Saturday, 25 April 2015

Pan Fried Chicken

Marinated the chicken legs with ginger paste, chilli flakes and some sauces, and this fav is born. Wonderfully soft and juicy chicken fried in minimum oil, a must for an impromptu party!!





Ingredients


  • Chicken Thigh - 3, with slits
  • Ginger Paste - 1 tbsp
  • Chilli flakes - 1 tsp
  • Soya Sauce - 1 tbsp
  • Tomato sauce - 1 tbsp
  • Salt - As per taste
  • Black Pepper - As per Taste
Wash the chicken thighs and make 3-4 slits using a knife. Marinate the Chicken in the refrigerator for 5-6 hours.



Heat 1 tbsp oil in a non stick flat bottomed pan. Place the chicken thighs evenly onto the pan so that all the pieces are in direct contact of the pan. 



Keep on high heat for 5 minutes turning once or twice so that the chicken is browned from all sides.



Lower the heat. Water may come out of the chicken. Now sprinkle some more water and cook the chicken with a lid, till it is cooked through. Turn couple of times in between to ensure even cooking.



When chicken is cooked and the gravy is completely dry, remove from heat. Serve hot with some salad.





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