Spicy Chettinad Chicken Fry Recipe
40 minutes
1254 reads
About Spicy Chettinad Chicken Fry Recipe
This Spicy Chettinad Chicken Fry is a quick and flavorful South Indian dish, perfect for a weeknight meal. I created this recipe using a small amount of boneless chicken, chopped into bite-sized pieces to maximize flavor absorption. The aromatic blend of Chettinad spices, chili powder, and a fragrant tempering of mustard seeds and onions creates an irresistible aroma that will fill your kitchen.
The robust taste of this chicken fry makes it a fantastic side dish, especially alongside Malabar Chicken Biryani (as my family can attest!). Its simple yet satisfying profile also pairs beautifully with rice or naan bread.
Ready to experience the vibrant flavors of South India? Let's get cooking!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Chicken & Aromatics
Spices & Seasoning
- 1/4 tsp Mustard Seeds rai
- 1 tsp Cumin Seeds jeera
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to your spice preference
- 1 tsp Garam Masala or curry powder
- 1 tsp Pepper black, ground
- 1.5 tsp Salt or to taste
- 2 tsp Poppy Seeds adds texture, optional
Other
- 3 tbsp Coconut Oil
- 10-12 Curry Leaves
- 1/2 cup Water or as needed
Instructions
Preparation
- Clean and finely chop the chicken into 1-inch pieces.
- Finely chop the onions and green chilies.
- Chop the coriander leaves.
Spice Paste (Optional)
- If using poppy seeds, grind them to a fine paste with a little water. Set aside.
Cooking the Chicken
- Heat coconut oil in a non-stick pan or kadai over medium heat. Add mustard seeds and cumin seeds; cook until they splutter.
- Add curry leaves and green chilies, sauté for a few seconds until fragrant.
- Add the chopped onions and cook until they turn golden brown.
- Add the chicken pieces and stir well to coat with the oil and spices.
- Add turmeric powder, chili powder, garam masala, salt, and black pepper. Stir well to combine.
- Cook for 5-7 minutes, stirring occasionally, until the chicken loses its raw smell.
- Add 1/2 cup of water, cover, and simmer for 10-15 minutes, or until the chicken is cooked through.
- Remove the lid and cook on medium heat for another 5-7 minutes, stirring occasionally, until the chicken is dry and slightly browned.
- Stir in the poppy seed paste (if using) and chopped coriander leaves. Cook for 2-3 minutes more.
- Remove from heat.
- Garnish with extra coriander leaves and serve hot.
Recipe Notes
Expert Tips for the Best Spicy Chettinad Chicken Fry:
- For extra flavor, marinate the chicken in a mixture of yogurt and spices for at least 30 minutes before cooking.
- Adjust the amount of chili powder to your preferred level of spiciness. Start with less and add more to taste.
- Don't overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure even browning and cooking.
- Serve immediately for the best flavor and texture. Leftovers can be stored in the refrigerator for up to 2 days.
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Recipe Nutrition
Calories: 86kcalCarbohydrates: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mgFiber: 1gSugar: 1g
Madraasi Deepa
Articles: 146
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.
Looks incredible! Thanks for the details.
Such a scrumptious dish! Thank you.