Saturday, June 8, 2013

Pentagon Chicken


I was actually perplexed seeing the name of the chicken. And that's what attracted me to try it out. And the colour of it too. I have tried this multiple times and never got a chance to take a decent pic of the dish.It would almost get over in the tasting sessions itself and there wouldn't be any good portions to click. This time we resisted ourselves and here it goes.

Pentagon Chicken Fry 3

Ingredients: (Serves 4)

Chicken                      --   1 lb, cut into medium size pieces
Red chilly powder --   2 tsp
Coriander powder --   1 tsp
Turmeric                   --   ¼ tsp
Ground Pepper       --   1 tsp
Egg                               --   1 no
Curd                            --   1 tsp
Salt                               --    as required

For the gravy

Onions                         --   2 small, sliced
Green chilly              --   4 chopped
Cashew                        --   8-10 nos
Ginger garlic paste --   1tsp
Tomato sauce           --   3 - 4 tsp
Red chilly powder  --   1 tsp
Garam masala          --   ½ tsp
Oil                                  --   as required
Salt                                --   as required


In a large bowl, marinate the chicken with all the ingredients in the marinade section and keep it aside for 30 min at room temperature.

In a thick bottomed flat pan, heat the oil and add the chicken pieces evenly and close with a lid. Keep it on a medium flame. Let the chicken cook to a light brown colour at the bottom. Initially loads of water comes out of the chicken - worry not, it will all get dried off by the time the chicken is cooked. Turn the pieces and let it brown on all sides. Once done, drain and keep aside.This is quite a slow process and that aids to the taste of the output.

Pentagon Chicken Fry 1              Pentagon Chicken Fry 2

Once all the chicken pieces are out of the pan, in the same oil, add the chopped onions and sauté until golden brown. Then add in the green chillies, ginger garlic paste and sauté till raw smell goes off. Add the cashew nuts and sauté for a few minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato sauce. Cook for a couple more minutes and add the chicken pieces, mix well to combine. I add 2 tbsp of water at this stage, which allows the gravy to loosen a bit and also helps it cling on to the chicken. Mix well and close the pan. Keep it on a low flame for 4 - 5 minutes.Make sure not to burn the bottom. Give a final stir and serve hot with chapathi(is my favorite) or any rice varieties.

Pentagon Chicken Fry 4

Recipe Courtesy: Suji's Cookbook


  1. Omg, droolworthy chicken, wish i get that plate rite now.

  2. Wow!!!!!excellent dish and today i am going to try it out.