(Thali Huwi Murghi Aur Sabuth Sabzee)
In this Fried Chicken recipe, chicken pieces are lightly coated with spices and cornflour,
then deep-fried and served with whole vegetables, which have been fried
separately with whole spices. A dry dish, it should be served with a wet
dish, such as Haandi Lentils with Lemon Juice and Fresh Tomatoes.
Fried Chicken with whole baby Vegetables
Ingredients
Fried Vegetables:
To garnish:
Instructions
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In a small bowl, mix tomato puree, ginger, garlic, chili powder, mango powder, coriander, salt, and cumin.
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With your hands, rub the spice mixture on to the chicken pieces. Sprinkle with the cornflour and toss to coat thoroughly.
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Heat the corn oil for deep-frying in a karahi or deep frying pan and fry the chicken pieces, a few at a time, for 7—10 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.
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To cook the vegetables, heat 4 tablespoons of oil in a deep frying pan and fry the onion seeds, curry leaves, crushed coriander seeds, cumin seeds, black peppercorns, and red chilies for about 1 minute, then add the baby courgettes' baby onions and green beans and stir-fry for 1 1/2 - 2 minutes until the baby onions have browned slightly.
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Add the cooked chicken pieces, fresh coriander, and cherry tomatoes and cook for 2 minutes until heated through. Serve garnished with lemon wedges and more fresh coriander, if wished.
