Kerala Chicken Fry
Total time is not inclusive of Marination (8 hours or overnight)
This is a delicious Malabar style chicken fry, from my family to yours. Although Kerala Chicken Fry can be prepared a number of ways, this is by far the easiest. And when you see the results, you will be making it many times.. A key ingredient is My Kerala Garam Masala. Link Below. Enjoy and do let me know the results.
Read more about this recipe in the Intro Page . Check it out.
Ingredients:
| Chicken pieces for frying (2 frying chickens), skinned and patted dry. | 1.8 kg | |
| Hung yoghurt ( thick and slightly sour yoghurt) - or replace with Greek-style yoghurt | 1 cup | |
| Lime juice ( if the yoghurt is not sour enough) | 2 Tbsp | |
| Kashmiri chilli powder | 3 Tbsp | |
| Turmeric powder | 1 Tbsp | |
| Malabar style garam masala ( Link to recipe in Notes) | 1 ¼ Tbsp | |
| Ginger-Garlic paste (equal amounts of ginger and garlic, ground to a paste adding as less water as possible) | 4 Tbsp | |
| Salt (to taste) | 2 tsp | |
| Coconut oil for shallow frying | As needed. |
For pan-fried garnish
| Onions(red), sliced into rings | 2 | |
| Mild long green chillies, chopped | 2 | |
| Curry leaves | 3 Tbsp |
Method:
- Add all the ingredients to the chicken pieces and rub well. You can make some gashes over the flesh to help penetrate the spices more evenly. The marinade should be a thick coating and not runny.
- Marinate at least 5 hours or overnight, covered tightly in the refrigerator.
Bring to room temperature before frying. - Heat coconut oil for shallow frying in a frying pan, preferably with deep edges. Add one layer of chicken pieces to the pan, without overcrowding. Shallow-fry in coconut oil till the bottom is dark golden brown on a regulated medium heat.
- Turn over and fry the other side. Do not over fry. I usually cook about 5 minutes per side.
- Fry all the chicken pieces in batches, till done. Remove from the pan and set aside.
- In the remaining oil in the pan, add the ‘Ingredients for pan-fried garnish’_ . Stir just for 10 seconds* so that the onion rings absorb the spices in the oil and quickly remove everything with a slotted spoon. You don’t really want to cook the onion. It should just soak up some of the masalas in the oil.
- Remove the ingredients from the pan and garnish the chicken with this.
- Serve with flatbreads or just on its own. It’s delicious.
Kerala Chicken Fry
Notes:
- My Family’s Malabar Kerala Garam Masala – the best one I have ever seen anywhere. I use it extensively to add great flavor to so many dishes, and all my regular readers have made it and loved it. – Kerala Garam Masala.
- Malayalam Video for Kerala Chicken Fry.
Key Ingredients: Chicken, Yoghurt, Ginger, Garlic, Spices, Coconut oil, Onion, Green Chilli, Curry Leaves.
EAT AND TELL!!!
Let us know if you tried – Kerala Chicken Fry
Lovely recipe…..I’ve tried your mandi recipe..it is my go to recipe now..God bless you dear….keep up the good work..
Thank you dear.. which Mandi have you tried? There are a few here 🙂 Hope you will visit again regularly. Oh and I have recently added Al faham Chicken Mandi