Chicken Fry (My Version) ...!!!

It is a very informal, fast, hassle-free juicy yet crispy chicken preparation which may turn your sluggish weekend afternoon into an enjoyable one.You can serve it as an appetizer too before your main course meal.


Here goes the recipe:





Ingredients:

• Chicken : 8-10 pieces(you can use  curry cut chicken pieces, drumsticks or drumettes too.If you are using drumsticks or very large chicken pieces don't forget to slit the pieces with a sharp knife so that the marinade can enter inside and the chicken pieces can be cooked uniformly.)
• Onion Paste: 3 tbsp.
• Ginger Paste:1 ½ tsp.
• Garlic Paste:2 tbsp.
• Vinegar:1 tbsp.
• Yogurt:2 tbsp.
• Black Pepper Powder: 1/2tsp.
• Chili Powder:1 tsp (or as per your taste).
• Cumin Seeds :1 tbsp.
• Gram Flour : 2 tbsp.
• Salt: To taste.
• Mustard Oil :1 tbsp (for marination)
• White Oil :1/2 Cup (to deep fry) .

Process:

• Wash and pat dry the chicken pieces with a kitchen cloth.
• Marinate it with above mentioned all the ingredients except the white oil and keep it inside the refrigerator for atleast 1 hour (preferably 2-3 hours).
• Now heat the oil very well in a deep bottomed vessel and fry them on medium flame till the chicken pieces become tender and done completely. For a better result you may fry one or two chicken pieces at a time.
• Soak the excess oil using a tissue. Serve hot garnished with onion rings, and lemon wedges.

                                                                 Enjoy Your Food...!!

Hariyali Chicken Tikka...Murg Tikka Kebab Hariyalli.....!!

                      Hariyalli Chicken Tikka .....!!! Murg Tikka Kebab Hariyalli.....!!!

 

 

 

 

 

 

 

 

 

Kebab' s and Tikka' s are the traditional Indian recipes for grilling                  chicken.Marination is the most important step of this preparation.The rich  marinade gives the boneless pieces of chicken breast a lots of flavour.

 
  Hariyalli Chicken Tikka Kebab or Murgh Tikka Kebab Hariyalli are famous as starters or appetizers in restaurants,specially in Punjabi Dhabas.The boneless small chicken pieces are perfectly coated with mint and coriander paste and are grilled in fire.The mint and coriander paste give it a beautiful greenish color and a wonderful flavour.

Actually it was our one of the most favourite appetizers and used to order it very frequently in our favourite restaurant,when we were in Kolkata.But ,here,in Mumbai,we were missing this beautiful preparation very much and therefore I was looking for the recipe since a long time.

In the meanwhile,we went for a long drive and while we are returning home,visited a village fair beside the highway and there I found a beautiful and very interesting tandoor kit.Immediately I bought that.

The kit actually consists of a circular shape copper wire,4 iron skewers and a iron stand.The copper wire and the iron stand should be placed on the flame of a gas burner and  the iron stand helps to hold the skewers.In this way,the flame is used in such a way,so that the smoky flavour of the tandoor can easily come out.

Since that day,I was eagerly waiting to use it and then I found a good recipe of this preparion after a prolonged internet surfing.Mainly I followed the recipe with little variation which I found in a blog.

Using my new Tandoor kit I grilled my marinated chicken pieces .

This Chicken Hariyali Tikka Kebab made our last Sunday evening (which was declared as the coldest day of this season,rather coldest day in last 44 years in Mumbai) super-special with a glass of red wine.

Here is the recipe:

                        
Ingredients:

• Chicken Breast:250 gms,cut in small cubes.
• Skewers
• Grilling tool.

For the marinade:

• 1 cup chopped fresh cilantro/coriander leaves and tender stems .
• 1/4 cup fresh mint leaves and tender stems
• 5-6 cloves of garlic .
• 1.5″ piece of fresh ginger root .
• 1-2 fresh green chilli (amount may be increased or decreased) .
• 1 teaspoon cumin seed .
• 1/2 spoon cinnamon powder
• 2-4 cloves
• 1 teaspoon red chilli powder
• 2 tablespoons lemon juice
• 2 tablespoons thick yogurt
• 1 tablespoon oil or ghee
• Salt

Preparation:

• Clean, wash and pat dry the chicken pieces.
• Grind/Blend all the ingredients of the marinade into a paste. Do not add any extra water. The lemon juice and the yogurt should be enough to create a perfect paste.

• Mix the chicken with the marinade very well and put it in a zipper bag and refrigerate it  for at least 3 hours.But for this overnight  marination is better.I marinated only for 4-5 hours and it was extremely soft and tasty.
• One thing I should mention that If you are using bamboo skewers soak them in water for half an hour to prevent them from burning in the heat of the grill but mine was iron skew and so I didnt need this process.

• Now,carefully pierce the skewers through the chicken morsels.
• There should be about 5-6chicekn pieces in each skewer. 
•  Brush them lightly with oil.

• Cook on the grill/ tandoor for about 7-10 minutes or until done.

But If you want to Bake,

1. Heat oven to about 350- 400 degree F or 180-200 degree celcus.
2. Place the skewers tray and bake in the pre-heated oven for 15-20 minutes or until the juice runs out dry and the chicken is done, turning them around in between.

Tikka' s can be made on the stove  top also:

1. Take a thick bottomed flat skillet or a stove top griddle/grill 
2. Coat it with oil and cook the chicken.
3.  Turning them around midwhile and basting them with more marinade if you wish till done.
4.  It should be cooked by the end of 12-15 minutes.

While you are grilling or baking, make sure not to overcook as it will tend to dry off the chicken bites pretty quick. They need to be tender, cooked and succulent.
Serve with chutney or yogurt or any other sauce and salad of your choice.
I served mine with green chutney made up of mint and coriander leaves and simple salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                       Enjoy Your Food.....!!!