Hyderabadi Chicken Fry

Infredients

1. Chicken – 400gm(preferably chicken breast)
2. Ginger – 1/2"
3. Garlic – 10 flakes
4. Turmeric powder – 1/2 tsp
5. Redchilly powder – 2 tsp
6. Green chillies – 7(cut into 2 pieces)curd – 1 cup(thick)
7. Red colour – 1/8 tsp (Optional)
8. Curry leaves -5 sprigs
9. Refined cooking oil – 50 ml
10. Salt to taste
11. Coriander leaves – 1 tbsp(optional), mint leaves – 1 tsp(optional)
12. Lemon – 1(optional)

Description

    Cut chicken into 1" pieces, wash and strain.

    Grind garlic and ginger to a fine paste with little water

    Add ginger-garlic paste, salt to taste, red chilly powder, turmeric powder and colour (optional) to  the 

   chicken  pieces, mix well and marinate for 2-3 hrs, refrigerate it  

    Heat oil in a kadhai, fry chicken pieces on low flame until it is done well, drain and  keep aside

    Add curryleaves, mint leaves(1 tsp, optional)  and green chillies to the left over oil(if any or add 1 tbsp),   

    saute  till it is fragrant

    Reduce heat to the simmering point, stir in curd(beaten well with little water) and cook  for few seconds
    Add fried chicken and cook till all curd dries up and coated well on the chicken pieces

    Garnish it with finely chopped coriander leaves and lime pieces

Regards

Chef Tirthankar Sengupta