Afro Chicken Fry is a street‑food favorite in Pakistan, especially in the Punjab region, where marinated chicken is deep‑fried to create a crunchy, spicy snack that’s often enjoyed with tea or as part of a larger meal.

In Karachi the fry is often spicier with extra green chilies, while in Lahore it may include a touch of fenugreek leaves (kasuri methi). Some regions add a thin coating of gram‑flour for extra crunch.

It is typically served hot, sprinkled with fresh cilantro and a wedge of lemon, alongside naan, roti, or a simple cucumber‑onion salad. It’s also a popular accompaniment to biryani or pulao.

It’s a go‑to dish for weekend gatherings, street‑food festivals, and informal family get‑togethers. It’s also served during Ramadan evenings as a hearty, energising snack after breaking the fast.

Key ingredients include bone‑in chicken, full‑fat yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, and a high‑smoke‑point oil. Fresh lemon juice and cilantro finish the dish.

It pairs beautifully with basmati rice pilaf, naan or roti, and a side of raita or fresh cucumber‑onion salad to balance the heat.

Originally cooked over open fire with mustard oil, modern versions use refined vegetable oil and often incorporate yogurt for tenderness. Some home cooks now add a splash of beer or soda for extra crispness.

Common errors include under‑marinating the chicken, adding it to oil that isn’t hot enough, and overcrowding the pan which steams the chicken instead of frying it.

The exterior should be deep golden‑brown and the internal temperature should read 75 °C on a meat thermometer. The juices should run clear when the piece is pierced.

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