During my last India trip I had a chance to have this fry in a restaurant.The name looks so different and we wanted to give a try.So ordered one plate and it was a huge hit among kids.They liked it a lot and we had order two more plates as we were 5 families.
It was in the appetizer menu and served along with some salad and parota bites(parota was cut into small bite size).After tasting it I was able to make out the ingredients in it and recreated it after coming to US.
This is one of the easiest chicken preparation I have made and takes only 20 minutes to finish of the dish.While the chicken is cooking,do the rest of the preparation and once the chicken cooked,shred it and add it to the masala.The chicken here cooks very fast so I prefer to cook in a open pot.To reduce the cooking time one can cook the chicken in pressure cooker for a whistle.
This is one such versatile fry,pairs up very well with roti,rasam rice,bread.The spice powders given here is for a medium spicy.This a dry preparation and if you want it a semi dry curry then go ahead and use another one or two tomatoes.Off to the recipe.....
Basic Information Preparation time 20 minutes
Marination time 30 minutes
Marination time 30 minutes
Cooking time 25-30 minutes
Serves 2-3
Ingredients
Ingredient | Quantity |
|---|---|
Chicken( boneless) | 300-00 gms |
Onion(finely chopped) | 2 medium size |
Tomato(finely chopped) | 1 medium size |
Ginger&garlic paste | 2 tsp |
Green chilly/pachamilagai | 2 (slit lengthy) |
Red chilly powder/milagai podi | 3/4 tsp |
Coriander powder/dhaniya podi | 1 tsp |
Turmeric powder | 1/4 tsp |
Garam Masala powder | 1/4 tsp |
Black pepper powder/milagu thool | 3/4 tsp |
Fennel seeds/sombu | 1/2 tsp |
Curry leaves/karivepillai | 2-3 sprigs |
Lemon juice | 2 tsp |
Salt | 1/2 -3/4 tsp |
| Oil | 1 tbs |
| Coriander leaves(chopped) | 2 tbs |
For the marination
Ingredient | Quantity |
|---|---|
Red chilly powder | 1/4 tsp |
Ginger&garlic paste | 1 tsp |
Turmeric powder/manjal podi | 1/8 tsp |
Salt | 1/4 tsp |
- Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.
- Cook the marinated chicken in a pan with 1/2 cup of water in a medium flame.Once the chicken is completely cooked drain if any water and with a help of a stone shred it to small pieces.
- Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in chopped tomato and cook it until soft.Add in all the spice powders except black pepper powder and salt.
- Mix it well and add couple of spoons of water.Cook it for a minute or two.Now add the shredded chicken and mix it well.Keep it on flame or 2 minutes and stir it in between.Finally add the lemon juice,black pepper powder and coriander leaves.Mix it well and put off the flame.
- Serve it warm with rice and rasam or an appetiser.
- As the chicken is marinated with salt,while adding it to the curry keep an eye,otherwise it will be too salty.
- The spices give are for medium spice level.The amount of green chillies and the black pepper can be altered according to personal preference.
- If the fry is not dry then,sprinkle 2 tsp of roasted gram dhal powder(pottukadalai) in the end along with the chopped coriander leaves.
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