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PrintSPICED PAN-FRIED CHICKEN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-based frying pan over a medium heat and add the whole spices. Fry for about half a minute then add the chicken and a cup water.
- Simmer to low flame, cover and cook for 5-7 minutes or until the oil separates from the water. Stir occasionally. Adjust seasoning with salt, pepper to taste.
- Continue to cook until the chicken is golden brown. Mix in the yogurt and fry until it dries.
- Remove from the heat, add the ground spices and little water return to the heat and fry for a minute. Keep the chicken moist by adding more water if needed.
- Top with chopped coriander before serving.
- Serve with Saffron Rice or Roti.
INGREDIENTS
- 500 grams skinless chicken breast fillets, cut into bite- sized
- pieces
- 50 ml IDHAYAM Sesame oil
- 2 tablespoons yogurt, whisked
- Salt and freshly ground black pepper, to taste
- Finely chopped fresh coriander, to finish
Spices
- ½ teaspoon cumin seeds
- 1-2 bay leaves
- 1 cinnamon stick
- 1-2 cardamom pods, crushed
- 1 clove, ground
Ground Spices
- 1 teaspoon chilli powder
- ½ teaspoon garam masala
- ½ inch ginger
- ½ teaspoon cumin
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