Golden Chicken Fry Recipe with Milky Soft Parathas

There’s a special kind of magic reserved for Sunday brunch. It’s that one meal of the week where time slows down, and the food is meant to be savored with family and friends. It’s about creating memories, one delicious bite at a time.

Today, I’m sharing a recipe that will become your new Sunday ritual: the spectacular Golden Chicken Fry paired with the softest, most delicate Milky Parathas. This isn’t just another chicken recipe; it’s a “zabarzast combo,” as the chef says, that will have everyone reaching for seconds.

Estimated Time for Cooking:

• Prep Time: 20 minutes
• Marination Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes

Ingredients for Golden Chicken Fry and Soft Parathas:

Golden Chicken Fry:

• 1 kg Chicken (bone-in, cut into medium-small pieces)
• 1 large Lemon (juice)
• 2 medium-large Onions (150g), finely chopped
• 2 tbsp Ginger, crushed
• 2 tbsp Garlic, crushed
• 1 tsp Turmeric Powder
• 5-6 Green Chilies, slit lengthwise
• A handful of Curry Leaves
• A handful of fresh Coriander Leaves, chopped
• Salt to taste
• ½ cup Oil

Special Spice Powder (Masala):

• 7 dried Kashmiri Red Chilies (for great color)
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds (Saunf)
• 1 tsp Black Peppercorns
• 5 Cloves
• 6 Green Cardamoms
• 1 Black Cardamom
• 3-4 small pieces of Cinnamon
• 1 Star Anise
• 1 small piece of Mace (Javitri)

Milky Soft Parathas:

• 4 cups All-Purpose Flour (Maida)
• ½ cup warm Milk
• 1 tbsp Sugar
• 2 tbsp Oil (+ more for cooking)
• Salt to taste
• Water as needed for kneading

Step-by-Step Instructions:

1. Marinating the Chicken

1. In a large bowl, take the cleaned chicken pieces.
2. Add 1 tsp of salt and the juice of one large lemon.
3. Mix thoroughly, ensuring every piece is coated. Set aside to marinate for at least 30 minutes.

2. Preparing the Spice Masala

1. Combine all the ingredients listed under “For the Special Spice Powder” in a grinder jar.
2. Grind them into a fine, aromatic powder. This fresh masala is the secret to the dish’s incredible flavor.

3. Cooking the Golden Chicken Fry

1. Heat ½ cup of oil in a wide pan or kadai on high flame.
2. Add the finely chopped onions and a pinch of salt. Fry until they turn a deep golden brown. This step is crucial for the final color of the dish.
3. Add the crushed ginger and garlic. Sauté for a minute until the raw smell disappears.
4. Now, add the marinated chicken. Sauté on high heat for 5-7 minutes, until the chicken changes color.
5. Stir in the turmeric powder, slit green chilies, and curry leaves. Mix well.
6. Cover the pan, reduce the flame to low, and let the chicken cook in its own juices for 10-12 minutes, or until tender. Stir occasionally.
7. Once the chicken is cooked, add the freshly ground spice powder. Mix everything together and fry on medium-high heat for another 5-7 minutes until the oil starts to separate from the masala. The aroma at this point will be absolutely heavenly!
8. Garnish your Golden Chicken Fry with fresh coriander leaves, more curry leaves, and green chilies.

4. Making the Milky Soft Parathas

1. In a bowl, dissolve the sugar in the warm milk.
2. In a separate large plate or bowl, take the all-purpose flour and add salt.
3. Pour in the sweetened milk and 2 tbsp of oil. Start mixing.
4. Gradually add water and knead into a very soft, pliable dough.
5. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
6. Apply some oil to your hands, knead the dough once more, and divide it into small, equal-sized balls.
7. Take one ball, roll it into a thin circle. Apply a little oil and sprinkle some dry flour over it.
8. Fold it in half, then fold it in half again to form a triangle.
9. Gently roll out the triangle, keeping the shape intact.
10. Heat a tawa on high flame. Place the paratha on it. When small bubbles appear, flip it.
11. Apply oil or ghee on both sides and cook until golden brown spots appear, pressing gently with a spatula.

Nutrition Information (Approximate)

Tips for Perfection:

• Bone-In Chicken: Using chicken with bones adds much more flavor and moisture to the fry compared to boneless pieces.
• Fresh Masala is Key: Grinding your own spices just before cooking makes a world of difference in taste and aroma.
• Golden Onions: Don’t rush the process of frying the onions. Their deep golden-brown color forms the rich base of the gravy.
• Hot Tawa for Parathas: Always cook your parathas on a well-heated tawa. This ensures they puff up nicely and remain incredibly soft.

Final Verdict: Golden Chicken Fry with Soft Parathas

This isn’t just food; it’s an experience. The Golden Chicken Fry is robust, spicy, and deeply aromatic, with each piece of chicken coated in a luscious masala. When you pair it with the warm, cottony-soft, and slightly sweet paratha, it creates a perfect balance. The paratha, with its delicate layers, is the perfect vessel to scoop up every last bit of that delicious chicken.

As the chef promised, once you make this, you’ll find yourself eagerly waiting for the next Sunday to do it all over again!