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
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Open the appInstructions
Step 1
Toast coriander, cumin, black pepper, and dried chiles in a dry skillet over medium heat, ~2 minutes, until fragrant.
Step 2
Cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle.
Step 3
Pat chicken dry with paper towels. Season generously with salt and the spice powder.
Step 4
Heat oil in a large skillet over medium-high until it shimmers, ~90 seconds.
Step 5
Add chicken pieces and spread in a single layer. Cook without stirring for 5 minutes until the bottom turns golden.
Step 6
Stir and continue cooking for 6–7 minutes, stirring occasionally, until chicken is cooked through and deeply browned.
Step 7
Add garlic, ginger, and curry leaves. Stir constantly for 1–2 minutes until fragrant and leaves crisp slightly.
Step 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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