Special and Tasty Chicken Fry

This is a special fry. We can enjoy real chicken/ mutton fry taste. No vegetable is used in this fry because it may change the real taste. After preparing the fry leave it for 1 hr and have it. Then you can enjoy the real taste because chicken absorbs the essence of all ingredients.

• Fresh chicken - 500gms
• Coriander seeds - 1tsp
• Cloves - 6 pcs
• Cardamom - 2pcs
• Cinnamon - small piece as shown in picture
• Wailong - 2 pcs
• Cumin seeds - 1/4 tsp
• Poppy seeds - 1tsp
• Salt
• Chilli powder - 1tsp
• Turmeric - 1/4 tsp
• Onion - 1
• Green chilli - 3 or 4
• Cashew nuts - 10pcs
• Ginger garlic paste - 1tsp
• Cooking Oil - 6 table spoons

Add salt, chilli powder, turmeric powder and ginger garlic paste to chicken. Mix thoroughly and leave it for an hour.

• Grind onion and green chilli's , keep the paste separately.
• Use traditional grinding technique for better taste or you may use mixer grinder.
• Grind all the remaining ingredients and keep the paste separately.

• Mix onion and chilli paste with the chicken, already kept aside before 1 hr.
• Add some water to the mixture and cook for 10mins. water should be evaporated completely.
• Take cooking oil in separate pan and heat it.
• Fry the cooked chicken for 5mins and add masala paste to it.
• Continue frying until chicken gets dried and golden brown color appears.
• Now your chicken fry is ready.

Garnish with corriander leaves and cashew.

Have it and enjoy the taste.

Those who are interested may prepare this and take 1 or 2 cups of Rasam for proper digestion. After taking meat also you can use it. You may add a little sugar also.

Ingredients:

• Water - 250ml
• Tamarind - little
• Salt
• Chilli powder - 1/4 tsp
• Turmeric - 1/4 tsp
• Oil - 2 tbsp
• Mustard seeds - 1/6 tsp
• Black gram - 1/6 tsp
• Dry chilli - 1 pc
• Curry leaves - 4 - 6 leaves
• Onion sliced pcs - 2

Process:

• Take 250ml water in a vessel, add salt, turmeric, chilli powder, curry leaves, tamarind and boil it for 5 mins.
• Take some cooking oil in another vessel and heat it, then add the remaining ingredients and fry it.
• Mix above two items and keep lid closed for minimum 2 mins.
• Now Rasam is ready.