Monday, November 28, 2016

Chicken fry Spicy

  1. Boneless Chicken – 1.5 lbs (I used Chicken Tenderloins)
  2. Slit Green Chillies – 2 or 3
  3. Curry Leaves – One big sprig
  4. Finely Minced Ginger – 1 tbsp
  5. Finely Minced Garlic – 1 tbsp
  6. Tomato Ketchup – 1 tbsp (I used Maggi Hot & Sweet Tomato Chilly Sauce)
  7. Black Pepper Powder – 1/2 tsp
  8. Oil – as needed for shallow frying
  9. Lemon Juice – 1 to 2 tbsp
  1. Kashmiri Chilly Powder – 1 tbsp
  2. Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
  3. Turmeric Powder – 1/4 tsp
  4. Coriander Powder – 1 tsp
  5. Black Pepper Powder – 1/2 tsp
  6. Chat Masala – 1/2 tsp (optional)
  7. Ginger Garlic Paste – 1 tbsp
  8. Lemon Juice – 1 tbsp
  9. Corn Flour – 1 tbsp
  10. Salt – to taste
Preparation Method
  1. Clean the chicken and dice into bite sized pieces.
  2. Marinate the chicken with the above ingredients and leave it in the refrigerator for atleast 2 hours.
  3. Heat oil in a frying pan and shallow fry the chicken pieces. When the chicken has been fried on all sides, remove it from the pan. You can do this in several batches.
  4. Heat 1 tbsp oil in a non stick pan and throw in the minced ginger, garlic, green chillies and curry leaves.
  5. Saute for a minute or two and then add the fried chicken pieces.
  6. Add 1 tbsp tomato ketchup along with 1/2 tsp pepper powder.
  7. Mix well and remove from stove top. Sprinkle 1-2 tbsp lemon juice before serving. Do not skip the lemon juice as it brings out all the flavors.



About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........