Ingredients

1. Chicken – 500 gms

Marinade

2. Curd (thick) – 1/2 cup
3. Chilli powder – 2 tsp
4. Ginger and garlic paste – 1 1/2 tsp
5. Turmeric powder – 1/4 tsp
6. Salt - as per taste

Garnish

7. Onion – 1
8. Green chillies – 3
9. Mint leaves– 20
10. Coriander leaves– few
11. Salt - a pinch

Method

1. Rinse all the vegetables and herbs in water and keep it aside.
2. Chop the onions, slice the green chillies, and keep it aside. Roughly chop the coriander leaves. Do not chop the mint leaves.

Marination

3. Take a bowl and add yoghurt/curd, ginger and garlic paste, chilli powder, turmeric powder and salt. Mix well.
4. I have used medium size chicken pieces (leg and thigh pieces).
5. Add the chicken pieces, mix well, and refrigerate for 4 hrs to overnight.

Cooking

6. Remove the chicken from the refrigerator about 30 to 40 minutes before cooking.
7. Preheat the kadai with enough oil for deep frying. When it is hot, switch to medium heat and start placing the chicken pieces one by one in the oil. Do not overcrowd the chicken pieces in the kadai.
8. Do not turn the chicken immediately to avoid its marinade from coming off. Let the chicken cook for about 7 to 8 minutes or until its colour turns to light reddish colour.
9. Turn the chicken pieces and cook for another 7 minutes.
10. Cook the chicken evenly until it is cooked. You will see that the chicken turns to a good reddish or brownish colour.
11. Fry the chicken pieces in batches. Do not put all at a time. Put 2 to 3 chicken pieces at a time or as per the size of your vessel.
12. When it is cooked, place the chicken in a plate.

Garnishing (optional)

13. In the same oil, add chopped onions and cook until soft and transparent. Add green chillies, mint and coriander leaves. It will splutter, but continue to cook for about 1 to 2 minutes and remove quickly from heat.
14. Place it on a plate, add a pinch of salt and mix.
15. Garnish the chicken with fried onions, green chillies, mint and coriander leaves.
16. Serve as a side dish with pulao, biryani or just plain rice.
17. Serve as a starter with a squeeze of lemon juice on top.

Notes

1. Boneless pieces can be used for chicken fry but I prefer to use chicken on the bone.
2. Never mix or rub the chicken pieces again after taking out of the fridge.
3. You can add lemon juice or vinegar, plain flour (2 tsp) and colour (biryani colour).
4. The oil which is left in the kadai after frying can be strained and used for making pulao and other chicken dishes or frying. Use within 2 or 3 days, otherwise discard it.
5. Chicken should be cooked on medium flame. While cooking, the pieces should not be moved frequently.