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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken(chopped, nadan chicken/ cornish hen) - 3/4 kg
- Ginger(chopped) - 1/2 inch
- garlic - 21 cloves
- Green chillies - 6 nos
- Pepper corns - 1 tbsp
- Cloves(Grambu) - 4 nos
- Cinnamon(Karugapatta) - 4 small
- Turmeric powder - 1 tsp
- Chilly powder - 3 tsp
- Vinegar - 1 tsp
- Soya Sauce - 2 tsp
- Curry leaves - 2 springs
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing tattukada chicken fry, marinate the chicken with salt and 1/2 tsp of turmeric powder. Keep it aside.
- In a deep frying pan roast the cloves, pepper corns and cinnamon on low flame for 2 minutes.
- Add in the chilly powder and mix it. Put off the flame and allow it to cool. Grind it to a fine paste with a little water and keep it aside.
- Separately grind the green chillies, ginger and garlic to a fine paste. Keep it aside.
- In a bowl, add in the chicken pieces, masala paste, ginger-garlic-green chilly paste, 1/2 tsp of turmeric powder, vinegar, soya sauce and salt. Allow it to marinate overnight in the fridge(if required).
- Close the lid of the pressure cooker without the whistle and the washer. Allow the chicken to cook for 15 minutes.
- Open the cooker, boil it till the water to evaporates.
- Heat coconut oil in a shallow fryin gpan.
- Add in the chicken pieces and curry leaves. Allow the chicken to fry on both the sides till it becomes brown in colour.
- Tattukada chicken fry is ready. Serve hot.
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