Spicy Chicken Fry ~ Step by Step Pictures

Today’s special for the Cooking from the Cookbook Challenge is yet another recipe from Amma’s dairy. As I had said a while back, I am keen on trying out all the recipes she had written in it since a long time. This spicy chicken fry has become the latest favorite with all at home. We have already been making it weekly, somehow I never came around clicking pictures of the dish in question.

I was planning to post this yesterday, knowing we are starting the last week’s BM today. We know we can only plan, so here I am with this dish that surely seem to be the hot pick of my family. I have been planning to make the best of the long weekend we have, let’s see how it goes!

Step By Step Pictures for making Spicy Chicken Fry

Spicy Chicken Fry

Ingredients Needed:

For the Chicken Marinade

1/2 kg Chicken chopped into bite size pieces
A Pinch Turmeric powder
1/2 tsp Salt

For the roasted ground Masala:

1 tsp Cumin Seeds
1 tsp Peppercorns whole
4 to 5 nos Dry Red Chillies
1 tsp Coriander Seeds / Dhaniya
2 to 3 Clove
1 inch Cinnamon
1 tsp Copra / Dried Coconut

Making the Chicken Fry

2 tsp Cooking Oil
1/2 cup Onions finely chopped
1 tsp Ginger Garlic Paste
1/2 cup Tomato Puree
A Pinch Turmeric powder
Handful Coriander Leaves

Wash and cut chicken into bite pieces and marinate for 2 hrs.
Dry roast all the spices for the masala, cool and powder it. Keep it aside.
Heat a kadai with oil, add finely chopped onions, when they turn slightly brown in colour, add the ginger garlic paste. Saute well.
Then add chicken, turmeric and salt. Cover with a lid for 5 mins.
Let it cook on high flame, then add the ground spice powder. Combine everything well, simmer for 10 mins with lid covered
Then add the tomato puree, simmer and cook for another 15 mins with lid covering, making sure to stir in between.
Once the chicken is cooked soft and becomes dry, garnish with chopped coriander leaves and serve hot as side dish for rice or as starters.

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4.58 from 7 votes

Spicy Chicken Fry

Spicy Chicken Fry is a delicious side dish made with chicken and a roasted spice masala powder. This makes a wonderful side dish for a weekend special.

Course Main Dish - Dry Sautes

Cuisine Andhra Pradesh

By Cook Method Stovetop

Occasion Weekend Special

By Diet Non Vegetarian

Dish Type Dry Side Dishes

Servings 2 people

Author Srivalli

Ingredients

For the Chicken Marinade

• 1/2 kg Chicken chopped into bite size pieces
• A Pinch Turmeric powder
• 1/2 tsp Salt

For the roasted ground Masala:

• 1 tsp Cumin Seeds
• 1 tsp Peppercorns whole
• 4 to 5 nos Dry Red Chillies
• 1 tsp Coriander Seeds / Dhaniya
• 2 to 3 Clove
• 1 inch Cinnamon
• 1 tsp Copra / Dried Coconut

Making the Chicken Fry

• 2 tsp Cooking Oil
• 1/2 cup Onions finely chopped
• 1 tsp Ginger Garlic paste
• 1/2 cup Tomato puree
• A Pinch Turmeric powder
• Handful Coriander Leaves

Instructions

• Wash and cut the chicken into bite pieces and marinate for 2 hrs.
• Dry roast all the spices for the masala, cool and powder it. Keep it aside.
• Heat a Kadai with oil, add finely chopped onions, when they turn slightly brown in color, add the ginger garlic paste. Saute well.
• Then add chicken, turmeric, and salt. Cover with a lid for 5 mins.
• Let it cook on high flame, then add the ground spice powder. Combine everything well, simmer for 10 mins with lid covered
• Then add the tomato puree, simmer and cook for another 15 mins with a lid covering, making sure to stir in between.
• Once the chicken is cooked soft and becomes dry, garnish with chopped coriander leaves and serve hot as a side dish for rice or as starters.

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