Fried Chicken

This isn’t yet another recipe for fried chicken, where you slather pieces of chicken in batter and deep fry, then eat with tomato ketchup. This is the definitive recipe for fried chicken that can possibly be described as the deep Indian version. As with most of my recipes, the listing is *not* for beginners and you definitely need to know what you’re doing.

You’ll need:

  • 500gm Chicken on the bone
  • Bay leaves
  • Cloves
  • Ginger garlic paste
  • Freshly ground black pepper
  • Vinegar
  • Chilli powder
  • Salt to taste
  • Turmeric Powder
  • Cinnamon
  • Oil
  • 250gms Onions, sliced finely

In a pressure cooker, add some oil, put in the onions and fry till the onions are soft and just thinking of turning brown at the edges. Put in all the ingredients, except the vinegar, freshly ground black pepper and the chicken. Stir. Put in the chicken and lightly sear. Add a cup or so of water, close the cooker and cook. You’ll need to estimate when its just about to turn tender. Perhaps a little earlier is ok, but not later.

Pour everything from the cooker in a wide pan. You can do this in the cooker itself if you like, but it’s easier to handle this way. boil down the water till the chicken is dry. add some vinegar and the freshly ground black pepper, give it one final stir, taking care not to scramble the chicken if its gotten too soft, or to jarr it off the bone.

Serve hot with fresh bread [Indian: roti, parantha, naan… or freshly baked white bread].

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.