Periamma’s Simple Spicy Chicken Fry

I can never get tired of chicken. And this one is special.

It’s a recipe I learnt from my Periamma — simple, no complicated masalas, no grinding, no fuss. Just clean flavours and proper cooking.

It’s juicy inside, slightly crisp outside, and surprisingly light.

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🛒 Ingredients (Serves 2 | 30 mins cooking + marination)

• ½ kg chicken (small pieces)

• 2 tsp jeera powder

• 1½ tsp chilli powder

• 2 tsp ginger garlic paste

• Salt to taste

• Curry leaves

• 5–6 tsp oil

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👩‍🍳 Method

1️⃣ Marinate

In a bowl, mix chicken with:

• Jeera powder

• Chilli powder

• Ginger garlic paste

• Salt

Cover and refrigerate for 3–4 hours.
This resting time makes all the difference.

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2️⃣ Slow Cook First

In a kadai, add the marinated chicken along with ½ glass water.

Cover and cook on low flame for 10 minutes. The chicken will release its own juices.

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3️⃣ Dry & Crisp

Remove lid. Increase flame and cook until all the liquid evaporates.

Once the chicken turns dry:

• Add fresh curry leaves

• Pour oil around the sides of the pan

Fry on medium-high until slightly crisp on the edges.

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🍽 The Result

Juicy inside. Lightly crunchy outside.

No heavy gravy. No unnecessary ingredients.

Just honest, homestyle chicken fry — the way it’s meant to be.

Perfect with rasam rice, curd rice, or even as a side with chapati.