Quick & Easy CHICKEN FRY | NON-VEG Starter Recipe | आसान चिकन फ्राई बनाने का तरीका | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Put the curry-cut chicken in a bowl with the ginger garlic green chilli paste, Kashmiri red chilli powder, turmeric, lemon juice and salt. Mix well so every piece is coated and set aside.
2. Slice the onions thinly: halve each onion, lay it flat and slice, then cut the remaining half once you are halfway through.
3. Heat oil in a kadhai on high heat. Add the bay leaves, black peppercorns, black cardamom, cinnamon and cumin seeds and let them crackle.
4. Add the sliced onions and stir often on high heat until golden brown. Then add the curry leaves and let them crackle.
5. Add the marinated chicken and stir on high heat for 2 minutes. Then add salt, turmeric, Kashmiri red chilli powder, coriander powder, spicy red chilli powder, garam masala, ginger garlic green chilli paste and whole garlic cloves. Mix well and cook for 1-2 more minutes.
6. Add a splash of hot water and stir. Cover and cook on the lowest heat for about 6-7 minutes until the chicken is fully cooked, opening once to stir if needed.
7. Remove the lid and stir on high heat until any remaining water has dried and the masala coats the chicken thickly.
8. Taste and adjust the salt. Add garam masala, freshly crushed black pepper, chopped coriander stems, slit green chillies, lemon juice and warm ghee, and mix well.
9. Serve as it is, or with rice, bhakri or pav.

Summarized from Your Food Lab's video. Watch it for the details.

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