Pan frying is a form of frying by using of minimal cooking oil or fat, compared to deep frying. In this chicken fry recipe, I am just using little butter to lubricate the pan, no more oil or other fats may be needed. As a form of frying, pan frying relies on oil as the heat transfer medium on correct temperature and time to retain the moisture in the chicken. Because of the partial coverage, the chicken must be flipped at least twice or thrice to cook all sides evenly
Prep time: 1hr with marination time
Cook time: 25- 30 mins
INGREDIENTS
Chicken -600gms
Curd- 1/2 cup
Lemon juice -2 tbspn
Turmeric powder-1/4 tbspn
Kashmiri chilly powder- 2 tbspn
Garam masala- 1/2 tspn
Ginger garlic paste-1 tbspn
Salt to taste
Butter - 1 tbspn
Curry leaves- 10 leaves
INSTRUCTIONS
Marinate chicken with curd ,salt ,lemon juice and ginger garlic paste .Keep it aside for 30 minutes.
After 30 minutes before second marination drain out any excess water released from chicken and curd.
Add turmeric powder, kashmiri chilly powder and garam masala , combine well and keep it aside for 10 minutes.
Heat butter in a iron pan. Add curry leaves and lay marinated chicken pieces n cook on low flame. Serve hot with rice or rotis.
