I know I have been neglecting the meat-a-holic blog lately, but its definitely not that i neglected my meat-a-holic husband. He has been getting an extra dose of meat for as long as mama was here till the vrat (dietary restrictions/fasting for religious reasons) for Navratri began. Now that its over, the meat-a-holic is back and so are many recipes for the blog.
This particular chicken fry recipe was a BIG hit among all our friends. And many have requested me for the recipe as well. So, this post, especially is for the benefit of those who were lucky enough to have tasted this and also to the rest of you out there! :)
| Chicken drumsticks – 15 ( chicken breasts can also be used) For the marinade: Soy sauce – 1 tbsp Red Chilli powder – 2 tsp Turmeric powder – 1 tsp Salt, to taste For the ground masala: Coriander seeds – 2 tbsp Cumin seeds – 1/2 tsp Cinnamon – 2, 1” pieces Cloves – 5 Green Cardamom – 4-5 Black pepper – 1 tbsp Bay leaf – 2 Star Anise – 2 Coriander leaves / cilantro – 2 cups Red onion, chopped – 1 Red chilli powder – 1/2 tsp Garlic – 6-7 cloves Ginger – 4” piece Red onion, thinly sliced– 1 Curry leaves – a sprig Freshly ground black pepper, to taste Oil for deep frying |
Marinate the chicken in soy sauce, red chilli powder, turmeric powder and salt for atleast 2-3 hrs. Make small slits on the drumsticks before marinating so that the marinade gets soaked up in the chicken.
Grind all the ingredients for the masala to a smooth paste. Add the masala and some more salt to the marinated chicken. Rub well and keep aside.
Deep/shallow fry the chicken till nice and brown and keep aside. To check whether the chicken is cooked, cut out a thin slice and it should be all juicy and cooked inside. In the remaining oil, fry onions and any masala left in the marinade. Add the chicken and give it a toss. Add curry leaves and ground black pepper and toss again. Serve hot and enjoy the compliments! :)
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