Chicken fry: This recipe here is an unconventional style of making chicken fry. Usually in Kerala, chicken fry is deep fried. However, in my home, mom used to always cook the chicken separately and then, roast/shallow fry the chicken later. I have always found that tastier than the deep fried chicken. Also, the chicken is more softer when you cook it this way. And you don’t feel guilty of eating deep fried stuff. The same is the case with fish fry. We always shallow fry the fish instead of deep frying it.
Now, this chicken fry or chicken roast(if that’s how you would want to call this dish 🙂 ), isn’t very common preparation style. However, by far, this is the best chicken fry I have had 🙂 And it isn’t too much of masala or spices that gives it the flavor, but simple things like the onion paste used for marination and the mint leaves that gives it a different and distinct taste. I have been able to impress every guest to whom I have served this chicken fry and I have been asked for the recipe immediately 😉 So this is a tried and tested recipe, with 100% guarantee of being liked by everyone 🙂
Chicken(with bone) – 750 gms
Onion – 1 nos, sliced
Green chilli – 2-3 nos, slit
Garam masala – 1/4 tsp
Coriander leaves – 10 strands, chopped
Mint leaves – 4 strands, chopped
Salt – to taste(apprx. 1/4-1/2 tsp)
Oil – 3 tbsp
Ginger garlic paste – 1 tsp
Garam masala – 1/4 tsp
Onion – 1/2 no, grind to paste
Red chilli powder – 1.5-2 tsp
Turmeric powder – 1/4 tsp
Coriander powder(optional) – 1/2 tsp
Salt – to taste(apprx. 1 tsp)
1. Wash and clean the chicken and cut into medium sized pieces. Marinate the chicken with the ingredients mentioned under ‘For Marination’ section. Keep aside for 30 mins or so.
2. Transfer the marinated chicken into a saucepan(I used an aluminium vessel with lid) and in medium flame, cook it covered. The chicken will leave some water by itself. So keep checking and add water little by little if needed. Occasionally stir the chicken pieces and make sure the chicken doesn’t stick to the vessel.
Note: The good part about this style of cooking chicken is that you don’t need to use much oil for frying the chicken and also, the steaming of chicken will make it much softer and juicier.
3. Once the chicken is well cooked, remove from flame and keep aside.
4. Meanwhile, heat oil in a pan and fry sliced onions in medium high flame. Also add the green chillies and salt.
5. Once the onions turn brown and start to become slightly crisp, add in the cooked chicken and garam masala and stir well so that onions are spread over evenly on the chicken pieces. Fry the pieces till chicken starts to brown and roasted.
6. Add the chopped mint leaves and coriander leaves and saute. Continue to fry and saute the chicken pieces till the chicken surfaces are fried and roasted to your liking.
Serve as appetizer or even as a side dish with rice varieties 🙂