Shwet's Sizzling Wok

A foodie's delight

South Indian Style Fried Chicken

on January 30, 2014

This recipe is dedicated to my school friend, Sanoober hanees, Who is an awesome cook 🙂 Again a very simple recipe, ready in minutes and equally delicious


  • 300 gm of chicken breast, cleaned and cut into small cubes (boneless)
  • 1/4 cup of thick plain yogurt
  • 1/2 tsp of Kashmiri chilli powder (adjust to taste)
  • 1/2 tsp of cumin powder
  • 1/4 tsp of black pepper powder
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of coriander powder
  • 2 tsp of ginger garlic paste
  • 2 tsp of corn flour (corn starch)
  • A fistful of curry leaves
  • 2-3 cups of oil, for frying
  • 1 tsp of vinegar (optional)


  • Mix the yogurt with all the spices and some salt. Add the vinegar only if your yogurt is not sour. Add the chicken pieces to this and mix well.
  • Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can even leave it overnight if you want to prep it ahead.
  • When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.

  • Gently add the marinated chicken pieces one by one without overlapping and fry on a low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
  • The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely. Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.
  • Drain and add to the fried pieces of chicken. Give everything a quick stir and serve hot.

Note : I added the curry leaves, along with the marinade to give a more strong flavor to the chicken


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