This is yet another delicious recipe from my mother. Curd along with corn flour and pepper powder has been used to give a wonderful taste and flavour to the chicken pieces. This crispy chicken fry can be served with tomato sauce or any chutney of your choice.


200 gms boneless chicken cut into small pieces
2 tsp ginger garlic paste
½ cup curd
2 tsp pepper powder
2 or 3 tbsp corn flour
1 tsp salt
Oil for frying

  • Pressure cook the chicken pieces with ½ cup water and ¼ tsp salt for 1 whistle.
  • Set aside the chicken stock and take the chicken pieces in a bowl.
  • You can use the chicken stock later for preparing soups, pulao, etc.
  • Add curd, ginger garlic paste, pepper powder, salt and corn flour to the chicken pieces and mix well.
  • Close a lid and set aside for about half an hour.
  • Heat oil in a pan and deep fry the marinated chicken pieces till golden brown in colour.
  • Serve hot.


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