This Spicy Indian Chicken fry is my mom’s recipe. I remember during my childhood having this chicken fry when we went out on our Sunday picnics. Chicken fry or Mutton fry with Lime rice was our picnic special! Those were the good old days!
Do check out my Lime rice and Lime/Lemon Quinoa recipes as well.
My mom made a special chili paste (using red chilies, some spices, and vinegar) which she used. Since I’m so far away from my mom, I had to make my own version of this chili paste.
As always I love to make things easy, so I made the paste by combining chili powder, cumin powder, turmeric powder, and vinegar – Instant Chili paste!!
So let’s get straight to what is needed and how it’s done. It’s really simple to make and it tastes so good with rice, paratha, roti or even bread.
WHAT ARE THE INGREDIENTS FOR THIS SPICY INDIAN CHICKEN FRY?
Chicken
Onions
Ginger garlic paste
Chili paste (Kashmiri chili powder, cumin powder, turmeric powder, salt, vinegar)
Curry leaves
Cinnamon stick
Oil
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HOW DO YOU MAKE THIS SPICY INDIAN CHICKEN FRY?
Mix ingredients for the chili paste and set it aside.
Heat oil in a deep pan. When hot add the cinnamon stick. Next, add chopped onions, when slightly brown, put in the ginger garlic paste, and chili paste.
Add the chicken pieces.
Mix well, cover, and cook. After about 10 minutes the chicken should be cooked.
Turn the flame to medium-high and cook so the water dries up and the chicken is coated with a thick masala. Add curry leaves. Switch off the stove and serve the spicy chicken fry hot with rice, roti, paratha, or bread.
If you do try out this recipe, let me know if you liked it by leaving me a comment down below or rating the recipe. Thank you!
Spicy Indian Chicken Fry
Ingredients
- 6 pieces Chicken (with or without bones)
- 1 tbsp Oil
- 1 sprig Curry leaves
- 1 tsp ginger garlic paste
- 1 inch Cinnamon stick
For chili paste
- 1½ tsp Kashmiri chili powder (add more for extra spicy!)
- ½ tsp Cumin powder
- ½ tsp Turmeric powder
- 1 tsp Salt
- 1 tbsp White Vinegar
Instructions
- Mix all the ingredients for the chili paste and set it aside. (You can add a little water if it is too dry)
- Heat oil in a pan. When the oil is hot add the cinnamon stick and chopped onions. Fry till the onions turn light brown.
- Next, add the ginger-garlic paste. Fry for 2 minutes. Add the chili paste and mix well.
- Add the chicken, mix well and cover the pan with a lid. Cook for about 10 minutes.
- Take the lid off the pan, turn the flame a little higher and let the gravy dry up.
- Once the masala coats the chicken well, add the curry leaves.
- Your spicy chicken fry is ready!
NOTES:
You can make this same recipe using mutton or beef. Or if you are vegetarian you can make this with paneer or potatoes and cauliflower.
The chili paste is very versatile, use it to marinate fish or shrimp, and fry them in oil to have a delicious fish fry or shrimp fry.
I used chicken with bones, but you can use chicken thighs, drumsticks, or breasts.
The curry leaves give it a really nice taste. It is highly recommended. But, if you do not have any, you could use chopped cilantro instead.
Here are some other chicken recipes you might like:
Instant Pot Spanish Chicken Pulao
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Photo by Hello I’m Nik on Unsplash
