Hyderabadi Chicken Fry

I finally got a chance to make a new spicy hot dish for Sunday lunch. Hyderabadi chicken fry is tried out in many added flavours of spices. I made one selecting some spices, which indeed came out to be real yumm. It is best if the chicken is marinated 1 to 2 hrs max. I could not keep for long as it was already time for lunch :P



Chicken pieces (I picked some medium pieces, and rest were used for curry)

Grind below ingredients to smooth fine paste:
Ginger – 1/2"
Garlic – 10 flakes
Turmeric powder – 1/2 tsp
Redchilly 15 no' (use byadagi chilli, as it gives good red color and less spice)
4 Green chillies
Black pepper powder - 1/2 tsp
garam masala powder 1 tbsp
Curry leaves -2 sprigs
Curd – 1 cup (add according to thickness of paste needed)
  
    Coconut oil –  for deep fry
    Salt to taste
    Coriander leaves – 1 tbsp(optional), mint leaves – 1 tsp(optional)
    Lemon – 1(optional) [For garnishing]

Method:

•  Mix well the chicken pieces and marinate for 1-2 hrs in the refrigerator. I have only kept it for 30 mins :D
•  Heat oil in a kadhai, fry chicken pieces on low flame until it is done well, drain and  keep aside.

                                                                     Check the video clip 

•  Garnish it with finely chopped coriander leaves, mint leaves(optional) and lime pieces
•  Serve it hot with fried rice or with anything of your choice.