Chicken Rava Fry
Aayi has a recipe diary which she had written many years ago. There are many recipes that she has tried many times and some which she just wrote down from different sources. I don’t think she writes in it anymore, but it is one of my favorite things to read. I don’t get bored to go through the same recipes again and again, sometimes I even copy the same recipes into my book. I have tried almost all recipes that have I written down.
This is one such recipe I copied from aayi’s diary. It looked very interesting. According to the original recipe, chicken is cooked first and then all spices are applied to it, cooked again and then rolled in rava(sooji) and shallow fried. This looked very complex, so I changed the method to make it more like fish fry. It came out perfectly crispy and delicious. It can be served as a nice starter. Very simple and delicious.
Use tender chicken breasts to get it evenly cooked. Do not make the pieces too thick, which may make it difficult to cook. I used butterfly opened(ie, cut horizontally) chicken breast. Eat it while it is hot to enjoy crispy chicken.
Ingredients:
1 lb (0.45 kg) boneless, skinless chicken (preferably, tender chicken breasts)
1 tea spn ginger-garlic paste
1-2 tea spns chilli powder
A pinch asafoetida (Hing)
1″ cinnamon (make a smooth powder)
1 tea spn coriander-cumin powder
Sooji (rava)
Oil
Salt
Method:
Apply ginger-garlic paste, salt, chilli powder, cinnamon powder, coriander-cumin powder to the chicken pieces and leave it aside for about 30mins (or more).
Just before serving time, roll the pieces in sooji to get an even coating on the pieces.
Heat tava. Spread some oil. Shallow fry the pieces.
Serve hot.
Serves : 4-5
Preparation time : 20mins
very nice recipe.. sooji would add that crunch real well…
I have eaten this in one of the hotel here in Goa. It tastes absolutely delicious.I will not be trying this recipe as we are veg. at home
I have tasted this at a friend’s place but I always thought it was deepfried. Good recipe I am going to try it at home since it can be shallow fried also.
Reminds me fo Goa, where most non-veg come fried like this…and it is just yum.
Lovely recipe.never tried rava in chicken fry.will surely try next time.
a very elementary question here, Shilpa,
how do you grind something like a 1 inch cinnamon stick?
I have a grinder blade attached to my mixie which doesn’t grind small quantities like this. And on the subject of grinders, do you recommend a idli-dosa batter grinder or does a mixie (which i currently use) work just fine? My hassle is that one, its too bulky to store in the kitchen; two, I’d need to budget for it adn 3. the mixie works just as well perhaps minus the fluffiness that comes form a traditional grinder.
I use mortar and pestle for very small batch of spices & for ginger-garlic paste.
For everything else I use Sumeet mixer. I recently bought Ultra wet grinder which makes very soft idlis/dosas. But I don’t think it is absolute must. I used the mixer all these years and it works fine. Now I like to make a little more batter at a time and wet grinder helps a lot (There is some improvement to the quality of dosas/idlis too with grinder)
wow!!
looks delicious, will surely try them out
i think uve made a small mistake in the recipe – its not .45gms, its .45kg
Thanks Naseela. Corrected
I’ve only tried Fish rava fry , but this is new to me…..Ought to try some day…
Ash…
(http://asha-oceanichope.blogspot.com/)
I ate once at friend’s house longtime back, loved it shoul try it some time.
I just read your comment about ultra wet grinder…..does it has separate motor(machine) or it fits onto regular blender thing…..
Its a separate machine. Check this out.
HI Shilpa,
frying chicken with rava is new to me..although i do fish fry and other veggies fry in a similar way
Shilpa
.
Sounds very appetizing. A nice replacement for rava would be to use some Japanese bread crumbs (Panko) if someone prefers bread instead. One can also add buffalo wing sauce to make this tangy and spicier, or barbecue sauce or even our good old mint chutney to make varieties of this and serving at parties. Just a thought
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