Chicken fry recipe

Chicken Fry Recipe

How to make Chicken Fry

Chicken Fry – A quick and easy chicken fry recipe. This is a very basic and simple chicken fry recipe which does not require any pre-preparation and comes together in under 30 minutes.

This juicy and delicious chicken fry goes well with plain rice, jeera rice, roti, pulao and even biryani.

Other chicken recipes in the blog,

Tomato Chicken Curry

Chicken 65

Butter Chicken

One Pot Pressure Cooker Pepper Chicken

How to make Chicken Fry

Cooking instructions with step by step pictures

In a bowl, marinate the boneless chicken pieces with salt, turmeric powder, red chilli powder and garam masala powder.

Add curd and mix well.

Let it rest while we prepare the other ingredients for the fry.

In a small pressure cooker, add oil. Once the oil is hot enough add cumin seeds, black cumin seeds and fennel seeds.

Add finely chopped onions, curry leaves and red chillies.

Once the onions are translucent, add ginger garlic paste and saute till the raw smell of ginger garlic paste goes off.

Add chopped tomatoes and saute till they turn mushy.

Now add red chilli powder and coriander powder and saute till the raw smell of masala goes off.

Once the masala is cooked add the marinated chicken pieces and saute for 2 minutes.

Add ½ cup of water and mix well.

Close the pressure cooker and cook in medium flame for 3 whistles. Let the pressure release naturally.

Open the pressure cooker and check for consistency.

If you are ok with semi dry consistency go ahead and garnish with pepper powder and serve it. If you need a dry fry, cook on high flame till all the water has evaporated. 

Garnish with pepper powder.

Mix well.

Serve hot with rice / roti / pulao.

Chicken Fry Recipe

Recipe Notes

  • Wash the chicken pieces thoroughly several times in water.
  • Drain the water completely before marinating the chicken.
  • Always use thick curd which is not sour for marinating.
Chicken Fry

Chicken Fry Recipe

Dr. Monica
A basic and simple chicken recipe which does not need any pre-preparation and comes together in under 30 minutes.
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Main Course
Cuisine Indian
Servings 2
Calories 150 kcal

Ingredients
  

For marination

  • 250g boneless chicken pieces
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala powder
  • ½ tsp  salt
  • ½ cup curd

For chicken fry

  • 2 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp black cumin seeds
  • ½ tsp fennel seeds
  • 1 big onion
  • 2 dried red chillies
  • 1 sprig of curry leaves
  • 2 tbsp ginger garlic paste
  • 2 medium sized tomatoes
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp pepper powder
  • ½ cup water

Instructions
 

  • In a bowl, marinate the boneless chicken pieces with salt, turmeric powder, red chilli powder and garam masala powder.
  • Add curd and mix well.
  • Let it rest while we prepare the other ingredients for the fry.
  • In a small pressure cooker, add oil. Once the oil is hot enough add cumin seeds, black cumin seeds and fennel seeds.
  • Add finely chopped onions, curry leaves and red chillies.
  • Once the onions are translucent, add ginger garlic paste and saute till the raw smell of ginger garlic paste goes off.
  • Add chopped tomatoes and saute till they turn mushy.
  • Now add red chilli powder and coriander powder and saute till the raw smell of masala goes off.
  • Once the masala is cooked add the marinated chicken pieces and saute for 2 minutes.
  • Add ½ cup of water and mix well.
  • Close the pressure cooker and cook in medium flame for 3 whistles. Let the pressure release naturally.
  • Open the pressure cooker and check for consistency.
  • If you are ok with semi dry consistency go ahead and garnish with pepper powder and serve it.
  • If you need a dry fry, cook on high flame till all the water has evaporated.
  • Garnish with pepper powder.
  • Mix well.
  • Serve hot with rice / roti / pulao.

Notes

  • Wash the chicken pieces thoroughly several times in water.
  • Drain the water completely before marinating the chicken.
  • Always use thick curd which is not sour for marinating.
Keyword Chicken

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