Chicken Fry
Chicken Fry
Ingredients
For the Chicken Fry
- 500 grams chicken
- 20 ml oil
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1 teaspoon lemon juice
- 1 onion, chopped
- 2 green chillies, slit
- few curry leaves
- 2 tablespoons curd, (yogurt)
Instructions
- 1
In a large bowl, combine the chicken with the ginger garlic paste, salt, chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, lemon juice, and curd. Mix all the ingredients thoroughly until the chicken is well coated.
⏱️ 5 min
- 2
Let the chicken marinate for 30 minutes at room temperature.
⏱️ 30 min
- 3
Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 7 min
- 4
Add the slit green chillies and curry leaves to the pan and sauté for another minute until fragrant.
⏱️ 1 min
- 5
Add the marinated chicken to the pan with the sautéed aromatics. Stir to combine.
⏱️ 2 min
- 6
Cover the pan with a lid and cook on a low flame for 10 minutes, allowing the chicken to release its juices and cook through.
⏱️ 10 min
- 7
After 10 minutes, remove the lid and stir the chicken. Continue cooking uncovered, stirring occasionally, until all the water from the chicken evaporates and the chicken becomes tender, about 10-15 minutes.
⏱️ 15 min
- 8
Increase the heat slightly and continue frying the chicken, stirring frequently, until it reaches the desired browned and slightly crispy texture. This can take an additional 5-8 minutes depending on your preference.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fry
For the Chicken Fry
- 500 grams chicken
- 20 ml oil
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1 teaspoon lemon juice
- 1 onion, chopped
- 2 green chillies, slit
- few curry leaves
- 2 tablespoons curd, (yogurt)
Instructions
- 1
In a large bowl, combine the chicken with the ginger garlic paste, salt, chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, lemon juice, and curd. Mix all the ingredients thoroughly until the chicken is well coated.
⏱️ 5 min - 2
Let the chicken marinate for 30 minutes at room temperature.
⏱️ 30 min - 3
Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 7 min - 4
Add the slit green chillies and curry leaves to the pan and sauté for another minute until fragrant.
⏱️ 1 min - 5
Add the marinated chicken to the pan with the sautéed aromatics. Stir to combine.
⏱️ 2 min - 6
Cover the pan with a lid and cook on a low flame for 10 minutes, allowing the chicken to release its juices and cook through.
⏱️ 10 min - 7
After 10 minutes, remove the lid and stir the chicken. Continue cooking uncovered, stirring occasionally, until all the water from the chicken evaporates and the chicken becomes tender, about 10-15 minutes.
⏱️ 15 min - 8
Increase the heat slightly and continue frying the chicken, stirring frequently, until it reaches the desired browned and slightly crispy texture. This can take an additional 5-8 minutes depending on your preference.
⏱️ 8 min