CHICKEN SAUSAGE DRY FRY MASALA

Here is a recipe using Chicken  Sausage . You will definitely love this chicken sausage fry  Curry. You can try this recipe with any sausage – chicken, beef, turkey, vegan sausage and so on. I have used  chicken sausage for this recipe. Go ahead and try this Indian chicken sausage fry Masala. 

INGREDIENTS:-

Chicken Sausages – 6 pieces

Sliced Onion – 2 medium

Chopped Tomato– 1 medium

Green chilly - 2 no

Garlic Paste – 11/2 tsp

Ginger Paste – 1 1/2 tsp

Chilly Powder – 1 tsp 

kashmiri chilly powder - 1 tsp

Coriander Powder – 1 tsp

Turmeric powder - 1/2 tsp

Meat  Masala Powder – 1 tbsp 

Pepper Powder – 1/2 tsp

Water – 1/2 cup

Curry Leaves – one sprig

Lemon juice - 1 tsp

Oil – 3 tbsp

Salt – As required

METHOD OF FRY :-

Wash sausage do cut to small pieces. 

Prepare the masala by mixing the 1/2 tsp red chili powder, 1/2 tsp Kashmiri chilly powder , pepper powder, turmeric powder, salt, and lemon juice. The masala should have a thick consistency, and evenly coat  sausage Marinate for 30 minutes keep inside fridge.

Heat oil in frying pan, and add curry leaves. It helps to enhance the flavour while frying the sausage. Place the sausage carefully and dry fry (use less oil) in medium flame. Allow it to fry until it becomes nicely charred and brown, and then flip to cook the other side.

PREPARATION METHOD:-

Heat oil in a pan and add sliced onions and saute till translucent.

Add 1 tsp ginger paste, 1 tsp garlic paste and curry leaves and saute for a few minutes.

Add tomatoes along with salt and stir till the tomatoes are mashed well.

Now add 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat masala powder and stir for a few minutes till the oil separates from the masala.

 Add 1/2 cup water and mix well to form a gravy.

Add the fried chicken sausage slices and mix well. Sprinkle some pepper powder. Cover and cook for around 7-8 minutes so that the gravy is coated on the chicken sausages. Ready to tasty and yummy chicken sausage fry curry. 

Serve with rice and chappathy and porotta.