 Kg
Fresh Grated Coconut - 2 Cup
Onion - 7 and 1/2 Medium Size
Garlic - 1 Whole and 5 cloves
Red Chilies - 35
Coriander Seeds - 1 and 1/2 Cup
Cumin Seeds - 2 Tsp
Mustard Seeds - 1/2 Tsp
Methi Seeds - 1/2 Tsp
Black Pepper - 1 Tsp
Carom Seeds - 1/4 Tsp
Turmeric Powder - 1/2 Tsp
Tamarind - 3 Pcs
Curry Leaves - 5
Salt As Per Taste
Oil - 2 Tbsp

Instructions

Clean the chicken and keep aside. Roast red chilies, coriander seeds, cumin seeds, methi seeds, black pepper and carom seeds, all separately in a pan by adding a little oil (3 to 4 drops of oil).

Cool it and then grind red chilies, coriander seeds, methi seeds, cumin seeds, black pepper, carom seeds and turmeric to form a powder (Masala Powder).

 

Now make two equal parts of this grinded masala powder. Add grated coconut to one part of the powder and grind by adding water to form an even paste. Remove this paste (coconut and masala powder paste) in a bowl.

Keep 1 tbsp of paste (coconut and masala powder paste) in the grinding vessel and add the other part of the masala powder to it. Also add one whole garlic, tamarind and one whole onion to it. Grind it using water until it forms a smooth paste. Keep this paste (tamarind, garlic, onion, masala powder and coconut paste) aside.

 

Add salt to cleaned chicken. Then add second paste (i.e. tamarind, garlic, onion, masala powder and coconut paste) to chicken. Mix it properly.

Now chop 6 medium sized onion vertically and add it to the chicken mixture. Pour some water and keep it to boil. Put a lid on the vessel of boiling chicken, so that it boils quickly. Once the chicken is cooked, add the first paste (i.e. coconut and masala powder paste) to it and boil it until this mixture gets properly mixed with the chicken and masala gets cooked.

For tempering, add some oil, mustard seeds, curry leaves and 1/2 chopped onion in another pan and once it starts spluttering  pour it in the chicken curry. Close the lid of the vessel and switch off the stove.

Your chicken curry is ready to be served.

Serve it with rice, dosa, idli or kappa rotti.