Garlic Chicken Fry is a crowd-favorite, perfect for spicy food lovers who enjoy bold, deep flavors and crispy edges. This boneless version is made with tender chicken pieces marinated in lemon, garlic, and spice — then pan-fried to perfection with caramelized onions, whole garlic pods, green chilies, and crunchy cashews in ghee. Whether you're looking for a comforting side to go with rice, chapati, or paratha — this dish brings hotel-style taste to your home...
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Take ½ kg of boneless chicken cut into medium-sized chunks.
Add salt, turmeric, red chilli powder, ginger-garlic paste, and squeeze in half a lemon.
Use your hand to rub the spices into the chicken so each piece is well coated.
Cover the bowl and let it marinate for at least 30 minutes to enhance flavor and tenderness.
Heat oil in a wide heavy-bottomed pan.
Add cinnamon, cardamom, and cloves. Sauté until fragrant.
Add finely sliced onions and fry on medium flame until golden brown for caramelization.
Increase the flame to high and add the marinated chicken to the pan.
Fry the chicken on high flame for about 4–5 minutes, tossing continuously.
As the chicken releases water, continue to fry until the moisture dries up and oil separates.
Once the oil floats, reduce the flame to low and cover the pan. Cook for 3–4 more minutes until the chicken turns deep golden and slightly crispy at the edges.
Add whole garlic cloves with skin on for rustic flavor and texture.
Toss in slit green chilies and curry leaves. Fry for a minute until aromatic.
Check salt and adjust if needed.
Add coriander powder, cumin powder, red chilli powder, garam/chicken masala, and pepper powder.
Fry for just 2 minutes — don’t overcook, or the masalas will turn bitter.
In a separate small pan, heat ghee.
Fry cashews until golden brown and pour this tempering over the chicken fry.
Add freshly chopped coriander and mix well.
Squeeze fresh lemon juice over the chicken, garnish with onion rings, and serve hot.
Use boneless thigh pieces as they stay juicier than breast meat.
Marinate for at least 30 minutes; overnight is even better for deeper flavor.
Cook uncovered on high flame first, then finish low and slow for perfect texture.
Whole garlic with skin adds both aroma and visual appeal.
Avoid over-frying the masala as it can make the chicken bitter.
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken. Just increase the cooking time by 8–10 minutes to ensure the chicken is fully cooked.
What can I substitute for cashews?
You can substitute cashews with peanuts for a similar crunch if you're out of cashews.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes. For deeper flavor, marinate overnight in the refrigerator.
Can I make this recipe less spicy?
Yes, reduce the amount of red chilli powder and skip the pepper powder to make it less spicy.
What can I pair this dish with?
This dish pairs well with steamed rice, jeera rice, chapati, paratha, or can be enjoyed as a spicy chicken starter.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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