Simple Way to Fry Chicken | Quick Chicken Fry
A quick chicken fry recipe that gets ready in just 30 minutes after marination. You could serve it as a side dish with a little gravy or dry up the gravy and serve it as a starter.
Equipment
- Kadai
Ingredients
- 1 Kg Chicken on the bone
- 3 to 4 tbsp Oil
- 1 tsp Kasuri Methi , roasted and crushed
For the Marination
- 1 tbsp Kashmiri Red Chilli powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Pepper powder
- 2 tbsp Ginger-garlic paste
- 2 Nos Green chillies
- 2 Nos Cloves
- 1 inch Cinnamon
- 2 cups Curds/yogurt
- ¼ tsp Food colour orange-red - 1/4 tsp (mixed in a few drops of water)
- Salt to taste
Instructions
- Heat 3 to 4 tbsp of oil in a Kadai or broad pan. Now add in the marinated chicken and fry for a few minutes.
- After 5 minutes, cover the vessel and let the chicken cook till almost done and the oil starts oozing out.
- This will be a semi-gravy chicken fry. If you need a dry chicken fry, reduce the liquids by cooking on high heat without the lid.
- Add roasted Kasuri Methi for flavour. If you like a smoky effect, just like the tandoor, then place live coal in the center of the vessel. Drop in a teaspoon of ghee or butter and immediately cover the vessel when the coal begins to smoke. Remove the coal after 5 minutes and give the chicken a stir.
Notes
- Smoking the chicken fry adds a tandoori flavour to the chicken.
- Adjust spices and salt to suit your taste.
- Dry up the gravy completely if you need a dry chicken fry.
- Use slightly sour curds for a tangy taste.