Crispy Chicken Fry Recipe
Ingredients
1) 1 kilogram of chicken (cut into small pieces)
2) 2 tablespoons of ginger garlic paste
3) ½ teaspoon of turmeric powder
4) 1 teaspoon of red chili powder
5) 1 teaspoon of Kashmiri chili powder (for color)
6) 1 teaspoon of roasted cumin powder
7) 1 teaspoon of garam masala powder
8) ½ teaspoon of black pepper powder
9) 1 teaspoon of chaat masala powder
10) 2 teaspoons of chicken 65 masala (or chicken tikka masala)
11) ¾ teaspoon of salt (adjust to taste)
12) 2 to 3 tablespoons of lemon juice
13) 3 to 4 tablespoons of cornflour (or arrowroot powder)
14) 10 to 15 curry leaves
15) 7 to 8 green chilies (cut in half, not very spicy)
16) Orange red food color (optional)
Let’s Start Recipe
Today, we’re making a crispy and delicious chicken fry that is perfectly crunchy on the outside and juicy, soft, and tender on the inside. This dish can be served with green chutney and onion lechhu, or as a starter. It also pairs wonderfully with pulses and rice. The chicken is packed with flavor and has the right amount of spice. Let’s get started!
Step 1: Preparing the Chicken
To begin, I have taken 1 kilogram of chicken, cut into small pieces. After thoroughly washing and drying the chicken, we will add the following ingredients to marinate it:
1) 2 tablespoons of ginger garlic paste
2) ½ teaspoon of turmeric powder
3) 1 teaspoon of red chili powder
4) 1 teaspoon of Kashmiri chili powder for color
5) 1 teaspoon of roasted cumin powder
6) 1 teaspoon of garam masala powder
7) ½ teaspoon of black pepper powder
8) 1 teaspoon of chaat masala powder
9) 2 teaspoons of chicken 65 masala (or chicken tikka masala)
10) ¾ teaspoon of salt (adjust according to taste)
11) 2 to 3 tablespoons of lemon juice
12) 3 to 4 tablespoons of cornflour (or arrowroot powder as an alternative)
13) 10 to 15 curry leaves
14) 7 to 8 green chilies, cut in half (not too spicy)
15) Orange red food color (optional)
Step 2: Mixing and Marinating
Mix all the ingredients well with the chicken. Rub the spices into the chicken so that they coat it evenly. After mixing, cover the chicken and set it aside to marinate for at least an hour. The longer the chicken marinates, the more flavorful it will be. If you want to marinate it for longer, store it in the fridge.
Step 3: Heating the Oil
While the chicken is marinating, heat oil in a pan. The oil should be hot, but not smoking. Once the oil is heated, reduce the flame to medium and add the chicken pieces one by one, being careful not to overcrowd the pan. Fry the chicken on medium heat to ensure it cooks evenly.
Step 4: Frying the Chicken
After 2 to 3 minutes, when the chicken has cooked a little on one side and turned golden, flip the pieces over. Continue frying the chicken on medium heat so it cooks thoroughly from the inside and becomes crispy on the outside. This should take about 8 to 10 minutes.
Step 5: Achieving the Perfect Crispiness
If you fry the chicken on very high heat, the outside will burn while the inside stays raw. On the other hand, frying on very low heat will result in dry, stiff chicken. Keep the heat medium to get that perfect crispy, juicy texture.
Step 6: Draining the Chicken
Once the chicken is golden and crispy, take it out of the oil and place it on a strainer or plate lined with paper towels to drain any excess oil. Repeat the frying process for the remaining chicken pieces.
Step 7: Serving the Chicken Fry
Serve the crispy chicken hot, paired with green coriander mint chutney (recipe linked in the description) and onion lachhu. It also goes wonderfully with dal and rice. You can make this as a party starter, or prepare it for Iftar during Ramadan or Sehri.
Tip
This is a very easy recipe that doesn’t take much time to prepare. Simply marinate the chicken, keep it in the fridge, and when you’re ready to serve, fry it up for a delicious, crispy treat. If you enjoyed the recipe, please like it and comment to the post.
Thank You …♥️