Spicy Chicken Fry Recipe | Non Vegetarian Recipes

The rains have started welcoming the year 2015 happily!!! The climate is so pleasant that makes our tummy search for special foods at home, yes, we need snacks, spicy and hot bajji bonda's. For chicken lovers, a plate of this spicy chicken fry with a cup of coffee makes the breeze more pleasant!!!

Check out other Chicken Recipes:

• Chettinad Pepper Chicken 
• Chilli Chicken Masala
• Chicken Briyani - Dindigul Thalapakatti Style
• Chicken Fried Rice
• Chicken Salna - For Parotta's, rotis..
• Tandoori Chicken 
• Tangdi Kebab

SPICY CHICKEN FRY RECIPE

Recipe Category: S.Indian / Starters
Preparation Time: 10 minutes Marination Time: 3 hours minimum/overnight maximum
Cooking Time: 10 minutes Serves: 12

Ingredients:

Chicken - 500 grams, curry cut, boned, cleaned 
Corn Flour - 2 tsp
All Purpose Flour / Maida - 2 tsp
Lemon Juice - 1 tsp
Egg White - From 1 egg (Use as required for paste, should not be watery)
Oil - for deep frying
Curry Leaves - few 
Food Colour - Red - pinch (optional)

Marination:
Fine Paste:
Ginger - 4 "1" inch pieces
Garlic - 8-10
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste

Method of Preparation:

1. Prepare masala paste: In a food processor, make a fine paste of ginger, garlic, red chilli powder, turmeric powder, garam masala powder, cumin powder and salt. Take a big mixing bowl, add masala paste, lemon juice, all purpose flour and corn flour. Add egg white required. 

2. Mix well the masala's, add cleaned chicken pieces. Marinate for 3 hours or more. Deep fry them in hot oil. In final batch frying, add curry leaves just before taking the chicken, let it fry well. Remove and add to the chicken. 

Serve hot with lemon, onion rings and curry leaves. 

Notes:

• The secret to this fry is the freshly grounded ginger garlic paste. Don't use store bought ginger garlic paste. 
• Adjust the spice level to suit your taste.
• Fry in medium heat by covering the vessel for few minutes for soft chicken. 
• Curry leaves adds great flavours!

Best served hot with lemon wedges!!!