Chicken Rava Fry

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

28 thoughts on “Chicken Rava Fry”

  1. 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

  2. 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.

  3. 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.

    1. 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)

  4. wow!!
    looks delicious, will surely try them out
    i think uve made a small mistake in the recipe – its not .45gms, its .45kg

  5. 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 :-).

  6. have u ever thought to bring your passion on books! for millons to enjoy your tasty methods…..I mean Publishing a complete cook book!!!

  7. Hi…

    I just discovered your website recently & must say its one of the finest… thanks for such lovely recipies.. i tried this dish today & its just yum….
    really appreciate ur good work.

  8. Hi shilpha,
    I tried chicken rava fry,came out good and taste.My husband loves.I saw ur website it is awesome.But i wamt to know about how to make chilly idllis and garlic idllis.if u know pls post.

  9. Dear Shilpa,

    How thick must the chicken pieces be?

    I am a neophyte at cooking. How much salt would you suggest I should add?

    At what temperature must this be cooked? For how long?

    For your other reader – 1″ dalchini stick is equivalent to 1/4 tsp cinnamon powder.

    Regards,

    Aseem

    1. You can use the same thickness that you use for any curries. These are shallow fried, so heat the tava till it is very hot and then keep chicken pieces, reduce to medium low. The time depends on the kind of chicken used.

  10. I am a veggie and was exploring the net to make my hardcore non-vegetarian husband happy. What luck that I found you 🙂

    I tried this dish today and could see my folks relishing it. Nothing could have made me more happy. Thank you so much! I added a dash of lime and served the chicken with pickled roundels of onions and capsicums.

    Your link for Konkani dishes is not working. Can you pl check the same.

  11. Hi Shilpa,

    Can you please tell me if 1 lb (0.45 kg) boneless, skinless chicken (preferably, tender chicken breasts) is 3/4 kg.

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