FRIED CHICKEN
A popular chicken dish from the streets of old Delhi
Equipment
- Pot with a lid
- tray
- brush
- mixing bowls
- deep round pan ( karahi)
Instructions
- Wash and marinate the chicken pieces with all the ingredients except the garnish. Leave for a few hours.
- In a pot add 4 tbsp of oil in a pot and add chicken pieces. Cover with a lid. Cook on high flame for about 8 minutes and when there’s steam inside, turn the flame to low medium. Continue cooking until the chicken is tender. The chicken will release water and that should be enough to cook the chicken. It should take for about 25 minutes. Just make sure the chicken is not over done because the meat should be tender but not falling off the bones.
- Take the lid of as soon as the chicken is cooked. Stir occasionally in between to avoid sticking.
- When the lid is taken off, there might still be some water in the pot. Turn the flame high again, stir gently for few minutes, trying to wrap the masala over the pieces. Switch off the flame. Now take the pieces out one by one and keep aside. Cook the rest of the masala in the pot until water dries out (depending upon however much is left in the pot). It should become like a paste. This is to prevent the chicken from falling off the bones and getting all the masala on the pieces as well. Apply the paste to each piece on both sides using a brush. The pieces are now ready to fry.
- In a karahi (deep round pan), heat oil enough for deep frying. When the oil is hot, fry chicken pieces individually on medium high flame in batches. The frying will help get a crispy coating and yet tender from inside. We don’t need to cook for long because the chicken is already cooked. Place the pieces on a cooling rack. Garnish with chaat masala and serve with green chutney!
Notes
- Adjust the quantity of red chilli powder and chat masala according to the level of spice required.