Ingredients for Dry Chicken Chilli Fry
- Boneless Skinless Chicken Thighs
- Turmeric
- Chili Powder
- White Pepper
- Cumin
- Tamarind Paste
- Green Chilies
- 1 large onion, thinly sliced
- Ginger Garlic Paste
- 2 tablespoons vegetable oil
- Salt
- Lime, Juice Of
- 2 tablespoons chopped fresh coriander leaves
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How to Make Dry Chicken Chilli Fry
- In a bowl, combine chicken, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and set aside.
- Cover the marinated chicken and refrigerate for at least 1 hour (longer is better, up to overnight).
- Heat the oil in a large pan or wok over medium-high heat. Add the sliced onions and fry until golden brown (about 5-7 minutes).
- Add the chopped green chilies and fry for 2 minutes until fragrant.
- Add the marinated chicken to the pan. Stir-fry until lightly browned on all sides.
- Reduce heat to low, cover the pan, and cook for 15 minutes, or until the chicken is cooked through.
- Remove the lid and continue to fry for another 5-7 minutes, stirring occasionally, until the chicken is dry and slightly crispy.
- Stir in the lime juice and fresh coriander. Mix well.
- Serve hot with steamed rice, naan bread, and a cooling raita (yogurt dip) on the side.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
31g
Fat
19g
Carbs
5g
