December 2, 2020

Recipe for White Chicken Fry – Tangdi Dahi Chorr

Name: Recipe for White Chicken Fry - Tangdi Dahi Chorr
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 500gms Chicken Drumsticks(approx. 6-8 pcs); 3 Tbspn Plain unsweetened Yogurt/Dahi/Curd; Juice of 1 Medium sized Lemon; 2 Tspn Ginger Garlic Paste; 1 Tspn Pepper Powder; ½ Tspn Cumin Seed Powder; 1 Tspn Salt

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Recipe for White Chicken Fry - Tangdi Dahi Chorr

So, this is just another Chicken Fry Recipe which I created since my Bitter Better and I are a little under the weather and don’t feel like eating anything Spicy.

This Chicken Fry Recipe is So simple and with bare minimum ingredients that you’ll easily find on your kitchen shelf and fridge. It’s so full of flavour and trust me, if you want to earn some extra brownies from your kiddos, this is a must have on their Lunch or Dinner plates. Be ready for some tight squeezes and hugs from them. And you can easily slip in some of the house work to them on this pretext! Hahaha *wicked laugh*

I gave it the name Dahi Chorr because in this recipe, the main ingredient is Dahi(Curd) and the Chicken gets its rich and creamy flavour from the Dahi.

Hope you enjoy it as much as I enjoyed the sizzling sound of my Pan while frying these Tangdis!

Course Main Course, Side Dish, Starter

Cuisine Goan, Indian

Keyword chicken, Chicken fry, Tangdi Fry, White Chicken Fry

Prep Time 1

Cook Time 20

Total Time 1 20

Servings 8 pcs

Ingredients

500gms Chicken Drumsticks(approx. 6-8 pcs)
3 Tbspn Plain unsweetened Yogurt/Dahi/Curd
Juice of 1 Medium sized Lemon
2 Tspn Ginger Garlic Paste
1 Tspn Pepper Powder
½ Tspn Cumin Seed Powder
1 Tspn Salt

Instructions

Wash the Chicken thoroughly and make random incisions
You can use any cut of the Chicken that you like. I prefer using Legs/ Drums as they are much more Succulent and Tender than the Breast.
Mix all the ingredients well and keep aside for 1 hour
Note: I always prefer to keep the skin on as the Chicken remains nice and soft due to the natural oil in the skin and the Chicken gets a nice Crispy Coat once fried. However, you can take off the skin if you like
If you have time, you can keep it for longer too or over night as well
If using Breast, then add 1 Tspn of Oil to the Marinade. This will help keep the Breast pieces Moist and Tender
Heat the Pan with Oil on high Heat and Transfer the Chicken to the Pan once the Oil is Hot
Note: If the Oil is not Hot, the Chicken will start releasing it’s juices and it won’t get fried. It may be more like it’s getting boiled. The Chicken will not get a charred crust
Also, if you cover the Pan immediately, there will be water released
Let the Chicken cook on high heat for 5-7 minutes on either side and on the sides as well
Once it gets a charred black coating, you can then reduce the heat a little and cover the Pan with a lid
Fry the Chicken on all sides for about 20-25 minutes in total and then it’s ready to serve
Note: The Chicken might get stuck to the Pan if
-Your Pan/Oil is not hot enough
-Your Pan is Old is a Non stick but you’ve been using steel wool to wash it or steel spoons on it
-If the Non stick coating from your Pan is chipped off