Home / Recipes / Chicken Fry

Photo of Chicken Fry by Rameeza Mukaddam at BetterButter

Chicken Fry

Rameeza Mukaddam
60 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later


A Simple yet Delicious recipe to drool on.

Recipe Tags

  • Non-veg
  • Easy
  • Middle Eastern
  • Frying
  • Accompaniment

Ingredients Serving: 5

  1. Chicken - 1kg cleaned and washed
  2. Ginger garlic paste - 1 1/2 Tbsp
  3. Green chillies- Whole 4 to 5
  4. Cinnamon(Dalchini) powder - 1/2 Tsp
  5. Cardamom(Elaichi) powder- 1/2Tsp
  6. Black pepper powder- 1 Tsp
  7. Turmeric(Haldi) powder- 1/2 Tsp
  8. Chicken cubes(Indian) - 3 to 4
  9. Cloves( Lavang) - 5 to 6
  10. Eggs - 2 to 3 ( Beaten add little salt)
  11. Bread Crumbs - For coating
  12. Oil - For frying


  1. Take a vessel add chicken pieces and enough water to it.
  2. Add cinnamon powder, black pepper powder, cardamom powder, ginger garlic paste , cloves, green chillies, turmeric powder and chicken cubes to the chicken.
  3. Switch on the flame and keep it for boiling. Cook the chicken till almost done. Check for salt.
  4. Don't dry all the water. Keep some water in it.
  5. Allow the chicken to cool along with the water in it.
  6. Once the chicken is cooled take a piece of chicken and dip it in the egg and then coat it with bread Crumbs. Repeat the same procedure with remaining chicken pieces.
  7. When done with all chicken pieces refrigerate them for 30 minutes.
  8. Take a kadai, add enough oil to it and keep it for heating. Once the oil is heated add chicken pieces 2 at a time and deep fry it on high flame till its golden brown in color.
  9. Your delicious chicken Fry is ready to eat. Serve hot with ketchup or any dip of ur choice. I prefer having it with Mayo and ketchup dip.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Reema Garg
Reema Garg   Apr-22-2018

I will surely try this.

Similar Recipes

A password link has been sent to your mail. Please check your mail.