HOTEL STYLE CHICKEN FRY(CHICKEN 65)

Ingredients:

To marinate:

• 1 kg Chicken skinned cut into medium sized pieces
• 2 tablespoon ginger garlic paste
• 3 tablespoon red chilli powder
• 1/2 tablespoon turmeric
• salt as required

Other ingredients:

• 2 tablespoon vegetable sesame oil
• 2 large onions sliced lengthwise
• Few curry leaves
• 1/2 tablespoon garam masala
• 1/2 tablespoon crushed black pepper
• 3 Green chilies slit lengthwise
• 2 tablespoon coriander finely chopped

Instructions:

1. Marinate chicken with ginger garlic paste, red chilli powder, turmeric and salt for 20 minutes in a medium sized pan,
2. Cook marinated chicken over medium heat till soft and tender, if needed you can add very little water while cooking if the chicken doesn’t release enough moisture. Let the water in the chicken evaporate. This takes about 10 minutes.
3. Heat anjali sesame oil in another large nonstick pan over medium heat. Add onions, sauté for a minute, and transfer the above chicken mixture, add curry leaves and adjust salt if needed, and fry.
4. Roast for 10 to 15 minutes till the chicken turns golden brown in colour and coated with all the spices. Now add garam masala, crushed pepper, and green chilies, stir for 2 to 3 minutes, and turn off the heat.
5. Garnish with coriander and serve with rotis, rasam over steamed rice or my all-time favorite with coconut milk rice and onion raitha.

Notes:

1. Marinate the chicken before you start the rest of the process.
2. The longer you marinate, the spices blend better into the chicken.
3. Make sure water is almost evaporated while boiling the marinated chicken.
4. Spice levels can be adjusted with red chili powder.
5. Roast it an extra 3 to 5 minutes at the end to get a nice crispy texture, but don’t burn it.