Chicken Fry Recipe (Spicy Crispy Kababs)
Crispy, golden chicken fry marinated in yogurt and spices, then deep-fried and dusted with chaat masala. Ready in 2.5 hours.
Ingredients
- 2.2 lb bone-in chicken, sliced into medium or bite-size chunks (1 kg)
- 1 tbsp garlic paste
- 7-8 curry leaves, minced
- 1 tbsp ginger paste
- 1/2 tsp black pepper powder
- 1 tsp green chili paste (modify to preference)
- 2 tbsp Kashmiri red chili powder (modify to preference)
- 1 1/2 tsp ground coriander
- 2 tbsp thick yogurt or hung curd
- 1 tsp garam masala powder
- 1 tsp soy sauce
- Salt as desired
- 6-7 tbsp cornflour
- Oil for deep frying
- Chaat masala for dusting
Instructions
Marinate chicken with spices:
In a large mixing bowl, toss the chicken with garlic paste, curry leaves, ginger paste, pepper powder, green chili paste, Kashmiri red chili powder, coriander powder, yogurt, garam masala, soy sauce, and salt. Stir thoroughly to coat.Refrigerate for 2 hours:
Wrap the bowl and refrigerate for a minimum of 2 hours to marinate.Coat with cornflour:
Dust the marinated chicken with cornflour and toss until each piece is uniformly coated.Deep fry chicken pieces:
Pour oil into a deep pan or wok and heat over medium-high flame. When hot, gently drop in chicken pieces and fry until golden and fully cooked, roughly 8-10 minutes per batch. Fry in batches to avoid overcrowding.Drain on paper towels:
Lift out the fried chicken and set on paper towels to absorb excess oil.Dust with chaat masala:
Immediately dust the hot chicken with chaat masala.Serve with onions and lemon:
Present alongside sliced onions and lemon wedges.