My native is madurai. Madurai is famous for many things - Meenakshi amman temple, jasmine flower and many. One among them is kari dosa. The same shop also delivers variety of menus. One among them is Madurai dry chicken. My relation who is a fan of madurai dry chicken some how got the recipe of madurai dry chicken.
In turn i got it from her. So i tried it at home, i got the correct color and consistency but taste was a little different. Sure there is some hidden material to get that wow taste. But then liked the recipe i made. The inspiration is from particular hotel and particular recipe so i do not want to change the name.
Below is my version of Madurai dry chicken. Please do try and let me know...
Ingredients:
Chicken thighs - 1 lb ( 1/2 kg)
Onion - 1 big finely sliced
Thick Curd - 1/2 cup
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1 tsp
Ginger garlic paste - 2 tsp
Chili powder - 2 tsp
Black pepper powder - 1 tsp
Oil - 2 tbsp + 2 tbsp
Spring onion to garnish
Salt as required
Marination:
1) Cut chicken thighs into pieces. Wash it 3 times in water to remove blood stains and other debris.
2) In a bowl mix chicken, curd, turmeric powder, cumin powder, corriander powder, garam masala, ginger garlic paste, salt and chili powder together.
3) Once mixed add 2 tbsp oil and mix once again.
4) Refrigerate the mixture overnight in a Ziploc bag or in a air tight container.
Preparation:
1) In a pan heat 2 tbsp oil. Add sliced onions and cook it for few mins with a pinch of salt.
2) When onions are cooked add in the marinated chicken mixture.
3) Mix gently and cook the chicken for 5 mins in medium heat covered. Toss chicken once or twice in between.
4) Then cook chicken for another 5 min in sim without lid. Toss chicken in between.
5) Once the oil starts to ooze out, add in black pepper powder,
chopped spring onion and mix gently.
6) Serve hot.....
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
In turn i got it from her. So i tried it at home, i got the correct color and consistency but taste was a little different. Sure there is some hidden material to get that wow taste. But then liked the recipe i made. The inspiration is from particular hotel and particular recipe so i do not want to change the name.
Below is my version of Madurai dry chicken. Please do try and let me know...
Ingredients:
Chicken thighs - 1 lb ( 1/2 kg)
Onion - 1 big finely sliced
Thick Curd - 1/2 cup
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1 tsp
Ginger garlic paste - 2 tsp
Chili powder - 2 tsp
Black pepper powder - 1 tsp
Oil - 2 tbsp + 2 tbsp
Spring onion to garnish
Salt as required
Marination:
1) Cut chicken thighs into pieces. Wash it 3 times in water to remove blood stains and other debris.
2) In a bowl mix chicken, curd, turmeric powder, cumin powder, corriander powder, garam masala, ginger garlic paste, salt and chili powder together.
3) Once mixed add 2 tbsp oil and mix once again.
4) Refrigerate the mixture overnight in a Ziploc bag or in a air tight container.
Preparation:
1) In a pan heat 2 tbsp oil. Add sliced onions and cook it for few mins with a pinch of salt.
2) When onions are cooked add in the marinated chicken mixture.
3) Mix gently and cook the chicken for 5 mins in medium heat covered. Toss chicken once or twice in between.
4) Then cook chicken for another 5 min in sim without lid. Toss chicken in between.
5) Once the oil starts to ooze out, add in black pepper powder,
6) Serve hot.....
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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