CHICKEN FRY

CHICKEN FRY

500 grams chicken cut into fairly big pieces

2 teaspoons ginger garlic paste

2 onions ground to a paste

 1 teaspoon salt

1 teaspoon chillie powder

1 teaspoon cumin powder

2 tablespoons vinegar

2 tablespoons oil

(2 boiled potatoes cut into halves to be added at the end) 

In a bowl mix all the ingredients mentioned above and marinate the chicken with this mixture for 2 hours. 

Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry. 

Now add the boiled potatoes and mix in gently. 

Mix in a teaspoon of butter or ghee and let the dish rest for about 15 minutes before serving. 

Serve as a side dish or an appetiser 

Dry Chicken Fry

1 chicken about 1 kg in weight cut into medium size pieces
2 potatoes boiled and cut into quarters
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala
2 whole red chillies
1 sprig curry leaves
2 teaspoons chopped coriander leaves
Salt to taste
3 tablespoons oil or ghee
Wash the chicken and mix it with the chillie powder, garam masala and salt. Heat oil or ghee in a pan and add the curry leaves and red chillies. Fry for a few seconds. Add the marinated chicken and mix well. Cover and simmer on low heat till the chicken is cooked. (No water is necessary as the chicken will give out water). Keep mixing occasionally. When the chicken is tender add the boiled potatoes and mix once so that the potatoes are covered with the gravy. Garnish with chopped coriander leaves.