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Kerala Chicken Fry Recipe

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(Bhuna Murg, Kodi Vepudu, Kozhi Varuval, Naadan Chicken Fry, Malabar Kozhi Roast)

Ingredients for Kerala Chicken Fry Recipe in Hindi English Marathi Gujarati Bengali Tamil Telugu All Indian languages

  • Whole Chicken – 1/2 kg (or 1 lb cut into 15-20 pieces with bones in)
  • Oil (about 200 ml) – for deep frying

For Spice Mix

  • Ginger Garlic Paste – 1 tbsp
  • Red Chili Powder – 2 tsp
  • Paprika (or Kashmiri chili powder) – 1 tbsp (This is optional but gives a nice color without increasing the spice)
  • Pepper Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Fennel Powder – 1 tsp (or use Garam Masala)
  • Lemon Juice – 1 tbsp
  • Rice flour (or Corn flour) – 1 tbsp
  • Salt – as needed
  • Curry Leaves – 2-3 springs (keep the leaves whole or tear it with hands)

How to Make Kerala Chicken Fry Recipe in Hindi English Marathi Gujarati Bengali Tamil Telugu All Indian languages

  • Cut the chicken into medium sized pieces and wash it nicely. Traditionally this is made with bone in chicken pieces. You can however make it with boneless chicken too.
  • Mix the chicken with all the ingredients in the spice mix – red chili powder, kashmiri chili powder, pepper powder, fennel powder, turmeric powder and salt.
  • You can also mix all the spices in a separate bowl and then rub it onto the chicken pieces. I haven’t added Kashmiri chili powder or paprika here.
  • Finally mix in rice flour, lemon juice and fresh curry leaves. Let this rest and marinate for at least half an hour.
  • When you are ready to fry, heat oil in a kadai on high heat. Once the oil is hot enough, you are ready to fry.
  • You can feel the oil has become hot if you place your palm at a safe distance over the kadai. It should not get smoking hot because then the chicken pieces will not get cooked.
  • Reduce the flame to medium and gently add a few pieces (6-8 depending on the size of the pan) of the marinated chicken in the hot oil.
  • Fry for about 6-8 minutes till all the sides are uniformly golden brown. Deep fry the chicken pieces in batches until it is completely cooked.
  • Remove the pieces from the hot oil using a slotted spoon and drain the excess oil in paper towel. The curry leaves will get fried along with the chicken pieces which adds a nice flavor as well as gives a pretty presentation.
  • Sometimes I like to fry some extra curry leaves and garnish using that. In my house, everyone enjoy the crispy fried curry leaves as much as the crispy chicken pieces.
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