Meal Prep · South Indian
Spicy South Indian Chicken Fry
A fiery and flavourful chicken fry, a South Indian classic perfect for any meal.
Ingredients
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Step-by-step- In a bowl, combine chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, black pepper powder, curd, lemon juice, and salt. Mix well and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the sliced onions and sauté until golden brown and caramelized.
- Add the green chilies and curry leaves to the pan and sauté for another minute until fragrant.
- Add the marinated chicken to the pan. Increase heat to medium-high and fry, stirring occasionally, until the chicken pieces are browned on all sides.
- Reduce heat to medium-low, cover the pan, and let the chicken cook in its own juices for 10-12 minutes, or until tender and cooked through, stirring occasionally to prevent sticking.
- Remove the lid and increase heat to medium-high again. Fry the chicken for another 5-7 minutes, stirring continuously, until the moisture evaporates and the chicken is well-coated with the spices and slightly crisp.
- Garnish with fresh coriander leaves and serve hot with rice, roti, or as a side dish.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover chicken fry in an airtight container in the refrigerator.
Freezer Up to 2 months
For longer storage, freeze cooled chicken fry in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat until warmed through, adding a splash of water if it seems dry. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For best results, marinate the chicken for at least an hour to allow the flavors to penetrate deeply.
- Adjust the amount of red chili powder and green chilies according to your preferred spice level.
- Using boneless chicken thighs can make the fry more succulent and less prone to drying out.
