Ingredients :
First marination :
Chicken - 800 gms ,
Lemon -1 ( small ) ,
Turmeric pwd - ½ tsp ,
Salt - to taste .
Second marination :
Besan or gram dal pwd -2 tbsp ,
Ginger garlic paste -2 tsp ,
Red chilli pwd - ½ tsp ( optional ),
Black salt - ½ tsp ,
Vinegar - 1 tbsp ,.
Water - 1 tbsp .
Whole spices to be roasted :
Big cardamom -4 ,
White cardamom - 4 ,
Cumin seeds -1 tsp ,
Pepper corn -5 ,
Bay leaves -2 ,
Dried red chilli -1 .
Just before frying ;
Besan pwd -1 tbsp .
Method :
Cut chicken pieces into 4 inches size .Leave the bony pieces such as the leg and wings intact .
Marinate it with lemon juice ,salt and haldi pwd . marinate for 15 minutes .
:Second marination :
Take besan ,ginger garlic paste ,red chilli pwd ,black salt ansd vinegar .
Make a paste with little water and rub this paste into the marinated chicken pieces .
leave it for some time .
Meanwhile roast the whole spices and then grind them in a grinder and then sieve it .
add this roasted pwd to the marinated chicken .
Roasted spices is very essential to this recipe as its flavour gives a distinct taste to the chicken .
Keep in the fridge for 3 to 4 hours or over night in the fridge.
If you are making boneless just marinate for an hour .
As you prepare to fry , add 1 tbsp of besan pwd to the marinated chicken pieces .Mix evenly .
Besan will give a coating to the marinated masala .
Put a non stick pan on heat and pour some oil for shallow frying .
As oil heats up put some chicken pieces and cover for 2 minute on low heat and then toss the pieces and cover for 2 minutes again and let it simmer so that both sides are evenly cooked .
Uncover and shallow fry them in medium heat till evenly browned .If your are making boneless it will take less time to cook .With bone it needs covering for few more minutes and then stir fry the chicken.
Toss and turn the pieces so that it is evenly cooked and fried .
Shallow fry in batches .
First marination :
Chicken - 800 gms ,
Lemon -1 ( small ) ,
Turmeric pwd - ½ tsp ,
Salt - to taste .
Second marination :
Besan or gram dal pwd -2 tbsp ,
Ginger garlic paste -2 tsp ,
Red chilli pwd - ½ tsp ( optional ),
Black salt - ½ tsp ,
Vinegar - 1 tbsp ,.
Water - 1 tbsp .
Big cardamom -4 ,
White cardamom - 4 ,
Cumin seeds -1 tsp ,
Pepper corn -5 ,
Bay leaves -2 ,
Dried red chilli -1 .
Besan pwd -1 tbsp .
Method :
Cut chicken pieces into 4 inches size .Leave the bony pieces such as the leg and wings intact .
Marinate it with lemon juice ,salt and haldi pwd . marinate for 15 minutes .
Take besan ,ginger garlic paste ,red chilli pwd ,black salt ansd vinegar .
Make a paste with little water and rub this paste into the marinated chicken pieces .
leave it for some time .
Meanwhile roast the whole spices and then grind them in a grinder and then sieve it .
Roasted spices is very essential to this recipe as its flavour gives a distinct taste to the chicken .
Keep in the fridge for 3 to 4 hours or over night in the fridge.
If you are making boneless just marinate for an hour .
As you prepare to fry , add 1 tbsp of besan pwd to the marinated chicken pieces .Mix evenly .
Besan will give a coating to the marinated masala .
Put a non stick pan on heat and pour some oil for shallow frying .
Uncover and shallow fry them in medium heat till evenly browned .If your are making boneless it will take less time to cook .With bone it needs covering for few more minutes and then stir fry the chicken.
Toss and turn the pieces so that it is evenly cooked and fried .
Shallow fry in batches .
.Enjoy with salad !
Aunty, could you give give an estimate of how long to cook the chicken? Would 7 minutes per side suffice?
ReplyDeleteHi nazia ,
ReplyDeleteIf you are using bone less chicken ,cover for 2 minutes and then brown it on medium heat .It takes few minutes .But if you are making with bone cover for 3 minutes and then turn the pieces and cover again for 3 minutes .The best is if you increase the marination time and make slits in the chicken pieces or prick the pieces with a fork .It makes cooking faster .
Once chicken is 3/4 cooked browning does the rest .
Thanks :)
ReplyDeleteHi nazia :) I am so happy to know that you are cooking my recipes .Try the one with Dried methi leaves .you will like it :)
ReplyDeleteHi Mom,
ReplyDeleteSo I made these yesterday but instead of frying the chicken, I put 1/2 tbsp oil in the marinade and then roasted the chicken pieces in the oven at 350F (approx 176C) for about 33-34 minutes. It roasted perfectly and the chicken was probably some of the juiciest I've ever had. I had however burned the whole spices a little bit while dry roasting them so that did take a little bit away from the flavor. Still, it rocked overall. Hopefully next time I will get the spice roasting correct. xxx
Hello beta ,I am very happy you roasted the chicken in the oven instead of stir frying it .Saved oil and time and very healthy too. Nice that it was very juicy and roasted too ..Very good effort.Next time i make, i will also roast the chicken in the oven :)hope it turns out juicy !
ReplyDelete