Chicken Dry Fry

Indian culinary is full of varieties when it comes to non-vegetarian dishes. Today let us try a simple yet amazing dish – chicken dry fry.

Chicken Dry Fry

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Course Main Course

Cuisine Assamese Cuisine, Bengali Cuisine, Indian

Servings 4 Person

Ingredients

  

• 1 kg Chicken
• 10 Baby Potatoes
• 1 Dry Red Chilli
• 1/2 tbsp Cumin (Jeera) Seeds
• 1 Bay Leaf
• 1 Inch Cinnamon Stick
• 2 Cardamom
• 2 Cloves
• 2 Medium Size Tomato
• 2 Medium Size Onion
• 2 Green Chilies
• 10 Cloves Garlic
• 1 Inch Ginger
• 1 tbsp Cumin (Jeera) Powder
• 1/2 tbsp Coriander (Dhania) Powder
• 1 tbsp Kashmiri Red Chilli Powder
• 1/2 tbsp Meat Masala
• 1 tbsp Butter
• 1 tbsp Turmeric (Haldhi) Powder
• 200 gms Mustard Oil
• Salt To Taste

Instructions

 

• Prepare a paste of the onions. Keep aside.

  Make another thick paste of tomatoes, green chilies, garlic and ginger.
• Clean and wash the chicken, and cut into bite sized pieces.
• Now, add salt and 1/2 tbsp turmeric and marinate the chicken pieces for 15 minutes.

  Heat 100 gm oil in a pan. Drop the chicken pieces in the hot oil and fry them one by one. Let the pieces 90% cook.

  In a similar way, fry the baby potatoes by adding salt and turmeric.

  Keep the fried chicken pieces and potatoes aside separately.
• In the same pan, add more oil. Let it heat up.

  Now, ad dry red chilly, cumin seeds, bay leaf, crushed cinnamon, cardamom and cloves. Saute for a while.
• Add onion paste. Fry for till onion turns golden brown.
• Add paste of tomatoes, chilies, ginger and garlic. Fry again for 5-6 minutes.
• Now, add cumin powder, dhania powder, kashmiri red chilli powder and meat masala. Mix well and fry.
• When oil starts to ooze out, add the chicken and potato pieces.

  Add turmeric powder if needed, and salt to taste.
• Allow the chicken to cook with the chicken juices itself.

  Add 1/2 cup of water. Cook till water dries up.
• Remove from flame. Add 1 tbsp of butter.
• Your dish is ready.

Notes

Serve with rice or roti.

Enjoy and Bon Appétit!!