Savor the rich and exotic tastes of Kongunad Erode Dhabas with the special Japan Chicken recipe that’s sure to tickle your taste buds. From the culinary hub of Erode, this dish features a creamy and white cashew-based gravy, adding a touch of warmth and luxury to the experience.
When we think of Kongunad or Erode, we often recall spicy chicken dishes like Chicken Pallipalayam and Chicken Chinthamani. However, Japan Chicken offers a unique twist—being a mild, rich dish that stands in stark contrast to the bold flavors of the regular famous Kongunad dishes. I first tasted this delicacy at a dhaba in Erode several years ago, and since then, I’ve been eager to blog about it. Unfortunately, I forgot to capture it until recently when the dish gained popularity on YouTube.
Video recipe:
Recipe:
Ingredients:
- 1 kg chicken
- 1/4 cup maida (all-purpose flour)
- 1/4 cup corn flour
- 1 tbsp white pepper powder
- Salt to taste
- 1/8 tsp baking soda
- 1/2 cup cashews
- 1 cup warm milk
- 1 tsp sugar
- Oil for deep frying
- 1 tsp butter
- 1 tbsp chopped garlic
- 1 green chilli, finely chopped
- 1.5 tbsp chopped onions
- Water, as needed
- White pepper powder to taste
- Fresh coriander leaves for garnish
- Sesame seeds for garnish
Instructions:
- Soak cashews in 1 cup warm milk for 30 minutes. Grind to a fine paste with 1 tsp sugar.
- Marinate chicken with maida, corn flour, white pepper powder, salt, baking soda, and 2 tbsp of the prepared cashew paste. Mix well with water to form a smooth paste.
- Deep fry the marinated chicken until crisp and golden brown (approximately 5-8 minutes).
- In a separate pan, heat 1 tsp oil and 1 tsp butter. Sauté chopped garlic until roasted.
- Add chopped green chilli, onions, and 1/2 tsp white pepper powder. Fry for half a minute.
- Add the remaining cashew paste and a little water. Mix well.
- Introduce the fried chicken to the mixture. Cook covered until you achieve the desired consistency, whether thick or semi-gravy.
- Sprinkle white pepper powder and coriander leaves. Mix and serve hot, garnished with sesame seeds and additional coriander leaves.
Enjoy this dish and let me know your feedback on this.