Whole Chicken Fry:




My Version😃
🥗🍗🥗🍗🥗🍗🥗🍗🥗🍗🥗🍗🥗🍗🥗
Marination Ingredients:
🍗Whole chicken -  1.2 kg
🍗5 tablespoons Lemon Juice
🍗2 teaspoons salt (make sure the salt taste is strong after marinate it)
🍗2 tablespoons red chilly powder
🍗1 teaspoon black pepper powder 
🍗1 teaspoon cumin powder 
🍗2 teaspoons curry powder or Coriander powder
🍗2 tablespoons ginger garlic paste
🍗1/2 teaspoons Turmeric powder 
🍗5 tablespoons yoghurt
🍗5-6 pieces of Tamarind (Optional)
To fry the chicken;
🌹Twine to tie the legs
🌹Oil to fry the chicken 

Method 
1.Remove the skin,wash and clean  the Chicken properly with turmeric and lemon.make deep cuts on the chicken for the marination to absorb.
2.Gather  both legs ,tie with a Twine thread.the tied legs should be facing the breast.doing this will make the chicken easy to maneuver when deep frying and won’t give the chicken an odd look when the chicken is completely fried.
3.In the mean time mix all the ingredients for marination and rub all over the chicken and insert some marination inside too.
4.Keep this marinated chicken aside for 1 hour or  keep refrigerated overnight. 
5.Transfer the marinated chicken to a big pot and  switch on the fire and cook for 5 minutes on high flame turning both sides until all the water dries.
6.Add the oil to a large deep bottom wok or pot .
7.Don’t wait till the oil reaches high heat.if you do this you’ll have a beautiful fried chicken on the outside but raw chicken in the inside.
8.Gradually bring the oil to medium heat and slowly fry the chicken on all sides.
9.Once the chicken is deep fried,remove from the oil and place it in a plate with a kitchen towel to drain any excess oil.
10.Arrange it on a dish how you like and enjoy.

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My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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