Chicken Ghee Fry / கோழி நெய் வறுவல்

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              Chicken Ghee Fry is one of my mouthwatering recipes. I learned this recipe from my chithi who was preparing a lot of dishes, especially Nei killi (a sweet recipe), Beetroot Halwa, Carrot Halwa, Chicken ghee fry, Mutton chukka, Green gram pulikari are my favorites.

            

                The specialty of this recipe is we cook the chicken with milk and water, so it gives a good texture and crunchiness. It perfectly suits Rice varieties, Chapatti roll, etc.

                             

                For more info, please go through the below links.

• For more Chicken Recipes, please click the Cooking Non-Veg Chicken Recipes from Cooking and Craft in the sidebar.
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INGREDIENTS:

•  Chicken with bone    1/2kg
• Ghee                             6 tsp
• Ginger garlic paste    2 tsp
• Coriander seeds         1 tbsp
• Chili                              4 to 6 based on your taste
• Fennel Seeds               2 tsp
• Pepper                          2 tsp
• Cinnamon                    1 stick
• Jeera                             1 tsp
• Fenugreek                    1 tsp
• Cardamom                   4 to 9 pods
• Cloves                            3 nos
• Bay leaf                          1
• Milk                               50 ml
• Curry leaves                 1 branch
• Turmeric powder        1/2 tsp

 Please look below video in the Tamil and Caption in English.

INSTRUCTIONS:

•  Cut the chicken into medium pieces and marinate with ginger garlic paste.
•  In a hot pan dry roast the masala ingredients such as (Coriander seeds, Chili, Fennel seeds, Pepper, Cinnamon, Jeera ,Cloves, Bay leaves Cardamom) and blend the mixture in coarse form after cooldown.
•  In a saucepan, heat 2 tsp ghee on it and add fenugreek and curry leaves.
•  Saute the marinated chicken with turmeric powder until the raw smell goes off.
•  Close the lid after adding milk (50 ml milk for 500kg chicken) and 2 tbsp of water in the pan.
•  Once the chicken cooked, add roasted masalas and salt as per taste.
•  Put the flame in the medium then add two to four tsp ghee, saute nicely until it roasted.

Note:

•  Do not skip ghee because it has given crunchiness on the outside and tender on inside the chicken.
• Curry leaves are a key role in this recipe to give a good aroma, add more if you get fresh leaves.

 INSTRUCTIONS WITH PICTURES:

Take the masala ingredients such as (Coriander seeds, Chili, Fennel seeds, Pepper, Cinnamon, Jeera, Cloves, Bay leaves Cardamom) in the plate.

In a hot pan, dry roast the masala ingredients until it changed to brown color and blend the mixture after cooldown.

In a saucepan, heat 2 tsp ghee on it and add fenugreek and curry leaves. Saute the marinated chicken (ginger garlic paste + turmeric) in the pan. Saute the chicken in the pan until the raw smells go off. Close the lid after adding milk and 2 tbsp of water in the pan. Once chicken cooked, add Grounded masalas and required salt in the pan.  Put the flame in the medium then add two to four tsp ghee, saute nicely until it roasted. Now the chicken turns to crispy and tasty. Garnish with coriander leaves.