Back in the G-olden days my mom used to make the most amazing dry chicken fry. So I went searching for the recipe as I was feeling nostalgic...but I did not find it .
So, I kept looking and I found another recipes and made it and it was dddddlicious. But fair warning...it takes some time to make this but rest assured, the results are finger locking good
Sukha Murgh Masala (Spicy Dry chicken fry) (SAY THAT 3 TIMES)
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| Dry Chicken fry |
- 2 lbs or so whole chicken cut into 12 or more pieces
- 1 medium onion crushed (not a smooth paste but a coarse paste)
- 2 teaspoon ginger garlic paste
- 2 tablespoons plain yogurt
- 1 teaspoon each of salt, turmeric, chilli powder, coriander powder, cumin powder, garam masala
- 1/2 teaspoon mustard seeds
- few curry leaves
- 2 tablespoons oil
Marinate the chicken pieces with all the spices except garam masala and salt for 15 minutes. Add yogurt, crushed onions and ginger-garlic paste. Marinate in the fridge for 20 minutes atleast.
Leave it on the counter.
Heat oil in a non stick pan and add the mustard seeds and curry leave to it. Cover and let fry for a couple of minutes or until the mustard seeds start popping.
Add the chicken pieces with all the marinade and cover and fry on medium-medium low flame for 30-40 minutes or until the fry turns brown. Add the garam masala in the last 5 minutes and stir to combine. Serve with white rice and dal
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