Chicken Pan Fry

 

P2S-Chicken-panFry

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

  1. Chicken            (skin & boneless)          : 1 kg
  2. Ginger- garlic paste      : 2 T sp.
  3. Chilli powder    : 1 Tbl sp.
  4. Pepper powder : 2 T sp.
  5. Turmeric powder          : ½ T sp.
  6. Lemon juce      : 1
  7. Garam masala  : ½ T sp.
  8. Salt for taste
  9. 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.

P2S-ChickenPanFry

Tips:-
Instead of 1 Tbl sp can use more oil , but comparing to deep frying still this will be healthy.

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