Meal Prep · Indian
Dhaba Style Chicken Fry
Experience the rustic charm of Indian roadside eateries with this fiery and flavorful chicken fry recipe.
Ingredients
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Step-by-step- In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, black pepper powder, lemon juice, and salt. Mix well to coat the chicken evenly.
- Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or preferably 1-2 hours for best flavor.
- Heat 2 tbsp of cooking oil in a large non-stick pan or kadai over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.
- Sear the chicken for 3-4 minutes on each side until golden brown and slightly crisp. Reduce heat to medium, cover the pan, and cook for another 10-12 minutes, stirring occasionally, until the chicken is cooked through and tender. Remove chicken and set aside.
- In the same pan, add the remaining 1 tbsp oil. Add sliced onions, green chilies, and curry leaves. Sauté until onions turn golden brown and caramelized.
- Return the cooked chicken to the pan with the sautéed onions. Toss gently to combine, ensuring the chicken is coated with the onion masala.
- Garnish with fresh chopped coriander leaves and serve hot with roti, naan, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Dhaba Style Chicken Fry in an airtight container in the refrigerator.
Freezer Up to 2 months
For longer storage, freeze the cooked chicken fry in freezer-safe containers. Ensure it’s completely cooled before freezing.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water or in the microwave until thoroughly heated through. Add a fresh squeeze of lemon juice before serving.
Chef’s Corner
- For truly tender and flavorful chicken, marinate for at least 2 hours, or even overnight if time permits.
- Don’t overcrowd the pan when frying the chicken; this ensures a good sear and prevents the chicken from steaming instead of frying.
- Adjust the amount of red chili powder and green chilies according to your preferred spice level. A dash of Kashmiri red chili powder can add vibrant color without excessive heat.
- Serve immediately for the best texture and flavor. A squeeze of fresh lime juice just before serving brightens the dish.
