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Photo of Pan Fried Chicken. by Jaya Rajesh at BetterButter

Pan Fried Chicken.

Jaya Rajesh
180 minutes
Prep Time
10 minutes
Cook Time
5 People
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ABOUT Pan Fried Chicken. RECIPE

This chicken fry is very easy and will be liked by everyone. Its crispy from outside and moist and juicy from inside

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Fusion
  • Pan fry
  • Appetizers
  • Healthy

Ingredients Serving: 5

  1. 1/2 kg chicken cleaned and pat dried
  2. 2 tsp freshly ground ginger-garlic paste(its OK if you use store bought once but fresh tastes best).
  3. 1 medium sized onion roughly chopped.
  4. Juice of 1/2 a lemon.
  5. 5-6 dry red chilies.
  6. 1/2 tsp chili powder ( i prefer a bit spicy chicken, so adjust accordingly).
  7. 1/2 tsp roasted cumin powder
  8. 1/2 tsp coriander powder.
  9. 1/4 tsp garam masala.
  10. 1/4 tsp dark soy sauce.
  11. 1 tsp tomato sauce
  12. 2 tbsp chickpea flour.
  13. salt as per taste.
  14. 2 springs of curry leaves.
  15. Finely chopped coriander and green chilies.
  16. 2 tbsp of refined coconut oil.


  1. Grind onion,ginger garlic paste, red chilies,curry leaves and all the spice powders into a fine paste.
  2. Now add this paste to your pat dried chicken along with chickpea flour.
  3. Adjust seasoning and add soy sauce,lemon juice and tomatoes sauce. Cling wrap this and let it rest for 2-3 hours in refrigerator.
  4. After 2-3 hours heat oil in a non-stick pan. I have used coconut oil but you can use any oil. Add in the chicken pieces and left out marinate.
  5. Close the lid of the pan and let the chicken cook in its own juices. Check in after 10 mins and turn over the peices carefully.
  6. Check in after 10 mins and turn over the prices carefully.
  7. Once they are brown and crisp add in finely chopped coriander leaves and green chilies. Mix it properly and serve hot.

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Akarshita prasad
Akarshita prasad   Dec-07-2016

really yummy!

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