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Saturday, December 23, 2017

Village Style Chicken fry

Whole Chicken 1, cut into medium small pieces.
For Marinating
Shallots 10, garlic clove 7, ginger 2 inch pc., green chilli 3.
Cinnamon 2 inch, fennel seeds 1 tbsp., cloves 4, cardamom 2 pods, star anise 1, black pepper 1 tbsp., coriander 1 tbsp., Kashmiri chilli 7, curry leaf a sprig. Dry fry the spices and grind it along with the condiments into a paste. Add juice of a lime and salt to taste in the paste.
Marinate the chicken pieces with the paste and refrigerate for two hours.
Coconut oil as required. Deep fry the chicken and serve hot with cucumber slices sprinkled with lime juice and salt.  

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