Spicy chicken fry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chicken - 1/2 kilogram
  2. Finely chopped tomato - 1
  3. Ginger garlic paste - 2 teaspoon (tsp.)
  4. Chili powder - 2 teaspoon (tsp.)
  5. Dry chili - 4
  6. Fennel seed - 1 teaspoon (tsp.)
  7. Cumin seed - 1 teaspoon (tsp.)
  8. Garam masala powder - 1/2 teaspoon (tsp.)
  9. Finely chopped curry leaf - 1 teaspoon (tsp.)
  10. Finely chopped coriander leaf - 2 teaspoon (tsp.)
  11. -- To be crushed --
    1. Garlic - 10 cloves
    2. Fennel seed - 1 teaspoon (tsp.)
  12. Oil - 6 tablespoon (tbsp.)
  13. Salt - as needed

PREPARATION:

  1. Crush garlic, fennel seeds coarsely and keep it aside.
  2. In a pan heat oil. Now add dry chili, fennel seeds, cumin seeds. Once the seeds stop splattering add ginger garlic paste and sauté until raw smell is gone.
  3. Now add the chicken and sauté for  5 minutes. (until it sweat all the water)
  4. Now add chili powder, garam masala powder, salt as needed, curry leaves and sauté for 3 minutes.
  5. Now add crushed garlic, fennel seeds and sauté for 1 minute.
  6. Now sprinkle little water, reduce heat; simmer and cook the chicken until oil separates. NOTE: stir time to time to avoid burning, sprinkle water if the chicken become dry before fully cooked.
  7. Now add chopped tomato and sauté for 2 minutes.
  8. Before you remove from heat (stove) garnish with coriander leaves and serve.

NOTES:

  1. Goes well with sambar, rasam, butter milk.



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