Chicken Fry
Summary
- A delicious Indian-style chicken fry recipe where chicken is marinated in a rich blend of curd, fried onions, and aromatic spices. The chicken is then pan-fried until golden brown and simmered in its flavorful marinade, creating a tender and spicy dish.
All Ingredients - For Marinade
- Curd 250 grams
- Fried Onions 2 large onions (fried)
- Red Chili Powder 1.5 teaspoons
- Dhanya Powder (Coriander Powder) 1.5 teaspoons
- Haldi Zeera Powder (Turmeric Cumin Powder) 1 teaspoon
- Chat Masala 1 teaspoon
- Garam Masala 1 teaspoon
- Salt 1 teaspoon
- Oil 4 teaspoons
- Ginger Garlic Paste 2 tablespoons
- Crushed Green Chilies 1 tablespoon
- Chicken 0.5 kg
All Ingredients - For Cooking & Garnish
- Oil adequate amount for shallow frying
- Cinnamon Stick 1 piece
- Green Chilies 2 (whole)
- Lime Juice from 1/2 lime
- Chopped Onion 1 small (for garnish)
- Fresh Coriander a handful (for garnish)
Tools You'll Need
- Pan
- Mixing bowl
- Bowl
Plan Ahead
Up to 2 hrs of hands-off time you can shift to earlier.
- Step 6 · Marinate2 hrs
Rest the Chicken Cover the bowl and marinate the chicken for 2 hours in the refrigerator.
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Marinade Base
In a large bowl, combine 250 grams of curd with the fried onions from 2 large onions. Mix well with a spoon.
Step 2: Add Dry Spices
Add 1.5 teaspoons of red chili powder, 1.5 teaspoons of dhanya powder, 1 teaspoon of haldi zeera powder, 1 teaspoon of chat masala, 1 teaspoon of garam masala, and 1 teaspoon of salt to the curd and onion mixture. Mix thoroughly until well combined.
Step 3: Incorporate Wet Ingredients
Pour 4 teaspoons of oil and add 2 tablespoons of ginger garlic paste to the mixture. Stir well to integrate all ingredients.
Step 4: Add Fresh Chilies
Add 1 tablespoon of crushed green chilies to the marinade and mix for a final time.
Step 5: Marinate Chicken
Add 0.5 kg of chicken pieces to the prepared marinade. Ensure all chicken pieces are fully coated.
Step 6: Rest the Chicken
Cover the bowl and the chicken for in the refrigerator.
Step 7: Initial Frying Setup
Heat an adequate amount of oil in a pan over medium heat. Add 1 cinnamon stick to the hot oil.
Step 8: Fry the Chicken
Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken pieces until they are golden brown and partially cooked on all sides, about , turning occasionally. Remove the fried chicken pieces from the pan and set them aside.
Step 9: Cook the Leftover Marinade
Pour the remaining marinade from the bowl into the same pan with the residual oil. Cook the marinade over medium heat, stirring continuously, until it thickens and the oil begins to separate from the mixture, approximately .
Step 10: Add Green Chilies
Add 2 whole green chilies to the marinade.
Step 11: Combine Chicken and Sauce
Return the previously fried chicken pieces to the pan with the cooked marinade. Stir gently to coat the chicken thoroughly with the sauce.
Step 12: Finish with Fresh Ingredients
Squeeze fresh lime juice over the chicken. Add chopped raw onion and fresh coriander leaves. Mix gently for about .
Step 13: Serve
Transfer the chicken fry to a serving plate. Garnish with additional fried onions, fresh coriander, and raw onion rings. Serve hot.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Store
Cook the Leftover Marinade
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