Chicken Fry with Cashews
This is my Chicken special Signature dish.Just tried with the same ingredients as other dishes but with a bit differently and this turned out well and yummy.Try this for yourself to have a taste of my home taste.
Chicken drumsticks and wings – 4 of each with skin
For the marinade
Red chilli powder -3/4 tsp
Turmeric – a pinch
Salt – as per taste
Black pepper powder – 1/2 tsp
Lemon juice – 1/4 tsp
Ginger garlic paste – 1/2 tsp
Garam masala – 1/4 tsp
For the second Process
Oil – 1 tbsp
Yoghurt/curd – 2 tbsps
Salt – a pinch
Pepper powder – a dash
Cashews – 10 -12 whole
Garlic – 2 large pods Sliced
Ginger – 1 “pc sliced
Onion – 1 sliced
Green chilli – 4-5 sliced lengthwise
Curry leaves – 1 sprig
Fresh mint – few leaves
Fresh coriander – 2 tbsp chopped
Method of preparation
Step – 1
Wash chicken and pat dry, make a few slits on the chicken pieces.Apply all the ingredients mentioned for marinade and keep for atleast half an hour.
Step – 2
Now place a shallow non-stick fry pan on heat and add 3-4 tbsps of oil and fry the chicken pieces till they brown on all sides well.When done remove onto a platter and let cool.
Step – 3
Take a paring knife or a fork and scrape off all the fried chicken meat from the bones and keep apart.Discard the bones.
Step – 4
Now place the same pan and add a tsp of oil and fry the cashews whole or halved and add all the other ingredients mentioned except yoghurt and saute for 4 mins .Then add the fried chicken pieces and yoghurt and stir fry till all the yoghurt evaporates and remove onto serving platter.
Kezia's Special Chicken Fry with Cashews
Cauliflower florets of 1 cauliflower
Corn flour – 5-6 tbsps
Plain flour/Maida – 1/2 cup
Salt to taste
Pepper powder – 1/4tsp
Red chilli powder/Cayenne – 1/2 tsp
Ginger garlic paste – 1/4tsp
Water to mix – 1/4 cup
Need oil for deep fry
1.Prepare cauliflower into florets and wash.
2.Heat a vessel with enough water and add a tsp of salt and parboil cauliflower florets for 3-4 mins and drain.
3. prepare batter and add the florets to the batter and let coat well .
4. Heat oil in a pan and drop the cauliflower florets one by one,fry in batches.Do not crowd altogether to avoid sticking together.
5. Fry till golden brown and drain onto paper towels.
Serve hot if you like more crispy or keep covered to have soft ones
Serve with your favourite lunch or dinner as side dish or as appetizers….prepare this dish as its the highly available season of cauliflowers.
Cauliflower Crisps served along with spring onions
Boneless Chicken / Breast – 250 gms Cut into 2″ strips
For the Marinade :
Soy sauce – 1tbsp
Ginger garlic paste – 1/4 tsp
Salt – as per taste
Pepper powder – as per taste
Lemon juice – 1 tsp
Oil – 3 tbsp for shallow fry
Things you need
Bamboo Skewers ( Soak in cool water for half an hour)
Wash and pat dry the chicken breast pieces and cut into strips.
Mix the ingredients for marinade well and drop the chicken pieces in and mix well.
Cover and refrigerate for 1/2 hour.
When everything is ready remove chicken and skewer them onto the soaked bamboo skewers and place them on hot pan with oil for shallow fry or pan grill.
Turn them to brown on all sides,takes 10 to 15 mins altogether to fry.
Remove and serve with your fav dip as a starter or can be served as a side dish.
Easy to prepare and can enjoy when on picnics
Remove meat from the skewers and wrap into tortillas or chappatis along with mayonaise and salad to have a healthy snack or kids lunch or for dinner.
The skewers can be grilled if you wish to have BBQ flavour.