All these years we have been salivating and hogging on Mom’s chicken fry and I never bothered to ask her for the recipe.
Today when I wanted to make it, I quickly dialled mom and asked her for the recipe. And guess what, it’s the same masala that I use for fish fry ???. Don’t know why I waited so long to make it
Presenting Mom’s style chicken fry
1 kg chicken legs
2 tbsp kashmiri chilli powder
1 tbsp cumin powder
3/4 tsp turmeric
1 heaped tbsp ginger garlic paste
1 .5 tsp vinegar
1 tsp oil
- Wash the chicken and make slits on the pieces,
- Mix all the ingredients mentioned and marinate the chicken for minimum 2 hours.
- Place the chicken in an oven proof dish and cover with foil. Bake in a preheated oven at 180C for 20 mins. (Alternately try my mom’s style where you can put the chicken in a vessel with little oil and cover with a high rim plate. Place water on the plate and let the chicken cook for 15-20 min. We do this if the leg pieces are big to ensure a cook through, if the pieces are small you can pan fry directly.)
- Once out of the oven, heat oil in a pan and get a good golden colour on both sides of the chicken by pan frying for about 4-5 mins on each side.
- Serve hot.