Restaurant-Style Chicken Fry Recipe – Spicy Indian Chicken Recipe

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Chicken Fry Recipe – Spicy Indian Chicken Recipe

Hey everyone! If you’re anything like me, you love a good chicken fry. But let’s be real, sometimes ordering takeout just doesn’t cut it – and it’s definitely not as satisfying as making it yourself! This restaurant-style chicken fry recipe is one I’ve perfected over the years, and it’s become a total family favourite. It’s spicy, flavourful, and seriously addictive. Trust me, once you try this, you’ll be making it again and again.

Why You’ll Love This Recipe

This chicken fry isn’t just any chicken fry. It’s that perfect blend of crispy, tender, and incredibly flavourful. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, the aroma while it’s cooking? Absolutely divine! It’s a guaranteed crowd-pleaser, and honestly, it’s way better than anything you’ll get from your local takeaway.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 kg chicken, cut into bite-sized pieces
• 1 tsp turmeric powder
• 0.5 tsp red chilli powder (adjust to your spice preference!)
• 0.5 tsp Kashmiri red chilli powder
• 0.5 tsp garam masala powder
• Salt to taste
• 2 tbsp oil
• 2 medium onions, thinly sliced
• 1 tsp ghee or butter

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the chicken that gorgeous, vibrant red colour and a lovely, mild flavour. It’s different from regular chilli powder, which can be too harsh.
• Garam Masala Blend: Garam masala is a warm, fragrant spice blend that’s essential in Indian cooking. Every family has their own secret blend, but a good quality store-bought one works perfectly too.
• Ghee vs. Butter: This is a personal preference! Ghee adds a beautiful nutty flavour, which is traditional. But butter works wonderfully too, especially if you want a slightly richer taste. I sometimes even use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with turmeric powder, red chilli powder, Kashmiri red chilli powder, garam masala powder, and salt. Give it a good mix, making sure every piece is coated. Let this rest for about 10 minutes – this is where the magic starts to happen!
2. Now, heat the oil in a large pan or wok over medium heat. Add the thinly sliced onions and a pinch of salt (this helps them caramelize). Sauté them until they turn a beautiful golden brown. Don’t rush this step – nicely browned onions are key to flavour!
3. Add the marinated chicken to the pan and toss well to coat it with the golden onions. This is where your kitchen will start smelling amazing!
4. Reduce the heat to low, cover the pan, and cook for about 15 minutes, stirring occasionally. You want the chicken to be nearly cooked through.
5. Finally, stir in the ghee or butter and fry for another 5-7 minutes, stirring frequently. This is when the chicken gets that lovely, dry, caramelized coating. Keep an eye on it to prevent burning!

Expert Tips

• Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure it browns evenly.
• For extra flavour, you can add a squeeze of lemon juice at the end.
• A splash of water during the cooking process can prevent sticking and ensure the chicken cooks through.

Variations

• Vegan Adaptation: My friend Priya is vegan, and she makes this with plant-based chicken pieces and vegan butter. It’s surprisingly delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, which is fantastic! Just double-check your garam masala blend to be sure.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of red chilli powder. Or, if you like it really spicy, add a pinch of cayenne pepper!
• Festival Adaptations: This chicken fry is a fantastic side dish for celebrations like Diwali or Eid. It pairs beautifully with biryani or pulao.

Serving Suggestions

Serve this chicken fry hot, straight from the pan! It’s amazing with steamed rice, fluffy chapatis, or even a simple side salad. A dollop of yogurt can also help cool things down if you’ve gone heavy on the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

What cut of chicken works best for this fry?

Boneless, skinless chicken thighs are my go-to! They stay nice and tender. But chicken breast works too, just be careful not to overcook it.

Can I marinate the chicken for longer than 10 minutes?

Absolutely! You can marinate it for up to a few hours in the fridge. The longer it marinates, the more flavourful it will be.

What is the difference between red chilli powder and Kashmiri red chilli powder?

Red chilli powder is generally hotter and more pungent. Kashmiri red chilli powder is milder and adds colour without too much heat.

Can I make this recipe in an air fryer?

Yes, you can! Air fry at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

How can I adjust the salt level in this recipe?

Start with a teaspoon of salt and taste as you go. You can always add more, but you can’t take it away!