Crispy Fried Chicken in Ginger Batter

Fried Chicken, Mutton, Beef, Fish, Lobster, Shivesh, Kitchen, Recipe, Cooking


Crispy fried chicken hmmm…. This is how I remember the taste of my first chicken when I was 12 years old, that doesn’t mean that I never had chicken before, I had but this is the taste which made me a non vegetarian for life.
Now without getting into the sentiments of this chicken dish, I’ll tell you how to make this awesome recipe from Maharashtra.

This is a dish which is best served as starter or part of a main course, also this make a perfect accompaniment with alcohol (PS: only Indians like us can have anything with our whiskey/beer).
The best part of the dish is the flavor of ginger, so those who don’t like ginger or are allergic to ginger for them, you guys just missed a toothsome delicacy.
This is very easy to make and can be made with ingredients which are easily available so, Enjoy Eating!!!
 

Ingredients                                                                             

Chicken – 1 kg. Ginger – 150 gram. (This will give the taste)
Garlic – 2 Bulb (Should not dominate the taste) Green Chilies – 10-12 nos.
Garam Masala – 25 gram (You can also use tandoori masala of any brand) Turmeric – 1 Teaspoon
Paprika – 1 ½ Teaspoon Red Color – ½ Tablespoon (believe me the eye appeal will definitely give you the satisfaction)
Salt & Pepper – As per requirement Oil – 750 ml. (For deep frying, I prefer Rice Bran Oil (RBO) as it is very healthy)
Chopped Coriander Leaves – For Garnish Lemon Wedges – For Garnish

Preparation Method

  • Wash the chicken and drain it dry, we don’t want any water to be there as it will make the batter thin.
  • Make the paste of ginger (peeled), garlic, chillies, garam masala, turmeric, color, salt & pepper without adding any water as because we won’t be adding any binding agent, water will make the coating thin and will drop while frying.
  • Marinate the chicken in the above paste and keep it for 20 min, as this will make the chicken fibre tender also the flavours will penetrate the chicken pieces.
  • Pour oil into a 10”-12” cast-iron skillet (non-stick) to a depth on ¾”. Heat oil at 350 degree Fahrenheit (oil should be hot as it will immediately seal the coating to retain the juices inside).
  • Fry chicken, turning with tongs every 1-2 minutes, about 10-12 min will be required for the chicken to be fully cooked; the color of the chicken should be crispy red.
  • Remove the pieces in a plate; garnish it with chopped coriander, slitted chillies, lemon and serve with mint chutney.

 

 

 

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