Easiest Chicken Recipes Kerala Style Recipes Recipe Cards
KERALA CHICKEN FRY RECIPE | HOW TO MAKE SPICY CHICKEN FRY KERALA STYLE
Spicy Kerala Style Chicken Fry recipe - Find a simple, easy and delicious chicken fry Kerala style recipe with step by step photo/video. See all ingredients and detailed cooking method for Kerala Chicken Fry (Kozhi Porichathu) from Yummefy Recipes
Provided by Yummefy
Categories Chicken
Yield 8 servings
Number Of Ingredients 14
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
Nutrition Facts : Calories 129 calories
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KERALA CHICKEN FRY - RECIPES ARE SIMPLE
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- Marinate chicken with chilli powder, salt, turmeric, pepper and garam masala. Keep aside until you prepare the rest.
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CHICKEN ROAST RECIPE KERALA STYLE | NADAN CHICKEN PERALAN ...
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- add coriander powder, chilli powder, pepper powder and mix well until well combined and aroma arises from the masala
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- In a pan/kadai or in a pressure cooker, Add sliced onion, turmeric powder, coriander powder, red chilli powder, black pepper powder, garam masala powder, chicken masala powder, ginger garlic paste, curry leaves and coconut oil. Using your hands, very thoroughly mix everything together until well combined. Now add the cleaned chicken and mix and combine everything together untill well combined. Switch on the stove; cover and cook for 15-20 minutes or until chicken turns tender. Stir in between to avoid burning; allow it to cook on a medium-low flame.If your cooking in pressure cooker; cook it for 1 whistle and switch off the heat and allow the pressure to settle down.(Note : During cooking, the water from the chicken oozes out forming a gravy in which it gets cooked, and so you do not need to add extra water or if you prefer more gravy then add 1/4 cup of hot water) Open the lid and add quartered tomatoes and green chilles and cook it on high heat for another 5 minutes. Adjust the gravy
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- If using full chicken boil it and shred it without bones or use boneless chicken. Now in a pan heat oil sauté chopped onions and curry leaves. When it turns pink in color add the ginger- garlic paste and mix well.
- Now add the red chilly powder,turmeric powder,coriander powder and garam masala powder and sauté well. Now add chopped tomatoes and mix well. Now add shredded chicken and mix well till it is crispy and dry.
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