Introduction
This Hyderabadi Chicken Fry recipe is immensely popular in Hyderabad. If you don't watch this recipe, you won't believe how easily you can make Hyderabadi Chicken Fry at home with very few ingredients and in a short amount of time.
Ingredients
- Chicken
- Turmeric powder
- Lemon juice
- Vegetable oil (often used in Indian cooking)
- Dried red chili
- Onion paste
- Curry leaves
- Ginger paste
- Garlic paste
- Cumin powder
- Coriander powder
- Kashmiri red chili powder
- Green chili
- Fenugreek leaves powder
- Garam masala (a blend of various spices)
- Coriander leaves
Instructions
Firstly, for making Hyderabadi Chicken Fry, you will need 2 kilograms of chicken. Cut the chicken into medium-sized pieces and wash them thoroughly. However, you can keep the leg pieces slightly larger. To marinate the chicken for Hyderabadi Chicken Fry, add 1.5 teaspoons of turmeric powder, salt to taste, and the juice of 1 lemon. If you prefer, you can use vinegar instead of lemon juice, as it helps to remove the smell of the chicken. Mix everything well and let it marinate for 5 to 7 minutes.
Key points:
- Quantity of chicken: 2 kilograms
- Cutting size: Medium-sized pieces
- Marinating ingredients: Turmeric powder, salt, lemon juice (or vinegar)
- Marination time: 5-7 minutes
Next, heat some vegetable oil in a pan. Use a generous amount of oil, as this is a street-style Hyderabadi Chicken Fry recipe. However, you can reduce the oil quantity if you're cooking at home. Once the oil is hot, add 10-12 dried red chilies and immediately follow it with 2 finely chopped onions. Lower the heat and sauté the onions. After 3-4 minutes, you'll see the onions are fried.
Key points:
- Oil quantity: Use more oil for a street-style flavor.
- Spice addition: Add dried red chilies and onions to the hot oil.
- Sautéing: Cook the onions until they turn golden brown.
Once the onions are fried, add the marinated chicken pieces. Increase the heat and mix the chicken and onions well. Since the chicken pieces are small, they will cook quickly. When the chicken starts releasing water, add a handful of curry leaves. Mix well and then add 1.5 teaspoons of ginger paste and 3 teaspoons of garlic paste. This recipe requires a bit more garlic.
Key points:
- Cooking the chicken: Cook the chicken and onions together until the chicken releases its juices.
- Adding flavor: Add curry leaves, ginger, and a significant amount of garlic for extra flavor.
Mix everything together thoroughly. Remember, the heat was kept high until you added the ginger and garlic paste. Now, reduce the heat so that the spices can be cooked properly, and the chicken can cook through. Soon, you'll see that the chicken will start releasing its juices.
Key points:
- Mixing: Combine all the ingredients to ensure even distribution of flavors.
- Heat adjustment: Lower the heat to simmer, allowing the spices to cook and the chicken to tenderize.
- Juices: The chicken will start releasing its natural juices as it cooks.
Now, add some powdered spices. For example, 1 teaspoon of cumin powder, 2 teaspoons of coriander powder, and 2 teaspoons of Kashmiri red chili powder for color. If you prefer, you can use chili paste instead of chili powder. Mix all the spices well. Keep the heat medium. If you increase the heat, the spices might burn. Remember, we're not adding any water to this chicken. The chicken will be cooked in its own juices.
Key points:
- Spice addition: Add cumin, coriander, and Kashmiri red chili powder for flavor and color.
- Heat control: Maintain medium heat to prevent burning the spices.
- No added water: The chicken will be cooked in its own juices, creating a rich and flavorful dish.
While cooking the Hyderabadi Chicken Fry, taste the chicken and add more salt if needed. For an extra kick, add some slit green chilies. Mix everything well again. You'll notice the chicken turning a beautiful color, and it will be about 80% cooked. Now, without adding any water, reduce the heat and cook for 7-8 minutes with the lid on.
Key points:
- Taste and adjust: Check the seasoning and add salt as required.
- Add green chilies: For an extra spicy kick.
- Low and slow: Cook covered on low heat to allow the flavors to meld.
After 7-8 minutes, open the lid and you'll see that the chicken is perfectly cooked. Hyderabadi Chicken Fry doesn't have a lot of gravy, just a semi-gravy consistency. After opening the lid, mix it once more and add 1/2 teaspoon of kasoori methi (dried fenugreek leaves), 1.5 teaspoons of garam masala, and a little chopped coriander and curry leaves. Mix everything well and your Hyderabadi Chicken Fry is ready!
Key points:
- Cooking time: Cook for 7-8 minutes with the lid on.
- Final touches: Add kasoori methi, garam masala, coriander, and curry leaves for additional flavor.
- Serve: Your Hyderabadi Chicken Fry is now ready to be enjoyed!