Cooked - Chicken Fry Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert 🔄

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your cooked log.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

💪 Nutrition 🖨️ pdf

Chicken Fry Recipe

https://www.indianhealthyrecipes.com/andhra-chicken-fry-kodi-vepudu-recipe-restaurant-style-chicken-recipe/

Scan to open on your phone

Tip: click step to get into cook mode

1.0

1 to 2 tablespoons oil (or ghee)

1 to 2 sprig curry leaves

2 to 3 green chilies (slit or chopped)

½ teaspoon black pepper powder ((adjust to taste))

12 cashew nuts (powdered finely (or 2 to 3 tbsps. almond flour))

1 tablespoons Coriander leaves ( chopped finely)

½ kg (1.1 lbs.) chicken ((bone-in or boneless thighs or breasts))

1½ tablespoons Lemon juice

¼ teaspoon turmeric

1 tablespoons red chili powder ((reduce for low heat))

1 large onion ((or 2 medium, coarsely pulsed in grinder/mixer))

1 tablespoon ginger garlic paste

1 tablespoon ghee (solid (or use 2 tbsp if melted))

½ teaspoon salt ((more to adjust later))

2 tablespoons Coriander seeds

2 inch cinnamon piece ((Ceylon cinnamon, reduce to use cassia))

6 cloves

4 green cardamom

½ teaspoon cumin seeds

½ teaspoon fennel seeds ( (optional))

Select all/reset

Optional - To make garam masala, dry roast all the whole spices on a medium heat until aromatic and crunchy. Make a fine powder.
Add chicken to a large pot along with 2 tablespoons water. Add crushed onions, ginger garlic paste, garam masala, chili powder, salt, turmeric, ghee and lemon juice.
On a medium flame, cook the chicken till it is soft cooked and tender. Little water can be added while cooking if the chicken turns dry. Once done, turn off the heat. Excess moisture in the pot at this stage is alright.
If you want you may cool this and refrigerate immediately. Fry the chicken only when required, for up to 2 days.
Heat oil or ghee in a pan, add curry leaves and green chilies.
Fry till the leaves turn crisp and aromatic.
Add the cooked chicken along with the stock/ masala. Add the cashew powder and pepper powder.
Fry on a medium high flame till all the excess moisture is evaporated.
Keep stirring well and fry for 3 to 4 mins or till you get a nice aroma of cashews. The masala should coat the chicken well. If you want add little ghee at this stage.
Garnish chicken fry with fresh chopped coriander leaves. Sprinkle some lemon juice and serve hot with rice, rasam or any vegetable curry.

Created 53 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service