South Indian Spicy Chicken Fry

Chicken is the first meat I have eaten as a child. I bet every vegetarian turned non-vegetarian out there claims the same. I like everything about chicken-from succulent chicken legs to the healthy all time protein provider, the breast. I generally incline towards spicy, sizzling and crazy hot versions of it, thanks to my super spice tolerance taste buds. However, I am aware that there are many people out there who would enjoy the strong and vibrant flavour that goes into a classic South Indian spicy chicken fry recipe.

There could be many variations to this dish based on different regions in India. I have tasted many varieties of chicken fry among our extended families, friends and restaurants. After enjoying this dish for years in different forms….my love for chicken lead me to this mouth-watering and super addictive hot but simple chicken fry. I have tried my share of experimenting and I will be sharing my final touch to this simple but oozing with flavour South Indian spicy chicken fry.

Once you have the ginger garlic paste handy, its super easy to prepare. I always have it ready in my refrigerator….it’s a must in my kitchen. I’m sure you don’t have it, so grab all the ingredients required and make the paste. Or why don’t you try my version of Ginger garlic paste?

Let us move on to the process in making this Simple chicken fry.

Marinate the chicken with ginger garlic paste, red chilli powder, turmeric and salt. Leave it for 20 minutes.See the recipe card at the end of this post for measurements. The longer you marinate, the better the spices blend into the chicken. I’m in a hurry, so I’m just leaving it for 20 minutes. You can marinate directly in the pan in which you are going to boil the chicken.

Heat the pan with the marinated chicken over medium heat and cook till soft and tender, if required you can sprinkle some water while cooking if the chicken doesn’t release enough moisture.Cook chicken till all the water evaporates. This takes about 10 minutes.

Heat oil in another large nonstick pan over medium heat. Add onions, sauté for a minute. Now transfer the above chicken mixture and mix well, add curry leaves and adjust salt if needed and continue to fry.

Roast for about 10 to 15 minutes till the chicken is coated well with all the spices and gets a nice golden brown texture. I can already feel the taste and aroma…yummy. Its time to add the garam masala, crushed pepper and green chilies, stir fry for 2 to 3 minutes and turn off the heat.

Garnish with coriander and serve hot. It is a perfect go with Coconut milk rice and Onion Raitha or withRasam over steamed rice or Rotis or Parathas.

South Indian Spicy Chicken Fry

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Step by step process of a Simple but flavourful South Indian spicy chicken fry with a tinge of ginger, garlic & chilli which is a great treat for....

posted by: Padma

Recipe type: Dinner side dish

Cuisine: Indian

Serves: 4 to 5

Ingredients

• To marinate
• 1 kg Chicken skinned, cut into medium sized pieces
• 2 Tablespoons ginger garlic paste
• 3 teaspoons Red chilli powder
• ½ teaspoon turmeric
• Salt as required
• Other ingredients
• 2 Tablespoons vegetable oil
• 2 large onions sliced lengthwise
• Few curry leaves
• ½ teaspoon garam masala
• ½ teaspoon crushed black pepper
• 3 green chilies slit lengthwise
• 2 Tablespoons finely chopped coriander

Directions

1. Marinate chicken with ginger garlic paste, red chilli powder, turmeric and salt for 20 minutes in a medium sized pan,
2. Cook marinated chicken over medium heat till soft and tender, if needed you can add very little water while cooking if the chicken doesn’t release enough moisture. Let the water in the chicken evaporate. This takes about 10 minutes.
3. Heat oil in another large nonstick pan over medium heat. Add onions, sauté for a minute and transfer the above chicken mixture, add curry leaves and adjust salt if needed and fry.
4. Roast for 10 to 15 minutes till the chicken turns golden brown in colour and coated with all the spices. Now add garam masala, crushed pepper and green chilies, stir for 2 to 3 minutes and turn off the heat.
5. Garnish with coriander and serve with rotis, rasam over steamed rice or my all time favourite withcoconut milk rice and onion raitha.

My Notes

Marinate chicken before you start the rest of the process.
The longer you marinate, the spices blend better into the chicken.
Make sure water is almost evaporated while boiling the marinated chicken.
Spice levels can be adjusted with red chilli powder.
Roast it an extra 3 to 5 minutes at the end to get a nice crispy texture, but don’t burn it.

sambar recipe

sambar recipe, how to make vegetable sambar | quick sambar recipe

july 9, 2016 by dassana amit 148 comments

Vegetable Sambar Recipe with Step by Step Photos – An easy and quick method to make Sambar. I usually make sambar using the method I have mentioned in this post as this is a very easy method for making sambar and less time consuming for me.

In this sambar recipe, I use sambar powder and cook the vegetables and yellow lentils (arhar dal) in a pressure cooker. Cooking in pressure cooker reduces the cooking time considerably.

Usually the vegetables are cooked separately and then the mashed dal is added to the cooked vegetables. In this recipe, I have used veggies like  small brinjals, okra, french beans, potatoes, shallots and tomatoes. However, you can have your own choice.

You can also check tomato sambar and hotel style tiffin sambar recipe.

vegetable sambar recipe below:

4.9 from 25 reviews

Sambar Recipe - How to make Sambar Recipe

 

save print

prep time

15 mins

cook time

30 mins

total time

45 mins

 

sambar recipe - an easy and quick recipe to make vegetable sambar using pressure cooker.

author: dassana

recipe type: main

cuisine: south indian

serves: 3-4

ingredients (measuring cup used, 1 cup = 250 ml)

Ingredients for the Sambar Recipe:

• 1 cup tuvar or arhar dal/pigeon pea lentils
• 1 to 1.5 cups, cleaned and chopped vegetables - okra, french beans, potatoes, shallots or onions, small round brinjals, tomatoes
• 1 tbsp seedless tamarind/imli soaked in ½ cup water
• 1 to 1.5 tbsp sambar powder
• ½ tsp red chilli powder
• ½ tsp turmeric/haldi powder
• a pinch of asafoetida/hing
• 2.5 to 3 cups water for pressure cooking the dal
• 2 cups water to be added later
• salt as required

for the tempering (tadka/chaunk) of sambar

• 2-3 tbsp oil
• 2 to 3 dry red chillies
• 1 tsp mustard seeds/rai
• ¼ tsp fenugreek seeds/methi seeds (optional)
• a pinch or two of asfoetida/hing
• 2 to 3 cloves garlic - crushed lightly with the peels (optional)
• 12 to 15 curry leaves

how to make the recipe:

1. first soak the tamarind in warm water for 30 mins. pick and rinse the dal in water well.
2. boil dal in 2.5 to 3 cups water in the pressure cooker for 8-9 whistles on medium to high flame. the dal should become soft and mushy.
3. once the pressure settles down on its own, remove the lid.
4. now add the chopped veggies, turmeric powder, red chili powder, asafoetida and salt. add 2 cup water and stir well.
5. pressure cook again for 1 whistle on medium to high flame. once the pressure settles down on its own, remove the lid.
6. add the sambar powder and tamarind pulp. if the consistency of sambar is thick, then add some water.
7. keep the cooker on the stove and and then simmer the sambar for 10-12 minutes on a low flame.
8. keep on stirring at intervals so that the dal does not stick to the bottom. switch off and keep the sambar covered.
9. in a small pan, heat oil. crackle the mustard seeds first.
10. then add the fenugreek seeds, garlic, red chilies, asafoetida and curry leaves.
11. fry till the garlic turns a light brown and the red chilies change color. pour the whole tempering in the steaming hot sambar. close with a lid so that the flavors infuse for about 5-6 minutes.
12. later stir and then serve the vegetable sambar with steamed rice or idli or dosa or medu vada.

notes

1. For faster cooking you can soak the lentils in water for 30-45 mins before cooking them.
2. Usually the vegetables are not cooked in a pressure cooker but in another pan. But cooking the vegetables in the pressure cooker saves a lot of time and also preserves the nutrients of the vegetables.
3: You can also add about ¼ or ½ tsp garam masala powder to the sambar when you add the veggies. The use of garam masala powder gives a spicy flavour and taste to sambar.

step by step vegetable sambar recipe:

1: Sambar uses tamarind pulp as it lends a subtle sour flavor and taste to it. So first to make the tamarind paste, take some warm water and soak the tamarind in it for 30 mins.

2. Once the tamarind gets soft, you then squeeze the tamarind and remove the pulp. Strain it later.

3: Boil 1 cup tuvar dal/arhar dal in a pressure cooker till the dal is mushy and completely cooked. Open the lid and mash the lentils. You can see the consistency of dal in the pic below.

4: Now add 1 to 1.5 cups chopped vegetables in the pressure cooker containing the mashed dal.

5: Stir well and then add ½ tsp turmeric powder/haldi, ½ tsp red chilli powder, a pinch of asafoetida, salt. Add 2 cups water. Stir well and and pressure cook for one whistle on medium to high flame. Ensure that you don’t over cook the vegetables.

6: Then once the veggies are cooked, add the tamarind pulp and 1 to 1.5 tbsp sambar powder. Add water if required to give a medium consistency in the sambar. Simmer for 10-12 minutes without the lid on a low to medium flame. Once done cover and keep the sambar aside.

7: In a pan, heat 2-3 tbsp oil. Add 1 tsp mustard seeds. When it starts crackling, add 12 to 15 curry leaves, 2 to 3 dry red chillies, 2-3 garlic cloves, ¼ tsp fenugreek seeds and a pinch of two of asafoetida. Fry them till they are done. Now add this mixture in the hot sambar. Immediately cover the cooker with its lid, so that the aroma and flavors from the tempering mixture gets infused with the sambar.

8: Usually, the sambar is cooked a two three hours earlier as its taste become better with time. However, I like sambar to be served as soon as it is made. Sambar can be served with steamed rice,idlis, dosas, appams. I served the sambar with rice and red cabbage thoran.

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Biryani hyd

Hyderabadi chicken biryani recipe, how to make chicken biryani

BY SWASTHI , ON JULY 13, 2016, 261 COMMENTS

Hyderabadi chicken biryani recipe, Learn how to make chicken biryani in a dum style with step by step photos. Making a good chicken biryani is just very simple and this recipe is perfect for a home preparation. This is easier than any dum biryani since it needs no sauting of spices or meat. Just mix all the ingredients and cook on a slow dum process, trapping the steam to retain the aroma. To get an authentic flavor and taste, do use all the mentioned ingredients and if desired can substitute ghee for oil.

This is one of the best hyderabadi chicken biryani recipe i have made for years and it is very easy and even a beginner can try without any troubles. Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.

For more easy chicken biryani recipes, check
Chicken Hyderabadi biryani – restaurant style.
Chicken biryani in cooker
Pakki chicken biryani (cooking chicken first then layering)
Muslim style biryani
Awadhi biryani

Step by step photos on how to make hyderabadi chicken biryani recipe

1. Add all the marination ingredients to a bowl. yogurt, salt, red chili powder, biryani masala, turmeric, ginger garlic paste, lemon juice, cardamom powder, Mix them well to make a paste.

2. Marinate the chicken with the prepared yogurt and masala paste prepared in step 1. Allow it to sit for overnight in the fridge or for at least 2 hours. Keeping overnight makes the chicken very soft once the biriyani is cooked. If you are marinating it just for 2 hours, i suggest keeping the pieces to small to medium and not very large.

3. Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till ¾th cooked. The rice must be grainy and you must get a bite into it meaning it has to be slightly under cooked.
4. Add the chicken marinade to a heavy bottom pot. Sprinkle fried onions, chilies, coriander and mint leaves. Add oil and mix it.

5. Layer the rice over the chicken. The rice must be moist and not with dripping water. It should not be dry either.
6. Add fried onions, mint and coriander leaves. Sprinkle biryani masala.

7. Layer the rice again.

8. Sprinkle fried onions, mint and coriander leaves and biryani masala. Pour the saffron milk.

9.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. or make dough and stick to the rim of the pot.

10. Cover the pot with a lid. If using dough. make sure the lid sits on the dough.

11. Place the pot over a hot old tawa. Cook on a medium high for about 15 to 20 minutes.

12. Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for sometime

13. Flavorful dum biryani is ready.

14. Fluff up the rice gently and serve with raita or shorba.
you can find raita recipes here
you can also find easy biryani gravy recipes.

Find complete hyderabadi chicken biryani recipe below

4.8 from 50 reviews

Hyderabadi chicken biryani recipe | How to make chicken biryani

 

Prep time

8 hours

Cook time

40 mins

Total time

8 hours 40 mins

 

Basmathi rice and chicken marinated in spices and cooked in a dum style to yield a flavorful biryani

Author: Swasthi

Recipe type: Main

Cuisine: Indian

Yield / Serves: 2 to 3

Ingredients (240 ml cup used)

• 1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
• ½ kg or 1 lb bone-in-chicken or boneless
• ¼ to ½ tsp. biryani masala powder for sprinkling in between layers
• Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )
• Fistful of finely chopped coriander leaves
• Fistful of finely chopped mint leaves
• 2 to 3 tbsp. Sunflower oil or ghee
• ¼ tsp saffron strands soaked in 3 tbsps. hot milk

Marination for hyderabadi chicken biryani recipe

• 1 tbsp. ginger garlic paste
• ¼ tsp turmeric
• 3 green chilies slit (adjust to suit your taste)
• ½ cup + 1 tbsp. yogurt / curd
• 2 tbsps. Lemon juice (adjust)
• 1 ½ tsp Kashmiri / byadgi red chili powder
• ½ tsp biryani masala powder
• ¼ tsp green cardamom powder
• Salt to taste

Dry Spices for rice

• 2 ½ cups water
• 1 tsp oil
• 2 small strands of mace
• 1 large or 2 small black cardamom
• 4 green cardamom
• 3” cinnamon stick
• 6 cloves
• 1 large or 2 small bay leaf
• ½ tsp pepper corn
• ½ tsp shahi jeera / caraway seeds

Instructions

1. Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
2. This step is optional. Tie up all the dry spices for rice in a muslin cloth.
3. Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.
4. While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
5. Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.
6. Sprinkle ¼ tsp to ½ tsp. biryani masala powder.
7. Repeat steps of layering rice, coriander mint leaves and then fried onions.
8. Pour the saffron milk all over.
9. Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.
10. Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.
11. Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.

Notes

If you do not like to use a cloth for trapping the steam or dum, you can use dough to seal the lid of the utensil, but cleaning up the mess is difficult. An aluminium foil too works ok.

Nutrition Information

Calories: 650 Fat: 25 g Saturated fat: 6 g Carbohydrates: 85 g Sugar: 5 g Sodium: 160 mg Fiber: 2 g Protein: 20 g Cholesterol: 60 mg

Hope you liked the hyderabadi chicken biryani recipe

FILED UNDER: CHICKEN BIRYANI RECIPES, CHICKEN RECIPES, HYDERABADI RECIPES,INDIAN FOOD, NON-VEG, SOUTH INDIAN RECIPES

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