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Spicy Chicken Fry | With Spices & Herbs | Under 30 minutes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 pieces
Author: Teena Agnel
  • 500 g chicken thighs
  • 1 teaspoon chili powder
  • 1 teaspoon pepper powder
  • 1/2 teaspoon garam masala powder/All-spice mix
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt or to taste
  • For Grinding:
  • 2 green chilies You can add more to make it spicier
  • 2 garlic cloves
  • 1- inch ginger piece
  • 1/4 cup cilantro/coriander leaves
  • 8-10 mint leaves
  • 1 sprig 8-10 curry leaves (optional)
  1. Wash and pat dry the chicken thighs. Cut slits on the thighs.
  2. Then, add chilly powder + pepper powder + garam masala + turmeric + salt and mix well.
  3. Make a paste of the ingredients under (For grinding) and add it to the chicken. Coat well.
  4. (Additionally, you can cover the bowl and let it sit for 1 hour or more in the refrigerator if you are not in a hurry)
  5. Pour oil into a pan(preferably non-stick) and place on medium-high heat. Pour only enough layer to coat the outer layer of the chicken.
  6. Add the chicken pieces. After 5 minutes, cover it with a lid and turn the heat to low.
  7. Cook for additional 10 minutes. Now, open the lid and turn the heat back to medium-high. Let the water evaporate which was formed as a result of cooking. Once you get the required golden brown crust, flip the chicken pieces and let it cook for 5 -10 minutes.
Recipe Notes

If you want a golden brown crust, let the chicken cook on long heat for longer after you remove the lid. This slow cooking helps to form a golden brown crust without blackening.