I think chicken is the most cooked item in every home, with various styles and spices.
Sometimes
baked, grilled, roasted or it lands in a Wok for a yummy curry or Karahi : )
Different
people, different tastes… Some like it very spicy and use all the spices they
have to give it an extra hot touch. Though I love hot stuff and am the biggest
Chili fan on this earth, yet there are some dishes were also I keep my hands
off from all the masalaas : )
After
taking a pause from cooking for quite a while now due to my arm, I was cooking
light stuff where I didn’t have to sway my arm a lot. I made a lot of baking
stuff where I just mixed in spices and just pushed them in the oven lol
(click on pick for a larger Image)
This week
It was the turn of the chicken. I usually bake it or make Karahi, I also fry
drum sticks but this time I fried the chicken, and with using just 3 spices and
the result that you get is really enormously great!
I do think
that at tmes we all use so much coating of flour/chickpea flour, that we don’t
get the real taste of the meat. It is important that we get to taste the actual
taste of the dish too, and not just the spices : )
It is the
fastest and the tastiest way if you have marinated the meat ahead which is also
very easy and quick. I know it’s nothing new as everyone fries chicken very
often, but do try out with really less spices and you’ll surely love it. I
loved the fried yet a bit roasted light color on it :)
(click on pick for a larger Image)
This is
what I did:
I bought 7
fresh Chicken legs; makes around 1 kilo and some extra grams
I usually marinate the meat when it is fresh
and then freeze it for the next time. This way the meat also absorbs the spices
very well and I just need to take them out of the freezer whenever I need to,
and place it in the fridge so they can be used next day.
So the
spices I used are:
1 ½ tsp
salt (more to taste)
2 ½ tsp red
chili flakes
6-7 grated
fresh garlic
½ cup oil
*take off the
skin, wash the meat and then dry them with a kitchen towel
* cut in
deep slanting cuts with a big knife on both sides
*don’t cut
all over as the meat will open up while frying and loose its lovely shape
*now mix in
the salt /red chili / grated garlic in the ½ cup of oil
(click on pick for a larger Image)
* rub this
marination very well in the cuts of the meat and all over, till the whole is
covered with the spices and oil
*if you
want to make it the next day, just cover and keep in fridge but if you want to
save it for any other time then freeze it. They stay Super and are always ready
if you have unexpected guests.
*you can
also bake them, but I prefer to fry as the meat stays remarkably soft and
juicy.
*I just fry
in the Wok with really less oil, means; not the deep fry amount, just enough
that one side dips in the oil and then I keep turning and twisting, of course I
let one side cook slightly then turn over to avoid getting it dark.
*just keep
the flame on medium and allow the meat to cook till deep, if your flame is
high, the meat will get a nice gold color from outside but it will remain
uncooked inside, so you see haste is waste so always have patience while
cooking or frying anything : )
*I
mentioned this because some of my friends face problems while frying things
such as Kababs, I get the feedback that the recipe was good BUT the kababs were
raw from inside, so the tip is to enjoy and love making anything with time and
patience :)
(click on pick for a larger Image)
*So back to
our chick fry ; it will take nearly 6-8 minutes till the meat is cooked, so
don’t leave it unattended, just play around, check if you feel one side is
turning a bit gold, turn it over, so this way you will get an even nice cooked
look.
* you see
the legs are really very juicy and soft, a trick what I do is, I cover a lid
when the legs are half done, this way the steam which builds inside the
wok/pan/pot makes the meat tender and
cooks till inside!
*your fries
are ready in actually 16-18 minutes with a fantastic yummy result : )
I served
with Turkish naan and baguettes and made potato chips with it. Just cut them
thick and soak in chilled salty water for half an hour, drain the water, dry
with the kitchen cloth and dust plain flour over them, toss and turn once and
then deep fry in hot oil.
Don’t
sprinkle salt on them, they stay crunchy. Each to its choice, I keep the salt
with them and let everyone sprinkle as they like it : )
I’d prefer
chapatti but I saved my arms energy ;)
I love it
with khushka (plain white rice) just pour some oil on the rice, the one in
which you fried the chicken, it is yummmz!
