There is no comparison of any homemade dish. The perfect blend of taste and nutrition that we get is beyond comparison with any restaurant ordered food. Therefore a simple yet tasty homemade dish can be Chicken Fry Roast. Chicken dishes are always open to experiments and the chef gets more opportunity to try new flavours. Similarly, Chicken Fry Roast can be made in a different way just by using common day to day spices. This dish can be one of those dishes which are easy, simple, spicy and at the same time can be fast made. The perfect roast and fry makes the tastes more specific and at the same time, the nutritional value of the chicken is kept intact. So chicken fry roast is the perfect snack and quick hunger dish or even lunch or dinner dish you would love to enjoy with your friends and family. Here are the steps and all you need to make this dish.
for Chicken Fry Roast
- Chicken, small pieces with bones- 500 gms –
- Onions, chopped- 2 medium –
- Turmeric powder- 1/2 tsp –
- Kashmiri Chilli powder- 1/2 tsp
To be roasted and ground/blended into a powder
- Coriander seeds- 1 tbsp
- Cumin seeds- 1/2 tsp
- Dry red chillies- 5-6 nos.
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 2 small pieces
- Shahjeera (caraway seeds)- 1/2 tsp
- Whole peppercorns- 10-12 nos
- Garlic cloves- 6
- Salt- 1 tsp or to taste
- Ghee/ clarified butter- 3 tbsp (can substitute oil)
- Curry leaves- 15-20
- Coriander leaves chopped- 2 tbsp
- Juice of 1/2 lemon or 1 tsp
To make the masala powder, take a pan and add the coriander seeds, cumin seeds and dry red chillies. Dry roast the spices on low heat for 2-3 mins.
Add the Shahjeera (caraway seeds), peppercorns and the whole garam masala, mix and continue to roast on low heat for another 1 mins. Lastly, add the garlic cloves and roast on low heat for 1-2 minute. Remove the spices to a plate and let it cool.
Grind/ blend it to a fine powder. Set aside.
Take a pan and heat 3 tbsp ghee.
Add the chopped onions and fry on medium heat for around 6 mins till light brown in colour.
Add the turmeric and Kashmiri Chilli powder, mix and fry on low heat for 1 minute.
Add the chicken pieces, mix and fry on high heat for around 2 mins. Add the salt, mix and cover and cook on low heat for around 20 mins.
The chicken will release water and will also get cooked. Remove the cover and give a stir a few times. After this increased heat to medium and make sure the water is dried up.
Add the blended spice powder and mix it well. Mix and fry on medium heat for around 5 mins making sure the chicken pieces are coated with the masala/spice. Sprinkle little water a few times to prevent the masala from getting burnt.
Add the chopped coriander leaves and curry leaves, mix and continue to fry on low heat for around 3 mins.
Lastly add the juice of lemon, mix and switch off the heat.
Serve this dish to your family and friends and do treat yourself too. We wish positive reviews from the readers and looking forward to bring some more homemade tasty food recipes.