Fried Chicken

This Indian-inspired fried chicken combines crispy textures with deep, aromatic spices. Tender chicken pieces are marinated in a blend of yogurt, ginger, garlic, and warm spices like cumin, coriander, and garam masala. The dish delivers a rich, savory flavor profile with hints of heat and sweetness. Perfect for weeknight dinners or family gatherings, this recipe brings restaurant-quality taste to your kitchen. Serve hot with fresh coriander and a dollop of cream for an authentic touch. Simple ingredients create complex flavors that will satisfy your craving for something hearty and delicious.

Cooking Method: Frying, Stewing, Stir Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 526.0

Dietary: Gluten-free

Description

This Indian-inspired fried chicken combines crispy textures with deep, aromatic spices. Tender chicken pieces are marinated in a blend of yogurt, ginger, garlic, and warm spices like cumin, coriander, and garam masala. The dish delivers a rich, savory flavor profile with hints of heat and sweetness. Perfect for weeknight dinners or family gatherings, this recipe brings restaurant-quality taste to your kitchen. Serve hot with fresh coriander and a dollop of cream for an authentic touch. Simple ingredients create complex flavors that will satisfy your craving for something hearty and delicious.

Ingredients

2 onions, chopped
3 cloves garlic, minced
4 teaspoons fresh ginger, grated
1/4 cup water
2 tbsp ghee or oil
1 cardamom pod
1 cinnamon stick
2 cloves
1 bay leaf
1/2 tsp nutmeg
1/2 tsp black pepper
1 lb chicken pieces
1 cup plain yogurt
1/2 tsp cumin seeds
1/2 tsp ground coriander
1/4 cup nuts, ground (almonds or cashews)
2 tbsp heavy cream
1 tsp garam masala
to taste salt
2 tbsp fresh coriander leaves, chopped

Directions

1
Stir-fry the chopped onion, minced garlic, and grated ginger in a nonstick wok with a little oil until the onion is transparent and slightly browned.
2
Transfer the onion mixture to a blender with 1/4 cup water and blend into a smooth paste. Set aside.
3
Heat ghee in the wok over medium heat. Add cardamom, cinnamon, cloves, and bay leaf. Stir-fry for a few minutes until fragrant.
4
Add cumin, coriander, and the onion paste to the wok. Continue stir-frying over low heat, stirring continuously for 5 minutes until the oil separates. Ensure the mixture does not burn or change color.
5
Stir in the yogurt and cook for 15 minutes, stirring frequently to prevent curdling.
6
Add the chicken pieces, sprinkle in nutmeg and pepper, and cover. Simmer over low heat for 10 to 15 minutes until the chicken is tender and cooked through.
7
Mix in the ground nut paste and simmer gently for 3 to 5 minutes to thicken the sauce.
8
Remove from heat. Stir in 1 tablespoon of cream, salt, and half of the garam masala.
9
Transfer to a serving dish. Top with the remaining cream, a sprinkle of the remaining garam masala, and fresh coriander leaves.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 526.0kcal

% Daily Value *
Total Fat 5.2g8%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 26.5mg2%
Total Carbohydrate 122.7g41%
Dietary Fiber 33.4g134%
Sugars 5.2g
Protein 24.3g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh ginger and garlic for maximum aroma.

If the sauce is too thick, add a splash of water to reach desired consistency.

Adjust the amount of garam masala and pepper to suit your preference for spice.

Serve immediately while hot for the best texture and flavor.

Can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

Keywords: chicken, indian, fried, spicy, aromatic, yogurt, ginger, garlic, cumin, coriander, garam masala, curry, main course, dinner, marinated, crispy, savory, homemade, comfort food

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-22/