1.     Chicken – 1/2 kg
  2.     Red chilli powder – 1/2 tablespoon
  3.     Turmeric powder – 1/4 tablespoon
  4.     Coriander powder – 1/4 tablespoon
  5.     Salt – 1/4 tablespoon
  6.     Ginger garlic paste – 1/2 tablespoon
  7.     Lemon – 1/2
  8.     Oil – 500ml for fry
  9.     Onion – 4 medium sized
  10.     Curry leaves few

Things to be done before we start cooking

  • Wash and clean chicken – let it dry.
  • Grind together 100 grams of ginger and garlic to obtain “Ginger-garlic paste”.
  • Peel 4 onions – then cut them to bigger pieces as shown in video (time 07:10)

Steps to Prepare

(1)    Take the chicken pieces in a bowl – lets add the below spices to it –

  • Chilli powder – 1/2 tablespoon
  • Turmeric powder – 1/4 tablespoon
  • Coriander powder – 1/4 tablespoon
  • Salt – 1/4 tablespoon
  • Ginger garlic paste – 1/2 tablespoon
  • Lemon – Juice from half is enough.

Mix the chicken pieces and spice mixture. Let the chicken marinate in the spice mix for 40 minutes.

(2)    After 40 minutes of marination, place a pan on the big burner with flame in HIGH.

(3)    Pour 500 ml of oil – let the oil get hot. Once the oil gets hot, turn the flame to LOW mode. Put the pieces into the hot oil. Stir it gently and occasionally.

(4)    Once chicken gets cooked about 80 to 90% (say, in 3 to 4 minutes), we need to put the onion pieces.

Take the quantity of 1 onion and sprinkle those onion pieces ion oil all over the pan.  Let it get fried for 60 to 90 seconds.

(5)    Now, put 20 curry leaves all over the pan. Stir a little for 5 seconds.

Again, sprinkle a little of cut onion pieces all over the pan.

Let it fry for 30 seconds.

(6)    Turn off the flame – then take out this fried chicken along with onions and curry leaves from pan.

We put onions twice in different intervals – the onions that were put first would have got deep fried whereas the onions added the second time will be less fried – so these two different variants of fried onions will give a different taste and flavour to our dish.

Our dish is ready and can be used as a side dish for Indian bread varieties.

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