Authentic South Indian Chicken Fry Recipe
45 minutes
821 reads
About Authentic South Indian Chicken Fry Recipe
This recipe unveils my family's treasured South Indian Chicken Fry, a culinary legacy passed down through generations. Tender chicken pieces are expertly sautéed with fragrant onions, tomatoes, and a vibrant blend of ginger, garlic, and warming spices, resulting in an irresistibly flavorful dish.
The perfectly balanced spices create an aromatic experience, making this chicken fry a delightful addition to any meal. It's a versatile dish, perfectly complementing Rasam rice, Sambar rice, Curd rice, or soft rotis.
Whether you're seeking a comforting weeknight dinner or a show-stopping meal for a special occasion, this Chicken Fry is sure to become a family favorite, bringing a taste of home to your table.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Chicken & Aromatics
- 500 gm Chicken bone-in, cut into 1-inch pieces
- 3 Onion finely chopped, medium
- 2 Tomato finely chopped, medium
- 1 tbsp Ginger-Garlic Paste
Spices
- 1/4 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander Powder dhania
- 1 tsp Pepper Powder black
- 1.5 tsp Salt or to taste
Other Ingredients
- 1/2 cup Water
- 2 tbsp Oil vegetable or coconut oil
- 2 Bay Leaf bay
- 1 inch Cinnamon Stick
- 1 Star Anise
- 1 tbsp Coriander chopped, for garnish, fresh
Instructions
Prepare the Chicken and Aromatics
- Wash and clean the chicken pieces. Set aside. Heat the oil in a pan or kadai over medium heat. Add the bay leaves, star anise, and cinnamon stick. Sauté for about 30 seconds until fragrant.
Sauté Onions and Aromatics
- Add the finely chopped onions and sauté until softened and lightly golden, about 5 minutes. Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Add Tomatoes and Spices
- Add the finely chopped tomatoes and sauté until softened, about 3-5 minutes. Now add the red chili powder, coriander powder, turmeric powder, and 1/2 tsp of black pepper powder. Mix well and cook for 1 minute, stirring constantly to prevent burning.
Cook the Chicken
- Add the chicken pieces to the pan and stir well to coat them with the spice mixture. Cook for about 5 minutes, stirring occasionally, until the chicken starts to brown.
Simmer and Finish
- Add the water and bring to a simmer. Reduce heat to low, cover, and cook until the chicken is cooked through, about 15-20 minutes. Stir in the remaining 1/2 tsp of black pepper powder and cook for another 2 minutes.
Garnish and Serve
- Garnish with fresh cilantro. Serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Chicken Fry:
- For extra flavor, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
- If you prefer a drier chicken fry, reduce the amount of water added during cooking and increase cooking time.
- Adjust the amount of chili powder to your preferred level of spiciness.
- Don't overcrowd the pan when cooking the chicken. Work in batches if necessary to ensure even browning.
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Recipe Nutrition
Calories: 101kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgFiber: 2gSugar: 4g
Priya Satheesh
Articles: 52
5 Comments
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This looks so good! Can’t wait to cook it.
I’m loving this recipe already!
This looks perfect! Thanks for posting.
I’m excited to try this recipe!
Looks so wonderful! Thanks for posting.