Hyderabad Chicken Fry Recipe

Clean and pat dry the chicken pieces. Make 2–3 shallow slashes on each piece so the marinade penetrates.

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili powder (if using), turmeric, garam masala, coriander powder, lime juice, salt, black pepper and 2 tbs cooking oil. Mix into a smooth paste.

Add the chicken pieces to the marinade and massage well so the marinade coats inside the slashes and all surfaces. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for best flavor.

About 20–30 minutes before frying, remove the marinated chicken from the fridge to come closer to room temperature (this helps even cooking).

In a shallow bowl combine cornstarch, all-purpose flour, rice flour (if using) and baking powder. Mix well and season lightly with a pinch of salt and a little ground black pepper.

Toss each marinated piece in the dry coating mix so it's evenly coated and shake off excess. The yogurt marinade should help the coating adhere; press lightly on thicker spots.

Heat oil and fry

Pour oil into a wide heavy-bottomed skillet or kadai to a depth of about 1 inch (or use a deep pan for deep-frying). Heat oil over medium-high heat until it reaches 175–180°C (350–360°F) or until a small piece of coating sizzles and rises slowly.

Fry the coated chicken in batches without crowding the pan. Cook 6–8 minutes per side depending on piece size, turning occasionally, until golden brown and cooked through (internal temperature 74°C / 165°F). Adjust heat to maintain even frying — reduce if browning too quickly.

Remove fried pieces to a wire rack or paper towels to drain briefly. Keep warm in a low oven (100°C / 210°F) if frying remaining batches.

Temper and toss

Discard excess oil from the pan leaving about 1–2 tbs. Return pan to medium heat. Add fennel seeds and allow to sizzle for 10–15 seconds. Add sliced garlic and sauté 30–40 seconds until light golden (watch carefully so it doesn't burn).

Add sliced onion, curry leaves and slit green chilies. Sauté 2–3 minutes until onion softens but still has some bite.

Add the fried chicken pieces to the pan and toss gently to coat with the temper and garlic-onion. Cook together 1–2 minutes to marry flavors. Taste and sprinkle chaat masala if using and adjust salt if needed.

Turn off heat. Squeeze fresh lemon juice over the chicken and garnish with chopped coriander leaves.