Wednesday, March 5, 2008

Chicken Fry

This is a recipe that has been perfected after a quiet bit of trial and error. Either I am lazy and make a 2 in 1 dish and the fry ends up as a gravy, good to be eaten with rice or chapatis but it is not a fry for sure. For best results use chicken thighs as opposed to the breast, breast meat is usually tougher and more fibrous.


1. 1 1/2 boneless chicken thighs cut into bite size pieces
2. 1 Cup of Onions sliced and then chopped (preferably combination of shallots and onions)
3. seasoning: Curry leaves, mustard seeds and cumin
4. 1 tbsp tomato paste
5. 2 tsp oil

For the Paste
1. 6-8 garlic cloves
2. 1 inch piece of ginger
3. 2 tsp coriander seeds
4. a few pepper corns
5. 1/2 tsp cumin seeds
6. 2 red chilies
7. 1 tbsp grated coconut

Saute the above in a bit of oil and saute 3-6 and when they change color and give a nice aroma, remove from the heat, add the garlic and ginger and saute for a few minutes and finally saute the coconut. Cool and blend to a paste

1. Marinate the chicken with salt, 1 tsp of red chili powder, lemon juice for atleast 1/2 hour

1. Heat a wok, heat oil and add the curry leaves, cumin seeds and mustard seeds,
2. when the mustard pops add the onion and saute and just as they start to get translucent
3. add the chicken pieces and saute, this usually lets some moisture, let it cook till the water is mostly gone and the chicken is cooked
4. add the blended paste, salt and saute for a few minutes till all the chicken pieces get coated well.
5. Now add the tomate paste and keep frying till the oil starts to separate and the chicken does not stick to the pan.

Perfect as a side dish.


  1. oh yumm... is this the same chicken fry you had with the biryani? I totally agree with using the thighs of the best result part, I prefer dark meat to white for such preparations too...

  2. sounds good..never used mustard seeds in chicken..will try next time

  3. oh I love chicken fry! Me too, prefer the meat from thighs :)

  4. My kids always like dishes with gravy, this would great for them with little more water or stock added. I mix white and dark meat too for great flavor, but kids prefer breast meat. Thanks girl, you are on a roll!:)

  5. ISG, this surely looks yummy!

  6. the chicken fry looks delicious. I always use a mix of thighs and breasts for the same reason :)

  7. looks it tastes wonderful..must try

  8. WOW this is my fav....Love it with chapatis and idlis.....mouthwatering one..

  9. Awesome... Simply awesome...! Love dark meat as well for stuff like this! :)

  10. This looks great ISG, and as I'm doing less and less meat, I might try with tofu. Your spice combos really can't be beat and the mustard seed is a great addition. Another thing I keep meaning to thank you for -- the shallot/onion combo. That really makes a difference! :)

  11. Linda you can try with Potatoes or even Cauliflower, if using cauliflower add them almost towards the end.

  12. Love Chicken fry, anykind, anytime. Thanx for this. Bookmarked

  13. bone in pieces will definitely taste better..but did u mean remove the bone and just use the dark meat? i like the addition of tomato paste.

  14. Yummo..looks delicious..i like this type of 2 in 1 dishes..


  15. Shaheen I usually buy chicken parts with bones in them. For this recipe I removed the bone and used just the meat, the pieces with the bones went into the Biryani. But with bones is double ok :)

  16. Hi Indo,

    Tried the chicken fry and your kadai mushroom curry last sunday. As usual both of them turned out very well. To tell the truth, the chicken curry tasted yummy the yesterday and today than it did on Sunday. I am so..glad I accidentally came across u'r blog since I have tried out recipes from websites in the past but never had these results. For the kadai mushroom I used some left over green beans as well with bell peppers and used corriander leaves since I did not have methi leaves. It turned out really well. Thank you & take care & ofcourse publish more recipes



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