Purani Dilli Chicken Fry | Old Delhi Crispy Chicken Fry | Street Style Recipe

Описание: Welcome to Osama Jalali’s Food World!
Today we’re making a legendary street-style favourite — Purani Dilli Chicken Fry, cooked exactly the way it’s done in Old Delhi food lanes.

This chicken fry is bold, spicy and super crispy, made with a thick besan-based masala, marinated deeply and double fried for that iconic crunch and juicy inside. Served with a tangy masaledar chutney, this recipe is perfect for snacks, starters or evening cravings.

Ingredients for Purani Dilli Chicken Fry

For Chicken Marinade:
• Besan – 6 tbsp
• Maida – 3 tbsp
• Corn flour – 1.5 tbsp
• Ajwain – 1 tbsp
• Zeera powder – 1 tsp
• Garam masala – 1 tbsp
• Kala namak – ½ tsp
• Salt – 1 tbsp
• Turmeric – 1 tsp
• Red chilli powder – 1 tbsp
• Chaat masala – 1 tsp
• Yellow chilli powder – 1 tsp
• Ginger garlic paste – 1 tbsp
• Vinegar – 2 tbsp
• Chicken – 1 kg
• Water – as required (for thick paste)

For Masaledar Chutney:
• Yellow chilli powder – 1.5 tbsp
• Salt – to taste
• Kala namak – 1 tsp
• Zeera powder – as needed
• Garam masala – ½ tsp
• Chaat masala – 1 tsp
• Water – to adjust consistency

Method

In a flat tray, add all dry ingredients for the marinade.
Add ginger garlic paste, vinegar and mix well.
Add water gradually to make a thick paste.

Add chicken to the paste and rub the masala nicely into the pieces.
Marinate for 30–45 minutes.

Heat oil in a kadhai for frying.
For the first fry, keep oil on high heat and fry the chicken briefly.
Remove and rest the chicken for 10 minutes.

Break the joints of the chicken by hand.
Now second fry the chicken on low temperature until fully cooked and extra crispy.

Sprinkle chaat masala before serving.
Serve hot with the spicy masaledar chutney.

Why This Chicken Fry Is Special

• Authentic Purani Dilli street-style flavour
• Thick besan-based masala coating
• Double-fried for maximum crispiness
• Juicy inside, crunchy outside
• Perfect snack or party starter

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💬 Comment below: Do you like Chicken Fry or Chicken Pakoda more?