Chettinad Chicken Fry


1 1/2 kg chicken
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
1 1/2 tbsp (heaped) + 1/2-3/4 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp heaped cornflour
1 tbsp heaped gram flour
1 tbsp heaped rice flour
1 egg
1 big onion, finely chopped
2 green chillies, slit
2 sprig curry leaves
1 tsp mustard seeds
salt to taste
oil for frying


  1. Cut the chicken into 30-35 pieces, clean it and keep it aside.
  2. In a large bowl, add ginger paste, garlic paste, 1 1/2 tbsp kashmiri chilli powder, turmeric powder, garam masala, cornflour, gram flour, rice flour, egg and salt and mix well.
  3. Add chicken pieces into this and marinate well. Cover with cling wrap and refrigerate for at least 2 hours ( 5-6 hours or overnight marination is better).
  4. Heat oil in a pan for deep frying.
  5. Take the marinated chicken from the refrigerator and mix well again using hand.
  6. When oil is hot, reduce the flame to low-medium and fry the chicken pieces in batches. ( Don’t stir chicken immediately after adding in the oil..)
  7. Heat 1 1/2 tbsp oil ( from oil used for frying chicken ) in a thick bottomed pan and splutter mustard seeds.
  8. Add finely chopped onion, green chillies and curry leaves and saute well till colour starts to change.
  9. Switch off the flame and add 1/2-3/4 tsp kashmiri chilli powder and a pinch of salt and mix well.
  10. Transfer the fried chicken on a serving plate and garnish it with this fried onion masala and serve hot….

Recipe Source: Lekshmi Nair

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