Sep 08 2026
Restaurants›Persis Biryani Indian Grill›Curry Leaf Chicken Recipe

Curry Leaf Chicken Recipe

Inspired by Persis Biryani Indian Grill
Time50m
Serves4

Marinated chicken fried and sautéed in special curry leaf species.

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Ingredients

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Marinade

Frying and Curry Leaf Sauté

Method

Marinade

  1. 1

    Prepare and marinate chicken

    Trim excess fat from the boneless chicken thighs and cut into 1.5-inch pieces. In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, ground coriander, salt, and lemon juice. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Frying and Curry Leaf Sauté

  1. 2

    Shallow fry the marinated chicken

    Heat 1/2 cup vegetable oil in a wide skillet over medium-high heat until shimmering. Remove excess marinade from chicken pieces (wipe off with a fork or drain) and carefully add pieces in a single layer, working in batches if necessary to avoid crowding. Fry for 3–4 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer fried chicken to a plate lined with paper towels to drain. Reserve 1–2 tablespoons of the frying oil in the pan and discard the rest or save for another use.

  2. 3

    Temper spices and aromatics

    Reduce heat to medium. If needed, add 2 tablespoons of the reserved oil back to the pan. Add mustard seeds and cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add dried red chilies and stir for 10 seconds.

  3. 4

    Add curry leaves and aromatics

    Add the fresh curry leaves and stir immediately — they will crisp and become fragrant in about 30 seconds. Add the sliced onions and slit green chilies. Sauté 4–5 minutes until the onions are soft and beginning to brown. Add the sliced garlic and cook 1 minute until lightly golden and aromatic.

  4. 5

    Build the sauce

    Add the chopped tomato, curry powder (or garam masala), ground black pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until the tomato breaks down and oil separates slightly from the mixture, about 4–6 minutes. If the pan becomes too dry, add 1–2 tablespoons water to deglaze and continue cooking.

  5. 6

    Combine chicken with curry leaf mixture

    Return the fried chicken pieces to the pan and toss well to coat in the curry leaf-onion-tomato mixture. Cook together 2–3 minutes to meld flavors and ensure chicken is heated through. Taste and adjust seasoning.

  6. 7

    Finish and serve

    Squeeze the juice of half a lime over the chicken and sprinkle chopped cilantro if using. Serve hot with steamed rice, flatbread, or as an appetizer.

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