Southern Chicken Fry

If you are looking for a change from the north Indian style chicken preparations, then this a good option. The recipe is quite simple and the dish doesn’t take too much time to prepare. It is quite versatile and goes very well Appam, Dosa, Paratha or simple Rotis. This dish will stand out while entertaining guests and at the same time it will also be popular with the family. If you have kids at home, it may be a good idea to tone down the spice hit with fewer red chilies. The other good thing about this dish, is that it is pan fried and sits lightly in the stomach. Serve with round cut onions. It gives a good feel and appearance. So happy fooding around with this Southern delight.




Southern Chicken Fry

  • Author: Reetika Mitra
  • Prep Time: 1 Hr
  • Cook Time: 20 mins
  • Total Time: 1 hr 20 mins
  • Yield: 4 1x


A Taste of the South



Ingredients :

  • Rice Flour – 2 Tsp
  • Gram Flour (Besan) – 2 Tsp
  • Cinnamon sticks – 2  (1 inch sticks)
  • Whole dry Red Chillies – 6, broken into halves and de-seeded
  • Fennel seed (Sauf) – 1 Tsp
  • Ginger, finely chopped – 1 Tsp
  • Garlic, finely chopped – 1 Tsp (heaped)
  • Medium size Onion – 4, cut into rings
  • Coriander powder – 1 Tsp
  • Kashmiri red chilli powder – 1 Tsp
  • Garam Masala powder – ½ Tsp
  • Lime Juice – 1 Tbsp
  • Curry Leaves – ½ cup
  • Oil – 4 to 5 Tbsp
  • Salt according to taste

Ingredients for the Marinade  :

  • 600 gms boneless Chicken, cut into bite size
  • Garlic Paste – 1 Tsp (heaped)
  • Ginger Paste – 1 Tsp
  • Red Chilli powder – ½ Tsp
  • Coriander powder – 1 Tsp (heaped)
  • Black Pepper powder – 1 Tsp (freshly grounded)
  • Garam Masala powder – ½ Tsp
  • Yoghurt – 2 Tbsp
  • Salt according to taste


  1. Wash, clean and cut chicken into bite size. Mix the chicken well with all the ingredients for the marinate. Cover and keep aside for 1 to 2 hrs.
  2. Take the marinated chicken and add the rice flour and the gram flour to it. Mix together thoroughly so that all the chicken pieces are well covered with both the flour.
  3. In a heavy bottom pan or wok heat 2 -tbsp oil. When oil is hot shallow fry the marinated chicken pieces in batches over medium low flame. Cover and cook with a little time and patience. Take off and keep aside.
  4. Cut the dried whole red chillies into half and de-seed them. In the same pan or any different one if you like, heat the remaining oil. Once hot add the cinnamon sticks, fennel seed, red chillies and most of the curry leaves. Keep some of the curry leaves aside for garnishing later on. Reduce flame to a medium, stir for a bit before the chopped garlic, ginger and all of the onion (that was cut into rings). Keep sautéing for another few minutes before adding the shallow fried chicken pieces.
  5. Turning the flame back to a medium high, keep on stirring constantly. As the chicken is already cooked while shallow frying, you need not cook for too long, else the masala will stick to the bottom of the pan and will have a tendency to get burnt. Sprinkle a palm full of water in case the masala actually starts sticking to the bottom of the pan or wok.
  6. Before taking off from heat sprinkle the lime juice and some fresh curry leaves. Serve hot accompanied by rotis, appams or parathas.


  • Serving Size: 4


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