Kerala Style Pan Fried Chicken Recipe 415

KERALA CHICKEN FRY RECIPE | HOW TO MAKE SPICY CHICKEN FRY KERALA STYLE

Steps:

• Make marinade: Place Kashmiri red chilli powder in a non-reactive bowl. Add garam masala powder, salt, turmeric powder, chicken masala powder, black pepper powder, and fennel powder (saunf). Mix.
• Then add all the wet marinade ingredients - ginger paste, garlic paste, lime juice, and yogurt. Mix till smooth.
• Tip in boneless chicken pieces and mix to coat well with the marinade. Cover and refrigerate overnight or for at least 8 hours. Note: You can make this with just 2 hours' marination if in a hurry, but the final result will not be as good as that produced by overnight marination.
• Bring marinated chicken back to room temperature before frying.
• Heat oil, preferably coconut oil, in a kadhai, chatti, or wok. Fry marinated chicken in batches without overcrowding the pan, till golden all over and cooked through, about 3 minutes. Remove and repeat for remaining chicken. Set aside on kitchen paper towel to soak up excess oil.
• Fry green chillies in the same oil till they are whitish in colour. Remove from heat.
• Transfer chicken to a serving bowl and garnish with fried green chillies. Serve immediately. Serves: 6 to 8 as a snack Prep Time: 10 minutes plus 8 hours of unattended marination time Cook Time: 16 minutes

KERALA ROADSIDE CHICKEN

Steps:

• Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
• In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
• In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
• Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.