ANDHRA CHILLI CHICKEN

ANDHRA CHILLI CHICKEN   

A shallow-fried spicy chicken dish from Andhra Pradesh.
Preparation Time : 4- 5 hours
Cooking Time : 20-30 minutes
Servings : 4

                                                                 

INGREDIENTS  :

Chicken                                           1 medium
Salt                                                  to taste
Lemon juice                                     4 tablespoons
Ginger                                              2 inch piece
Garlic                                               6-8 cloves
Curry leaves                                     8-10 leaves
Whole dry red chillies                       8-10
Rice                                                 2 tablespoons
Yogurt                                             1/2 cup
Oil                                                   1/4 cup
Refined flour (maida)                       1/4 cup
Fresh coriander leaves, chopped     2 tablespoons

METHOD  :

Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot.

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Chilli Chicken

                                                                               

                                                     


Ingredients :



500 gms  -  boneless chicken
200 gms  -  onion
10 gms    - ginger
5 big        -  green chillies
1 cup       -  oil
1 tsp       -  Soya sauce
2 tsp       -   Tomato sauce
1 tsp       -   green chilli sauce
1 small    -  capsicum
Little       -  china salt
1 tsp       -   vinegar
Salt         - to taste
2             -  Eggs
1/2 cup  -  corn flour

Method :



1.  Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce.
2.  Let it marinate for one hour.
3.  Then cut the onions into small pieces and pill the ginger and mash it.
4.  Cut the capsicum into small pieces and keep it separate.
5.  Cut the green chillies in its middle and keep it aside.
6.  Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter.
7.  Heat the oil in a kadai or frying pan.
8.  Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil.
9.  Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red.
10. Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion.
11. Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it.
Mix the fried chicken and mix it thoroughly.
12.  Add salt for taste and let it come to a boil

Serve with mixed fried rice or Noodles.

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Chicken Lollipops

                                          

 Ingredients: 

6 chicken wings-cut off one bone and collect all the flesh at one end

1 egg-slightly beaten

1 cup cornstarch / cornflour

1 tsp garlic paste

1 tsp ginger paste

1 tsp salt oil for deep-frying

Method: 

Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour.

Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper.

Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

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