Thursday, 12 December 2013

Chilli Chicken : Pan fried fritters

Chicken, hmmmmppphhhhh ??!!!! : Honestly, that is always my reaction when my husband ( who is a die-hard lover of meat) says he wants to eat chicken!!! I have made Palak Chicken( Recipe uploaded earlier ) and 1-2 gravies with chicken before, but i always get nervous when cooking meat... One, as i can never taste it( Being a vegetarian ) and two, as i don't know the recipes well.
I have learnt the marinating part well now... But i always end up thinking, what different should i make now??

So one such weekday, i decided to surprise my hubby by cooking chicken, as there were already some chicken pieces in the freezer. I was browsing through some food channels earlier , to see if they are showing any easy-to-cook chicken recipe... Didn't find any... Then i searched on the internet and found a terrific recipe by my favourite MasterChef Sanjeev Kapoor. This one is dedicated to him. 

I didn't have all the ingredients he mentioned there, so i did a few modifications and it turned out great ( according to hubby dearest )...:)

So, i really love this Mantra " Try and you will always succeed " :).... The fear of not cooking it right gets you nowhere, unless you try, make mistakes, improve on them and try again... And well, it's all worth it to get that contempt look on hubby's face:)))

Ingredients :

( Adjust the quantities according to the chicken pieces you have )
Chicken pieces - 6 small ( Preferred boneless, but i took what i had, so these are with bones )
Lemon juice - 2 tbsp
Ginger - 1 inch piece
Garlic - 3-4 cloves
Salt - to taste
Rice - 1 tbsp
Whole dry red chillies - 6 ( or according to taste )
Curry leaves - 5-6
Oil - 2 tbsp
Yogurt - 3 tbsp
Maida or cornflour - to roll the pieces
Corriander leaves - a few chopped finely and pepper ( to garnish)

Recipe :

Wash the Chicken pieces thoroughly and make slits all over in the pieces ( not too deep ).
Apply salt and 1 tbsp of lemon to the pieces and set aside.
Make a smooth paste of ginger, garlic, curry leaves, red chillies, rice and remaining lemon juice in a grinder.
Add this paste to the yogurt and mix very well.
Apply this yogurt mixture to all the chicken pieces , so it's coated properly.
Now, leave this for marination as long as you can in the fridge. I kept it for 3 hours, but you can even keep it for 4-5 hours.
Remove from the fridge 15 minutes before you are about to cook them.
Heat oil in a pan. Take the maida or cornflour in a plate.
Roll the chicken pieces in maida or cornflour ( so it's coated properly on all sides ) and put them in the pan.
Shallow fry for a minute, roll the pieces over and fry for 7-8 minutes, turning them frequently, so they are browned ( cooked ) on both sides.
Now add a tbsp of water ( or just sprinkle a few drops on top), cover with a tight lid, and cook on low flame till chicken is cooked completely ,(Takes about 4-5 minutes, keep sprinkling water if needed )

Garnish with corriander leaves and don't forget to sprinkle some pepper on top!!! Serve with tomato ketchup or green chutney :) Or they taste great just plain too :)

Happy Cooking :)

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