Spicy Kashmiri Chili Chicken Fry Recipe – Indian Style

Last Updated on 4 months by Neha Deshmukh

Spicy Kashmiri Chili Chicken Fry Recipe – Indian Style

Hey everyone! If you’re anything like me, you’re always on the hunt for a chicken recipe that packs a flavorful punch. This Spicy Kashmiri Chili Chicken Fry is it. Seriously, the aroma alone will have your kitchen smelling incredible, and the taste? Oh, the taste! It’s a beautiful blend of smoky, spicy, and utterly addictive. I first made this for a small gathering with friends, and it disappeared in minutes – I knew I had to share it with all of you.

Why You’ll Love This Recipe

This isn’t your average fried chicken. We’re taking inspiration from the vibrant flavors of Indian cuisine, specifically the beautiful, deep red hue and mild heat of Kashmiri chili powder. It’s crispy, juicy, and bursting with flavor. Plus, it comes together surprisingly quickly – perfect for a weeknight meal or a weekend treat. It’s a little different, a little special, and a whole lot delicious!

Ingredients

Here’s what you’ll need to make this amazing chicken fry:

• 6 boneless, skinless chicken thighs (about 600-700g)
• Vegetable oil for deep frying (about 2-3 liters)
• 1.5 tsp Kashmiri chili powder (approx. 6g)
• 1.5 tsp paprika (approx. 6g)
• 0.5 tsp black pepper (approx. 2.5g)
• 0.5 tsp tandoori masala (approx. 2.5g)
• 1 tsp garam masala (approx. 5g)
• 1 tsp kosher salt (approx. 6g)
• 2 tsp corn starch (approx. 10g)
• 2 tbsp vegetable oil (30ml)
• 0.5 tsp cumin seed (approx. 2.5g)
• 0.5 tsp mustard seed (approx. 2.5g)
• 1 tbsp garlic ginger paste (approx. 15ml)
• 1-2 green chilies, slit (adjust to your spice preference)
• 20 fresh curry leaves (a small handful)

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Kashmiri Chili Powder: This is the secret ingredient. It gives the chicken that gorgeous red color and a lovely, mild heat. It’s different from regular chili powder – it’s more about flavor and color than intense spice. You can usually find it at Indian grocery stores or online.
• Tandoori Masala: This spice blend adds a wonderful depth of flavor, reminiscent of tandoor cooking. Don’t skip it!
• Curry Leaves: These little leaves are a staple in South Indian cooking. They have a unique, citrusy aroma that adds so much to the tempering. If you can’t find fresh, you can sometimes find dried curry leaves, but fresh are best.
• Chicken Thighs: I always recommend chicken thighs for frying. They stay so much juicier than chicken breasts. Plus, they’re more forgiving if you accidentally overcook them by a minute or two.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Tempering: Heat 2 tbsp of vegetable oil in a small pan over medium heat. Once hot, add the cumin and mustard seeds. Let them sizzle and pop for about 20 seconds – this releases their amazing flavor.
2. Add Aromatics: Now, toss in the curry leaves, garlic ginger paste, and green chilies. Cook for another minute or two, until everything is fragrant and the garlic ginger paste is lightly golden. Set this beautiful tempering aside.
3. Marinate the Chicken: In a large bowl, combine the chicken thighs with the Kashmiri chili powder, paprika, black pepper, tandoori masala, garam masala, salt, and corn starch. Mix well, ensuring each piece of chicken is nicely coated. Cover and marinate in the fridge for at least 2 hours – the longer, the better!
4. Fry the Chicken: Heat about 2-3 liters of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). Carefully add the marinated chicken in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per batch, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
5. Combine & Serve: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil. Toss the fried chicken with the prepared tempering mixture. Give it a taste and adjust the salt if needed. Garnish generously with fresh cilantro, thinly sliced shallots, and extra green chili slices (if you’re feeling brave!). Serve immediately.

Expert Tips

• Don’t Overcrowd the Pan: This is crucial for crispy chicken. Overcrowding lowers the oil temperature, resulting in soggy chicken.
• Use a Thermometer: A meat thermometer is your best friend when frying chicken. It ensures the chicken is cooked through and safe to eat.
• Double Fry (Optional): For extra crispy chicken, you can fry it twice. Fry for 2 minutes, remove, let rest for 5 minutes, then fry again for another 1-2 minutes.

Variations

• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chilies or use a milder chili powder. For extra heat, add a pinch of cayenne pepper to the marinade.
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Preheat your air fryer to 375°F (190°C). Lightly spray the chicken with oil and air fry for 12-15 minutes, flipping halfway through. Toss with the tempering after air frying.
• Regional Chili Variations: My friend, Priya, loves to add a pinch of Byadagi chili powder for a different kind of fruity heat. Feel free to experiment!
• Make-Ahead Tips: You can marinate the chicken up to 24 hours in advance. This allows the flavors to really meld together.

Serving Suggestions

This Spicy Kashmiri Chili Chicken Fry is fantastic on its own as a snack or appetizer. But it also pairs beautifully with:

• Steamed rice
• Raita (yogurt dip)
• A simple salad
• Warm naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore some of the crispiness.

FAQs

• What cut of chicken works best for this fry? Chicken thighs are the way to go! They stay juicy and tender during frying.
• Can I adjust the spice level of this recipe? Absolutely! Reduce or increase the amount of green chilies to suit your taste.
• What is Kashmiri chili powder and where can I find it? It’s a chili powder known for its vibrant color and mild heat. You can find it at Indian grocery stores or online.
• Can this be made gluten-free? Yes! Just ensure your tandoori masala is gluten-free.
• How can I tell when the chicken is cooked through? Use a meat thermometer! The internal temperature should reach 165°F (74°C).

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!