Crimson Chicken Recipes

CRIMSON CHICKEN

Steps:

• Make a paste of onions, tomatoes and green chillies in the mixer/blender and keep aside.
• Heat oil in a deep skillet or pan.
• Do not smoke the same.
• Add cloves, green cardamoms, turmeric, curry powder, red pepper powder and wait for 3-4 seconds.
• Add cubed chicken pieces and sauté for 5 minutes.
• Add 1 cup of water and tightly cover the lid for 15 minutes over medium heat.
• Open the lid and add the paste made as per step 1.
• Add salt as well.
• Add little water if the gravy is too thick.
• Cover the lid again for 10 minutes over medium heat.
• Serve hot with bread or on a bed of steamed basmati rice.
• Garnish with chopped parsley and onion rings.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.