Spicy Chicken Fry with Gravy

Step 1: Marinate the Chicken

Place 1 kg of raw chicken pieces into a pot. Add 2-3 tablespoons of corn flour, 2-3 tablespoons of chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of garam masala, and salt to taste. Squeeze the juice from 1 lemon over the chicken. Mix all ingredients thoroughly with your hands until the chicken is evenly coated. Marinate for at least 15 minutes.

Step 2: Fry the Chicken

Heat 1 cup of cooking oil in a pan over medium-high heat. Carefully place the marinated chicken pieces into the hot oil. Fry the chicken for 5-7 minutes, turning occasionally, until it is partially cooked and has a vibrant reddish-orange color and a slight crust. Remove the fried chicken pieces from the pan and set aside, reserving the oil in the pan for the gravy.

Step 3: Prepare the Gravy Base

In the same pan with the reserved oil, add 2 large finely chopped onions and 2-3 slit green chilies. Sauté for 5-7 minutes until the onions turn translucent and light golden brown. Add 4-5 dried red chilies and 2 tablespoons of small coconut pieces. Continue to sauté for 2-3 minutes until the coconut pieces are lightly toasted. Add 2 tablespoons of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Step 4: Add Tomatoes and Sauces

Add 2 large sliced tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and break down. Pour in 2 tablespoons of tomato sauce and 1 tablespoon of soy sauce. Mix well.

Step 5: Incorporate Spices into Gravy

Add 1 tablespoon of chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of garam masala to the gravy base. Mix thoroughly and cook for 2-3 minutes, stirring constantly, until the spices are well combined and the oil begins to separate from the mixture.

Step 6: Combine Chicken and Simmer

Add the previously fried chicken pieces to the prepared gravy. Mix well to ensure all chicken pieces are coated with the rich gravy. Pour in 1/2 cup of water, stir, and bring to a gentle simmer. Cover the pan and cook for 8-10 minutes on medium-low heat, allowing the chicken to fully cook and absorb the flavors of the gravy.

Step 7: Garnish and Serve

Remove the lid and sprinkle 1/4 cup of chopped fresh coriander leaves over the chicken fry. Give it a final gentle stir. Serve hot with rice, naan, or roti.

• Marinate the chicken for at least 30 minutes, or preferably longer (up to 4 hours in the refrigerator) for deeper flavor.

• Adjust the amount of chili powder and green chilies according to your spice preference.

• Ensure the onions are well-browned before adding other ingredients to develop a rich base for the gravy.

• For a creamier gravy, add a tablespoon of cashew paste or coconut milk at the end.

• Replace chicken with paneer or mixed vegetables for a vegetarian version.

• Add a pinch of fenugreek leaves (kasoori methi) for an enhanced aroma.