This is a quick and easy Chicken fry. One happy thing about this is it uses less oil yet tastes as good as the deep fried ones, even better.This recipe is from my sisters mom-in-law Prema aunty who was a very active person and for whom age didnt matter. Young-at-heart. And, she was a very good cook. She cooked with a lot of love and passion. I think its very important to be young at heart. No matter how much those bones turn old. Makes others feel good about you 🙂 This recipe is not complicated but the result is outstanding.
Chicken with bones : 400 – 500 gm (I used drum sticks – 4 large ones )
Lemon juice : 1/2 lemon
Ginger : 1 inch
Garlic : 3 Cloves
Curry leaves : Few
Oil : 1.5 tbsp
To Dry Roast :
Chilli powder : 1.5 tsp
Kashmiri chilli powder : 1/2 tsp
Coriander powder : 1 tsp
Turmeric powdern: 1/2 tsp
Pepper corns : 1 tsp
Cumin seeds : 3/4 tsp
In a small pan, dry roast all the ingredient on low heat till its heated through about a minute and a half. LOW HEAT is the key. Do not burn the spices.
Grind the ginger and garlic using a mortar pestle and add the powders once cool
Ensure the masalas are well ground .
Add this to the chicken and add the lemon juice.
Add Salt and let it marinate for about 1 hour minimum. You can leave it in the fridge overnight as well
Heat a pan preferably non-stick pan add the oil, add the chick and curry leaves.Saute on medium heat for about 2 minutes
Lower the heat completely and cover the pan. Let it cook for about 18-20 mins.
The chicken will cook in its own juices.
Ensure to check pan after 15 minutes to see if theres water and toss the chicken
Then after about 18 minutes, open the pan and let it cook slowly.
The water will evaporate and will be left with just the oil. Remove Chicken from the oil .
Serve with onion rings and lemon wedges.
Coles Lovely legs for the chicken is whats used in this recipe.