Friday, November 4, 2011

Super easy and tasty chicken fry

You can also call this chicken dish SM chicken in honor of my cousin S's MIL who came up with this ultra easy recipe to make super yummy (but non-oily) chicken fry.

Below is the recipe in its original form. I have made notes regarding minor variations at the end. Please note that a non-stick pan is a must if you don't want to be hunched over your chicken while it is cooking and/or don't want to use copious amounts of oil.

Ingredients
Chicken 1/2 kg - cleaned and cut into medium sized pieces
Red chili powder 1.5 - 2 tsp (as per your spice tolerance level)
Dhania powder - 2 tsp

Turmeric powder - 1/2 tsp
2 tbsp plain yoghurt
Juice of 1/2 a medium-sized lemon
1" piece cinnamon stick
5 large pearls of garlic (or 7-8 small cloves)
Oil
Salt to taste

Method:
1. Take a wide non-stick pan and add enough oil to coat base of pan. Place on medium heat.
2. Add the cinnamon stick. Crush the garlic using a mortar-pestle (or the wide edge of a knife) and add.
3. When the garlic has cooked a bit and gives off a nice aroma, add the chicken pieces, chili powder, dhania powder and turmeric powder. Mix well so all the chicken pieces are coated with the spices.
4. Cover the pan with a lid, reduce heat to low.At this point, you can leave the chicken undisturbed and simply let it cook for 15-20 minutes. No necessity to add any water.
5. Check the chicken to see if it is done. If not, continue to cover and cook.
6. Else, add necessary salt, the yoghurt and lime juice. Mix well and cook without the lid till all the liquid from the yoghurt has evaporated and the chicken is mostly dry and has a nice coating to it.
7. Turn off heat and serve hot with rice or rotis.

Notes:
1. You can use 2-3 sprigs of curry leaves as seasoning along with the cinnamon and garlic to get a nice flavor.
2. There is no necessity to marinate the chicken beforehand. However, if you are so inclined, you can marinate the chicken with all the turmeric and about 1/2 of the chili powder you are planning to use and a little bit of salt. Adjust the ingredients accordingly while cooking.
3. The original recipe tastes great as is. Really, no tweaking is necessary.

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