Unlock Flavor: Easy Steps To Cook Crispy Chicken With Spices

Marinate chicken and cook with sautéed onions, ginger, garlic, and spices. Add soy sauce or vinegar and cook until the chicken is dry and flavorful. Garnish with coriander and serve hot with bread or rice.

To make dry chicken, marinate chicken pieces with turmeric, red chili powder, and salt. Sauté cumin seeds, fennel seeds, onions, ginger, garlic, and green chilies in oil. Add marinated chicken and cook until it turns golden brown. Add a spice mix, soy sauce, or vinegar and cook until the chicken absorbs the flavors. For extra crispiness, sprinkle cornflour or rice flour and cook for a few minutes. Garnish with fresh coriander and serve hot with naan, roti, or rice.

Ingredients:

• 500g chicken (boneless or bone-in, cut into pieces)
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely sliced
• 2-3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2-3 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tablespoon lemon juice
• 1 tablespoon vinegar (optional)
• 1 tablespoon soy sauce (optional, for additional flavor)
• Water as needed
• 1 tablespoon corn flour or rice flour (for crispiness, optional)

Instructions:

Step 1: Marinate the Chicken

• Start by marinating the chicken pieces. In a bowl, combine the chicken with a pinch of salt, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chili powder. Add a bit of lemon juice (optional) and 1 tablespoon of yogurt (optional for added tenderness). Let it marinate for at least 30 minutes or up to 1 hour in the fridge.
• Step 2: Prepare the Spices
• 2. While the chicken is marinating, prepare your spices. In a small bowl, mix together the remaining red chili powder, turmeric powder, coriander powder, and garam masala. Set this aside.
• Step 3: Sauté the Aromatics
• 3. In a large pan or kadhai, heat the oil (or ghee) over medium heat. Add the cumin seeds and fennel seeds (if using), and let them splutter for about 30 seconds to release their fragrance.
• 4. Add the finely sliced onions and sauté until they turn golden brown and caramelized. This should take around 7-8 minutes. Stir occasionally to avoid burning.
• Step 4: Cook the Chicken
• 5. Add the minced ginger, garlic, and green chilies to the pan. Sauté for another 2-3 minutes until the raw smell disappears.
• 6. Add the marinated chicken pieces to the pan, stirring well to coat the chicken in the onion-spice mixture. Let the chicken cook for about 7-10 minutes on medium heat, stirring occasionally. If needed, add a splash of water to prevent burning.
• 7. Once the chicken starts to brown and release its juices, sprinkle the prepared spice mix over the chicken. Stir well to ensure the chicken is evenly coated with the spices. Cook for another 5-7 minutes until the chicken absorbs all the flavors and the water evaporates, leaving a dry consistency.
• Step 5: Finishing Touches 8. At this stage, you can add 1 tablespoon of soy sauce or vinegar for an added depth of flavor. Continue to cook on medium heat for another 2-3 minutes to allow the sauce to reduce.
• 9. For extra crispiness, you can sprinkle 1 tablespoon of cornflour or rice flour at this point. Stir well and cook for an additional 2-3 minutes until the chicken pieces are golden and slightly crispy.
• 10. Taste and adjust the salt or chili levels if needed.
• Step 6: Garnish and Serve 11. Turn off the heat and garnish with freshly chopped coriander leaves and a squeeze of lemon juice to enhance the flavor. 12. Serve the dry chicken hot with naan, roti, or steamed rice. Enjoy your flavorful, crispy dry chicken!
• Tips:
• For a smoky flavor, you can finish the dry chicken with a brief “dhungar” technique (smoking). Heat a piece of charcoal until it’s red, place it in a small bowl, and pour a bit of ghee over it. Place this bowl into the pan and cover for a few minutes to infuse the smoky aroma.
• If you prefer a spicier version, you can adjust the amount of green chilies and red chili powder.
• The recipe can be made with bone-in chicken as well, but boneless chicken cooks faster and is easier to eat in dry chicken dishes.
• Enjoy your homemade, flavorful dry chicken!