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This Masala Chicken Fry is TOO GOOD | Easy Chicken Fry Recipe | @HomeCookingShow
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Full Recipe & Step-by-Step Guide:
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Chicken Fry
Ingredients
To Make Masala Powder
Coriander Seeds - 3 Tbsp
Pepper - 2 Tsp
Cumin Seeds - 2 Tsp
Cinnamon
Cloves
Cardamom - 6 Nos
Kashmiri Chilli Powder - 3 Tsp
Garlic
Chicken - 1 Kg
Turmeric Powder - 1/2 Tsp
Salt - 1 1/2 Tsp
Onion - 3 Nos Thinly Sliced
Oil - 3 Tbsp
Curry Leaves
Coriander Leaves
method:-
First, make the masala powder: in a mixer, grind 3 tbsp coriander seeds, 2 tsp peppercorns, 2 tsp cumin seeds, a few pieces of cinnamon, a few cloves, about 6 cardamoms, and 3 tbsp Kashmiri red chilli powder into a coarse powder.
Then add about 30 small garlic cloves (with or without skin) and grind again to get a coarse, garlicky masala powder.
Take 1 kg chicken with bone and marinate it with ½ tsp turmeric powder, 1½ tsp salt, the freshly ground masala powder, and 3 small onions thinly sliced; mix well so all pieces are coated.
Let it marinate for about 30 minutes so the chicken absorbs the flavours.
Heat 3 tbsp oil in a kadai, then gently add the marinated chicken pieces and sauté.
Add a few curry leaves, close the kadai, and cook on medium flame for about 15 minutes, letting the chicken cook in its own juices.
Then open the lid, increase the flame to medium-high, and cook while stirring until the excess moisture evaporates, the masala dries a bit, and the oil starts to separate.
Finally, turn off the heat, stir in freshly chopped coriander leaves, and serve hot with rice, roti, or parotta.
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