I am celebrating my 250th recipe on this blog! I wanted to follow Indian jubilee traditions by posting a recipe of a sweet but I then thought of creating something which is unique in using a minimal number of spices and with a short cooking time. I also wanted it to be low fat with minimum wasted nutrients. The result is this fried chicken which is mouth wateringly delicious, quick and easy to make, saves fuel, and is good for health – it sounds impossible, but it is true!
Traditionally, chicken is fried with a lot of onion and masala ingredients, and the cooking takes almost 30 minutes and also uses a lot of oil to prevent the chicken from sticking to the skillet. This results in an oil soaked chicken, sometimes with a lot of wasted burnt masala that sticks to the skillet, it consumes a lot of oil, and the flesh of the chicken becomes very dry, which means you lose a lot of the nutrients in the chicken to the masala, which gets wasted, and in its place you gain a lot of oil which is bad for you.
I have used just 3 spices to make it easy to prepare and avoid wasting ingredients to the masala. I first cook the chicken in the microwave to reduce the amount of cooking time in oil, which seals the nutrients and keeps the chicken moist and tender, and reduces oil absorption in the next stage. I transfer the chicken immediately to the oil skillet to avoid cooling – again to reduce the cooking time in oil. The chicken browns very quickly because it is already cooked. All these together result in a minimum of oil being used to fry the chicken.
The chicken provides about 25g protein and about 110 Calories per 100g. This recipe uses only 2 tablespoons of oil, therefore it is a high protein, low fat, low calorie side dish that is quick and easy to make.
- 900g-1kg Chicken, skinless biriyani cut or skinless boneless breast and leg cut into large pieces
- 1 T Kashmiri Chilli Powder
- 1 ½ tsp Cumin Powder
- ¼ tsp Turmeric Powder
- Juice of 1 Lime
- 2 tsp Salt
- 2 T Vegetable Oil
- Onion rings & Lime wedges for garnishing
- Mix the chilli, turmeric, and cumin powder with salt and lime juice to make a masala paste.
- Slash the chicken pieces and run the masala paste into the chicken.
- After 30 minutes, arrange the pieces in a large microwave dish without overlapping. Do not cover the dish.
- Microwave on full power for 4 minutes.
- Meanwhile, heat the oil in a large non-stick skillet.
- Transfer the chicken to the skillet immediately after microwaving. Arrange the pieces in the skillet. Again without overlapping.
- Cook on high heat. Turn over with tongs, and fry till the pieces are browned uniformly. This should take about 5 minutes.
- Remove and serve with onion rings and lime wedges.
- If you cover the dish in the microwave, steam will condense, and a large amount of gravy will be formed, which you will not be using when you fry the chicken.
- Transfer the chicken immediately from the microwave to the skillet to avoid loss of heat.
- I use Kashmiri chilli powder for its mild flavour and rich red colour. If you are using any other chilli powder, use only half the amount.
- I use sunflower oil supplemented with rice bran oil for its cholesterol lowering properties and neutral flavour.