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    Home » Non Vegetarian Starters » Chicken Fry with Poppy Seeds and Spices

    Chicken Fry with Poppy Seeds and Spices

    Published: Jul 27, 2012 · Modified: Sep 23, 2020 by Srivalli · 1 Comment

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    Today's Chicken fry is yet another recipe we made during the Party couple of weeks back. The recipe is very simple and got very good feedback from the guests. Though chicken fry or roast gets done every other week, and end up being a morphed version of the many varieties that we make, I feel I got to make sure I note even the smallest change done to the recipe. To tell the truth I don't normally stick to a recipe all the time. I keep changing the spices and other ingredients. So one particular combination gets liked more and I make sure I note down what they are.

    The difference in this recipe is the usage of roasted poppy seeds along with cardamom, cinnamon and clove. That really give it a nutty taste and enhances the roast effect. Though I managed to click a step wise pictures, I was not able to click proper end picture. It was a hurried last minute capture before being passed on.

    Ingredients Needed:

    Chicken, cut into bite size - 250 gms
    Onions - 1 big
    Tomato, puree - 1 medium
    Green Chilies - 2 medium
    Ginger Garlic paste - 1/2 tsp
    Red chili powder - 1 tsp
    Coriander powder - 1 tsp
    Turmeric powder a pinch

    Spice powder

    Poppy Seeds / Gasa gasa - 1 tbsp
    Cloves - 2
    Cinnamon  - 2
    Cardomon - 2

    Roasted and powdered.

    How to make the Chicken Fry

    Wash and cut into bite size pieces. Drain in a colander.

    Heat a kadai and dry roast the poppy seeds, cloves, cinnamon and cardamom. After couple of tossing around, remove and allow it to cool. Grind to a fine powder once it's cooled.

    Add oil to the kadai, when hot add onions, chopped green chilies, saute well. When the onions turns colour, add ginger garlic paste. Cook for couple of mins.

    Add the drained chicken, combine everything well and cook on high. Moisture starts coming out. Continue stirring, after 10 mins, add red chili powder, coriander powder. combine everything and continue cooking.

    Next add the tomato puree, cook on high. Then add a cup of water and cover with lid. Simmer for 10 - 15 mins.

    When the chicken is cooked and tender, saute in high for the moisture to evaporate. Remember this has to be almost dry, so continue until you find the moisture is all evaporated and nicely done.

    Finally add the ground masala powder to the chicken and mix everything well. Cook for couple of mins, sprinkle coriander leaves and switch off.

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    Chicken Fry with Poppy Seeds and Spices

    By Diet Non Vegetarian
    Dish Type Chicken Dishes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    1. Divya Pramil says

      July 27, 2012 at 4:55 pm

      Looks yumm!!

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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