Today’s recipe is simple & tasty dish. This recipe is one of my signature & super dooper hit dish in my home.
In this dish we have to marinate the chicken with 65 spice masalas & shallow fry it. After that, have to cook it on tomatoe onion based spicy Masala, dry roast spices-grounded into coarsely & coconut paste. It should be cook it on medium low flame for 15 to 20 mins. That’s it, we get delicious & juicy chicken 65 masala fry ready to serve. This is the best combination with Rasam rice & roti.
Check out for the detail recipe & measurements given below
Chicken 65 masala roast /fry!!
Ingredients
For Marinate chicken;
Oil – 1tbsp
Chicken – 500gms (with bone or boneless)
Red chilli powder – 1tsp
Coriander powder – 1 tsp
Turmeric – 1/2 tsp
Garam masala powder – 1 tsp
Ginger garlic paste – 1 tsp
Lemon juice – 1/2
Kesari powder / red food colour – 1/2 tsp (optional) Salt – 1tsp
*Marinate the chicken for at least 1 hr with all the ingredients listed above.
For Masala ;
Oil – 1/4 cup or shallow fry
Onion – 2 nos medium size finely chopped
Tomato – 1 no. Finely chopped
Ginger garlic paste – 3 – 4 tsp
Coconut paste – 2 – 3 tbsp
Curry leaves & Cilantro for garnish
Salt as required
Dry roast & grounded coarse powder;
Jeera – 1tsp
Fennel seeds – 1tsp
Pepper corns – 1 to 2 tsps
Coriander seeds – 1 tbsp
Dry red chillies – 4 nos. As per your taste
Curry leaves hand full
Dry roast above ingredients & Grind it into corase powder.
Method :
1.Heat a kadai, add oil & shallow fry the marinated chicken on medium high flame for 2 to 3 mins on each side.
2.Remove the fried chicken & keep aside.
3.In same kadai, add curry leaves, onions & cook the onions until caramelise.
4.Add ginger garlic paste & saute until raw flavour goes off.
5.Add chopped tomatoes, cook it until soft.
6.Add fried chicken, saute it for 2 – 3 mins on medium flame.
7.Now add the dry roast powder, coconut paste, if required add 1/4 cup of water & mix it.
9.Cover & cook it for 15 to 20 mins minutes or until it gets dry.
10.Finally add chopped curry leaves & Cilantro for garnish.
11.Serve it with hot Rasam rice & enjoy.
My Southern Flavours 