Sunday, June 3, 2012

Whole chicken fry (Indian style)

In India some popular non veg restaurants attract the customers by displaying this mouthwatering red colored crispy whole fried chicken or whole tandoori chicken by lunch and dinner time. I am always attracted by colorful foods and love to try at home than eating out. Instead of the deep frying technique they use in hotels, I make this by shallow frying.   Recently I made this whole chicken fry remembering my mom. Many years back, I learned this recipe from my mom and it is always handy for me. Mom was always praised for her newer cooking styles and hospitality. Happy cooking makes delicious meals and pleasant memories and it is true with us always. Passing on this for all the chicken lovers out there:)

Whole chicken -  1.5 kg (3 lb)
lemon - 1
salt - 2 tbsp
red chilly powder - 2 tsp
black pepper powder - 1 tsp
cumin powder - 1 tsp
garam masal powder /curry powder - 1 tsp
ginger garlic paste - 2 tbsp
turmeric - 1 tsp
red food color - 2 pinch (optional but looks good)

Clean the chicken after removing the skin.  The wings can have some skin on.
Wash well. Prick all over using a fork.
Apply salt and lemon juice and keep aside.
In the mean time mix all the other ingredients for marination and rub over the chicken and insert some marination inside too.
Keep this marinated chicken for 1 hour or inside a zip lock pouch and keep refrigerated overnight. (I fried after 1 hour, didn't do overnight marination this time).

Frying the chicken:

Heat a heavy bottom wok with 1/2 cup oil. (Frying in ghee or butter is the best. Coconut oil also makes the chicken tastes good). Or use any frying oil.
First put the breast side down and fry in medium flame for 10 minutes.
Flip carefully and put a tight lid. Cook covered in low heat for 15 minutes.
Again flip and cook covered for 10 minutes.
Now take out  the lid and fry in medium heat both sides, till it is completely fried and becomes red.

Whole chicken fry is ready!

More care should be taken while flipping the chicken, if the wok is not heavy.
Keep the wok in the back burner and hold tightly while flipping.
Always fry the chicken in low to medium heat.
Cook covered and ensure if it is completely fried before serving.
Time taken : 40 minutes in low - medium heat.

Whole fried chicken served.

Serving Suggestion:
Serve hot with briyani or kushka or parotta and raitha.
Squeeze 1/2 a lemon over the fried chicken before serving.


Sayantani Mahapatra Mudi said...

wow so well made. looks perfect.

Lavanya said...

Looks yummy n perfect
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Sravs said...

Very tempting and yummy one !!

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Reshmi said...

tempting... tempting..

Priya Suresh said...

Succelent and droolworthy chicken fry,my mom used to stuff them with boiled egg masala, makes me hungry.

Rekha said...

wow.. looks soooooo good and perfect..happy to follow visit mine and join in my space:)

Akila said...

Looks delicious...

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Shabbu said...

looks delicious..perfect one..

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Vikis Kitchen said...

Thank u friends!
Thanks Priya. Surprisingly my mom too stuff it with boiled egg masala , potato, minced meat and fried onions:) Happy to know that we both tasted that, growing up:) My mom got that recipe from a magazine.

Suja Manoj said...

Viki this is so good,perfectly made and drool worthy chicken.

Home Cooked Oriya Food said...

looks so yum! wow - I can eat this now...

R.Punitha said...

Hi Viki ,

Thank you for your visit to my blog and

thank you for your valuable comment on my post.

I wish your regular support to me Viki:)

Keep on...

R.Punitha said...

Hi Viki ,

This full chicken is quite enough

to me :) :)

Nice and spicy recipe Viki ...

Keep it up...

Unknown said...

Hi Viki,
Chicken looks absolutely delicious...Well done dear...mouthwatering here...

Todays Recipe : Chicken 65

Asiya Omar said...

Wow! Looks delicious.

Sangeetha Priya said...

wow delicious chicken fry, easy to make in pan, mouthwatering dear!!!

Unknown said...

Yummy it seems very delicious!! thanks for sharing & looking forward for more 'India Food Recipes'