Spicy Hyderabadi Chicken Fry
Spicy Hyderabadi Chicken Fry
Ingredients
For the Marinade
- 1 1/2 pounds boneless chicken, cut into 1-inch pieces
- 1 tablespoon red chili powder
- 1 tablespoon garam masala powder
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 1/2 cup plain yogurt
- 1 teaspoon salt, or to taste
- 1 tablespoon onion powder
For Cooking
- 3 tablespoons cooking oil
- 1 cinnamon stick, small piece (about 1-inch)
- 4 cloves
- 3 green chilies, slit lengthwise
- 1 sprig curry leaves
- 1/4 cup water, for rinsing marinade bowl
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large bowl, combine the boneless chicken pieces with red chili powder, garam masala powder, turmeric powder, ginger-garlic paste, and plain yogurt. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min
- 2
Add salt and onion powder to the marinated chicken. Mix again until all ingredients are evenly distributed.
⏱️ 3 min
- 3
Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate. For best results, marinate for 2-4 hours.
⏱️ 30 min
- 4
Heat cooking oil in a large pan or Dutch oven over medium heat. Once the oil is hot, add the cinnamon stick and cloves. Sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 5
Add the slit green chilies and curry leaves to the pan. Sauté for another minute until the chilies slightly blister.
⏱️ 1 min
- 6
Carefully transfer the entire marinated chicken mixture into the pan. Add 1/4 cup of water to the marinade bowl, swirl it to collect any remaining marinade, and pour this water into the pan with the chicken.
⏱️ 3 min
- 7
Stir the chicken mixture well to combine it with the oil and whole spices. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 8
Cover the pan with a lid, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min
- 9
Remove the lid and increase the heat to medium-high. Cook, stirring frequently, for another 5-7 minutes, allowing any excess liquid to evaporate and the gravy to thicken to a desired consistency. The chicken should start to fry lightly.
⏱️ 7 min
- 10
Sprinkle the chopped fresh cilantro over the cooked chicken fry. Stir it in gently.
⏱️ 2 min
- 11
Serve the Spicy Hyderabadi Chicken Fry hot with rice, naan, or roti.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Hyderabadi Chicken Fry
For the Marinade
- 1 1/2 pounds boneless chicken, cut into 1-inch pieces
- 1 tablespoon red chili powder
- 1 tablespoon garam masala powder
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 1/2 cup plain yogurt
- 1 teaspoon salt, or to taste
- 1 tablespoon onion powder
For Cooking
- 3 tablespoons cooking oil
- 1 cinnamon stick, small piece (about 1-inch)
- 4 cloves
- 3 green chilies, slit lengthwise
- 1 sprig curry leaves
- 1/4 cup water, for rinsing marinade bowl
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large bowl, combine the boneless chicken pieces with red chili powder, garam masala powder, turmeric powder, ginger-garlic paste, and plain yogurt. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min - 2
Add salt and onion powder to the marinated chicken. Mix again until all ingredients are evenly distributed.
⏱️ 3 min - 3
Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate. For best results, marinate for 2-4 hours.
⏱️ 30 min - 4
Heat cooking oil in a large pan or Dutch oven over medium heat. Once the oil is hot, add the cinnamon stick and cloves. Sauté for about 30 seconds until fragrant.
⏱️ 2 min - 5
Add the slit green chilies and curry leaves to the pan. Sauté for another minute until the chilies slightly blister.
⏱️ 1 min - 6
Carefully transfer the entire marinated chicken mixture into the pan. Add 1/4 cup of water to the marinade bowl, swirl it to collect any remaining marinade, and pour this water into the pan with the chicken.
⏱️ 3 min - 7
Stir the chicken mixture well to combine it with the oil and whole spices. Bring the mixture to a gentle simmer.
⏱️ 2 min - 8
Cover the pan with a lid, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min - 9
Remove the lid and increase the heat to medium-high. Cook, stirring frequently, for another 5-7 minutes, allowing any excess liquid to evaporate and the gravy to thicken to a desired consistency. The chicken should start to fry lightly.
⏱️ 7 min - 10
Sprinkle the chopped fresh cilantro over the cooked chicken fry. Stir it in gently.
⏱️ 2 min - 11
Serve the Spicy Hyderabadi Chicken Fry hot with rice, naan, or roti.