How to Make Fried Chicken Piece (Traditional & Healthy Version)
Fried Chicken Piece, known as 'Bharatiya Tali Hui Murgi' in many Indian households, is a crisp and flavorful dish that has been adapted in India with a unique blend of desi masalas and cooking techniques. While fried chicken is often associated with Western fast food, the Indian version infuses local spices like haldi (turmeric), lal mirch (red chilli powder), dhania (coriander powder), and garam masala, giving it a distinct aroma and mouthwatering taste. This dish is especially popular in North Indian regions, where it's prepared for special occasions, family lunches, and festivals such as Holi and Eid. The Indian fried chicken is typically shallow-fried in minimal oil on a tawa, making it lighter than its deep-fried counterparts and suitable for health-conscious individuals. The crispy outer layer is achieved by using a coating of besan (gram flour) and atta (whole wheat flour), rather than just refined flour, which boosts the nutritional value. The marination process uses curd (dahi), ginger-garlic paste, and lemon juice, ensuring the chicken remains juicy inside while developing a flavorful crust outside. This Indian Fried Chicken Piece is a versatile dish, enjoyed with green chutney, onion rings, and a wedge of lemon. It's perfect for lunch or special get-togethers, offering a satisfying crunch with every bite while staying authentic to Indian culinary traditions.
Ingredients
Step-by-step instructions
Step 1 · Clean and pat dry the chicken pieces
Clean and pat dry the chicken pieces. Score lightly for better marination.
Step 2 · In a bowl
In a bowl, mix dahi, ginger-garlic paste, haldi, lal mirch, dhaniya powder, garam masala, salt, and lemon juice. Coat chicken pieces thoroughly with this marinade. Rest for at least 10 minutes.
Step 3 · In another bowl
In another bowl, mix besan and atta. Dredge each marinated chicken piece in this dry mixture to coat evenly.
Step 4 · Heat mustard oil in a heavy tawa or kadhai on medium flame
Heat mustard oil in a heavy tawa or kadhai on medium flame. Once hot, place chicken pieces and shallow fry.
Step 5 · Fry each side for 7-8 minutes
Fry each side for 7-8 minutes, turning occasionally, until golden brown and cooked through.
Step 6 · Remove fried chicken pieces onto a kitchen towel to drain excess oil
Remove fried chicken pieces onto a kitchen towel to drain excess oil. Garnish with fresh coriander leaves.
Step 7 · Serve hot with green chutney
Serve hot with green chutney, onion rings, and lemon wedges.
Why this recipe is healthy
This recipe is a healthier take on traditional fried chicken because it uses shallow frying, whole grains, and natural Indian spices. By avoiding refined flour and limiting oil, it supports weight management and heart health. The inclusion of dahi in the marinade adds nutrition and aids digestion, making it suitable for a balanced Indian lunch. It's an excellent choice for those seeking a protein-rich, satisfying meal without unnecessary calories.
A note on tradition
In India, fried chicken has been localized with the use of indigenous spices and cooking methods, especially in regions like Punjab and Uttar Pradesh. It's often made during festivals such as Holi, Eid, and family celebrations, served alongside pulao or naan. The technique of shallow frying on a tawa is a healthier adaptation that reflects the Indian preference for balancing taste and wellness. Street vendors and home cooks alike have made this dish a favorite for gatherings and special occasions.