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Nellore Chicken | How to make Nellore Chicken Fry

Nellore Chicken is a chicken dry starter prepared with Indian Spices and saute with egg to make a wholesome dish on its own. A fusion dish created to have the best of the ingredients added.
Course Main Dish - Dry Sautes
Cuisine Andhra Pradesh
Keyword Chicken Fry, Nellore Chicken
By Cook Method Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Author Srivalli


For the Chicken Marinade

  • 500 gms Chicken
  • 1 cup Curds /Yogurt
  • 1 tsp Ginger Garlic paste
  • 1 tsp Red Chilli powder
  • 1 tsp Coriander Powder
  • A Pinch Turmeric powder
  • Salt to taste

Whole Spices

  • 2 inch Cinnamon
  • 4 nos Cloves
  • 2 nos Cardamom

For the Saute

  • 1 no Egg
  • 2 Red Chillies broken
  • Handful Curry Leaves
  • 10 nos Cashew Nuts
  • 1 tsp Chilli Sauce
  • 2 tsp Tomato Sauce
  • 2 tsp Vinegar
  • 2 tsp Cooking Oil
  • 1 tsp Lemon juice


For the Chicken Marinade

  • Marinate Chicken with curds, chili powder, coriander powder, ginger garlic paste, turmeric powder and salt for 30 mins
  • Cook the chicken along with the marinade with 1/2 cup water till the water evaporates and chicken gets cooked. If you want your chicken not to be so spicy, you can cook just the chicken without the masala.
  • Remove the bones and shred the chicken into pieces.

For the Saute:

  • Heat nonstick kadai with oil. Fry the whole spices and then add crushed and broken red chilies.
  • Once done, add the shredded chicken. Break one egg on the chicken and saute it dry. Sprinkle salt on top. Then add curry leaves and roasted cashew nuts. Fry for a while.
  • Finally add vinegar, tomato sauce, and chili sauce. If chili sauce is not at hand, use extra red chilies for the spiciness. Switch off and drizzle lemon juice.
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