Thattukada Chicken Fry - Kozhi Porichathu
Servings: 5 -6
Calories:
Thattukada Chicken Fry! Chicken that is bursting with heat from the spices and tang from the lime makes you want to eat more and more with every bite.
Print Recipe
Ingredients
- Chicken with Bones : 2.2lb/ 1kg cut into medium pieces or 10 chicken drumstick
- Dry Red Chillies : 15-20 make a paste using little water
- Ginger : 1" piece crushed
- Garlic : 15 cloves crushed
- Curd/Yogurt : 4 tbsp less sour
- Egg ; 2
- Turmeric Powder : 1 tsp
- Chicken Masala Powder or Garam Masala Powder : 4 tsp
- Pepper powder : 1 tsp Add more if you want it more spicy
- Fennel seeds : 1/2 tsp crushed
- Juice of a lime
- Green chillies : 3-4 slit lengthwise
- Curry leaves : few
- Oil for frying Preferably coconut oil,if you wish to get the thattukada taste
Instructions
- If your using chicken legs then make 2-3 deep slits on the fleshy part of the chicken legs till close to the bones. Place the chicken in a large shallow dish.
- Make a paste of dry red chillies using little water.
- Mix all the ingredients listed above except green chillies and curry leaves; marinade the chicken on all sides using your hand into the slits and massage it well. Place them in the refrigerate for 2-3 hours or overnight. (Note : More you marinate better the taste. Do not marinate for longer than 2 days). Remove the chicken from the refrigerator at least 30 minutes before cooking.
- Heat enough oil in a heay bottom pan for frying chicken at medium heat; fry the chicken pieces in batches for about 5-8 minutes and then turn it around and continue frying for another 5-8 minutes or until the chicken is evenly browned and its crispier on the outside (Note : Make sure you keep the heat at low-medium, so that the inside of chicken gets cooked well too and flip the chicken pieces frequently to avoid burning.)
- Remove from the fire and transfer it to a paper towel and allow to slightly cool.In the same oil fry a little bit of curry leaves and green chillies and garnish. Garnish with fried curry leaves.
- Serve hot as side dish with steamed Rice, or with Kerala Parotta & Enjoy!
Notes
Using coconut oil enhance the authentic taste and flavor.
The oil shouldn’t be too hot so make sure you keep the heat at low-medium, so that the inside of chicken gets cooked well too and flip the chicken pieces frequently to avoid burning.Don’t fry for too long or else the chicken will become dry.
More you marinate better the taste. Do not marinate for longer than 2 days
Little marinated batter will come out of the chicken and settle at the bottom of the pan. Do take out those bits too and place it on top of the fried chicken when serving .It tastes yum!
The oil shouldn’t be too hot so make sure you keep the heat at low-medium, so that the inside of chicken gets cooked well too and flip the chicken pieces frequently to avoid burning.Don’t fry for too long or else the chicken will become dry.
More you marinate better the taste. Do not marinate for longer than 2 days
Little marinated batter will come out of the chicken and settle at the bottom of the pan. Do take out those bits too and place it on top of the fried chicken when serving .It tastes yum!
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