PAN-FRIED CHICKEN

Preparation Method :

• Clean, wash and cut the chicken into large pieces. Drain and pat dry in kitchen towels.
• For Garam Masala:
• Heat a pan and dry roast all the ingredients. Transfer to a blender and grind them to a fine powder. Reserve.
• The Marinade:
• Combine hung curd, cream and ginger-garlic paste in a bowl. Add the freshly ground garam masala and mix well.
• Add chicken pieces and lime juice and mix thoroughly to coat the marinade to the chicken.
• Cover and refrigerate for 3 hours.
• Once done, remove the chicken from the refrigerator and bring it to room temperature.
• To Cook Chicken:
• Heat oil in a pan and add the chicken pieces and sear well on high flame. When they turn golden brown, remove from pan and transfer to plate. Repeat the remaining pieces of chicken.
• Add all the seared chicken to the pan and add salt and mix well.
• The marinade will start to cook and forms a thick, clotted masala in the pan. Add little water and deglaze the pan.
• Cover and cook until it turns tender. Reduce flame, uncover the pan and cook until gravy thickens. Remove from flame and transfer to a serving dish.
• Heat ghee in a pan and add all the ingredients for tempering and fry till chilies and coriander leaves become crisp.
• Add the tempering over the tava murgh and then add lime juice and mix well.
• Garnish with chopped coriander leaves and lime wedges and serve hot with paratha.