Authentic Chicken Fry Recipe – South Indian Spiced & Flavorful

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Fry Recipe – South Indian Spiced & Flavorful

Hey everyone! If you’re anything like me, you absolutely love a good chicken fry. But this isn’t just any chicken fry. This is the kind of South Indian Chicken Fry that my Amma used to make, packed with fragrant spices and a flavor that just transports you. I first made this myself when I moved away from home and was craving a little piece of my childhood – and honestly, it’s been a family favorite ever since! It’s a little bit of effort, but trust me, it’s SO worth it.

Why You’ll Love This Recipe

This Chicken Fry is a real winner for a few reasons. First, the spice blend is incredible – it’s warm, aromatic, and has a lovely little kick. Second, it’s surprisingly versatile. You can adjust the heat to your liking, and it pairs beautifully with rice, rasam, or even a simple chapati. Plus, it’s a fantastic way to use bone-in chicken, which stays wonderfully juicy during the cooking process.

Ingredients

Here’s what you’ll need to create this South Indian magic:

• 500 grams bone-in chicken pieces
• 6-8 shallots
• 1.5 teaspoon ginger garlic paste
• 0.125 teaspoon turmeric powder
• 0.33 teaspoon sea salt (or to taste)
• 2 tablespoons sesame oil
• 1 tablespoon lemon juice
• 2 sprigs curry leaves
• 1 tablespoon coriander seeds
• 0.75 teaspoon cumin seeds
• 4 cloves
• 1 inch cinnamon piece
• 2 green cardamom pods
• 0.25-0.5 teaspoon black pepper corn
• 1 teaspoon fennel seeds
• 4 dried red chilies
• 1 tablespoon dried coconut
• 1 tablespoon roasted gram (pottukadalai)

Ingredient Notes

Let’s talk spices! This recipe really shines because of its unique blend.

• Red Chilies: I prefer using Byadagi chilies for color and mild heat, but you can use any dried red chili you like. Adjust the quantity based on your spice preference.
• Fennel & Curry Leaves: These are essential for that authentic South Indian flavor. Don’t skip them!
• Roasted Gram (Pottukadalai): This adds a lovely nutty texture to the spice powder. You can find it at most Indian grocery stores.
• Spice Levels: South Indian cuisine varies a lot in spice levels. Some regions love it fiery hot, while others prefer a more subtle warmth. Feel free to adjust the chilies and pepper to your liking.
• Oil: Sesame oil is traditional, and it adds a wonderful aroma. You can substitute with vegetable oil if needed, but sesame oil really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the spice powder. Dry roast the red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cardamom, cinnamon, and black pepper in a pan until they become fragrant – about 3-5 minutes. Be careful not to burn them!
2. Add the curry leaves, dried coconut, and roasted gram to the pan. Toast briefly for another minute, then remove from heat and let it cool completely.
3. Once cooled, grind everything into a fine powder using a spice grinder or a powerful blender. Set aside.
4. Now, let’s start with the chicken. Heat the sesame oil in a pan over medium heat. Add the curry leaves and sauté until they become crispy and fragrant.
5. Add the crushed shallots (or finely chopped onions) and cook until they turn golden brown.
6. Stir in the ginger garlic paste and sauté for about a minute until you can smell that lovely aroma.
7. Add the chicken pieces, turmeric powder, and salt. Cook, stirring occasionally, until the chicken turns white on all sides.
8. Cover the pan and cook for 3-4 minutes, allowing the chicken to cook through a bit.
9. Now for the magic! Mix in the ground spice powder and sauté for another 2 minutes, ensuring the chicken is well coated.
10. If the masala seems a little dry, add about ½ cup of hot water. Cook until the chicken is tender and the masala clings beautifully to the pieces.
11. Finally, stir in the lemon juice and cook for another minute. This brightens up the flavors perfectly!

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Work in batches if necessary to ensure even cooking.
• Marinating the chicken with a little turmeric and salt for 30 minutes before cooking can help tenderize it.
• Taste and adjust the salt and spice levels as needed throughout the cooking process.

Variations

• Spice Level: For a milder fry, reduce the number of red chilies. For a hotter fry, add a few more or use spicier chili varieties.
• Festival Adaptations: This Chicken Fry is a popular dish during Onam and Pongal celebrations in South India.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Regional Variations – Chettinad Style: Add a tablespoon of Chettinad spice powder to the mix for a more intense, complex flavor. My friend from Karaikudi swears by this!

Serving Suggestions

This Chicken Fry is incredibly versatile. I love serving it with:

• Steaming hot rice
• A comforting bowl of rasam
• Warm and fluffy chapati
• A side of raita to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of chicken is best for this fry? Bone-in chicken pieces are ideal as they stay juicy.
• Can I use chicken thighs instead of bone-in pieces? Yes, you can! Chicken thighs will be even more tender.
• What is roasted gram/pottukadalai and where can I find it? It’s a type of split chickpea that’s been roasted. You can find it at most Indian grocery stores.
• Can I make the spice powder ahead of time? Absolutely! Store it in an airtight container in a cool, dark place for up to a month.
• How can I adjust the spice level of this dish? Adjust the number of red chilies and black pepper corns to your liking. You can also add a pinch of cayenne pepper for extra heat.

Enjoy! I really hope you give this recipe a try. Let me know in the comments how it turns out for you!