Litu's Special Dry Roast Kadahi Chicken/fry chicken/sukha chicken

Litu's Special Dry Roast Kadahi Chicken!!

Preparation Time: 2 hours

Cooking Time: 30 Minutes
Total Preparation Time: 2:30 minutes

We went yesterday out for lunch to a very famous restaurant in our city. And we ordered there special chicken dry roast and it was super delicious. And you all don't believe guys the cook inside me waked up and we started finding out the spices used in the recipe with every bite we had..😝.Right from the table it was decided I'm going to try out tomorrow. 

Yes, yes ,yes tried out today and it was not perfect but it was next to it.I'm super happy with the result of my experiment and proudly add one more experiment to my basket!!

Thinking what to keep the name..didn't get any funky name so kept this"Litu's Special Dry Roast Kadahi Chicken!!", as it is exclusively my recipe.!!

Course:Main Course(Non-Veg)
Cuisine: East India
Servings:4 Persons

INGREDIENTS

Litu's special dry roast kadhai chicken

Chicken Boneless small size-500 gm
Masala Paste
1 bay leaf
1 inch cinnamon (crushed)
2 cardamom (crushed)
Vegetable oil 1/2cup 
Curd 1/2 cup
1 tbsp Kashmir chilli powder
1/2 tsp turmeric powder
All purpose flour-3tbsp
corn flour-2tbsp
Salt to taste
Curry leaves 1/2 cup    
Water 1/4 cup 
For Masala 

2 Medium onions(roughly chopped)
Garlic 8-10 pods
Ginger 1inch (roughly chopped)
2 Dry red chilli
1 Green chilli
1 small Bay Leaf
1 inch cinnamon (crushed)
2 cardamom 
Poppy seeds/Khas khas/posto-4 tbsp
Cashew 10
Fresh cream-2tbsp

Procedure to Make Masala:

• Place garlic,dry chilli and green chilli add little water and  grind to paste.
• Ginger, onion,bay leaf, cardamom and cinnamon add little water and  grind to paste.
• Now poppy seeds, cashew and fresh cream add little water and  grind to paste.

Procedure:

• First we will marinate the chicken and at least keep it aside for 2 hours.
• For Marination:

1. Wash your chicken (should be dry) and take mixing bowl
2. Now add 1/2 tsp of garlic and chilli paste, 1 tbsp onion and ginger and spices paste and poppy seeds, cashew and fresh cream paste 1 tbsp
3. Mix all ingredients add chicken and all purpose flour and corn flour
4. Now add egg and mix and keep it in fridge for 2 hours

• Place a heavy bottom pan or kadhai put the oil and once the oil is heated, 
• Deep fry the marinated chicken,place it on a kitchen towel tissue
• Repeat the same with all the batches
• Now take out the extra oil from the Kadhai
• Oil should be about 6-8 tbsp in the Kadhai
• Now add crushed cinnamon, cardamom and bay leaf, saute it for a minute.
• Now add half of the curry leaves and saute it for a minute
• Now add the turmeric and chilli powder,saute it for a few seconds
• Time for masala to go in, it will go in batches and not all together
• First add garlic and chilli paste saute it till it roasted and till the raw smell goes off
• Now add onion and ginger and spices paste and curd
• Now add fried  and saute it till it roasted and almost cooked ( all raw smell of masala goes off and oil start coming from sides)
• Now add the last masala poppy seeds,cashew and fresh cream paste, saute it for  2 minutes
• Now add water and bring this whole thing to a good boil, cover and simmer for 2 minutes
• Now add rest of curry leaves
• Now add in fried chicken and cook for till the masala became dry, crispy.
• Serve hot with rice and dal or chapatis( Indian breads).

Thank you all for showing your interest in my blog!!!

Will be back soon with a more fusion recipes with my twist!!!