Fried Chicken Rice With Spicy Chicken Gravy

Fried Chicken Rice With Spicy Chicken Gravy

For Fried Chicken

Chicken breast cut into small pieces – 1 cup
Egg – 1
Pepper – 1/4 tsp
Red chilli powder – 1/2 tsp
Salt – to taste
All purpose flour – 1 tsp
Maida – 1 tsp
Ginger garlic paste – 1/2 tsp
Garam masala – 1/2 tsp
Oil – for frying

1. Beat the egg in a bowl.
2. Add pepper, red chilli powder, all purpose flour, maida, ginger-garlic paste, garam masala, salt and mix well.
3. Put the chicken pieces in this mixture, and marinate for minimum 2 hrs.
4. Heat oil in a pan.
5. Fry the chicken pieces , untill they are cooked and crispy.

For Spicy chicken gravy

Onion – 1/2 (finely chopped)
Tomato – 1 (diced or pureed)
Oil – 2 tblsp
Bay Leaf – 1
Curry Leaves – 1 spring
Cumin seeds – 1/4 tsp
Corriander leaves (Cilantro) – handful (finely chopped)

To Marinate:
Chicken – 1 lb
Turmeric powder – 1/4 tsp
Lemon juice – 2 tsp
Salt – 1 tsp

Step 1:(To grind)
Ginger – 1″ piece
Garlic – 8 cloves
Fennel Seeds – 1 tsp
Shallots – 7
Green Chillies – 3

Step 2:(To dry roast and powder)
Dry red chillies – 6
Corriander Seeds – 3 tblsp
Curry Leaves – handful (1 springs)
Whole Peppercorns – 1 tsp
Whole Garam Masala – 1″ piece cinnamon stick, 3 cloves, 2cardomom, 1 star anise, 3 kalpasi

Step 3:
coconut paste-1/2 cup

1. Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for atleast half an hour.
2. Dry roast the ingredients under Step 2 on low flame. After it cools make a powder of it and keep aside.
3. Make a paste of the ingredients under Step 1. Keep this aside.
4. Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
5. Add the chopped onions and fry till it becomes brown,then add tomatoes and saute well.
6. Add the ground paste of Step 1 and fry till the raw smell is gone.
7. Add the marinated chicken and fry for few minutes.
8. Now add powdered mixture of Step 2, required salt and water.
9. Cover and cook for 10 minutes.
10. Now add the Coconut paste.
11. Cook untill the oil floats on top of the gravy.
12. Add the finely chopped cilantro to Garnish.

For Rice:

Basmathi rice – 1 cup
Onion – 1/4 cup
Green chilli – 6 no. slit lengthwise
Ginger – Garlic paste – 1 tsp
Cinnamon stick – 1 inch
Cloves – 3
Cardomom – 2
Bay leaf
Coconut milk -1 cup
Pudina (mint) leaves
Coriander leaves (Cilantro) – handful (finely chopped)

1. Wash and soak the rice in water for 20 minutes, drain and keep aside.
2. Heat oil & ghee in a pan, add Bay leaves, cinnamon, cloves and cardomom.
3. Add onion & green chillies, saute till the onions are white and add pudina leaves.
4. Add ginger garlic paste and saute
5. Add the rice, saute it in the pan and mix well.
6. Meanwhile, in the rice cooker pour the coconut milk 1 cup + 1 cup water, bring it to boil.
7. Transfer the items from pan to the rice cooker, add salt and mix well.
8. When the rice is 3/4 th cooked, add the fried chicken pieces, mix carefully without breaking the rice. Leave it to cook completly.
9. Garnish with mint or Coriander leaves.
10. Serve with Spicy Chicken Gravy and Onion Raita


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By Hema

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