Pollo entero asado y frito con masala

Ingredientes

• Marinating ingredients
• 1/4 cup tamarind juice
• 2 tablespoons of chilli powder
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 3 tablespoons of lime juice
• 1 tablespoon black pepper powder
• Salt to season(make sure the tamarind and salt taste are strong)
• 700g-1 kg whole chicken(skin removed)
• twine to tie the legs
• 1 bottle oil(vegetable or coconut oil)
• For the masala gravy
• A sprig of curry leaves
• 2 large onions finely sliced
• 2-4 green chillies
• 1 tablespoon of ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon pepper powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 2 tablespoons of tomato paste
• 1/2-1 cup coconut milk(depending on how much gravy you want)

Preparación

1. 1

   Remove the skin, giblet and neck of the chicken.

2. 2

   Wash, drain and pat dry the chicken as...: Wash, drain and pat dry the chicken as much as you can.

3. 3

   Using a sharp knife make slanted, deep cuts on...: Using a sharp knife make slanted, deep cuts on the chicken( 3 on each side of the breast, two on each thigh, two on each leg, make sure the cuts are very deep that you hit the bones).

4. 4

   In a bowl mix 3 tablespoons of tamarind...: In a bowl mix 3 tablespoons of tamarind juice, chilli powder, ginger-garlic paste, pepper, turmeric, lemon juice, salt to season, mix these ingredients then rub the paste all over the chicken,especially the grooves and cuts, take a few minutes doing this, if you are sensitive to chilli powder and spices make sure you are wearing disposable gloves.

5. 5

   With all the deep cuts to the chicken,...: With all the deep cuts to the chicken, you might find the chicken wobbly so make sure you have a good grip on the bird.

6. 6

   Now gather both legs, with a twine tie...: Now gather both legs, with a twine tie the legs together, 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.

7. 7

   Tuck the wings into the cavity of the neck...: Tuck the wings into the cavity of the neck or cut them off which I did.

8. 8

   Place the chicken in a bowl cover with...: Place the chicken in a bowl cover with cling film, refrigerate and let the chicken marinate at least 5-6 hours if you can marinate it overnight, there’s more time for the marinade to lock in its flavor.

9. 9

   Take the chicken out from the refrigerator one...: Take the chicken out from the refrigerator one hour before you fry it so that it reaches room temperature.

10. 10

    Use a deep pan or a wok to...: Use a deep pan or a wok to fry the chicken

11. 11

    Use a pan that is large enough to...: Use a pan that is large enough to accommodate the whole chicken while giving you tong or wooden spoons to easy access to turn the chicken when needed(read all notes above).

12. 12

    Pour in the oil and let the oil...: Pour in the oil and let the oil gradually heat.

13. 13

    Add a curry leaf, if it sizzles then...: Add a curry leaf, if it sizzles then gently, place the chicken in the oil and let it gradually fry over medium heat(see beginners notes above).

14. 14

    It is important that you don’t increase the...: It is important that you don’t increase the heat at any time but maintain a low to medium heat for the chicken to fry evenly right throughout.

15. 15

    To evenly fry the chicken, turn it on...: To evenly fry the chicken, turn it on all sides. once you’ve turned the chicken, continue pouring oil over the chicken with the wooden spoon.use two wooden spoons so that you have control of the chicken and can avoid hot oil splashing through.

16. 16

    Cook the chicken until all sides are brown...: Cook the chicken until all sides are brown and thoroughly done, to check if the inside of the chicken is fried, check on the deep cuts you made earlier.

17. 17

    Once the chicken is deep-fried remove from hot...: Once the chicken is deep-fried remove from hot oil and place it on a plate to drain any excess oil.

18. 18

    Use oil that you fried the chicken in,...: Use oil that you fried the chicken in, pour 4-5 tablespoon of it to a medium-sized pan.

19. 19

    Add sliced onions, curry leaves and sauté the...: Add sliced onions, curry leaves and sauté the ingredient until they turn golden brown.

20. 20

    Add green chilli, ginger-garlic paste,turmeric, chilli powder, coriander, cumin, garam...: Add green chilli, ginger-garlic paste,turmeric, chilli powder, coriander, cumin, garam masala and sauté the ingredients for 3-5 minutes until you have a thick paste.

21. 21

    Add tomato paste, then coconut milk.

22. 22

    Cook over low heat until you have the correct...: Cook over low heat until you have the correct thick consistency and the gravy has turned into a deep, dark brown, check on taste and season with salt as necessary.

23. 23

    Once the thick masala is made, add the...: Once the thick masala is made, add the fried chicken, making sure you coat it thoroughly.

24. 24

    Serve warm.