Tag Archives: chicken fry

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon chicken fry is my most awaited to try recipe, ever since I had Lemon chicken from the Hotel – The Plantain Leaf. The whole family likes this chicken, which is mildy spiced, juicy and tender.

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Lemon chicken is prepared by cooking the chicken with spices and lemon juice. Also this consumes very little time to get cooked. I would say it’s one of the finger-licking dish among all of my chicken recipes. Goes out well with any Indian flat bread, as a side dish for briyani or fried rice and also good when paired with steamed rice and sambar. Let me share the recipe…

Taking this to Fiesta Friday #195 hosted by Angie@thenovicegardener

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Ingredients:

  • Chicken – ½ kg
  • Lemon – 3 nos (medium sized)
  • Onions – 3 nos
  • Cumin seeds – ½ tsp
  • Capsicum – 2 no (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Green chillies – 2 nos
  • Turmeric powder – ½ tsp
  • Pepper powder – ½ tsp
  • Curry leaves – 2 sprigs
  • Coconut oil or any cooking oil – 1 ½ tbsp
  • Salt – 1 tsp (to taste)

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Peel and roughly chop the onions to medium cubes, slit green chillies to equal halves.
  • Deseed and chop the capsicum to medium pieces.
  • Cut and squeeze the juice from lemon, remove the seeds and keep it aside.
  • Take chicken, turmeric powder, salt and lemon juice all together in a bowl, mix it well and let it rest for 15 mins.
  • Heat oil in heavy bottomed vessel or kadai, add the cumin seeds and curry leaves, wait until they crackle.
  • Add the onions, ginger-garlic paste and cook until the onion turns golden brown in color.
  • Add the capsicum and cook for few mins or until the capsicum turns light green in color.
  • Add the chicken along with the marinate, cook for 2 mins.
  • Sprinkle little water, stir well, cover and cook for few mins or until the chicken is tender and juicy.
  • Sprinkle the pepper powder, remove the lid and cook for 2 mins or until the chicken becomes dry and the oil separates.
  • Remove from fire and transfer it to a bowl.

Serve hot. Lemon chicken fry can be served as a side dish for briyani, fried rice or steamed rice and sambar. Lemon Chicken is and perfect side dish for lunch or dinner.

 

 

 

 

Chicken kebab with EASTERN Chicken kebab masala

Chicken kebab with EASTERN Chicken kebab masala

Whatever the dish we make there is always a big applause or welcome for deep fried dishes. In that list, I used to fry fishes and chicken with different combinations. Since being bored of trying very often my own combinations, this time have tried out the chicken with EASTERN CONDIMENTS – Chicken kebab masala.

When I open the masala packet, I was attracted by the color and the texture of the masala. I have started my experimentation with the chicken pieces. When I started frying the chicken pieces after the marination process…

  • Aroma: Instead of telling that the aroma filled the whole kitchen, I could say that my kids started walking in the kitchen like a cat roaming here and there.
  • Flavor: Flavor was too good and I could say it would be loved a lot by kids, since it was medium spicy and crunchy.
  • Appearance: The red color was too attractive.
 Chicken Kebab with Eastern chicken kebab masala


Chicken Kebab with Eastern chicken kebab masala

Let us move on to the recipe…

Ingredients:

  • Chicken pieces – 1 kg (medium sized pieces with bones)
  • Eastern chicken kebab masala – 60 gm
  • Ginger-garlic paste – 1 tbsp
  • Salt – to taste
  • Curry leaves – 5 strings
  • Lemon juice – 2 tsp

Preparation:

  • Clean and take the chicken pieces in a bowl.
  • Add in the chicken masala followed by salt and ginger-garlic paste.
  • Squeeze in the lemon juice and mix all these together.
  • Marinate it for half an hour.
  • Heat oil in a kadai. Deep fry the chicken pieces and followed by the curry leaves.
  • Serve hot.

Note: This chicken kebab pieces goes out well with steamed rice, variety rice, starter, snack time and so on.

Chicken drumstick fry with gravy

Chicken drumstick fry with gravy

 

Coming to this chicken recipe, I could say that there is something special than all other chicken gravy I have posted. Here the chicken is first cooked in a gravy which is thickened and then most of the gravy is removed from the kadai and the chicken pieces are charred (slightly browned) along with the leftover gravy. This chicken pieces taste heavenly after this procedure. Serve this chicken pieces with the gravy. Let us move on to the recipe…

Chicken Drumstick fry with gravy

Chicken Drumstick fry with gravy

Ingredients:

  • Chicken drumsticks – 4 nos
  • Ginger-garlic paste – 3 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Black pepper powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Oil – 1 tbsp
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Onions – 2 nos(medium sized)
  • Tomato – 1 no(medium sized)
  • Curry leaves – two strings
  • Salt to taste

 

Preparation:

  • Clean the drumsticks, and make two to three slits on it.
  • In a mixing bowl, take ginger-garlic paste, red chili powder, coriander powder, black pepper powder, turmeric powder, salt and mix them all together.
  • Marinade the chicken pieces in this masala by rubbing it gently on the chicken.
  • Peel and thinly slice the onions. Finely chop the tomates.
  • In a heavy bottomed kadai, heat oil and add the cardamom, cloves and cinnamon stick.
  • When the spices are heated, add in the onions and curry leaves. Fry till they onions becomes transparent.
  • Add in the tomato pieces and cook them till they become mushy.
  • Add in the chicken pieces along with the marinade. Fry it for a while.
  • Pour in a cup of water and cover with a lid. Keep heavy weight on the top of the lid.
  • Cook on medium heat till the chicken pieces are cooked. Remove the lid when the chicken pieces are cooked.
  • Cook on medium heat till the gravy thickens. Once the gravy is thickened, remove most of the gravy.
  • Cook the chicken with the leftover gravy, till the gravy dries and the chicken pieces are slightly browned.
  • Keep on turning the chicken pieces continuously, be sure that the chicken pieces should not be separated.
  • To Serve: Serve the chicken pieces with the preserved gravy or pour the gravy along with the chicken and serve hot.