Just like that I have prepared this spicy chicken fry, it was delicious. I would say that this would be right to prepare when you have little quantity of chicken pieces. Here I have chopped the chicken into small pieces for this dish, and accompanied it with Malabar Chicken Briyani, everyone in my home loved the aroma and taste of the chicken. Let us move on to the recipeâ€¦
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Yield / Serves
Chicken â€“ Â½ kg (boneless is preferred)
Onions â€“ 3 nos (medium size)
Mustard seeds â€“ Â¼ tsp
Curry leaves â€“ a sprig
Chili powder â€“ 1 tsp
Cumin powder â€“ 1 tsp
Garam Masala or Curry Masala â€“ 1 tsp
Turmeric powder â€“ Â½ tsp
Black Pepper powder - 1 tsp
Salt to taste
Coconut oil â€“ 3 tbsp.
Fennel-Poppy seeds powder â€“ 2 tsp
Coriander leaves - 2 stalks
Clean and chop the chicken into fine pieces.
Peel and chop the onions to small pieces.
Fennel-Poppy seeds powder Ã¢â¬â Grind fennel and poppy seeds to fine paste and keep it aside.
Heat oil in a non-stick kadai, add in the mustard seeds, cumin seeds and curry leaves and wait until they crackle
Add in the onions and cook until they turn golden brown.
Add in the chicken pieces followed by turmeric powder, chili powder, cumin powder, garam masala or curry masala and salt.
Cook for few mins, until the raw smell goes off.
Pour in ½ cup of water, cover and cook until the chicken is done.
Remove the lid and keep in medium flame, so that the chicken becomes dry.
Sprinkle pepper powder and the chopped coriander leaves, cook until the raw smell goes off or chicken turns completely dry.
Remove from fire.
Garnish with coriander leaves and serve hot. I have accompanied it with Malabar Chicken Briyani and Onion-Tomato Raita.
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