Welcome to our guide on how to fry chicken, an essential skill for anyone who loves Indian dinner recipes veg. In this article, we’ll explore a delicious haleem recipe and provide step-by-step instructions on how to fry chicken to perfection.
Why Learn How to Fry Chicken?
Learning how to fry chicken is essential for anyone who enjoys cooking Indian dinner recipes veg. Whether you’re a novice or an experienced cook, mastering this skill will allow you to create delicious and satisfying meals for yourself and your loved ones.
Ingredients for the Perfect Fried Chicken
Before we dive into the cooking process, let’s take a look at the ingredients you’ll need for this haleem recipe:
For the Chicken:
- 1 whole chicken, cut into pieces
- 2 cups of buttermilk
- 2 cups of all-purpose flour
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- Salt and pepper to taste
- Oil for frying
For the Haleem:
- 1 cup of broken wheat (dalia)
- 1/2 cup of mixed lentils (masoor dal, moong dal, chana dal)
- 1/2 cup of barley
- 1/2 cup of chopped onion
- 2 tablespoons of ginger-garlic paste
- 1 tablespoon of red chili powder
- 1 tablespoon of garam masala
- 1/4 cup of chopped mint leaves
- 1/4 cup of chopped coriander leaves
- Salt to taste
- Oil or ghee for cooking
: Marinate the Chicken
- In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and pepper.
- Add the chicken pieces to the bowl, making sure they are fully submerged in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Prepare the Coating
- In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and pepper.
- Mix well to ensure the spices are evenly distributed throughout the flour.
Coat the Chicken
- Remove the chicken from the buttermilk marinade and allow any excess marinade to drip off.
- Dredge the chicken pieces in the seasoned flour, making sure they are fully coated.
- Shake off any excess flour and place the coated chicken pieces on a wire rack set over a baking sheet.
Fry the Chicken
- Heat oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan.
- Fry the chicken in batches, if necessary, until golden brown and cooked through, about 15-20 minutes.
- Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the oil and place it on a wire rack to drain.
How to Make Haleem
Prepare the Grains
Wash the broken wheat, lentils, and barley thoroughly and soak them in water for 2 hours.
Cook the Grains
- In a large pot, heat oil or ghee over medium heat.
- Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and cook for another 2 minutes.
- Add the soaked grains along with 6 cups of water to the pot.
- Add the red chili powder, garam masala, and salt to taste.
- Mix well and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 1-2 hours, stirring occasionally, until the grains are cooked and the mixture has thickened.
Garnish and Serve
- Once the haleem is cooked, remove it from the heat and let it cool slightly.
- Garnish with chopped mint leaves and coriander leaves.
- Serve hot with naan or roti.
Learning how to fry chicken is a valuable skill for anyone who enjoys cooking Indian dinner recipes veg. With this simple haleem recipe and our step-by-stebe frying chicken like a pro in no time. Enjoy!
