Recipe for Chicken Fry
Recipe for Chicken fry
Servings 6 pcs
Ingredients
- 6 Chicken Drumsticks (you can keep the skin on if you like)
- 2 Tsp Kashmiri Chilly Powder
- 1/2 Tsp Black or white Pepper Powder
- 1/2 Tsp Garam Masala powder
- Juice of 1 Medium sized Lemon
- 1 Tsp Ginger Garlic paste (recipe mentioned below)
- 3-4 Sprigs Fresh Coriander(optional) (chopped fine)
- 5-7 Curry Leaves (optional)
- 2 Tbsp Coconut Oil or any Cooking oil of your choice
Instructions
- Wash the Chicken drumsticks thoroughly and make 2-3 incissions on each drumstick
- In a bowl, Add all the above mentioned ingredients(except oil & curry leaves) to the drumsticks and hand mix it well till each drumstick is coated with the marinade
- Cover the bowl with a lid and place it in the refrigerator for at least 6-8 hours or overnight
- After 6-8 hours, remove the bowl from the refrigerator
- In a Pan(preferably Non stick) add 2 tbspn oil and place it on medium high flame
- Once the oil turns hot, add in the marinaded chicken drumsticks and curry leaves, if using, on to the pan and cover the pan. Note:- If the oil is not hot enough, the chicken will get stuck to the panAlso, if your not using a Non stick pan, ensure that the oil is Hot enough or else the chicken will get stuck to the pan.
- After 6-7 minutes Turn the chicken drumsticks on the other side and cover the pan.
- After 6-7 minutes, take off the lid from the pan and reduce the flame Note:- The chicken will have a Crusty top on both sides, at this stage
- Allow each side of the Chicken to further cook on medium low flame for another 8-10 minutes with the pan covered
- Once done, turn the flame off and place the drumsticks on a Kitchen paper napkin to remove any excess oil
- Your drumsticks are ready to be enjoyed Smoking Hot😋
Follow these steps to make the Ginger Garlic Paste
- Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days