Chili Chicken Fry


Serving: 6 |Type: Non Veg Poriyal



Chicken -2 pound
Onion(red) -1 ½ cup
Garlic(chopped) -10
Tomato(chopped) -1
Chili Powder -3tbsp
Salt -to taste
Oil -4tbsp
Clove -4
Cinnamon -1stick
Kalpasi -few
Ginger Garlic Paste -1tbsp
Red Chili (broken) -10


Pound Dry:

Garlic with skin -5pods
Sombu -1tbsp
Pepper -1tbsp
Curry Leaves -10



  1. Take a chicken wash and cut, then pat it in the dry paper towel and keep it aside.
  2. It observes all the water.
  3. Pound Dry: Put it in the pestle mortar and pound it and keep it aside.
  4. Take a pan heat with oil add seasonings and onion and garlic sauté for a minute until it turns little brown.
  5. Then add ginger garlic paste mix well sauté for 30 seconds.
  6. Now add tomato paste, salt and chili powder sauté until raw smell goes.
  7. Then add chicken pieces sauté well for1 5 to 20 minutes cover with lid until chicken get soft all water dry up.
  8. Then add dry powder mix well then turn off the stove.
  9. Garnish with coriander leaves.
  10. Serve with white rice.


  1. This dish will be very hot.


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