The reason I love a chicken fry is because you can pair it with other curries or pair it with non-Indian sides, so you get that chicken curry taste without all the extra gravy. You also have an opportunity to intensify the flavor of the chicken fry if you are pairing it with something milder. I just love the flexibility of any fry side dish. Although this recipe is a basic chicken fry, there are so many variations of the dish and I hope to explore that in the future. I hope you enjoy this recipe as much as I did.
- 2 Lbs Chicken (940g)
- 1/4 Cup of Canola Oil (45g)
- 1 Medium Onion (164g)
- 4 Cloves
- 1 Inch Piece of Cinnamon
- 2 Green Cardamoms, peel and remove seeds
- 1 Star Anise
- 1 Bay Leaf
- 1 Tbsp Ginger Garlic Paste, you can get this in the Indian store or mince equal proportions of ginger and garlic as a substitute (1oz/22g)
- Chili Powder to Taste (for a mild curry I add 3/4 Tsp Kashmiri Chili Powder)
- ~2 Tsp Coriander Powder, adjust this to the amount of chili powder you want to add to the curry using the rule of thumb, for every spoon of chili powder you use two spoons of coriander powder.
- 3/4 Tsp Garam Masala
- Generous Pinch of Turmeric
- Salt to Taste
- Cilantro for Garnish, minced
- Heat a skillet on medium high heat and toast the cloves, cinnamon, green cardamom, star anise, and bay leaf for a few minutes. Make sure to adjust the heat to avoid burning the spices.
- Grind spices in a coffee grinder or spice grinder and set aside.
- Heat oil in a large sauté pan.
- Add chopped onions and sauté till softened
- Add freshly ground spices and sauté for another minute
- Add ginger garlic paste and sauté for a few minutes, the raw ginger garlic smell will turn into more cooked smell.
- Add chili powder, coriander powder, garam masala, turmeric, and salt and sauté for a few minutes, again the raw smell of the spices will turn into more cooked smell.
- Add chicken and mix well, cover and cook for 5 minutes.
- Lift cover, mix the chicken again and cover and let cook for another 5 minutes.
- Lift cover and cook on medium heat for another 10 minutes
- Taste test and adjust salt to taste. I would also add a few squirts of lemon juice if I felt like the curry need more acidity. Cook for a few minutes so all the flavors combine.
- Turn off heat, garnish with cilantro, and serve!