సింపుల్ చికెన్ ఫ్రై | Simple Chicken Fry with Green Masala

సింపుల్ చికెన్ ఫ్రై | Simple Chicken Fry with Green Masala | Beginner Recipe

Hyderabadi Ruchulu
July 20, 2024

Description :

Welcome to Hyderabadi Ruchulu! This Chicken Fry with Green Masala is a delightful dish that combines the freshness of green masala paste made from chilies, coriander, ginger, and garlic with tender chicken pieces. Cashew nuts add a rich texture, while a blend of spices like turmeric, chili powder, and coriander seeds powder enhance the flavor. The addition of beaten curd and fresh herbs at the end gives it a creamy and aromatic finish. Serve this dish hot with your favorite sides for a complete meal.

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Ingredients:
For the Green Masala Paste:

7-8 Green Chilies
1/4 cup Coriander Leaves
4-5 Ginger Pieces
7-8 Garlic Cloves
Water (as needed for grinding)

For the Fry:
2 tbsp Oil
1/8 cup Cashew Nuts
1 large Onion, chopped
1/8 cup Curry Leaves
1 tsp Salt
300 grams Chicken
1 tsp Turmeric Powder
1/2 tsp Chili Powder
1 tsp Coriander Seeds Powder
2 tbsp Beaten Curd
Coriander Leaves (for garnish)
2-3 Mint Leaves
Juice of 1/2 Lemon

Serving Suggestions:
Serve hot with steamed rice or Indian bread such as naan or roti.
Garnish with fresh coriander leaves and a wedge of lemon for an extra burst of flavor.

Tips:
Adjust the number of green chilies according to your spice preference.
Ensure to cook the chicken thoroughly until the water is completely boiled away for a dry fry consistency.
Adding beaten curd at the end helps in balancing the spice and gives a creamy texture.

Health Benefits:

Summary:
Green Masala Paste: The key to this dish is the green masala paste. Make sure to grind the chilies, coriander leaves, ginger, and garlic into a fine paste. Adding just enough water will ensure the paste is smooth and easy to mix with the chicken.
Spice Levels: Adjust the number of green chilies based on your preference for spice. Removing the seeds from the chilies can also help control the heat.
Cutting Vegetables: Chop the onions finely for even cooking. Fresh curry leaves add a distinct flavor, so use them generously.
Cashew Nuts: Frying the cashew nuts in oil until they are golden brown adds a rich, nutty flavor to the dish.

Sautéing Onions: Ensure the onions are sautéed until they turn transparent. This step is crucial for building the base flavor.
Cooking Chicken: Cook the chicken thoroughly, making sure all the water released by the chicken boils away. This ensures the chicken is cooked properly and the dish achieves the right consistency.
Adding Spices: Add turmeric powder, chili powder, and coriander seeds powder at the appropriate stages to develop a well-rounded flavor profile.
Incorporating Curd: Adding beaten curd helps to mellow the spices and gives a creamy texture. Make sure to stir it in well to avoid curdling.
Finishing Touches: Fresh coriander leaves and mint leaves added at the end provide a burst of freshness. The lemon juice squeezed over the dish just before serving enhances the flavors and adds a zesty finish.

Garnishing: Garnish with extra coriander leaves and a wedge of lemon. This not only adds to the visual appeal but also enhances the flavor.
Serving: This dish pairs well with steamed rice, naan, or roti. For a complete meal, serve it with a side of raita or a fresh salad.

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