Hyderabadi Chicken Fry
Chicken legs fry with Mint(Pudhina) and Coriander leaves
Ingredients
- 4 nos Chicken legs
- Ginger garlic paste - 2 tsp
- 1 cup Onions chopped
- 1/2 cup Spring onions chopped
- 3 tsp Curd
- 2 tsp Turmeric powder
- Salt As reqd
- Chilly powder As reqd
- 1 tsp Coriander powder
- 1/2 tsp Black pepper powder
- 1 tsp Tomato sauce
- 1/2 tsp Cumin seeds Jeerakam
- 1/2 tsp Mustard seeds
- 2 Bay leaves Vazhana/Karuga ela
- 3 - Cloves Grambu
- 3 tsp Mint leaves finely chopped, Pudhina
- 3 tsp Coriander leaves finely chopped
- 2 tsp Lemon juice
- 1/2 tsp Tamarind paste Puli
- 1 tsp Badshah garam masala powder
- 2 - Cardamom Elakka
- 2 nos Green chillies
- Oil
Instructions
- Slit chicken legs slightly.
- Marinate them with 1 tsp of ginger- garlic paste, curd and 1 tsp of turmeric powder and refrigerate it for atleast 6 - 8 hours.
- Heat oil in a pan or a kadai.
- Add cumin seeds, mustard seeds, bay leaves, cloves, cardamom, garam masala and ginger-garlic paste.
- Add the onions, spring onions and green chillies.
- Add salt, chilly powder, turmeric powder, coriander powder, black pepper and tomato ketchup.
- Fry the ingredients for sometime.
- Add the marinated chicken pieces and cook well.
- Add tamarind paste and little water.
- Simmer for sometime.
- Add all spices badshah masala.
- Add freshly chopped mint leaves, coriander leaves and lemon juice, just before serving.
- :- Serve hot with chappathis or rice.
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