Restaurant-Style Chicken Fry Recipe – Curry Leaves & Black Pepper

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Fry Recipe – Curry Leaves & Black Pepper

Hey everyone! If you’re anything like me, you absolutely love a good chicken fry. But sometimes, the restaurant versions just hit different, right? That incredible aroma, the perfect balance of spice, and those unbelievably crispy curry leaves… I’ve been on a mission to recreate that magic at home, and I’m thrilled to share my version of Restaurant-Style Chicken Fry with you. It’s a flavour explosion, and honestly, it’s easier to make than you think!

Why You’ll Love This Recipe

This chicken fry isn’t just about deliciousness; it’s about that satisfying feeling of nailing a complex flavour profile. The combination of fragrant spices, the zing of lemon, and the delightful crunch of curry leaves and black pepper is simply irresistible. Plus, it’s a fantastic dish for a weeknight dinner or a special occasion. You’ll be amazed at how quickly it comes together!

Ingredients

Here’s what you’ll need to create this culinary masterpiece:

• 1 kg chicken, cut into bite-sized pieces
• 1 tablespoon lemon juice
• 1 tablespoon mint leaves, chopped
• 1 teaspoon turmeric powder (haldi)
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 large onion, finely crushed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon salt (or to taste)
• 1 tablespoon ghee (for marination)
• 2 tablespoons ghee (for frying)
• 3 sprigs curry leaves
• 2 cloves garlic, finely chopped
• ?? tablespoon black pepper, crushed (start with 1 tsp and adjust)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in this recipe.

• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are essential for that authentic South Indian flavour. Dried ones just won’t cut it. You can usually find them at Indian grocery stores.
• Ghee: Ghee adds a richness and aroma that butter or oil simply can’t replicate. It’s a traditional ingredient for a reason. If you’re not familiar, ghee is clarified butter – it has a nutty flavour and a high smoke point.
• Garam Masala & Chili Powder: These spice blends vary so much by region and brand. I like to use a North Indian garam masala for this recipe, but feel free to experiment with your favourite. Similarly, Kashmiri chili powder gives a beautiful colour and mild heat, but you can use any red chili powder you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a large bowl, combine the chicken with lemon juice, chopped mint, turmeric powder, garam masala, red chili powder, crushed onion, ginger-garlic paste, salt, and 1 tablespoon of ghee. Mix everything really well, ensuring the chicken is coated evenly. Let it marinate for at least 15 minutes – longer is even better! I usually pop it in the fridge for a couple of hours if I have time.
2. Cook the Chicken: Now, heat a pan (I prefer a heavy-bottomed one) over low heat. Add the marinated chicken and cook until it’s tender. If there’s a lot of moisture, increase the heat to medium-high for a few minutes to evaporate it. You want the chicken to be cooked through, but not browned yet.
3. Temper the Spices: In a separate pan, heat 2 tablespoons of ghee. Once hot, add the chopped garlic and curry leaves. Fry them until the garlic is golden brown and the curry leaves are crispy. Be careful – they can splatter! Reserve a few curry leaves for garnish.
4. Roast the Chicken: Add the cooked chicken to the pan with the tempered spices. Roast it, stirring frequently, until the masala dries and coats the chicken evenly. This is where the magic happens – the flavours really start to meld together.
5. Finish & Garnish: Sprinkle crushed black pepper over the chicken and adjust the salt to your liking. Fry for another 2 minutes until everything is beautifully aromatic. Finally, garnish with the reserved crispy curry leaves.
6. Serve: And that’s it! Serve immediately with rice, rasam, or roti. A squeeze of lemon juice right before serving adds a lovely brightness.

Expert Tips

• Don’t overcrowd the pan: Cook the chicken in batches if necessary to ensure it roasts properly and doesn’t steam.
• Low and slow is key: Cooking the chicken on low heat initially keeps it tender and juicy.
• Taste as you go: Adjust the spices to your preference. Everyone’s palate is different!

Variations

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

• Spice Level:
  • Mild: Reduce the red chili powder to ½ teaspoon.
  • Medium: Use 1 teaspoon of red chili powder.
  • Hot: Add 1-2 finely chopped green chilies to the marinade and increase the red chili powder to 1 ½ teaspoons.
• Regional Variations:
  • Chettinad Style: Add 1 teaspoon of Chettinad spice powder to the marinade for a more complex, fiery flavour. My friend Priya, who’s from Chettinad, swears by this!
  • Kerala Style: Add a pinch of black pepper powder and a few green chilies slit lengthwise to the marinade.
• Festival Adaptations: This chicken fry is perfect for special occasions like Onam or Eid. You can serve it as part of a larger feast.

Vegan Adaptation

Believe it or not, you can enjoy a delicious vegan version of this fry!

• Substitute the chicken with firm tofu or seitan.
• Replace the ghee with a plant-based butter or oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala and chili powder don’t contain any hidden gluten ingredients.

Serving Suggestions

This chicken fry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With Rice & Rasam: A classic South Indian combination.
• With Roti or Paratha: Perfect for soaking up all those delicious juices.
• As a Side Dish: Serve it alongside other Indian curries and vegetables.
• With a Salad: A lighter option for a balanced meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It won’t be quite as crispy, but still delicious!

FAQs

1. What cut of chicken works best for this fry?

Boneless, skinless chicken thighs are my go-to. They stay nice and tender during cooking. You can also use chicken breast, but be careful not to overcook it.

2. Can I make this chicken fry ahead of time?

You can marinate the chicken a day in advance. However, I recommend frying it just before serving for the best flavour and texture.

3. How do I adjust the spice level of this recipe?

Start with less chili powder and add more to taste. You can also remove the seeds from the chili powder to reduce the heat.

4. What is the best way to get crispy curry leaves?

Fry them in hot ghee until they turn dark green and brittle. Be careful, they can splatter!

5. Can I use a different oil instead of ghee?

While ghee is traditional, you can use vegetable oil or coconut oil as a substitute. However, the flavour won’t be quite the same.

6. What side dishes complement this chicken fry perfectly?

Rice, rasam, roti, paratha, and a simple cucumber raita are all excellent choices.

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