Imported from Instagram

Spicy Maharashtrian Chicken Chakna Fry

Name: Spicy Maharashtrian Chicken Chakna Fry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: bone-in chicken (Use bone-in chicken; amount not stated in the source.); ginger-garlic-chili paste (Used for marinating and/or cooking; exact amount not stated.); onion (Slice or chop; cook until golden brown. Amount not stated.); curry leaves (Amount not stated.); cooking oil (Amount not stated.); salt (To taste.); turmeric powder (Amount not stated.); Kashmiri red chili powder (Amount not stated.); coriander powder (Amount not stated.); garam masala (Used during cooking and again to finish; amount not stated.); hot red chili powder (Amount not stated.); garlic (The source calls for plenty of garlic; amount not stated.); water (Add a little water; amount not stated.); freshly ground black pepper (Important finishing ingredient; amount not stated.); coriander stems (Chopped; amount not stated.); green chilies (Slit; amount not stated.); lemon juice (Amount not stated.); fresh coriander (Chopped, for garnish; amount not stated.); desi ghee (Add hot ghee at the end; amount not stated.)

Recipe by Your Food Lab @yourfoodlab · Instagram

Imported by K Kampani on SeeMeCook

A spicy, dry-style bone-in chicken fry inspired by Maharashtrian flavors. The chicken is cooked with onions, curry leaves, powdered spices, garlic, green chilies, lemon, coriander, and a finishing spoonful of hot ghee.

4 servings55 minSouth Asian

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Ingredients

bone-in chicken (Use bone-in chicken; amount not stated in the source.)
ginger-garlic-chili paste (Used for marinating and/or cooking; exact amount not stated.)
onion (Slice or chop; cook until golden brown. Amount not stated.)
curry leaves (Amount not stated.)
cooking oil (Amount not stated.)
salt (To taste.)
turmeric powder (Amount not stated.)
Kashmiri red chili powder (Amount not stated.)
coriander powder (Amount not stated.)
garam masala (Used during cooking and again to finish; amount not stated.)
hot red chili powder (Amount not stated.)
garlic (The source calls for plenty of garlic; amount not stated.)
water (Add a little water; amount not stated.)
freshly ground black pepper (Important finishing ingredient; amount not stated.)
coriander stems (Chopped; amount not stated.)
green chilies (Slit; amount not stated.)
lemon juice (Amount not stated.)
fresh coriander (Chopped, for garnish; amount not stated.)
desi ghee (Add hot ghee at the end; amount not stated.)

Steps

1
Marinate the bone-in chicken with ginger-garlic-chili paste. Set it aside; the source does not specify a marinating time.
2
Heat cooking oil in a pan and add the whole spices, allowing them to crackle. The source does not identify or quantify the whole spices.
3
Add the onions and cook them until they become golden brown.
4
Add the curry leaves to the browned onions.
5
Add the marinated chicken and sear it for about 2 minutes.
6
Add salt to taste, turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, hot red chili powder, ginger-garlic-chili paste, and plenty of garlic.
7
Mix everything well so the chicken is thoroughly coated with the spices.
8
Add a little water, cover the pan, and cook until the chicken is completely done. The source does not specify the amount of water, cooking temperature, or exact covered cooking time.
9
Remove the lid and cook over high heat to evaporate the remaining water and roast the chicken until the masala thickens and coats the pieces.
10
Finish with a little garam masala, freshly ground black pepper, chopped coriander stems, slit green chilies, and lemon juice.
11
Garnish with freshly chopped coriander and add a spoonful of hot desi ghee.
12
Serve the chicken fry as a starter. The creator also recommends eating it with bhakri.

Notes

The source provides no ingredient quantities and does not specify the whole spices, marinating time, water amount, or exact covered cooking time. The transcript says the dish contains no tomato or yogurt. Serve as a starter or with bhakri.