Pallipalayam chicken fry






Preparation time : 5 minutes
Cooking time : 30 - 40 minutes
Serves : 4 persons 


Ingredients : ( 1 cup = 240 ml )
  • Chicken - 1/2 kg
  • Oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - few
  • Dry red chillies - 3 - 4
  • Garlic - 3 - 4 pods minced
  • Shallots / Small onions - 1 cup sliced 
  • Ginger garlic paste - 1 tbsp
  • Red chilli powder - 1.5 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - to taste 
  • Fennel seeds - 1 tbsp
  • Coriander leaves - few


Method : 
  1. Heat oil in a pan, crackle mustard seeds, cumin seeds, curry leaves and dry red chillies. Fry for a while.
  2. Add garlic saute till slight brown.
  3. Add sliced shallots. Saute till slight brown.
  4. Now add ginger garlic paste. Cook till the raw smell goes.
  5. Add chicken pieces. Mix well and cook for 2 minutes.
  6. Now goes red chilli powder, coriander powder, turmeric powder and salt.
  7. Mix well. Sprinkle some water. Cover and cook on low flame till the chicken is done and water has absorbed completely.
  8. Take an another pan, dry roast fennel seeds, till it turns slight brown.
  9. Grind to a coarse powder.
  10. Sprinkle the fennel powder over the chicken. 
  11. Mix well and cook for 5 mins on low flame.
  12. Sprinkle coriander leaves and serve hot. 


Video :





Step by step pictures of making pallipalayam chicken : 


Heat oil in a pan, crackle mustard seeds, cumin seeds,
dry red chillies and curry leaves

Add garlic, fry till slight brown 

Add shallots 

Saute till slight brown 

Add ginger garlic paste, cook till the raw smell goes

Add chicken pieces 

Mix well. Cook for 2 minutes 

Add red chilli powder, coriander powder, turmeric powder and salt

Mix well, sprinkle some water. Cover and cook on low flame 

Cook till the chicken is done and the water has absorbed completely

Heat an another pan, dry roast fennel seeds 

Roast till it turns slight brown 

Grind to a coarse powder 

Sprinkle over the chicken 

Mix well and cook for 5 minutes on low flame

Sprinkle coriander leaves and serve hot 



0 comments:

Post a Comment

Subscribe to: Posts (Atom)
 

Alfe's Kitchen Treasures