Delight in the delectable flavors of South Indian-style Dry Chicken Fry, a culinary masterpiece that captures the essence of the region’s rich and bold spices. This dish features succulent pieces of chicken, meticulously marinated with a blend of aromatic spices and sautéed to crispy perfection. The result is a harmonious symphony of textures and tastes, where the tender meat contrasts beautifully with the flavorful, crispy exterior.
In this rendition of Dry Chicken Fry, the South Indian touch is evident through the skillful use of spices like fiery red chili powder, earthy turmeric, and fragrant curry leaves. These ingredients come together to create a mesmerizing dance of flavors that awakens the palate. The dish is a celebration of simplicity, allowing the natural flavors of the chicken to shine through while being elevated by the robust seasoning. Whether savored as an appetizer, side dish, or a main course, this South Indian-style Dry Chicken Fry promises an unforgettable culinary experience that pays homage to the region’s culinary heritage.
How to make Simple & Tasty Chicken Fry Recipe | Chicken Varuval Recipe
Ingredients
Instructions
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In a mixing bowl, combine the yogurt, turmeric powder, red chili powder, ginger-garlic paste and salt. Mix well to form a marinade. Add the chicken pieces to the marinade and coat them evenly. Allow the chicken to marinate for at least 30 minutes, preferably longer, in the refrigerator
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Heat oil in a wide pan.
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To tempering, add bay leaf and roughly crushed fennel seed powder.
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Add red chillies to get a unique aroma.
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Add some fresh curry leaves.
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Add finely chopped onion.
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Sauté until they turn golden brown.
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Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
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Add red chilli powder.
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Add store bought chicken masala powder.
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Mix well and cook for a couple of minutes.
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Add the marinated chicken pieces to the pan and coat them with the masala.
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Cook for a few minutes until the chicken starts to change colour. Do not add any water.
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Add required amount of salt.
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Cover and cook in a medium flame for about 10-15 minutes.
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At the 15-minute mark, you'll notice oil beginning to seep around the edges of the pan, and the chicken will take on a semi-gravy consistency.
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Add fresh and roughly crushed pepper corns.
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Add some freshly chopped curry leaves and coriander leaves.
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Add little lemon extract though we did not add any tomatoes.
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Mix everything well and switch off the flame.
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Delicious chicken gravy is now ready for serving.
Note
- Instead of using store bought chicken masala powder you can use 2 tbsp of kulambu powder and 2 tsp of garam masala powder.
- Do not overcook after adding lemon extract, it will give some bitter taste.
- Adjust the consistency according to your needs.
