Indian Chicken Fry
August 2, 2014

This is my own creation influenced by the cuisine of Kerala. A spicy tangy chicken starter made with a mix of different spices and smothered the goodness of curry leaves.

Cuisine Indian
Course Snacks
Serves 8
Method Fry
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Indian
  • Course Snacks
  • Serves 8
  • Method Fry
  • Difficulty Hard
  • Cook Time 45  minutes
chicken cleaned and cut into very small pieces
2.5   pound
2   teaspoon
curry leaves
3/4   cup
ginger garlic paste
2   tablespoon
1/2   teaspoon
black pepper powder
1.5   teaspoon
finely chopped onion
1.5   cup
habanero pepper or 5 green chilies
inch ginger chopped
red chili powder
1   teaspoon
garlic finely chopped
2   tablespoon
garam masala powder
1.5   teaspoon
chaat masala
2   teaspoon
jeera powder
0.5   teaspoon
1/4   cup

1. Marinate the chicken with turmeric, ginger garlic paste, 1 teaspoon salt and black pepper powder. Marinate for at least an hour.

2. Heat oil in a pan. Once oil is hot add in the chicken pieces, few at a time and fry them till golden brown on either side. You can deep fry the chicken as well.

3. Remove the fried chicken on tissue roll to soak access oil. Set aside. In the same hot oil add chopped ginger, garlic and habanero pepper/ green chilies.

4. Add in the curry leaves once the ginger garlic chili mixture turns brown. Next add in the finely chopped onion and fry till golden brown.

5. Add in the garam masala, cumin powder, chaat masala, salt and red chili powder. Saute for a couple more minutes.

6. Add in the fried chicken and cook for a few more minutes stirring occasionally. Serve hot as an appetizer.