Spicy Indian Chicken Fry Recipe – Mustard Seed & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Chicken Fry Recipe – Mustard Seed & Curry Leaf Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying chicken recipe. This Spicy Indian Chicken Fry is exactly that. It’s a dish I first made years ago when I was craving something with a real kick, and it’s been a family favorite ever since. The aroma of mustard seeds and curry leaves sizzling in hot oil is just… incredible! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This chicken fry isn’t just about the spice – it’s about layers of flavor. The mustard seeds pop and release their nutty goodness, the curry leaves add a beautiful fragrance, and the chili powder gives it just the right amount of heat. It’s ready in under 30 minutes, making it perfect for a weeknight dinner or a festive snack. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it in so many different ways.

Ingredients

Here’s what you’ll need to make this delicious chicken fry:

• 2 boneless chicken breasts (about 300-400g)
• 2 medium onions
• 8-10 garlic cloves
• 1 green chili (adjust to your spice preference)
• 10-15 curry leaves
• 0.75 tsp whole black mustard seeds
• 2 tbsp oil (I prefer vegetable or canola)
• 0.25 tsp turmeric powder
• 1 tsp red chili powder (Kashmiri chili powder for color and mild heat is great!)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients!

• Mustard Seeds: Don’t underestimate these little guys! They really are the star of the show. Black mustard seeds are traditional, and they must be heated in oil to release their flavor. You’ll know they’re ready when they start to pop and splutter.
• Curry Leaves: Fresh curry leaves are best, hands down. They have a unique, citrusy aroma that’s essential to this dish. If you can’t find fresh, dried curry leaves will work in a pinch, but use about half the amount.
• Spice Levels: Indian cuisine is all about spice, but it’s also about balance. The amount of green chili and red chili powder you use will determine the heat level. In South India, they often use a hotter chili powder, while in other regions, they prefer a milder flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cut your chicken breasts into 1-inch cubes. Season them generously with salt and set them aside. This lets the salt work its magic and tenderize the chicken.
2. Now, let’s prep the aromatics. Finely chop the onions, crush the garlic cloves, and slice the green chili. Remember to remove the seeds from the chili if you want to reduce the heat.
3. Heat the oil in a non-stick pan over medium heat. Once hot, add the mustard seeds, curry leaves, and green chili. Stand back a little – they’ll start to splutter! Cook until the mustard seeds start popping.
4. Add the crushed garlic and chopped onions to the pan. Fry for 3-4 minutes, stirring occasionally, until the onions are softened and slightly golden.
5. Time for the chicken! Add the chicken pieces, turmeric powder, and red chili powder to the pan. Mix everything well, ensuring the chicken is coated in the spice mixture.
6. Now, here’s a little trick I learned from my grandmother: splash a small amount of water into the pan. This prevents the spices from burning and helps them coat the chicken evenly. Stir continuously while frying.
7. If the masala starts to dry out, add water in small increments (a tablespoon at a time). Continue to cook until the chicken is tender and all the moisture has evaporated. This usually takes about 15-20 minutes.

Expert Tips

• Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure it browns properly.
• A non-stick pan is your friend here. It prevents the chicken from sticking and makes cleanup a breeze.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces. They work beautifully in this recipe!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level Adjustment: For a mild fry, use less chili powder or omit the green chili altogether. For a hotter fry, add more chili powder or use a hotter variety of chili.
• Festival Adaptations: This chicken fry is a popular snack during Onam and Diwali in India. My aunt always makes a huge batch for Diwali!

Serving Suggestions

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

• With a side of rice and dal.
• As a filling for wraps or sandwiches.
• As a standalone snack with a squeeze of lemon juice and some onion rings.
• Served with a cooling raita (yogurt dip).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

FAQs

What cut of chicken works best for this fry?

Boneless, skinless chicken breasts are ideal because they cook quickly and stay tender. You can also use chicken thighs, but they may take a bit longer to cook.

Can I make this recipe ahead of time?

You can marinate the chicken in the spices for up to 24 hours in advance. This will enhance the flavor even more!

How can I adjust the spice level to my preference?

Start with a small amount of chili powder and green chili, and then add more to taste. Remember, you can always add more spice, but you can’t take it away!

What is the best way to serve this chicken fry?

Honestly, any way you like! It’s delicious on its own, with rice, or in a wrap.

Can I use a different type of oil for this recipe?

Yes, you can. Vegetable, canola, or sunflower oil all work well. Just avoid using olive oil, as it has a lower smoke point and may burn.