Kerala Thattukada style crispy fried chicken often served with Kerala porotta
- 350gms Chicken
- 1/8 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1 tbsp Kashmiri chili powder
- 1/2 tsp Garam masala powder
- 1 tbsp Red chili flakes (or dry red chilies crushed)
- 1 tsp Rice flour
- 1.5 tbsp Ginger-Garlic paste
- 2 tbsp Lemon juice
- 2 tbsp Curry leaves, finely chopped
- 4 Green chilies, slit
- Salt, to taste
- Coconut oil, to fry
- Wash and clean chicken pieces.
- Add all the ingredients except coconut oil in a bowl.
- Marinate the chicken pieces and refrigerate for a couple of hours.
- Fry in coconut oil, remove and serve hot!
Coconut oil gives the authentic taste of a Thattukada Chicken Fry. So do not omit that if you can.
This recipe results in a (very) mildly spicy chicken fry. It is hence suitable for kids too. If, however, you like a spicy chicken fry, add a tablespoon of regular red chili powder too to marinate.
You may choose to shallow fry as I did. Deep frying is the traditional way though.
Fry in a medium-low heat so that the chicken is cooked from the inside as well. Cook in medium-high for a minute or so to get the nice char from the marinade. Flip the pieces and repeat the process.
That said, do not fry the chicken for a long period of time. The pieces will go dry and it will not be juicy and succulent anymore.
If you are using a mix of both boneless and chicken pieces with bone, try to batch them separately for frying. For instance, cook all the boneless pieces together and the latter together. This is because the cooking time varies for bone and boneless chicken. You may tend to dry out the boneless pieces while waiting for the latter to cook properly.
DO NOT discard the leftover marinade that settled down on the pan while frying. In fact, scrape it off and use it as a garnish and serve alongside. In Thattukadas, you get these scraped fried marinades in bulk and it tastes oh-so-delicious.
- Cuisine: Kerala/ South Indian