Karnataka

Military hotel chicken fry

Name: Military hotel chicken fry
Total time: 1 h
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 small chicken curry cut chicken, curry cut (bone in chicken, small pieces); 3 tbsp curd (plain yogurt, natural yoghurt); 1/2 tsp turmeric (ground turmeric); 1 tbsp red chilli powder (indian red chili powder); 1 1/2 tbsp ginger garlic paste; 2 tsp lemon juice; Salt, to taste; 1 tbsp coriander seeds; 2 tsp black pepper; 1 tsp cumin seeds; 1 tsp fennel seeds; 3 cloves 1 inch cinnamon, 2 cardamom whole spices; 5 to 6 dried red chilli; 4 tbsp cooking oil (vegetable oil); 2 large sliced onion; 3 slit green chilli; 2 sprigs curry leaves; Water, about 1/2 cup; a handful chopped coriander leaves (cilantro)

Chicken roasted dark with pepper, curry leaves and onions. Loud, proud and delicious.

60 minTime

39 gProtein each

hotSpice

The military hotel fry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

491kcal

39 gprotein

5 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 small chicken, curry cut

Curd (plain yogurt, natural yoghurt)3 tbsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tbsp

Ginger garlic paste1½ tbsp

Lemon juice2 tsp

Saltto taste

Coriander seeds1 tbsp

Black pepper2 tsp

Cumin seeds1 tsp

Fennel seeds1 tsp

Whole spices3 cloves, 1 inch cinnamon, 2 cardamom

Dried red chilli5 to 6

Cooking oil (vegetable oil)4 tbsp

Onion2 large, sliced

Green chilli3, slit

Curry leaves2 sprigs

Waterabout 1/2 cup

Coriander leaves (cilantro)a handful, chopped

Method

7 steps

1Mix the chicken with curd, turmeric, chilli powder, half the ginger garlic paste, lemon juice and salt. Rest 30 minutes.
2Dry roast the coriander, pepper, cumin, fennel, whole spices and dried chillies on low heat. Cool and grind to a coarse powder.
3Heat the oil in a heavy kadai and fry the onion, green chillies and curry leaves until brown and crisp at the edges.
4Add the rest of the ginger garlic paste, fry a minute, then add the chicken and fry on high for 5 minutes.
5Add half the roasted powder and the water. Cover and cook on medium until the chicken is cooked through, with no pink remaining at the bone and clear juices.
6Uncover, add the rest of the powder and fry on medium high, turning often, until dry and dark with oil separating.
7Finish with coriander leaves and serve hot.

Serve it like this

Pile on a steel plate with onion rings and lemon wedges, next to ragi mudde or rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Military hotel chicken fry

Make it your way

Ingredients

Method

Make it a meal