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Spicy Garlic Chicken Fry – South Indian Style (With Boneless Chicken)

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Rajani (@thegourmetschoice)
South IndianLunchDinnerSnackSideMain CourseSpicyNut-FreeNon-Vegetarian

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...

Spicy Garlic Chicken Fry – South Indian Style (With Boneless Chicken) recipe
Prep Time
30min
Cook Time
25min
Total Time
55min

Ingredients

4 Servings
(1 serving = Approximately 125g of chicken fry)

For Marination

  • Boneless chicken
    Boneless chicken
    500g
  • Salt
    Salt
    1 1/2tsp
  • Red chilli powder
    Red chilli powder
    1tsp
  • Turmeric powder
    Turmeric powder
    1/2tsp
  • Fresh ginger-garlic paste
    Fresh ginger-garlic paste
    1tsp
  • lemon Lemon juice
    lemon Lemon juice
    1/2

For Frying

  • Oil
    Oil
    3tbsp
  • Cinnamon stick
    Cinnamon stick
    1in
  • Green cardamom
    Green cardamom
    3
  • Cloves
    Cloves
    3
  • Onion, thinly sliced
    Onion, thinly sliced
    2
  • Green chilies, slit
    Green chilies, slit
    4
  • pod Garlic, unpeeled
    pod Garlic, unpeeled
    1
  • Curry leaves
    Curry leaves
    3sprigs

For Masala Seasoning

  • Coriander powder
    Coriander powder
    1 1/2tsp
  • Cumin powder
    Cumin powder
    1/4tsp
  • Red chilli powder
    Red chilli powder
    2tsp
  • Garam masala or Chicken masala
    Garam masala or Chicken masala
    1tsp
  • Pepper powder
    Pepper powder
    1tsp

For Garnish

  • Ghee
    Ghee
    2tsp
  • Cashew nuts
    Cashew nuts
    15
  • Fresh coriander leaves, finely chopped
    Fresh coriander leaves, finely chopped
    2tbsp
  • Lemon juice
    Lemon juice
  • Thinly sliced onion rings
    Thinly sliced onion rings

How to make Spicy Garlic Chicken Fry – South Indian Style (With Boneless Chicken)

Marinate the Chicken

  1. Step 1

    Take ½ kg of boneless chicken cut into medium-sized chunks.

  2. Step 2

    Add salt, turmeric, red chilli powder, ginger-garlic paste, and squeeze in half a lemon.

    Step 1.1: Add salt, turmeric, red chilli powder, ginger-garlic paste, and squeeze in half a lemon
  3. Step 3

    Use your hand to rub the spices into the chicken so each piece is well coated.

    Step 1.1: Use your hand to rub the spices into the chicken so each piece is well coated
  4. Step 4

    Cover the bowl and let it marinate for at least 30 minutes to enhance flavor and tenderness.

Fry the Whole Spices & Onions

  1. Step 1

    Heat oil in a wide heavy-bottomed pan.

  2. Step 2

    Add cinnamon, cardamom, and cloves. Sauté until fragrant.

    Step 2.1: Add cinnamon, cardamom, and cloves
  3. Step 3

    Add finely sliced onions and fry on medium flame until golden brown for caramelization.

    Step 2.1: Add finely sliced onions and fry on medium flame until golden brown for caramelization
    Step 2.2: Add finely sliced onions and fry on medium flame until golden brown for caramelization

Cook the Chicken

  1. Step 1

    Increase the flame to high and add the marinated chicken to the pan.

    Step 3.1: Increase the flame to high and add the marinated chicken to the pan
  2. Step 2

    Fry the chicken on high flame for about 4–5 minutes, tossing continuously.

    Step 3.1: Fry the chicken on high flame for about 4–5 minutes, tossing continuously
    Step 3.2: Fry the chicken on high flame for about 4–5 minutes, tossing continuously
  3. Step 3

    As the chicken releases water, continue to fry until the moisture dries up and oil separates.

    Step 3.1: As the chicken releases water, continue to fry until the moisture dries up and oil separates
    Step 3.2: As the chicken releases water, continue to fry until the moisture dries up and oil separates
  4. Step 4

    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.

    Step 3.1: Once the oil floats, reduce the flame to low and cover the pan

Add Garlic, Chilies & Curry Leaves

  1. Step 1

    Add whole garlic cloves with skin on for rustic flavor and texture.

    Step 4.1: Add whole garlic cloves with skin on for rustic flavor and texture
    Step 4.2: Add whole garlic cloves with skin on for rustic flavor and texture
  2. Step 2

    Toss in slit green chilies and curry leaves. Fry for a minute until aromatic.

    Step 4.1: Toss in slit green chilies and curry leaves
  3. Step 3

    Check salt and adjust if needed.

Add Spice Powders

  1. Step 1

    Add coriander powder, cumin powder, red chilli powder, garam/chicken masala, and pepper powder.

    Step 5.1: Add coriander powder, cumin powder, red chilli powder, garam/chicken masala, and pepper powder
    Step 5.2: Add coriander powder, cumin powder, red chilli powder, garam/chicken masala, and pepper powder
  2. Step 2

    Fry for just 2 minutes — don’t overcook, or the masalas will turn bitter.

Ghee Tempering with Cashews

  1. Step 1

    In a separate small pan, heat ghee.

    Step 6.1: In a separate small pan, heat ghee
  2. Step 2

    Fry cashews until golden brown and pour this tempering over the chicken fry.

    Step 6.1: Fry cashews until golden brown and pour this tempering over the chicken fry
    Step 6.2: Fry cashews until golden brown and pour this tempering over the chicken fry
  3. Step 3

    Add freshly chopped coriander and mix well.

    Step 6.1: Add freshly chopped coriander and mix well
    Step 6.2: Add freshly chopped coriander and mix well

Final Touch

  1. Step 1

    Squeeze fresh lemon juice over the chicken, garnish with onion rings, and serve hot.

    Step 7.1: Squeeze fresh lemon juice over the chicken, garnish with onion rings, and serve hot

Nutrition (per serving)

Calories

336.3kcal (16.81%)

Protein

27.5g (55%)

Carbs

3.8g (1.36%)

Sugars

0.5g (1%)

Healthy Fat

15.1g

Unhealthy Fat

7.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Use boneless thigh pieces as they stay juicier than breast meat.

  2. Marinate for at least 30 minutes; overnight is even better for deeper flavor.

  3. Cook uncovered on high flame first, then finish low and slow for perfect texture.

  4. Whole garlic with skin adds both aroma and visual appeal.

  5. Avoid over-frying the masala as it can make the chicken bitter.

FAQS

  1. 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.

  2. What can I substitute for cashews?

    You can substitute cashews with peanuts for a similar crunch if you're out of cashews.

  3. How long should I marinate the chicken?

    Marinate the chicken for at least 30 minutes. For deeper flavor, marinate overnight in the refrigerator.

  4. 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.

  5. 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.

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thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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