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Crispy, perfectly spiced Bengali chicken fry! A protein-packed snack that's simply irresistible.
A simple, flavorful Bengali chicken fry where pieces are marinated in classic spices and pan-fried until golden brown. This rustic dish is a perfect side for dal and rice, or as a delicious snack. It's quick, easy, and full of authentic flavor.
Serving size: 180 g
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Crispy, perfectly spiced Bengali chicken fry! A protein-packed snack that's simply irresistible.
This assamese dish is perfect for snack. With 352.89 calories and 36.02g of protein per serving, it's a low-calorie option for your meal plan.
Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, and salt. Use your hands to mix thoroughly, ensuring each piece is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Sauté Onions: Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot and just begins to smoke slightly (this mellows its pungent flavor), carefully add the thinly sliced onions. Fry for 7-8 minutes, stirring frequently, until the onions turn soft and golden brown. Add the slit green chilies and sauté for another minute until fragrant.
Sear and Cook the Chicken: Add the marinated chicken to the pan with the onions. Increase the heat to high and stir-fry for 5-7 minutes, until the chicken is seared on all sides and no longer pink. Sprinkle the sugar over the chicken and mix well to combine.
Slow Cook to Finish: Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 10-12 minutes. The chicken will cook in its own juices; do not add any water. Stir once or twice in between to prevent it from sticking to the bottom of the pan.
Final Touches and Serving: Uncover the pan and check if the chicken is tender and cooked through. If there is excess moisture, increase the heat and cook for a few more minutes until the dish is relatively dry. Sprinkle the garam masala powder over the chicken, stir gently to combine, and cook for 1 more minute. Garnish with freshly chopped coriander leaves and serve hot.
