Spicy Indian-Style Fried Chicken

Ingredients

• 5 pieces Chicken pieces (bone‑in, skinless, medium) (Approximately 1.2 lb; thighs or drumsticks work best)
• 1 tablespoon Red chili powder (Adjust to heat preference)
• 0.5 teaspoon Cumin powder
• 25 leaves Fresh coriander (cilantro) leaves (Chopped; about ½ cup)
• 1 teaspoon Garlic paste (Or 2 cloves minced)
• 1 teaspoon Black pepper powder
• 1 teaspoon Garam masala
• 1 pinch Cinnamon powder
• 1 teaspoon Kasuri methi (dried fenugreek leaves) (Crush between palms before adding)
• 1 teaspoon Salt (Or to taste)
• 1 tablespoon Olive oil (For frying; use a high‑smoke‑point oil if preferred)
• 1 tablespoon Ghee (clarified butter) (Adds richness and helps prevent burning)
• 1 teaspoon Lemon juice (Optional, for a bright finish)

Instructions

1. Prepare the chicken

   Rinse the chicken pieces, pat them dry with paper towels, and trim any excess fat.

   Time: PT5M

2. Make the spice paste

   In a mixing bowl combine red chili powder, cumin powder, black pepper, garam masala, cinnamon pinch, kasuri methi, garlic paste, chopped coriander, salt, olive oil, ghee, and lemon juice. Mix until a smooth paste forms.

   Time: PT5M

3. Marinate the chicken

   Add the chicken pieces to the bowl, coat each piece thoroughly with the spice paste. Cover and let it rest at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor.

   Time: PT15M

4. Pan‑fry the chicken

   Heat the skillet over medium‑high heat. Add a little extra olive oil if the pan looks dry. When the oil shimmers, place the marinated chicken pieces in a single layer. Fry 6‑7 minutes each side, or until the exterior is golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: Medium‑high

5. Finish and serve

   Remove the chicken onto a serving plate, sprinkle any remaining fresh coriander on top, and serve hot with rice, naan, or a simple salad.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g