CHICKEN MAHARANI RESTAURANT STYLE
Chicken maharani is a popular chicken dry dish which we get in restaurants in and around Erode.. its a very simple dish ,a slight variation from the chicken 65 recipe, but the taste you get at the end is really mind boggling .. Bone less chicken is preferable, but you can use chicken with bones also.. Marination time you give for the chicken is the main secret of the recipe.. Try to marinate overnight or for atleast 2 hours in a fridge.. The addition of crisp roasted curry leaves gives the dish an authentic touch and wonderful aroma which will awaken your taste buds for sure.. My son loves this dish and he always orders this when he visit hotels.. I got this recipe from a chef in a nearby restaurant.. credit goes to him ..
INGREDIENTS
For marination
Chicken boneless - 500gm
Thick curd - 3 tbsp
Ginger garlic paste - 2 tsp
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as required
For frying
Oil - as required for deep frying
Gram flour - 2 tbsp
Corn flour - 4 tbsp
Kashmiri red chiilli powder - 2 tsp ( just to get the red colour naturally)
For sauting
Big onions - 3 nos ( thinly sliced)
Dry red chillies - 5 nos
Curry leaves - a handful
Mustard seeds - 1/2 tsp
Oil - 3 tbsp ( you can use the same oil used for frying)
In a bowl , add chicken and all the ingredients given above , mix well so that the masala is fully coated in the chicken.. Marinate for overnight or atleast for 2 hours in fridge..
After the marination time we have to deep fry the chicken in oil. Add the kashmiri red chilli powder,gram flour and corn flour to the chicken at the time of frying .. the flour acts as the binding agent .
Heat required amount of oil in a kadai , deep fry the chicken pieces for 2 to 3 mins. You will get a nice golden brown colour.. dont overcook it will make the chicken hard to chew.
When you are done with frying the chicken pieces, fry half the curry leaves in oil till it is fully roasted and crisp.. this is the main secret ingredient of chicken maharani .. Keep it aside.
Place a kadai or pan (I have used claypot) on the stove, heat it , add oil which you used for frying .. the main purpose to use the same oil is we shouldnt use the oil again for frying, so we can use it for sauting ,and we get additional aroma from it.. I personally feel very bad to waste food and the ingredients so I try to reuse it in the best possible way..
When oil is heated, add mustard seeds , let it splutter, add in the thinly sliced onions, dry red chiilies and the remaining curry leaves .. saute it in high flame for 1 min, add the fried chicken into the kadai, mix it well and garnish it with the roasted curry leaves ...
Thats it your chicken maharani is ready to eat .. It can be served as starter, a side dish to the main course and it really suits rasa sadham and curd rice.. Hope you all will try this delicious recipe and get back to me through comments.. My son is writing his board exams so the gap in between posts.. See you all tomorrow until then Veni here saying bye and take care .. Happy cooking !!!
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