Fool-proof Chicken Fry

This is one dish that I have managed to learn from Fi..Fi has a different understanding of food than I do. While I am more bookish, Fi is 'go-with-the-flow-engage-your-taste-buds' type which I think is the essence of a true chef. So I thought of dumping the cookbooks and go Fi's way - an uncharted territory, nonetheless. After making Butter Chicken yesterday, I thought of doing this unusual yet mind-blowing recipe whose true credits go to Fi.

Fool-Proof Chicken Fry Recipe:

Serves - 5

Ingredients:
Chicken - 500g, medium cut pieces, with or without bone.
Salt - 1/2 tsn or to taste (added less as the masala I used contained salt in it
Chicken 65 Masala - 25g (I used Star Masala, I recommend 'Aachi')
Worcestershire Sauce - 1/2 tsn (optional)
Soya Sauce(Dark) - 1 tbsn
Tomato Ketchup - 2 tbsn
Thick Curd - 4 tbsn
Coriander/Dhania Powder - 1 tsn
Ginger-garlic paste - 2 tsn
Green Chilli Sauce - 1 tsn (Or use 3-4 drops of fiery Tabasco sauce)
Lime Juice - 1 tsn
Egg-white - 3 tsn
Vinegar - 1/2 tsn
Red Chilli Powder - 1 tsn
Honey - 2 &1/2 tbsn
Maida/Refined flour - 3 heaped tbsn
Cornflour - 1 heaped tsn
Oil - for frying

Method:
  • Wash the chicken pieces, drain out any excess water. Poke the chicken pieces with a fork well and set aside.
  • Add in all the ingredients except the Oil and mix well. Get your hands dirty, enjoy the process. Marinade it for half an hour minimum (I mean the Chicken, not your hands!). 
  • Heat oil in a deep pan on medium flame. Drop in the pieces one by one and deep-fry them till they turn a good charred brown (like the looks of a well made tandoori chicken)
  • Serve with some dip or pudina chutney or just gorge them down like I do. Enjoy!

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Conclusion: This recipe is the one staple side-dish that we cook frequently (as frequently as we buy meat from the market)  and I stick by its flavours. The Honey is staple to this dish which balances all the heat and caramelizes the skin of the chicken really well leaving you with a subtle sweet taste off-beating the evident medium-spicy flavours. Stock up on Ginger-garlic paste (or the raw ingredients) before making this dish, as they are necessary for tenderizing the meat and all the flavours to soak in. A good snack to munch on while watching a favourite show/ movie on TV.

9 comments:

  1. One thing a lot of fry batters lack is spices, but your recipe here does not have that issue! Fried chicken with asian flavors does intrigue. Also, in reading your conclusion I am even more convinced this is a winning recipe. Yum!

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    1. I am sure you will be more than pleased once you try them out:)

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  2. chicken fry looks yummy and tempting too .......

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  3. perfect version..lipsmacking gooood..;P

    Tasty Appetite

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  4. Wow! This is a real fool proof recipe! Love the recipe!!
    You have an absolutely lovely space with homely recipes. girl!
    Keep up your great work!
    Nice simple and neat pictures too!
    get used to your PS and soon you can own a dslr..good luck :)

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    Replies
    1. Thanks, Bharathy..Right now am using my Nokia X6 Mobile Camera most of the time..I still got to get a proper hands on experience with the Canon..Thanks for the compliments. God Bless you:)

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  5. The chicken looks awesome :-)

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