Monday, July 23, 2012

Spicy chicken - fried

You might in this particular recipe find shades of your favorite ' grilled' recipe. Some strains of your favorite 'tandoori' . I myself have called it 'chicken 65' (don't ask why!) , or ' chicken chili'.
Like on recent Fridays, we were looking for a nice new / old recipe to tickle our taste buds. A few pages from the recipe books were mixed together and was created this 'spicy fried chicken'.

What went into it:
For the chicken marination:
2 large breast pieces of chicken- washed, cleaned and cut into bite pieces
1 egg
2 tbspns of cornflour
2 tbspns of maida ( all purpose flour)
2 tbspns ginger- garlic paste
1 tbspn cayenne pepper (chili powder)
1 tbspn chicken curry powder
1 tspn red food colour - optional
Salt to taste

For deep frying:
4tbspn rice flour

For the seasoning:
2 tbspn oil
1 tspn black mustard seeds
1 tspn cumin seeds
1 sprig curry leaves
1 tbspn ground pepper
1 tbspn gharam masala
3 tbspn yogurt
2 tbspn lime juice
2 tbspn cilantro - shredded

How to do it:
Mix all the ingredients for the marination in a bowl. Add the chicken pieces. Mix. Cover and marinate in refrigerator for min 2-3 hrs. Longer the better.

Heat oil for deep frying. Roll each piece of marinated chicken in rice flour and deep fry till golden brown .

In a large pan, heat the oil for seasoning. Add mustard and cumin seeds. When they splutter add the curry leaves, the pepper and gharam masala. Switch off and add the yogurt. Mix in the lime juice.

Add the fried chicken. Sprinkle cilantro on top.Serve hot.
Can be served as an entrée or as a side with any type of bread or rice!

You can vary the spices as much or as little.
Again, I skip the food color if not for a special occasion.

Tell me how you do yours.
What do you and your family call it?

Until next time, enjoy what you eat.
Enjoy the process and most importantly whom you eat it with!
Bon appetite.

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