Chicken Leg Fry | Quick and Easy Chicken Fry (VIDEO)
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Chicken Leg Fry is a very easy and quick recipe using fewer ingredients. This recipe calls for hardly 5 ingredients that are easily available in the kitchen. This dish goes well with biryani, pulao, sambar rice or even as an appetizer. I have used coconut oil which adds extra flavour to the dish but you can use any oil of your choice. Adding more curry leaves gives excellent flavour so try to add more curry leaves especially fresh ones. You can choose any type of chicken. I have used drumsticks because it is very easy for the kids to hold and eat.
We call it quick chicken because of fewer ingredients and easy cooking procedures. If you try this recipe please let me know how you like it.
Tips to make perfect Chicken Leg Fry:
1. You can use any type of chicken. I prefer using a drumstick because it is easy for the kids to hold and eat.
2. Use kashmiri chilli powder for good colour.
3. Use more curry leaves for a good flavour.
4. I have used coconut oil but you can replace it with any cooking oil.
5. Cook on medium heat for evenly cooked chicken.
Step by step instruction for Chicken Leg Fry:
Take 1 kg chicken in a bowl, add salt to taste, 
1 ½ tbsp chilli powder, ½ tsp turmeric,
1 tsp garam masala, a handful of curry leaves and mix everything well.
Allow the marination to sit for an hour. Now take the chicken in a pan, cover and cook for 5 minutes on low flame.
After 5 minutes open the pan and add ½ cup water. Then again cover the pan and cook for 8 to 10 minutes.
Now chicken is cooked for 80%,
now add 3 tbsp oil, a handful of curry leaves,
1 tsp fennel seeds and cook on both sides till they are crispy. Make sure the chicken is cooked well from the inside.
Serve with biryani, pulao or any rice of your choice.
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Chicken Drumstick is marinated with basic Indian spices along with curry leaves and cooked on medium heat till they are nice and crispy. This goes well with Biryani, Pulao, Sambar Rice, etc.
Ingredients
- Chicken Drumstick - 1 kg
- Curry Leaves - 4 sprigs
- Chilli Powder - 1 1/2 tbsp
- Turmeric - 1/2 tsp
- Garam Masala - 1 tsp
- Fennel Seeds - 1 tsp
- Garam Masala - 1 tsp
- Salt, to taste
- Oil
Method
- Take 1 kg chicken in a bowl, add salt to taste, 1 ½ tbsp chilli powder, ½ tsp turmeric, 1 tsp garam masala, a handful of curry leaves and mix everything well.
- Allow the marination to sit for an hour.
- Now take the chicken in a pan, cover and cook for 5 minutes on low flame.
- After 5 minutes open the pan and add ½ cup water.
- Then again cover the pan and cook for 8 to 10 minutes.
- Now chicken is cooked for 80 %, now add 3 tbsp oil, a handful of curry leaves, 1 tsp fennel seeds and cook on both sides till they are crispy.
- Make sure the chicken is cooked well from the inside.
- Serve with biryani, pulao or any rice of your choice.
Notes
1. You can use any type of chicken. I prefer using a drumstick because it is easy for the kids to hold and eat.
2. Use kashmiri chilli powder for good colour.
3. Use more curry leaves for a good flavour.
4. I have used coconut oil but you can replace it with any cooking oil.
5. Cook on medium heat for evenly cooked chicken.
