I was back home in Mumbai for a few weeks in March. The trip wasn't planned so it didn't pan out as I would've liked it too. But being home is wonderful and now that I look back it seemed to have gone by so fast. I had a lovely time meeting my family and friends and taking turns to stay with them. Our stay got extended due to some unavoidable reasons but we weren't complaining.
Alex and I had completed one important task before leaving for Mumbai, made a list of restaurants that we wanted to eat at and a list of dishes we'd like to eat at home. From the time we got there each meal was planned. Mostly. ;-)
After getting back in April, I was trying to get back into the mood of blogging but the vacation hangover just wouldn't subside. And after much mental workout and persuasion, here I am posting one of my all time favorites. In fact its one of the family favorites.
Today's post is a dish I prepared many years ago trying to imitate a fried chicken prep from a local restaurant. I have the fondest memories associated with this dish as it was an instant hit with everyone, every time. I don't know of anyone who has eaten it and not loved it instantly. And the best part is like most of my recipes, this one is so easy to put together, it might actually surprise you.
Ingredients:
- Chicken on the bone - 500 gms
- Curd - 1/2 cup
- Ginger garlic paste - 1 tbsp
- Pepper - 1/4 to 1/2 tsp
- Salt - as required
- Oil - as required
Method:
- Mix all the ingredients in a bowl, except oil. Let the chicken marinate for minimum two hours.
- Pour oil in a pan and shallow fry the chicken pieces till its done.
- After all the pieces are fried, pour the remaining marinade into the pan. When the marinade turns brownish in color, take it off the flame and pour over the chicken pieces.
Notes:
I personally prefer to use chicken legs and thighs for this preparation. I would suggest, avoid using boneless chicken for this dish.
Use pepper as per your spice tolerance.
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