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Articles: Recipes | Andhra style chilly chicken
- Mrs. Tanuja
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--Ingredients
18 large dry red chillies, soaked in warm water
1 tspn cummin
½ tspn fennel
2 tblspn coriander seed
3 - 4gr fresh ginger, peeled and pulped
Juice of 1 lemon
Salt to taste
1lb boned, skinned chicken
Vegetable oil for deep frying.
Lemon wedges to garnish.
--Preparation Method
Dry roast the cummin, fennel and coriander together and then grind with the drained chillies.
Mix spice with ginger, lemon juice and salt in a bowl.
Chop chicken into bite size pieces.
Add chicken to bowl and mix in marinade thoroughly. Cover and leave in fridge overnight.
Heat oil on steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of pan.
Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch. You can keep chicken warm in a low oven until all is ready.
serve hot with lemon wedges.
By Thanuja kodali.
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