Your Food Lab

Quick & Easy CHICKEN FRY | NON-VEG Starter Recipe | आसान चिकन फ्राई बनाने का तरीका | Sanjyot Keer

This Spicy Chicken Fry recipe is an absolutely delicious chicken starter that's super easy to make and uses the most basic ingredients. Inspired by Maharashtrian flavours, this recipe makes for the perfect "chakna", especially during this amazing rainy weather.🌶️🍗🌧️ I've shared the full written recipe below, so do give it a try and let me know how you like it. Happy cooking! ❤️ A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️ Amazon: https://amzn.in/d/0eL0ESDW Website: https://curaahome.com/products/curaa-steel-masala-dani Chicken Chakna Fry Prep Time: 10 minutes Cooking Time: 15-20 minutes Serving: 3–4 people Ingredients: Marination CHICKEN | चिकन 500 GRAMS (CURRY CUT) GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च की पेस्ट 1 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP LEMON JUICE | नींबू का रस OF 1/2 LEMON SALT | नमक TO TASTE Cooking OIL | तेल 2–3 TBSP BAY LEAF | तेज़ पत्ता 2 NOS. BLACK PEPPERCORNS | साबुत काली मिर्च 4–5 NOS. BLACK CARDAMOM | काली इलायची 1 NO. CINNAMON | दालचीनी 1/2 INCH CUMIN SEEDS | जीरा 1/2 TSP ONION | प्याज़ 2 MEDIUM SIZED CURRY LEAVES | कड़ी पत्ता A HANDFUL SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP GARAM MASALA | गरम मसाला 1/2 TSP GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च की पेस्ट 1 TBSP GARLIC CLOVES | लहसुन की कलियां A LARGE HANDFUL HOT WATER | गरम पानी A SPLASH GARAM MASALA | गरम मसाला A PINCH BLACK PEPPER | काली मिर्च 1 TSP (FRESHLY CRUSHED) FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL (CHOPPED) GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT) LEMON JUICE | नींबू का रस OF 1/2 LEMON GHEE | घी 2 TBSP (WARM) Method: Add the curry cut pieces into a bowl along with ginger garlic green chilli paste, Kashmiri red chilli powder, turmeric, lemon juice, and salt. Mix well so every piece is evenly coated. Set aside while you prep the rest. Slice the onions thin. Cut each onion in half, lay it flat, and slice through. Once you are halfway, drop the onion and slice the remaining half, this keeps your fingers safe and gives you even slices throughout. Heat a kadhai on high flame, add oil and let it get hot. Add bay leaves, black peppercorns, black cardamom, cinnamon, and cumin seeds and let them crackle. Add the sliced onions and cook on high flame, stirring regularly, until they turn golden brown and then add the curry leaves and let them crackle in the oil. Next, add the marinated chicken and stir well on high flame for 2 minutes. Then add salt, turmeric, kashmiri red chilli powder, coriander powder, spicy red chilli powder, garam masala, ginger garlic green chilli paste, and whole garlic cloves. Mix everything together well and cook for another 1–2 minutes. Add a splash of hot water and stir. Cover and cook on the lowest flame until the chicken is fully cooked through, about 6–7 minutes. Open once in between to stir if needed. Once done, remove the lid. You will see a thick, clingy masala coating every piece of chicken beautifully. Switch to high flame and stir well so any remaining water dries out completely. Taste and adjust salt at this stage and add garam masala, freshly crushed black pepper, chopped coriander stems, slit green chillies, lemon juice, and warm ghee. Mix everything through well. Your bold, spicy and super quick Chicken Fry is ready. You can have this as it or even serve it with rice bhakri or pav. #YFL #SanjyotKeer #Chickenfry Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Marination 1:25 Slicing Onions 1:52 Cooking Process 2:04 Plating 5:48 Outro 6:50