Kashmiri Chili Chicken Fry Recipe – Authentic Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chili Chicken Fry Recipe – Authentic Indian Spice Blend

Hey everyone! If you’re anything like me, you absolutely love a good chicken fry. But this isn’t just any chicken fry. This Kashmiri Chili Chicken Fry is a flavor bomb – seriously, the spices are incredible! I first made this for a Diwali get-together and it vanished in minutes. It’s become a family favorite ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is all about that vibrant color and amazing taste. The Kashmiri chili powder gives it a beautiful red hue and a lovely, mild heat. It’s crispy, juicy, and packed with authentic Indian flavors. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner or a festive occasion! It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make this delicious Kashmiri Chili Chicken Fry:

• 300 grams chicken (about 10-12 pieces)
• 1 tablespoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• ½ teaspoon cumin seeds powder
• ¼ teaspoon pepper powder
• 1 teaspoon ginger garlic paste
• 2 tablespoons rice flour
• 1 tablespoon cornflour
• ½ lemon (juice)
• Oil, as needed, to deep fry
• Salt, to taste
• 2 tablespoons oil (for tempering)
• 1 tablespoon garlic, chopped
• 1 sprig curry leaves
• ½ cup onion, chopped
• ½ teaspoon red chili powder

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Red Chili Powder: This is the secret ingredient! It gives the chicken that gorgeous color and a mild, fruity heat. It’s different from regular chili powder, so try to find it at an Indian grocery store or online. Trust me, it makes all the difference.
• Rice Flour & Cornflour Combination: This combo is magic for achieving that super crispy texture. Rice flour adds extra crunch, while cornflour helps bind everything together. Don’t skip either one!
• Regional Variations in Spice Blends: Every family has their own little twist on this recipe. Some people add a pinch of fennel seeds or a dash of chaat masala. Feel free to experiment and make it your own! My aunt always adds a tiny bit of dried mango powder (amchur) for a tangy kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the chicken, salt, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, cumin seeds powder, pepper powder, ginger garlic paste, rice flour, cornflour, and lemon juice.
2. Now, add water gradually, mixing well, until you form a thick marinade that coats the chicken nicely.
3. Cover the bowl and let the chicken marinate for at least 30 minutes. I usually let it go for an hour or even up to 2 hours for a really deep flavor.
4. Heat oil in a kadai or deep frying pan over medium-high heat. You want enough oil to fully submerge the chicken pieces.
5. Fry the chicken in batches, being careful not to overcrowd the pan. Cook until golden-red and crispy on both sides – about 6-8 minutes per batch.
6. Remove the fried chicken and drain it on paper towels to remove excess oil. Set aside. Don’t throw away all the oil! Reserve about 2 tablespoons for the tempering.
7. In the same kadai, heat the reserved 2 tablespoons of oil. Add the chopped garlic and sauté until golden brown and fragrant.
8. Add the curry leaves and let them sizzle for a few seconds. Then, add the chopped onions and red chili powder. Cook until the onions soften and turn translucent.
9. Finally, toss the fried chicken pieces into the tempering mixture, making sure they’re well coated with the spices.

Expert Tips

• Don’t skip the marinating time! It really allows the flavors to penetrate the chicken.
• Fry in batches to maintain the oil temperature and ensure crispy chicken.
• Make sure the oil is hot enough before adding the chicken. If it’s not, the chicken will absorb too much oil and become soggy.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or use a hotter chili powder.
• Festival Adaptations: This makes a fantastic appetizer for Diwali or Eid! Serve with mint chutney and a sprinkle of chaat masala.
• Gluten-Free Adaptation: Simply use a gluten-free flour blend in place of the rice flour and cornflour. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour works great.

Serving Suggestions

Serve this Kashmiri Chili Chicken Fry hot, straight from the kadai! It’s amazing with:

• Sliced onions
• Lemon wedges
• A side of mint chutney
• Roti or rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What cut of chicken is best for this fry? Boneless, skinless chicken thighs are my go-to because they stay juicy. But you can also use bone-in pieces, just adjust the cooking time accordingly.
• Can I marinate the chicken overnight? Yes, you can! Just make sure to keep it refrigerated.
• What is Kashmiri Red Chili Powder and why is it used? It’s a special type of chili powder from Kashmir, India, known for its vibrant color and mild heat. It adds a beautiful hue and subtle flavor to dishes.
• Can I make this recipe without using a Kadai? Absolutely! A deep frying pan or Dutch oven will work just fine.
• How can I adjust the spice level of this dish? Reduce or increase the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!