Whole chicken fry (Indian style)

In India some popular non veg restaurants attract the customers by displaying this mouthwatering red colored crispy whole fried chicken or whole tandoori chicken by lunch and dinner time. I am always attracted by colorful foods and love to try at home than eating out. Instead of the deep frying technique they use in hotels, I make this by shallow frying.   Recently I made this whole chicken fry remembering my mom. Many years back, I learned this recipe from my mom and it is always handy for me. Mom was always praised for her newer cooking styles and hospitality. Happy cooking makes delicious meals and pleasant memories and it is true with us always. Passing on this for all the chicken lovers out there:)

Marination:
Whole chicken -  1.5 kg (3 lb)
lemon - 1
salt - 2 tbsp
red chilly powder - 2 tsp
black pepper powder - 1 tsp
cumin powder - 1 tsp
garam masal powder /curry powder - 1 tsp
ginger garlic paste - 2 tbsp
turmeric - 1 tsp
red food color - 2 pinch (optional but looks good)

Clean the chicken after removing the skin.  The wings can have some skin on.
Wash well. Prick all over using a fork.
Apply salt and lemon juice and keep aside.
In the mean time mix all the other ingredients for marination and rub over the chicken and insert some marination inside too.
Keep this marinated chicken for 1 hour or inside a zip lock pouch and keep refrigerated overnight. (I fried after 1 hour, didn't do overnight marination this time).

Frying the chicken:

Heat a heavy bottom wok with 1/2 cup oil. (Frying in ghee or butter is the best. Coconut oil also makes the chicken tastes good). Or use any frying oil.
First put the breast side down and fry in medium flame for 10 minutes.
Flip carefully and put a tight lid. Cook covered in low heat for 15 minutes.
Again flip and cook covered for 10 minutes.
Now take out  the lid and fry in medium heat both sides, till it is completely fried and becomes red.

Whole chicken fry is ready!

Note:
More care should be taken while flipping the chicken, if the wok is not heavy.
Keep the wok in the back burner and hold tightly while flipping.
Always fry the chicken in low to medium heat.
Cook covered and ensure if it is completely fried before serving.
Time taken : 40 minutes in low - medium heat.

Whole fried chicken served.

Serving Suggestion:

Serve hot with briyani or kushka or parotta and raitha.
Squeeze 1/2 a lemon over the fried chicken before serving.

Lemon juice

Here is a simple lime / lemon juice for the summer. My amma used to make this drink whenever there was a guest, as we there is a big lemon tree in my appa's house. At first we had a large lime variety called 'Malta lime' and then we planted this country lemon tree there. That was our everyday cooldrink in childhood during summer and I love the way how amma used to make it in large vessel for many. Happy memories and cool cool drinks linger in our minds forever !

Ripe Lemon fruits are bright yellow and oblong in shape. These lemons were as big as an apple:)

Ingredients:

Lemon or lime - 1 (big)
water - 6 cup
sugar - 3 tsp per cup of water or more
rose essence - 1 drop
ice cubes - 3 per glass

Method:

Dissolve sugar in water and squeeze the lemon to it.
Add the rose essence and filter the juice to remove any seeds.
Keep refrigerated till use or serve immediately.
Pour in glass tumblers and serve with ice cubes.

Lemon juice is ready!

Note:

1. Some people prefer adding salt instead of sugar (1/4 tsp per glass).
2. This plain lemon juice can be enhanced by adding plain soda (carbonated water).
3. Adding a tsp of nannari sarbet (Indian sarsaparilla sherbet)syrup to this will taste great.
4. This plain lime juice tastes good with white sugar only.
5. If refrigerated, serve within a day to ensure fresh smell.