Sunday, January 24, 2010

Express Chicken Fry

This recipe has been contributed by my brother-in-law, who has moved to Mumbai recently. Since, he would be getting his family shifted only by March/Apr’10, presently he’s staying alone in Mumbai. He used to come back from office only after 8:30 pm and still wanted to have a chicken dish cooked at home. In this process, he has developed this recipe which is fast to cook and extremely healthy as it is cooked without using any of the spices but still very good to eat.


500 gms of chicken (4 pcs of chicken legs)

2 large size onions

8 cloves of garlic

Small piece of ginger

2 nos of green chillies

1 medium size capsicum

½ tsp jeera (cumin seeds)

½ tsp turmeric

Salt – according to taste

Cooking time + preparation time – 25 minutes


1.Wash the chicken legs thoroughly and make 2 – 3 slits in each of them with kitchen knife. Fill up a sauce pan with enough water and put the chicken legs on high flame for boiling. Add 1.5 tsp of salt and 4 cloves of garlic in the water.

2. While the chicken is getting boiled, cut the onions and capsicum in ½’’ size juliennes. Cut the ginger, chillies & balance garlic cloves in thin strips.

After around 10 – 12 minutes of boiling, get the chicken off the fire, drain the water and pat them dry with tissue paper.

3. Heat oil in a frying pan and put the chicken legs on hot oil. Fry them by turning them occasionally until the color become golden brown. Bring the fried chicken on a plate.

Add cumin seeds to the hot oil. Then add ginger, chillies and garlic to that. After about 30 seconds, add juliennes of onion & capsicum.

4. When the onion and capsicum are softer, add turmeric and salt to that and keep on stirring.

After another 2 minutes, add the fried chicken legs and wrap them with the fried onion and capsicum. Stir fry for another 2 minutes and switch off the flame.

Serve with hot rice & dal or hakka noodles.


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