Masala Fried Chicken
Servings – 2 – 3
INGREDIENTS
Fresh cream – 125 grams
Lemon juice – 1 tablespoon
Black peppercorns – 10
Cloves – 4 pods
Green cardamom – 4 pods
Coriander seeds – 1 teaspoon
Buttermilk – 100 milliliters
Onion paste – 60 grams
Ginger paste – 1 tablespoon
Garlic paste – 1 tablespoon
Salt – 1 teaspoon
Red chili – 1 teaspoon
Black pepper – 1/2 teaspoon
Cumin powder – 1 teaspoon
Chaat masala – 1 teaspoon
Garam masala – 1 tablespoon
Chicken – 1 kilogram
All purpose flour – 120 grams
Corn flour – 30 grams
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Paprika – 1 teaspoon
Garlic powder – 1 tablespoon
Chaat masala – 1 tablespoon
Oil – for frying
PREPARATION
1. In a bowl, add 125 grams fresh cream, 1 tablespoon lemon juice and mix it well.
2. Rest it for 6 – 8 hours.
3. Take a pan, add 10 black peppercorns, 4 pods cloves, 4 pods green cardamom, 1 teaspoon coriander seeds and dry roast until it turns golden brown in color.
4. Transfer this into a blender and blend it into a fine powder.
5. In a mixing bowl, add 100 milliliters buttermilk, prepared sour cream, 60 grams onion paste, 1 tablespoon ginger paste, 1 tablespoon garlic paste, blended mixture, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 tablespoon garam masala and mix it well.
6. Add 1 kilogram chicken and mix it well.
7. Refrigerate for 2 hours.
8. In a mixing bowl, add 120 grams all purpose flour, 30 grams corn flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 tablespoon garlic powder, 1 tablespoon chaat masala and mix it well.
9. Add the chicken in it and coat it well.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper.
12. Serve hot.
Payyoli Chicken Fry
Servings – 2 – 3
INGREDIENTS
Water – 350 milliliters
Dry red chili – 12 grams
Coconut – 80 grams
Prepared red chili paste – 2 teaspoons
Salt – 1/4 teaspoon
Chicken – 950 grams
Ginger garlic paste – 1 1/2 tablespoons
Lemon juice – 1 tablespoon
Turmeric – 1/2 teaspoon
Fennel powder – 1/2 teaspoon
Garam masala – 1 teaspoon
Salt – 1 teaspoon
Coconut oil – for frying
Coconut oil – 1 teaspoon
Curry leaves – 10 – 12
Green chili – 2 – 3
Coconut oil – 2 tablespoons
PREPARATION
1. Take a pan, add 350 milliliters water, 12 grams dry red chili and stir well.
2. Bring it to a boil.
3. Remove it from heat and transfer it to a blender. Blend it into a paste.
4. In a mixing bowl, add 80 grams coconut, 2 teaspoons prepared red chili paste, 1/4 teaspoon salt and mix it well.
5. In a another mixing bowl, add 950 grams chicken, prepared red chili paste, 1 1/2 tablespoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon turmeric, 1/2 teaspoon fennel powder, 1 teaspoon garam masala, 1 teaspoon salt and mix it well.
6. Marinate 2 – 4 hours.
7. Heat some oil in a skillet and fry until it turns dark brown in color from all sides.
8. Heat 1 teaspoon coconut oil in a pan, add 10 – 12 curry leaves, 2 – 3 green chili and stir for 2 – 3 minutes.
9. Remove it from heat.
10. Heat 2 tablespoons oil in a another pan, add the coconut mixture in it and cook until it turns golden brown in color.
11. Garnish the chicken with coconut mixture, roasted green chili and curry leaves.
12. Serve hot.
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