Boneless Chicken Fry


Chicken fry that melts in your mouth, a simple guide.

You Need:

  • 2 boneless chicken breasts at room temperature. Cut them all into small pieces. But have at least two pieces per batch that are almost double in size.
  • A half teaspoon of turmeric.
  • 1 tablespoon of Garlic or ginger+garlic paste. Use whatever you have at home.
  • 1 teaspoon of Paprika Powder. You can use plain red chilly powder as well. Paprika gives it a nice color and I prefer it.
  • Salt as per taste.
  • 1 tablespoon of Corn Flour.
  • Oil, you can use any oil that can tolerate high heat. Sunflower oil is quite good for this.

Combine all the ingredients in a steel container. Use a steel spoon to mix them. Do not use your fingers. Keep stirring inside the container till all the masala is on the chicken and nothing is stuck to the container. The container will look almost clean. Leave it aside for about 15-20 mins.

Heat oil. It should be hot enough that anything added to it will immediately sizzle. Add the chicken pieces one by one. They should not be stacked on top of each other. Don’t forget to add the two extra large pieces. Cook on medium heat. When you start feeling that the chicken is cooked, using your steel spatula, slice one of the larger pieces. Inspect if its cooked. There should be no pink in the middle. Its recommended you do this test around the 4 minute mark. Depending on its state, you may want to slice the second large piece after 2-3 mins. When the large pieces are cooked thru, waste no time in getting all the pieces out. You can see one of those sliced pieces in the picture.

Let it cool for a min or two before you give the plate to your family and forget about it.


Published by Imran

A s/w engineer by profession, I cook for my family.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: