Chicken Fry
Spiced chicken pieces marinated with ginger, garlic, chili, and lemon, then pan-fried until browned and coated in a bold masala. This Indian-style chicken fry is full of flavor and works well as a side or starter.
For 4 servings
- prep · ~15 min
Marinate the chicken.
1.Wash and drain the chicken well.2.Mix the chicken with lemon juice, red chili powder, turmeric powder, black pepper, half of the ginger-garlic paste, and salt.3.Rub the masala into the pieces and set aside for 15 minutes.TIPA short rest helps the chicken take on the spices and keeps the flavor deeper. - saute · ~8 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.2.Add curry leaves and green chili, then cook for 20 seconds.3.Add sliced onion and cook until soft and lightly golden, 5 to 7 minutes.4.Add the remaining ginger-garlic paste and sauté for 1 minute.TIPKeep the heat medium so the onion browns slowly without burning the paste. - saute · ~5 min
Coat the chicken in spices.
Add coriander powder and garam masala to the pan and stir briefly. Add the marinated chicken and cook for 4 to 5 minutes, turning the pieces so they are well coated and lightly seared.
- simmer · ~15 min
Cover and cook the chicken.
Pour in water, cover, and cook on low heat until the chicken is tender, about 12 to 15 minutes. Stir once or twice so the masala does not catch at the bottom.
TIPUse only a little water. The goal is moist chicken with a thick masala, not a gravy. - fry · ~7 min
Fry until the masala turns dry.
Remove the lid and cook over medium heat until the water evaporates and the chicken turns browned in spots. Toss gently for 5 to 7 minutes so the masala clings to each piece.
- garnish
Finish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the chicken thoroughly before marinating so the spices stick instead of turning watery in the pan.
- 2Use a wide pan and keep the chicken in a single layer as much as possible for better browning in the final fry.
- 3Let the onions turn lightly golden, not deeply brown, so the masala stays bold without tasting sweet.
- 4After adding the marinated chicken, sear it briefly before adding water to lock in flavor and build roasted notes.
- 5Keep the water minimal; this dish should finish with a thick coating of masala, not a loose gravy.
- 6In the last 5 minutes, toss gently rather than stirring hard so bone-in pieces stay intact while the masala clings.
- 7Leftovers taste even better the next day; reheat uncovered in a pan to bring back the dry-fry texture.
Adapt it for your goals.
Low-oil
Use a nonstick pan and reduce the oil slightly; the dish will be a bit less rich but still works well as a lighter dry fry.
extra spicyExtra-spicy
Increase green chili and red chili powder, then finish with a touch more black pepper for a sharper, hotter South Indian-style kick.
bonelessBoneless
Use boneless chicken thigh pieces for faster cooking and easier serving as an appetizer or lunchbox side.
pepper chicken stylePepper-chicken-style
Reduce red chili powder and increase freshly crushed black pepper to make the dish warmer, earthier, and less red in flavor.
Why this is on our healthy list.
Protein-Rich Main
Chicken makes this dish filling and satisfying, helping turn a small serving into a substantial side or starter.
Aromatic Spice Benefits
Ginger, garlic, turmeric, black pepper, and curry leaves add flavor while contributing traditional plant compounds used in everyday Indian cooking.
Moderate Oil Cooking
Because the chicken is pan-fried with a limited amount of oil rather than deep-fried, the dish stays comparatively lighter.
Frequently asked questions
Yes. Thirty minutes to a few hours in the refrigerator will deepen the flavor; just bring it closer to room temperature before cooking.
