How to make Chicken Fry
Chicken Fry – A quick and easy chicken fry recipe. This is a very basic and simple chicken fry recipe which does not require any pre-preparation and comes together in under 30 minutes.
This juicy and delicious chicken fry goes well with plain rice, jeera rice, roti, pulao and even biryani.
Other chicken recipes in the blog,
One Pot Pressure Cooker Pepper Chicken
How to make Chicken Fry
Cooking instructions with step by step pictures
In a bowl, marinate the boneless chicken pieces with salt, turmeric powder, red chilli powder and garam masala powder.
Add curd and mix well.
Let it rest while we prepare the other ingredients for the fry.
In a small pressure cooker, add oil. Once the oil is hot enough add cumin seeds, black cumin seeds and fennel seeds.
Add finely chopped onions, curry leaves and red chillies.
Once the onions are translucent, add ginger garlic paste and saute till the raw smell of ginger garlic paste goes off.
Add chopped tomatoes and saute till they turn mushy.
Now add red chilli powder and coriander powder and saute till the raw smell of masala goes off.
Once the masala is cooked add the marinated chicken pieces and saute for 2 minutes.
Add ½ cup of water and mix well.
Close the pressure cooker and cook in medium flame for 3 whistles. Let the pressure release naturally.
Open the pressure cooker and check for consistency.
If you are ok with semi dry consistency go ahead and garnish with pepper powder and serve it. If you need a dry fry, cook on high flame till all the water has evaporated.
Garnish with pepper powder.
Mix well.
Serve hot with rice / roti / pulao.
Recipe Notes
- Wash the chicken pieces thoroughly several times in water.
- Drain the water completely before marinating the chicken.
- Always use thick curd which is not sour for marinating.
Chicken Fry Recipe
Ingredients
For marination
- 250g boneless chicken pieces
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- ½ tsp salt
- ½ cup curd
For chicken fry
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ tsp black cumin seeds
- ½ tsp fennel seeds
- 1 big onion
- 2 dried red chillies
- 1 sprig of curry leaves
- 2 tbsp ginger garlic paste
- 2 medium sized tomatoes
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp pepper powder
- ½ cup water
Instructions
- In a bowl, marinate the boneless chicken pieces with salt, turmeric powder, red chilli powder and garam masala powder.
- Add curd and mix well.
- Let it rest while we prepare the other ingredients for the fry.
- In a small pressure cooker, add oil. Once the oil is hot enough add cumin seeds, black cumin seeds and fennel seeds.
- Add finely chopped onions, curry leaves and red chillies.
- Once the onions are translucent, add ginger garlic paste and saute till the raw smell of ginger garlic paste goes off.
- Add chopped tomatoes and saute till they turn mushy.
- Now add red chilli powder and coriander powder and saute till the raw smell of masala goes off.
- Once the masala is cooked add the marinated chicken pieces and saute for 2 minutes.
- Add ½ cup of water and mix well.
- Close the pressure cooker and cook in medium flame for 3 whistles. Let the pressure release naturally.
- Open the pressure cooker and check for consistency.
- If you are ok with semi dry consistency go ahead and garnish with pepper powder and serve it.
- If you need a dry fry, cook on high flame till all the water has evaporated.
- Garnish with pepper powder.
- Mix well.
- Serve hot with rice / roti / pulao.
Notes
- Wash the chicken pieces thoroughly several times in water.
- Drain the water completely before marinating the chicken.
- Always use thick curd which is not sour for marinating.