Today’s special for the Cooking from the Cookbook Challenge is yet another recipe from Amma’s dairy. As I had said a while back, I am keen on trying out all the recipes she had written in it since a long time. This spicy chicken fry has become the latest favorite with all at home. We have already been making it weekly, somehow I never came around clicking pictures of the dish in question.
I was planning to post this yesterday, knowing we are starting the last week’s BM today. We know we can only plan, so here I am with this dish that surely seem to be the hot pick of my family. I have been planning to make the best of the long weekend we have, let’s see how it goes!
Step By Step Pictures for making Spicy Chicken Fry


Spicy Chicken Fry
Ingredients Needed:
For the Chicken Marinade
1/2 kg Chicken chopped into bite size pieces
A Pinch Turmeric powder
1/2 tsp Salt
For the roasted ground Masala:
1 tsp Cumin Seeds
1 tsp Peppercorns whole
4 to 5 nos Dry Red Chillies
1 tsp Coriander Seeds / Dhaniya
2 to 3 Clove
1 inch Cinnamon
1 tsp Copra / Dried Coconut
Making the Chicken Fry
2 tsp Cooking Oil
1/2 cup Onions finely chopped
1 tsp Ginger Garlic Paste
1/2 cup Tomato Puree
A Pinch Turmeric powder
Handful Coriander Leaves
Wash and cut chicken into bite pieces and marinate for 2 hrs.
Dry roast all the spices for the masala, cool and powder it. Keep it aside.
Heat a kadai with oil, add finely chopped onions, when they turn slightly brown in colour, add the ginger garlic paste. Saute well.
Then add chicken, turmeric and salt. Cover with a lid for 5 mins.
Let it cook on high flame, then add the ground spice powder. Combine everything well, simmer for 10 mins with lid covered
Then add the tomato puree, simmer and cook for another 15 mins with lid covering, making sure to stir in between.
Once the chicken is cooked soft and becomes dry, garnish with chopped coriander leaves and serve hot as side dish for rice or as starters.
Recipe
Spicy Chicken Fry
Ingredients
For the Chicken Marinade
- 1/2 kg Chicken chopped into bite size pieces
- A Pinch Turmeric powder
- 1/2 tsp Salt
For the roasted ground Masala:
- 1 tsp Cumin Seeds
- 1 tsp Peppercorns whole
- 4 to 5 nos Dry Red Chillies
- 1 tsp Coriander Seeds / Dhaniya
- 2 to 3 Clove
- 1 inch Cinnamon
- 1 tsp Copra / Dried Coconut
Making the Chicken Fry
- 2 tsp Cooking Oil
- 1/2 cup Onions finely chopped
- 1 tsp Ginger Garlic paste
- 1/2 cup Tomato puree
- A Pinch Turmeric powder
- Handful Coriander Leaves
Instructions
- Wash and cut the chicken into bite pieces and marinate for 2 hrs.
- Dry roast all the spices for the masala, cool and powder it. Keep it aside.
- Heat a Kadai with oil, add finely chopped onions, when they turn slightly brown in color, add the ginger garlic paste. Saute well.
- Then add chicken, turmeric, and salt. Cover with a lid for 5 mins.
- Let it cook on high flame, then add the ground spice powder. Combine everything well, simmer for 10 mins with lid covered
- Then add the tomato puree, simmer and cook for another 15 mins with a lid covering, making sure to stir in between.
- Once the chicken is cooked soft and becomes dry, garnish with chopped coriander leaves and serve hot as a side dish for rice or as starters.
Shobana Vijay says
I love the fresh ground Masala version.Yummy and delicious
Chef Mireille says
looks like we were both had spicy chicken on our mind this week - your version looks fabulous
Pavani N says
That looks like a spicy chicken dish.
Anonymous says
Thanks for the recipe. It was quick, easy and yummy!
-Selvi.
Anonymous says
I tried it. It was too good.
Srivalli says
Thank you for the feedback..
Sara says
Today I cooked this recipe, Taste was really awesome. Kinda restaurant style. Hats off to u...
Srivalli says
Thanks for the feedback. Glad you liked it.