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South Indian Spicy Chicken Fry

Step by step process of a Simple but flavourful South Indian spicy chicken fry with a tinge of ginger, garlic & chilli.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner / Side Dish
Cuisine: Indian (South Indian)
Servings: 4 to 5
Author: Padma


To marinate

  • 1 kg Chicken skinned cut into medium sized pieces
  • 2 Tablespoons ginger garlic paste
  • 3 teaspoons Red chilli powder
  • ½ teaspoon turmeric
  • Salt as required

Other ingredients

  • 2 Tablespoons vegetable oil
  • 2 large onions sliced lengthwise
  • Few curry leaves
  • ½ teaspoon garam masala
  • ½ teaspoon crushed black pepper
  • 3 green chilies slit lengthwise
  • 2 Tablespoons finely chopped coriander


  • Marinate chicken with ginger garlic paste, red chilli powder, turmeric and salt for 20 minutes in a medium sized pan,
  • Cook marinated chicken over medium heat till soft and tender, if needed add a little water while cooking. Let the water in the chicken evaporate. This takes about 10 minutes.
  • Heat oil in another large nonstick pan over medium heat. Add onions, sauté for a minute and transfer the cooked chicken, add curry leaves and adjust salt if needed and fry.
  • Roast for 10 to 15 minutes till the chicken turns golden brown in colour and coated with all the spices. Now add garam masala, crushed pepper and green chilies, stir for 2 to 3 minutes and turn off the heat.
  • Garnish with coriander and serve with rotis, rasam over steamed rice or my all time favourite with coconut milk rice and onion raitha.