Nellore Chicken is a chicken dry starter prepared with Indian Spices and saute with egg to make a wholesome dish on its own. A fusion dish created to have the best of the ingredients added.
-Updated on Jul 24th 2018. I updated this with new pictures and formatted recipe. Everything else remains the same and I felt so nostalgic reading this post.
I had this interesting insight this Sunday when I planned to prepare a new variety. It was like searching for a needle in a hay! I have so many recipes collected, that it overwhelmed to know those simple ingredients can be mixed to create so many variations and varieties. I am sure the recipes that are shared by other bloggers are as varied as the ones I have with me. Blogging has become an addiction these days. There was a time I used to wonder, seeing people glued to their monitors, smiling and talking to themselves, that they must be off with some screw somewhere in their grey cells. But now I know, given a chance I would also do the same.
Another interesting fact is, my boys are so excited when they see me sit in front of my computer. I wish I can know what they are thinking when they see the colorful pictures. Of course, it’s mostly food pictures that they get to see. In fact, my daughter tells me which picture she likes and which she wants me to prepare for her. With all this excitement around, I will never be able to write anything.
So finally I settled to prepare one dish that Amma used to prepare and which Dad and hubby dear used to like a lot. Had always wanted to try my hand on this, finally, I was able to prepare this for our Sunday lunch. Along with Chicken kurma, I made the simple Ghee Rice and this chicken Fry which is called Nellore Chicken. Don’t ask me why this is called Nellore chicken, I have no clue. Nellore is a town in the state of Andhra Pradesh, where I am sure neither chili sauce nor vinegar might be used for cooking. But what’s in a name when the dish is so heavenly.
The only mishap was since I never did observe how Amma used to prepare this dish, I had some doubts while preparing it. I knew I was doing something wrong here but as time was flying and also I was not able to get in touch with Amma to clarify my doubt, I just went ahead with preparing the way I thought it should be. The result, hubby dear found the chicken to be sweet and my daughter absolutely loved it. Well though I was kinda happy that at least she liked it, I was feeling low that hubby dear didn’t. He tried convincing me that ‘there has to come a time when I should start thinking of satisfying the kids rather than him’. Well, there is still more time for that I think!
My daughter, on the other hand, got furious and said that daddy is mean because, when Ammamma makes, he says its lovely and eats everything but when Mummy makes, he is complaining. Ah, I felt very happy to hear this and of course, Amma felt very happy too when I conveyed this message to her. My daughter is the apple of her eye, so anything coming from her is precious to my mother…
I decided I am going to make this again with the steps that Amma asked me to follow. But here is the version that sure should work.
This is the lunch I prepared. The ghee rice is a simple and mild one that goes well with both Veg and Non – Gravies.
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Step by Step Pictures for making Nellore Chicken
For the Chicken Marinade
500 gms Chicken
1 cup Curds /Yogurt
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
A Pinch Turmeric Powder
Salt to taste
2 inch Cinnamon
4 nos Cloves
2 nos Cardamom
For the Saute
1 no Egg
2 Red Chillies broken
Handful Curry Leaves
10 nos Cashew Nuts
1 tsp Chilli Sauce
2 tsp Tomato Sauce
2 tsp Vinegar
2 tsp Cooking Oil
1 tsp Lemon Juice
For the Chicken Marinade
Marinate Chicken with curds, chili powder, coriander powder, ginger garlic paste, turmeric powder and salt for 30 mins
Cook the chicken along with the marinade with 1/2 cup water till the water evaporates and chicken gets cooked. If you want your chicken not to be so spicy, you can cook just the chicken without the masala.
Remove the bones and shred the chicken into pieces.
For the Saute:
Heat nonstick kadai with oil. Fry the whole spices and then add crushed and broken red chilies.
Once done, add the shredded chicken. Break one egg on the chicken and saute it dry. Sprinkle salt on top. Then add curry leaves and roasted cashew nuts. Fry for a while.
Finally add vinegar, tomato sauce, and chili sauce. If chili sauce is not at hand, use extra red chilies for the spiciness. Switch off and drizzle lemon juice