Pan Fried Spicy Chicken

Love Fried Chicken yet dislike deep fried in oil? This recipie uses less oil and has the right flavor of Fried Chicken. Its so yummy, you will definitely make it again so next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Pan Fried Spicy Chicken

• Prep Time
  75
  mins
• Cook Time
  25
  mins
• Serves
  3
  People

Ingredients 

• Around 400 gms Chicken
• Marination
• 1TBSP CHILLI POWDER
• 3tsp Coriander powder
• 1tsp turmeric
• 1tsp garam masalA
• 1tbsp Tandoori Chicken masala
• Salt to taste
• For frying
• 1.5 tbsp Ginger garlic paste
• 4 slit green chillies (adjust)
• 3 Onions finely Chopped
• 3 sprig curry leaves finely chopped
• 4-5 tbsp coriander leaves finely chopped
• 1TSP CUMIN POWDER
• 5-6 tbsp Coconut oil (or Vegetable oil)

Method:

1. Use medium piece chicken, lightly slit it. Marinate it with all ingredients mentioned under marination section. Keep it for 1 hour. Longer the marination, the better.
2. Heat pan with coconut oil, I use coconut oil for its aroma and flavor. You can use vegetable oil. Add cumin powder and onions. Saute it until onion becomes translucent
3. Add green chillies, ginger garlic paste and curry leaves, now keep sauteing it until onion becomes medium brown. Do not caramelize the onions. This will ensure that chicken fry gets beautiful fried brown color. If onions are caramelized, chicken fry will get some amount of sweet taste. You can increase or decrease green chillies as per taste. Sprinkle little bit of salt and mix Well
4. Now add marinated chicken and mix it well with onion masala. Add some amount of coriander leaves too. Cover and cook for 20 -25 minutes or chicken is done. Cook on low flame and add no water. After every 5-6 minutes, gently toss chicken, this will help in evenly cooking chicken.
5. Once chicken is cooked, increase the flame to remove any traces of water that chicken would have generated and it is browned. Saute the chicken so that it does not blacken in high flame. Now add remaining coriander leaves and squeeze lemon juice. Toss and serve hot with roti or rice