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Photo of Chicken Fry by Akum Raj Jamir at BetterButter

Chicken Fry

Akum Raj Jamir
10 minutes
Prep Time
20 minutes
Cook Time
3 People
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This is also one of my experimental dish and it turned out so well. The taste was awesome. Curd and sambhar powder is the two main ingredients of this dish. No fancy ingredients and no fancy method, simple Chicken Fry which turn out delicious. Explore the recipe.

Recipe Tags

  • Non-veg
  • Everyday
  • Indian
  • Pan fry
  • Stir fry
  • Roasting
  • Sauteeing
  • Side Dishes
  • Low Carbs

Ingredients Serving: 3

  1. chicken - 400-500 gms
  2. curd - 3 tbsp
  3. Sambar powder - 2 tbsp
  4. cumin seeds - ½ tsp
  5. mustard seeds - ½ tsp
  6. asafoetida - A Pinch
  7. ginger Garlic Paste - 1 tsp
  8. curry leaves - 1 sprig
  9. onion - 1 large sliced
  10. Green or red chillies - 2 chopped
  11. tomato - 1 small chopped
  12. turmeric - ¼ tsp
  13. chilly powder - 1 tsp
  14. salt to taste
  15. oil - 2 tbsp
  16. Few coriander leaves chopped


  1. Heat oil in a non stick pan. Add the cumin seeds, mustard seeds and asafoetida and saute for a min.
  2. Add ginger garlic paste, curry leaves, onions, some of the chopped green chillies and saute for 2 mins.
  3. Add tomatoes and saute for 2 mins.
  4. Add turmeric powder and chilly powder and saute for a min.
  5. Add the chicken and salt and mix well. Cover the pan and fry on low-medium heat stirring occasionally till the water released from chicken dries up which will take approx 10-15 mins.
  6. Add the curd and sambar powder, mix well coating the chicken nicely with the masalas and fry for about 10 mins or till the chicken is cooked and roasted nicely. At this stage stir the chicken frequently to prevent from burning.
  7. Add the remaining chillies and chopped coriander leaves, give a quick stir and take off the heat.

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