Chicken Fry is a simple recipe with a super simple name. The spices and cut of Chicken can vary but the concept of this recipe is to create an amazing marinade, almost like a thick pakora batter that will stick onto the chicken when fried. And if anything fried isn’t delicious enough, this chicken is fried twice!

I believe that the concept of the double fry was created at restaurants as an easy way to reheat and crisp up Chicken that was premade.

Chicken Fry

3.29 from 7 votes


  • Juice of a Lime
  • 1/4 cup Ginger
  • 1/4 cup Garlic
  • 2 tbsps. green Chillies
  • 1/4 cup Onion
  • 2 lbs Chicken wings
  • 2 tbsps Yogurt
  • 1 tsp each Garam Masala
  • 1 tsp each Cumin powder
  • 1 tsp each Coriander powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Chaat
  • 2 tsps Chilli powder
  • Salt and Pepper to taste
  • 1/4 tsp Turmeric
  • 1/2 tsp Chaat
  • 2 tsps Chilli powder
  • 1 tbsp Corn starch
  • 2 tbsps. Gram flour
  • 1/2 cup of Curry leaves


  • Process the marinade ingredients this till it comes to a paste adding water as required
  • Add the chicken to a bowl and scrape all that ground ginger, garlic, onion and chilli out into the bowl
  • Add the yogurt and the powdered spices, salt and pepper to taste
  • Add the gram and rice flour and mix well
  • Heat up some oil, add some curry leaves and deep fry for 15-20 mins till crisp on both sides and keep aside and cook the rest of the chicken
  • Once done leave the chicken to rest for 15 – 20 mins.
  • Clean the oil of the debris and refry the chicken a second time when ready