Here is a healthy dry-chicken preparation for the non-veg lovers, that can be served as a side dish or as a starter. This custom recipe uses sliced chicken, marinated overnight and then non-stick pan fried to get almost comparable taste of conventional chicken fry, but with far little oil. The tradeoff is that it takes more cooking time and need patience.
For 4 to 5 Servings
Ingredients
- Chicken (skin & boneless) : 1 kg
- Ginger- garlic paste : 2 T sp.
- Chilli powder : 1 Tbl sp.
- Pepper powder : 2 T sp.
- Turmeric powder : ½ T sp.
- Lemon juce : 1
- Garam masala : ½ T sp.
- Salt for taste
- Oil : 1 Tbl sp.
Method
- Cut the chicken to thin slices. (I took chicken breast pieces).
- In a bowl add all the ingredients (except oil and chicken) and make a good masala paste (if needed add sprinkles of water)
- Add the chicken and mix it together to coat the masala well on to the chicken.
- Keep the marinated chicken for 2-3 hours in the fridge. (I kept overnight)
- Keep a nonstick kadai/ pan add 1 T spoon oil and put the chicken pieces, don’t over crowd the pan.
- Then close the lid and cook the chicken , can see water is oozing from the chicken ( it’s normal ). Check in-between to avoid burning the chicken.
- After 10-15 minutes (once the chicken is cooked well) take the lid off and let it roast.
- Then flip the chicken to roast the other side.
- If you see the chicken is sticking to the pan, sprinkle a little oil.
- Fry the chicken into batches; I did it in 3 batches.
Tips:-
Instead of 1 Tbl sp can use more oil , but comparing to deep frying still this will be healthy.
