Spicy Indian Chicken Fry Recipe – Kashmiri Chili & Fennel Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Chicken Fry Recipe – Kashmiri Chili & Fennel Flavors

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 Indian Chicken Fry is it. It’s a dish I first stumbled upon while exploring the vibrant flavors of South Indian cuisine, and I’ve been tweaking it ever since to get it just right. The combination of Kashmiri chili and fennel is seriously addictive – trust me on this one! It’s perfect for a quick weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

This chicken fry isn’t just about heat; it’s about layers of flavor. The Kashmiri chili gives a beautiful color and mild spice, while the fennel powder adds a unique, slightly sweet aroma. It’s relatively quick to make, and honestly, it’s a guaranteed crowd-pleaser. Plus, it’s surprisingly versatile – I’ll share a bunch of ways to customize it later!

Ingredients

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

• 1 kg chicken (cut into small pieces)
• 1 tsp Kashmiri chili powder
• 0.5 tsp red chili powder
• 0.5 tbsp coriander powder
• 0.5 tsp turmeric powder
• 2 tsp garlic paste
• 1 tsp ginger paste
• 0.5 tsp garam masala
• 0.5 tsp fennel powder
• 1 tbsp vinegar
• 5-6 curry leaves (chopped)
• 2 tbsp coconut oil
• 2 tbsp tomato paste
• 1 tbsp tomato ketchup
• 1 tbsp soya sauce
• 1 onion (roughly chopped)
• 1 capsicum (cubed)
• 3 green chillies (slit)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Kashmiri Chili Powder: This is a game-changer. It gives a gorgeous red color and a mild, fruity heat. It’s less about scorching spice and more about beautiful flavor. You can find it at most Indian grocery stores, or online.
• Fennel Powder: Don’t skip this! It adds a subtle sweetness and anise-like aroma that’s characteristic of South Indian cooking. If you’re not familiar with it, it’s worth seeking out.
• Coconut Oil: This is my go-to for South Indian dishes. It adds a lovely aroma and flavor. If you don’t have it, you can substitute with vegetable oil, but coconut oil really elevates the dish.
• Curry Leaves: Fresh curry leaves are best! They add a wonderful citrusy aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, mix together the Kashmiri chili powder, red chili powder, coriander powder, turmeric powder, garlic paste, ginger paste, garam masala, fennel powder, salt, vinegar, and chopped curry leaves. This is where the magic starts!
2. Now, coat the chicken pieces really well with that spice paste. Make sure every piece is covered. Then, let it marinate for at least 30 minutes. Longer is even better – I sometimes leave it for a couple of hours if I have the time.
3. Heat the coconut oil in a wok or large frying pan over medium-low heat. Add the marinated chicken and cook, stirring frequently to prevent sticking. We want to get some color on the chicken, but we’re not trying to fully cook it yet.
4. Once the chicken is about halfway cooked (around 15 minutes), add the tomato paste, ketchup, and soy sauce. Keep cooking, stirring occasionally, until the chicken is fully cooked through. If it starts to get too dry, sprinkle in a little water.
5. Finally, add the chopped onion, capsicum, and slit green chillies. Sauté for about 5 minutes, until the vegetables are slightly tender but still have a bit of crunch.
6. Serve hot with chapati or pulao. Seriously, dig in!

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Work in batches if necessary to ensure even cooking.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!
• For a richer flavor, you can add a tablespoon of yogurt to the marinade.

Variations

This recipe is super adaptable. Here are a few ideas:

• Spice Level Adjustments: If you like it really hot, add more red chili powder or a pinch of cayenne pepper. For a milder flavor, reduce the amount of red chili powder.
• Festival Adaptations: This dish is fantastic for celebrations like Onam or Eid. You can serve it as part of a larger spread.
• Bone-In Chicken: Feel free to use bone-in chicken pieces. Just adjust the cooking time accordingly – it will take longer to cook through. My grandmother always made it with bone-in chicken, and it was always incredibly tender.

Vegan Adaptation (Using Plant-Based Chicken)

Want to make this vegan? Simply substitute the chicken with your favorite plant-based chicken alternative! Tofu or seitan work really well. Adjust the cooking time based on the product you use.

Gluten-Free Adaptation (Soy Sauce Alternatives)

To make this gluten-free, swap the soy sauce for tamari or coconut aminos. Both are readily available and provide a similar umami flavor.

Serving Suggestions

This chicken fry is amazing on its own, but here are a few ideas for serving:

• With warm chapati or roti.
• Alongside fluffy pulao or jeera rice.
• Served with a side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

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

I prefer using boneless, skinless chicken thighs for this recipe. They stay nice and tender. But chicken breast works too, just be careful not to overcook it.

2. Can I make this spicier?

Absolutely! Add more red chili powder, a pinch of cayenne pepper, or even some chopped Scotch bonnet peppers if you’re feeling brave.

3. What is fennel powder and can I substitute it?

Fennel powder has a unique anise-like flavor. If you can’t find it, you can try substituting with a pinch of anise powder, but it won’t be quite the same.

4. Can this be cooked in an air fryer?

Yes! You can cook this in an air fryer. Preheat your air fryer to 180°C (350°F) and cook for about 15-20 minutes, flipping halfway through.

5. How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of ketchup. You can also add a squeeze of lemon juice to balance the flavors.

6. What is the best way to marinate the chicken for maximum flavor?

The longer, the better! At least 30 minutes is good, but overnight is even better. Make sure the chicken is fully coated in the marinade and stored in the refrigerator.

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