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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Saturday, February 21, 2009

DRY CHICKEN FRY


1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder

Wash the chicken and marinate it with the salt, chilly powder, turmeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked. Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.

2 comments:

  1. Thanks for sharing this recipe.looks delicious.love your blog.

    ReplyDelete
  2. hi Bridget....this is an interesting blog and i want to come here frequently...will be back.

    ReplyDelete