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Spicy Kerala Chicken Fry
Ingredients (4 Servings)
- 2 teaspoons red chilli powder, preferably kashmiri chilli powder
- 1⁄2 teaspoon garam masala powder
- 1 teaspoon salt, or to taste
- 1⁄2 teaspoon turmeric powder (haldi)
- 1 teaspoon chicken masala powder
- 1⁄2 teaspoon black pepper powder
- 1⁄4 teaspoon fennel powder (saunf)
- 1 1⁄2 teaspoons ginger paste
- 1 1⁄2 teaspoons garlic paste
- 1 teaspoon lime juice
- 2 tablespoons yogurt, lightly beaten
- 500 grams boneless chicken thighs, cut into 1½ to 2-inch pieces
- oil, for deep frying, preferably coconut oil
- 3 green chillies, deseeded and sliced in half lengthwise
Directions
- 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.
Nutrition
Per Servings- Calories: 333
- Protein: 34g
- Fat: 13g
- Fiber: 4g
- Carbohydrates: 45g
- Sodium: 123mg
