OMG! this is crazy-crisp, spicy and super good! Yes, the Chicken Fry that you will never be bored of. The juicy chicken pieces blanketed in a mix of basic spices, then deep fried to crisp outer and succulent within. A sibling to South Indian chicken kabab, this chicken recipe, I am sure will entice everyone. Give it a go guys, it's worth the effort, Or I should say it is the effortless best chicken fry kababs.
An overload of work, sleepless nights and chilly weather! Of course, all three of them are the culprits and so I blame them for making me binge on this phenomenal spicy chicken fry.
Guys, Imagine! a plate of steaming hot dal-chawal (rice) or khichdi topped with ghee and these crisp chicken bites on the side, along with some onions and lemon on it. Isn't that divine?
And when you have pile of work to reach, this is the perfect excuse to meal on these fried chunks. Because, the ONLY time that goes in this recipe is, marinating the chicken with masalas and then frying them into hot oil.
Years ago, when I started making this chicken fry recipe, I was confident that this was going to be a huge hit. And, guess what? It is a hero dish at our table till date and will be the hero forever.
I remember, when my little boy first had this fried chicken kabab at Nandhini which is an Andhra style restaurant, he insisted me to make these at home. So, we at our home call it as a restaurant style chicken fry kabab. You can try and name it too.
Important tips to make Spicy Chicken fry
- Clean and wash the chicken very well. Be sure to drain the water completely before marinating the chicken. We want the masala coat to be without any extra liquid, so drain every drop of water from it.
- Always use, thick or hung curd for the marination.
- For best results, allow the marination of chicken for at least 2 hours under refrigeration
- Take out the marinated chicken from the refrigerator and allow it rest on the counter for few minutes before frying
- Adjust the spiciness as per your heat preference.
- Be sure to heat the oil well before frying the chicken.
- Most noteworthy, DO NOT fry the chicken on low heat as this will make the coating soggy and oily
- Do not overload the pan, fry them in batches.
- To get the best taste, do not skip any of the below mentioned ingredients
How to make chicken fry recipe - step by step
TO begin with, firstly, add chicken pieces in large bowl
Then, add all the ingredients from garlic paste to salt, mentioned below
Combine everything nicely, cover and allow it to marinate for at least 2 hours under refrigeration
Then, just before frying, add cornflour and mix very well
Heat oil in deep pan or Kadhai (wok). Once the heats up well, carefully slide-in the marinated chicken. Fry them on medium high heat until done, each batch will take 7-8 minutes. Take them out and drain onto an absorbent towel.
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Crispy Spicy Chicken Fry Recipe Card
Chicken Fry
Ingredients
- 1 kg Chicken on bone ((cut in medium or bite sized pieces))
- 1 tablespoon garlic paste
- 7-8 curry leaves (finely chopped)
- 1 tablespoon ginger paste
- ½ teaspoon pepper powder
- 1 teaspoon green chili paste (you may adjust as per your liking)
- 2 tablespoons kashmiri red chilli powder (you may adjust as per your liking)
- 1 ½ teaspoon coriander powder
- 2 tablespoons thick yogurt ( or hung curd)
- 1 teaspoon garam masala powder
- 1 teaspoon soy sauce
- Salt to taste
- 6-7 tablespoons cornflour
- Oil for frying
- Chaat masala for sprinkling
Instructions
- In a large bowl, add chicken pieces
- Then, add all the ingredients from garlic paste to salt, mentioned below
- Combine everything nicely
- Cover and allow it to marinate for at least 2 hours under refrigeration
- Add cornflour and mix well
- Heat oil in deep pan or Kadhai (wok)
- Once the heats up well, carefully slide-in the marinated chicken and fry them on medium high heat until done.
- Take them out and drain onto an absorbent towel.
- Sprinkle some chaat masala on fried chicken
- Serve them with onions, lemon wedges on the side
Notes
- Be sure to drain the water completely form the chicken before marinating it. We want the masala coat to be without any liquid, so drain every drop of water from it
- Take out the marinated chicken from the refrigerator and allow it rest on the counter for few minutes before frying
- DO NOT fry the chicken on low heat as this will make the coating soggy and oily
Snehal Machan
Besttttttttttt and quick recipe ......very very tasty 👌👌.......loved it ......thank
You so much
Nafiya
OMG thanks alot. I tried this today and turned out to be ausome
Farrukh Aziz
Thank you Nafiya 🙂
Saby
Hi Mam
Do we need to add egg
Farrukh Aziz
Hi,
I have not added egg in this recipe. But, if you want to add, you can surely add one here. 🙂
Saby
Thank u, u r really good in this, well I also added bit of rice flour for crispyness... again thank you I added this recepie to my personal recipe notes.
Farrukh Aziz
You are very welcome and thank you very much for your lovely feedback. 🙂
yes, rice flour gives nice crispness to the chicken here.
Regards,
Farrukh
AB
Tried the recipe and it's just amazing! Everyone one loved it. This has become our Friday evening snacks. Appreciate the details and tips & tricks, now a amateur cook like me has something to boost about.. 😀
Murugan
Awesome and such a wonderful recipe. My family loved it and it was delicious!!! Thanks for sharing...
Sushma
Yours recipes
Are awesome
tried few and was appreciated by everyone
John Akashi
Hey thanks for your delicious recipe. i was trying to make a fried chicken but after watching this article cooking a chicken fry is easy for me .thank you once again. i am a blogger too.
Farrukh Aziz
Thank you very much John Akashi. 🙂
Glad to know your are a blogger. All the best.
Fathima
Assalamualaikum!! How to make the green chilli paste ??
Farrukh Aziz
Wa Alaikum Assalam Fathima,
You can take 250 grams of chillies, clean and wash it, remove the stalk and grind it along with 3-4 teaspoon full of salt. Transfer it to a clean jar and store it in freezer. You can scoop out the required amount of it and use in your recipes as per the need.The purpose of adding salt it to avoid hard freezing of chilli paste and easily you can take the amount from it and use. Or simply take 2-3 green chillies, remove the stalk and crush it in mortar and pestle, and then proceed with the recipe. I hope this helps.
Regards,
Farrukh
Krishna
thank you. the recipe is dope. tried it and the whole familia loved it. thanks so much!!
Farrukh Aziz
Hello Krishna,
Thank you very much for the words of appreciations, am really happy to know everyone loved it. 🙂
This recipe is our all family favourite. 🙂
Azra Nahid
OMG. Thats a perfect description for this spicy kabab. Just saw on my instagram feed and they tempted me so much that I made them right away. Super yummmm. What a wonderful weekend dinner we had today. Thankyou so much
Farrukh Aziz
Ahaa!, thank you very much for the appreciation Azra, am glad you all had a wonderful weekend dinner with his 🙂