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.
|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|
- 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.