Thursday, 18 June 2015

Kanyakumari Chicken Fry/Chicken Fry

Wishing all my muslim friends, readers, followers and visitors a very “Happy Ramadan”. This Kanyakumari Chicken Fry is my special treat for this Ramadan and I hope you will all like it.  

After so many months I am going to share an authentic and typical TamilNadu recipe which I came across in a TV show. It is really a tempting and addictive chicken fry from the town of Kanyakumari. This chicken fry is similar to the chicken 65, but we need not add corn flour or rice flour as binding agent. Here white sesame seeds powder is used along with the masala and taste after frying the chicken is just awesome. Not just that , chicken increases the body temperature and the sesame seeds acts as a coolant and suppresses the heat. Do try out this Kanyakumari Chicken Fry and post your feedback. Do not forget to check out other Non-Vegetarian recipes here.

Here’s how to make Kanyakumari Chicken Fry with step by step photos…



Ingredients

Chicken
1 kg
Lemon
1
Red chilli powder
2 tsp
Turmeric powder
¼ tsp
Black pepper powder
2 tsp
Cumin powder/Jeeragam powder
½ tsp
Garam Masala powder
¼ tsp
White sesame seeds powdered/Ellu
4 tbsp
Ginger
1 tsp finely chopped
Ginger & Garlic paste
3-4 tbsp
Cilantro/Coriander leaves
1 tbsp finely chopped
Salt
As needed
Oil
For deep Fry
Preparation time: 15 minutes      
Cooking/Frying time: 30-40 minutes

Method

Grind the white sesame seeds/ellu in a mixer and keep it aside.


Wash the chicken pieces thoroughly with water for 3-4 times, drain the water completely.


Squeeze the juice of one lemon without seeds to the chicken, add required salt and mix really well.

Now add red chilli powder, black pepper powder, cumin powder, garam masala powder, turmeric powder, chopped ginger, ginger & garlic paste and mix thoroughly until the masala is coated to all the pieces of the chicken.


Add the ground sesame seeds powder and mix really well. This acts as the binding agent keeps all the masala intact in the chicken.


Finally add 1 tbsp of oil to the chicken and mix until it is well coated on all the chicken pieces. Cover it and refrigerate for at least 2 hours, but keeping it overnight makes the chicken softer and delicious.


Heat oil in a kadai, add the chicken pieces in medium high heat. Do not flip the chicken for about a minute, this is to keep the masala on the chicken intact.


Now slowly flip the chicken pieces and fry them for about 4 minutes or until done.


Transfer it to a bowl. Serve this delectable and mouth-watering Kanyakumari Chicken Fry with lemon pieces and slices of onion.

Thank you all for visiting my space, please come back again for more traditional, authentic, mouth-watering recipes of TamilNadu from my kitchen.

If you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.


Until then I am signing off...




4 comments:

  1. it is such a nice treat for nonveg lovers
    Kisses
    www.beingbeautifulandpretty.com
    www.indianbeautydairy.com

    ReplyDelete
  2. what a lovely starter you have shared...

    ReplyDelete
  3. lovely name ...never heard of it before....looks yumm too

    ReplyDelete

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

Printfriendly

linkwithin

Related Posts Plugin for WordPress, Blogger...