Chettinad Chicken Fry
Dry-fried chicken with fragrant South Indian spices, curry leaves, and a dark, crackling crust. A showstopper weeknight dinner that tastes like it came from a Chennai kitchen.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 whole dried red chiles, deseeded
- ¼ cup curry leaves, fresh
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp vegetable oil
Instructions
- 1
Toast coriander, cumin, black pepper, and dried chiles in a dry skillet over medium heat, ~2 minutes, until fragrant.
- 2
Cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle.
- 3
Pat chicken dry with paper towels. Season generously with salt and the spice powder.
- 4
Heat oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 5
Add chicken pieces and spread in a single layer. Cook without stirring for 5 minutes until the bottom turns golden.
- 6
Stir and continue cooking for 6–7 minutes, stirring occasionally, until chicken is cooked through and deeply browned.
- 7
Add garlic, ginger, and curry leaves. Stir constantly for 1–2 minutes until fragrant and leaves crisp slightly.
- 8
Taste and adjust salt. Transfer to a serving plate and serve hot with rice or flatbread.
Tools you’ll need
- 12-inch skillet
- dry skillet (for toasting spices)
- spice grinder or mortar and pestle
- paper towels
- cutting board and knife
- wooden spoon
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