South Indian Chicken Fry Recipe

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Impress your guests with this Kerala style fried chicken! Marinated in curd and corn flour, it is the addition of lemon and spices that make this dish stand apart from the rest. So, now you know what to make for your next party!

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Spicy Chicken Fry Recipe
A simple and basic recipe for making chicken fry using cubed boneless chicken pieces and spices. There are probably thousands of different variations to an easy chicken fry recipe including what you can add to the marinade, the quantity of spices, whether you use pepper powder or not, etc.
south-indian-chicken-fry-recipe
Votes: 12
Rating: 4.42
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Rate this recipe!
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
To marinate
Other ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
To marinate
Other ingredients
south-indian-chicken-fry-recipe
Votes: 12
Rating: 4.42
You:
Rate this recipe!
Instructions
  1. Marinate chicken with ginger garlic paste, red chilli powder, turmeric and salt for 20 minutes in a medium sized pan,
  2. Cook marinated chicken over medium heat till soft and tender, if needed you can add very little water while cooking if the chicken doesn’t release enough moisture. Let the water in the chicken evaporate. This takes about 10 minutes.
  3. Heat oil in another large nonstick pan over medium heat. Add onions, sauté for a minute and transfer the above chicken mixture, add curry leaves and adjust salt if needed and fry.
  4. Roast for 10 to 15 minutes till the chicken turns golden brown in colour and coated with all the spices. Now add garam masala, crushed pepper and green chilies, stir for 2 to 3 minutes and turn off the heat.
  5. Garnish with coriander and serve with rotis, rasam over steamed rice or my all time favourite with coconut milk rice and onion raitha.
Notes
  1. Marinate chicken before you start the rest of the process.
  2. The longer you marinate, the spices blend better into the chicken.
  3. Make sure water is almost evaporated while boiling the marinated chicken.
  4. Spice levels can be adjusted with red chilli powder.
  5. Roast it an extra 3 to 5 minutes at the end to get a nice crispy texture, but don’t burn it.
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