Spicy Chicken Fry with Less Gravy

Marinating the Chicken In a mixing bowl, add the chicken pieces, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix everything well to coat the chicken evenly. Let it marinate for at least 30 minutes or refrigerate overnight for best results.

Preparing for Frying Heat oil in a deep frying pan or kadai over medium heat.

Frying the Chicken Add the marinated chicken pieces to the hot oil. Fry them in batches to ensure even cooking. Fry until the chicken turns golden brown and crispy, approximately 8-10 minutes per batch.

Draining Excess Oil Once fried, remove the chicken pieces from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Garnishing and Serving Garnish the spicy chicken fry with freshly chopped coriander leaves and serve hot with lemon wedges.