വളരെ വർഷങ്ങൾക്കുശേഷം ഒരിക്കൽ കൂടി നമ്മുടെ അടുക്കളയിൽ
വളരെ വർഷങ്ങൾക്കുശേഷം ഒരിക്കൽ കൂടി നമ്മുടെ അടുക്കളയിൽ is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Salu Kitchen on YouTube.
Prep: 25 min | Cook: 24 min | Total: 1 hr 4 min
Cost: $8.67 total, $2.17 per serving
Ingredients
- 500 g Chicken Breast (boneless, skinless, cut into bite‑size pieces)
- 150 g Plain Yogurt (full‑fat, unsweetened)
- 2 Tbsp Lemon Juice (freshly squeezed)
- 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
- 1 tsp Turmeric Powder (ground)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Garam Masala (ground)
- 0.5 tsp Black Pepper Powder (freshly ground)
- 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
- 1 tsp Salt (or to taste)
- 1 large Onion (thinly sliced)
- 1 medium Capsicum (green bell pepper, sliced; optional)
- 3 Tbsp Cooking Oil (vegetable or canola oil for frying)
- 2 Boiled Eggs (peeled and halved; optional)
- 1 handful Fresh Cilantro (chopped for garnish)
Instructions
Make Marinade
In a mixing bowl combine yogurt, lemon juice, ginger garlic paste, turmeric, red chili powder, garam masala, black pepper, kasuri methi and salt. Mix well, then add the chicken pieces and coat them thoroughly. Let the chicken marinate at room temperature for 10‑15 minutes.
Time: PT10M
Slice Onion and Capsicum
Thinly slice the onion and capsicum. Set them aside in separate bowls.
Time: PT5M
Fry Marinated Chicken
Heat 3 Tbsp oil in the skillet over medium heat (about 350°F). Add the marinated chicken in a single layer, being careful not to overcrowd. Fry 4‑5 minutes per side until golden brown and cooked through. Remove the chicken to a plate and set aside.
Time: PT10M
Temperature: Medium heat
Sauté Vegetables
In the same skillet, add a splash more oil if needed, then add the sliced onion and capsicum. Sauté until the onion becomes translucent and slightly caramelized, about 3‑4 minutes.
Time: PT5M
Temperature: Medium heat
Add Spices and Return Chicken
Sprinkle a pinch of turmeric, red chili powder, garam masala and black pepper over the vegetables. Stir for 30 seconds, then return the fried chicken to the skillet. Add a splash of water or a spoonful of yogurt if you prefer a light sauce. Cook together for 3‑4 minutes, allowing the flavors to meld.
Time: PT5M
Temperature: Medium heat
Add Boiled Eggs (Optional)
Slice the boiled eggs and gently nestle them into the skillet. Warm for 1 minute.
Time: PT2M
Garnish and Serve
Turn off the heat, sprinkle chopped cilantro over the dish and serve hot with roti, naan or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 6g
- Fat
- 20g
- Fiber
- 1g
Dietary info: High Protein, Gluten-Free, Keto-Friendly, Nut-Free
Allergens: Dairy (yogurt), Eggs
Ingredient Substitutions
- Instead of Chicken Breast: Tofu, Paneer
- Instead of Plain Yogurt: Greek yogurt, Kefir
- Instead of Lemon Juice: Lime juice, Apple cider vinegar
- Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Garam Masala: Curry powder
- Instead of Black Pepper Powder: White pepper
- Instead of Kasuri Methi: Fenugreek seeds (ground)
- Instead of Salt: Soy sauce (for flavor)
- Instead of Onion: Shallots
- Instead of Capsicum: Red bell pepper, Zucchini
- Instead of Cooking Oil: Ghee, Peanut oil
- Instead of Boiled Eggs: Tofu cubes
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Skillet
- Spatula
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Marinating the chicken for at least 10 minutes.
- Frying the chicken on medium heat without overcrowding.
- Adding the spices after the vegetables are sautéed to prevent burning.
Chef Tips from the Video
- Crush kasuri methi between your palms to release its aroma before adding.
- A pinch of baking soda in the yogurt makes the chicken extra tender.
- Finish with a drizzle of ghee for an extra glossy finish.
Troubleshooting
Chicken turns out dry.
Do not over‑cook; fry just until golden and finish cooking with the sauce. Marinating longer or adding a pinch of baking soda to the yogurt helps retain moisture.
Spice mixture sticks to the pan and burns.
Add a splash of water or extra yogurt before the spices, and keep the heat at medium.
Sauce is too thick.
Thin with a little water or extra yogurt until desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Raw marinated chicken can be frozen for up to 1 month; cooked chicken freezes well for 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Cooked chicken can be refrigerated and reheated gently on the stove.
- Prepare the spice mix in a small jar for quick future use.
Frequently Asked Questions
What is the cultural significance and history of Spicy Yogurt Marinated Chicken Fry in Indian cuisine?
Yogurt‑marinated chicken fry is a staple in many Indian households, especially in North India where dairy‑based marinades are used to tenderize meat. It reflects the tradition of quick, high‑protein meals prepared during festivals or fasting periods.
What are the traditional regional variations of Spicy Yogurt Marinated Chicken Fry in Indian cuisine?
In Punjab, the dish often includes mustard oil and extra garam masala, while in Kerala coconut milk and curry leaves are added. Some regions replace kasuri methi with fresh fenugreek leaves for a greener flavor.
How is Spicy Yogurt Marinated Chicken Fry traditionally served in Indian households?
It is usually served hot with Indian flatbreads such as roti or naan, or with steamed basmati rice. A side of fresh cucumber raita or pickles balances the heat.
During which occasions or celebrations is Spicy Yogurt Marinated Chicken Fry commonly prepared in Indian culture?
The dish is popular during Ramadan evenings, festive gatherings like Diwali, and as a quick protein‑rich meal during weekly family dinners.
What authentic ingredients give Spicy Yogurt Marinated Chicken Fry its unique Indian flavor compared to other chicken fry recipes?
The combination of yogurt, kasuri methi, garam masala and a touch of lemon juice creates a tangy, aromatic profile that is distinctively Indian. Kasuri methi adds a subtle bitterness that sets it apart.
What are the most common mistakes to avoid when making Spicy Yogurt Marinated Chicken Fry?
Over‑cooking the chicken, using too high a flame which burns the spices, and not allowing the marinated chicken to rest before frying are the biggest pitfalls. Follow the medium‑heat guideline and respect the marination time.
Why does this Spicy Yogurt Marinated Chicken Fry recipe use yogurt instead of cream for the marinade?
Yogurt provides acidity that tenderizes the chicken while keeping the dish lighter. Cream would add richness but would not break down the protein fibers as effectively.
Can I make Spicy Yogurt Marinated Chicken Fry ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours in the refrigerator. Cooked chicken can be refrigerated for up to three days in an airtight container and reheated gently on the stove.
What texture and appearance should I look for when the Spicy Yogurt Marinated Chicken Fry is done?
The chicken pieces should be golden‑brown on the outside, slightly crisp, and juicy inside. The sauce should cling to the pieces with a glossy sheen, and the garnish of cilantro should be bright green.
What does the YouTube channel Salu Kitchen specialize in?
The YouTube channel Salu Kitchen specializes in simple, home‑cooked Indian recipes that use everyday pantry ingredients, focusing on quick meals for busy families.
How does the YouTube channel Salu Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Salu Kitchen emphasizes minimal equipment, short prep times, and practical substitutions for ingredients that may not be available in every household, making the recipes highly accessible.
What other Indian recipes is the YouTube channel Salu Kitchen known for?
Salu Kitchen is known for dishes like Easy Paneer Butter Masala, Quick Vegetable Upma, One‑Pot Dal Tadka, and Fast Coconut Chutney, all presented with clear, step‑by‑step instructions.
Last updated: September 6, 2026
