Friday, April 5, 2013

Spicy Boneless Chicken Fry


I was not sure where I had read or seen this recipe. But I can't be blamed because everyday I see or read at least twenty different recipes. Our TV only plays the following channels - TLC, Fox Travelers and NDTV Good Times and only the shows which involve food or cooking. I only read cookbooks these days or food magazines. When I am on net, I only browse food blogs or sites related to cooking. So you see, my life is revolving around food nowadays, thus it is impossible for me to recall where I had read/seen this chicken fry recipe. So with thanks to that unknown source, I am sharing this with you. This is extremely easy and quick to make and given the taste quotient of this dish, you will definitely make it again n again. I bet!

Ingredients – (serves 4)
  • Boneless chicken breast – 2
  • Curry leaves – 10 to 15
  • Onion – 2, medium
  • Garlic – 8 to 10 cloves
  • Green chilli – 1
  • Turmeric powder – ¼ th tsp
  • Red chilli powder – ½ tsp
  • Whole black mustard – ¾ th tsp
  • Oil – 2 tbsp
  • Salt to taste
Method –
  • Cut the chicken breast into bite size pieces, approximately 1 inch cubes. Smear them with salt and set aside.
  • Chop the onions very finely. Crush the garlic cloves. Chop the green chilli; if you want it to be less hot & spicy, discard the seeds.
  • Heat oil in a non-stick frying pan. Tip in the mustard, curry leaves and chopped green chilli.
  • As they start to splutter, add the crushed garlic and chopped onion. Fry them for 3 to 4 minutes.
  • Add the chicken pieces and the masala powders.
  • Splash a handful of water and keep stirring so that the masala doesn't burn.
  • Continue to fry the chicken. If the masala becomes dry and starts to stick, keep adding splash of water as required, but do not add a lot of water at once.
  • Fry till the chicken cubes are soft and cooked properly. Keep cooking till all the moisture is completely absorbed. Remove from heat.
  • Serve on a plate and sprinkle some lemon juice on top and onion rings on the side.
  • A perfect starter is ready to relish.

No comments:

Post a Comment