This spicy boneless chicken fry wonderfully flavored with South-Indian spices needs only one word to describe – Yumm!
I came across this spicy boneless chicken fry when we were living in Hyderabad and this boneless chicken fry was my favorite dish from the biryani corner which we used to visit frequently. As much as I miss my Hyderabadi biryani, I do also miss this spicy boneless chicken fry equally if not more. This boneless chicken fry was different from anything I had before and I was literally addicted to it. This boneless chicken fry was kinda epitome of great South-Indian flavors like curry leaves, mustard seeds and lots of red chili powder and I am simply in love with it.
One we moved to Bangalore, there was no way I could get that favorite chicken fry of mine; hence I came up with my recipe of spicy boneless chicken fry. And this turned out to be good, really really good. I would say that this boneless chicken fry recipe could be one of the best uses for the bland chicken breast making it wonderfully tasty and crave-worthy!
I think chicken fry is that recipe which has maximum number of variations across the world. Our blog itself has multiple chicken fry recipes each having something very unique to offer. But majority of chicken fry is of crispy nature; this boneless chicken fry is different in that respect. This boneless chicken fry has a strong kick of flavor and is very succulent and juicy inside. This is a perfect bite-sized snack or appetizer and you can serve this boneless chicken fry in your next pot-luck as they heat up beautifully which is not the case for crispy chicken fries.
After relocating to South India, the vast array of South-Indian cuisine has opened up before me which is not only great in its spread but also wonderful in its flavor, aroma and complexities. This boneless chicken fry is one such hidden gem of South-Indian cuisine and I am not only happy to have discovered it, but also consider myself immensely lucky!
- Boneless chicken breast – 2
- Curry leaves – 10 to 15
- Onion – 2, medium
- Garlic – 8 to 10 cloves
- Green chilli – 1
- Turmeric powder – ¼ th tsp
- Red chilli powder – 1 tsp
- Whole black mustard – ¾ th tsp
- Oil – 2 tbsp
- Salt to taste
- Cut the chicken breast into bite size pieces, approximately 1 inch cubes. Smear them with salt and set aside.
- Chop the onions very finely. Crush the garlic cloves. Chop the green chilli; if you want it to be less hot & spicy, discard the seeds.
- Heat oil in a non-stick frying pan. Tip in the mustard, curry leaves and chopped green chilli.
- As they start to splutter, add the crushed garlic and chopped onion. Fry them for 3 to 4 minutes.
- Add the chicken pieces and the masala powders.
- Splash a handful of water and keep stirring so that the masala doesn’t burn.
- Continue to fry the chicken. If the masala becomes dry and starts to stick, keep adding splash of water as required, but do not add a lot of water at once.
- Fry till the chicken cubes are soft and cooked properly. Keep cooking till all the moisture is completely absorbed. Remove from heat.
- Serve on a plate and sprinkle some lemon juice on top and onion rings on the side.
- A perfect starter is ready to relish.