An Easy Chicken Fry recipe that one can rustle up from memory is something we all need as a part of our recipe repository. And this recipe has the promise to go into many such repositories.
I think one of the earliest chicken dishes I cooked was this easy chicken fry. I now find it funny that I never shared that recipe here. So here is a really simple recipe that you will love because it is finger-licking delicious.
While this is a fairly easy recipe to make here are a few tips to help you along. Not just on this Easy Chicken Fry but while cooking chicken in general.
First thing is that while cooking chicken especially if it’s a dry dish is that you don’t really have to add water. Chicken gives out a lot of liquid which is sufficient to cook it in. But if by any freak chance yours dries up, just sprinkle a few drops on water on it. It will seal the moisture and bring it back to life. (not literally ok?)
Dry roasting spices is key to any good dish. Be careful not to burn it but make sure it is not underdone as well. Always roast on medium or low flame, you will be able to smell the beautiful aromas of the spices when it’s done. Also, cool it completely before powdering else it can taste bitter.
Marinating the chicken is very important for at least 30 minutes. But I personally prefer 2 hours to overnight.
On the whole, it’s a very simple dish but it is simplicity that takes effort at the end of the day
Also here are some more chicken recipes that I personally enjoy a lot.
Everyday Easy Chicken Fry
- 500 gm Chicken
- 1/2 Lemon
- 1/2 tsp Turmeric powder
- 8 cloves Garlic
- 1 inch Ginger
- 1 tbsp Ghee oil can be used
- 1/4 tsp Cumin seeds
- 1 sprig Curry leaves
- 2 medium Onion
For the masala powder
- 1/2 inch Cinnamon
- 3 no Green Cardamom
- 5 no Kashmiri chillies
- 1 tbsp Coriander seeds
- 1/2 tsp Fennel seeds
- Marinate chicken pieces with salt, lime juice and turmeric powder. Set aside for at least 2 hrs. Overnight in the fridge is fine
- Dry roast all the spices mentioned in the masala powder. Grind them to a coarse powder. Pound ginger and garlic or finely chop them. I prefer pounding because it releases better flavours.
- Heat ghee or oil in a pan and add cumin seeds. Then add the curry leaves and finely chopped onions. Saute until the onion is golden brown. Add the ginger and garlic and continue to fry.
- Add the marinated chicken and fry on high for about 5 mins. Then cover and let it cook for about 10 mins. Do not add water at any point as the chicken leaves its own water, which is sufficient to cook it. But sprinkle water now and then if you think it is getting dry or sticking to the pan (it shouldn't though)
- Take off the cover and add the masala powder and mix. Cover and let it cook for another 5-6 mins
- Remove the lid and on medium-high flame stir the chicken in order to reduce the liquid and make it dry. You can stop when you like the consistency of the dish. We like a little masala but not liquidy.
- Garnish with coriander leaves and serve hot.
- I used curry cut Chicken but drumsticks or breast pieces work too. You might need to adjust the cooking time accordingly
- It is not a very spicy dish. But you can add a few byadgi chillies if you like it spicy.