Its Chatkara chicken because it will create a chatkara of tanginess and masala in your mouth and it will be chat i.e finished by your family members and friends. This chicken is tender from inside and crunchy outside. In other recipes the chicken pieces gives a good taste till they are eaten from the upper coating but when it comes to the inside part of flesh they are tasteless and just salty, means the masala doesnt gets infused in the whole chicken. But this recipe I am very much sure you are going to enjoy every bite of it because I have maintained a balance of flavors inside and outside of the chicken. Chicken Chatkara is mainly served as a starter or appetizer.
This starter is delicious to the core and can be an ultimate treat for the foodies and you can get all praises.
Ingredients for Chicken Chatkara Fry
Steps for Chicken Chatkara Fry
Chicken Chatkara Fry
Ingredients
Ingredients
600 grams Chicken
1 ½ tea spoonCorianderSeeds
1 tea spoonCumin
3 to 4 Dried Red Chillies
10 to 15 Black Pepper Corns
½ tea spoon Mango Powder (Aamchur)
½ tea spoonDried Fenugreek Leaves
½ tea spoonGaram Masala Powder
½ tea spoonChaat Masala
2 tea spoonKashmiri Chilli Powder
3 tea spoonCurds
1 tea spoonGinger Garlic Paste
1 tsp Salt
2 table spoonCorn flour
2 table spoonGram flour
1 table spoonOil
Coriander leaves
Steps
1. Wash the chicken pieces pat dry and put slit cuts on the pieces of chicken for the masala to be applied properly.
2. Preheat a pan on low flame put coriander seeds,cumin, dried red chillies use the spicy chilli,black pepper corns and dry roast them for a minute on low flame.When done grind it into a coarse powder.
3. Then add mango powder,dried fenugreek leaves,garam masala powder,chaat masala and kashmiri red chilli powder to this coarse powder and mix it well .This will give you a better taste. You can use half tsp of lemon juice instead of mango powder (aamchur).
4. In a bowl take curd,ginger garlic paste,salt,corn flour, gram flour,1 tbsp oil and mix it well.
5. Now transfer the grinded coarse spices to this mixture of curd and mix it well and make a thick paste.
6. Now apply this masala mixture to the slit chicken pieces thoroughly on all sides with your hands and marinate it for 2 hours and keep it in the freeze, if you do not have time you can marinate for one hour at least. This is an important step, so do not skip to marinate for a longer time if possible. The longer the chicken is marinated the better it tastes as the chicken will absorb all the flavours from the spices. Keep it in the refrigerator if marinating for more than half an hour. If you have time you can marinate it overnight also.
7. After 2 hours take out the marinated chicken from the freeze and sprinkle some fresh coriander leaves on it and give it a mix.
8. Heat oil on a high flame and reduce the flame when you start putting chicken pieces because your chicken will burn and not fry properly If the oil is very hot then the chicken will quickly fry from outside and will remain uncooked inside. Similarly, if the oil is not hot enough then the chicken will absorb oil and will become oily.
9. Put the marinated chicken pieces one by one in the oil and deep fry them by turning the sides simultaneously. Do not overcrowd the pan. Fry the chicken pieces in small batch.
10. Fry them for at least 8 to 10 minutes to be properly cooked from inside.
11. When done remove it from the oil and place the chicken pieces on a tissue paper to absorb extra oil on it.
12. Serve it hot with green chutney of mint and mayonnaise, red chutney, or any sauce of your choice.
13. If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.
