Chicken fry (Kerala style)

Spicy chicken fry is a personal favorite of mine. It is both an appetizer and a great side dish for rice and chappathi. Which needs very few ingredients and very easy to make at home but the taste is guaranteed for sure.

Ingredients:

Chicken thighs - 2 Nos large

Kashmiri chilly powder - 2 teaspoon (optional)

Chilly powder - 1 tablespoon

Pepper powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Garam masala powder - 3/4 teaspoon

Chicken masala powder - 3/4 teaspoon

Garlic - 5 to 6 cloves

Ginger - 1 inch piece

Shallots - 3 Nos

Yogurt - 1 tablespoon

Lemon juice - 1 1/2 tablespoon

Salt to taste

Egg white from one egg

Water for grinding the ingredients

Coconut oil for frying

Curry leaves, onion sliced and green chillies for garnishing

Directions to make:

1. First of all clean and wash the chicken pieces neatly and make gashes on each side and keep it aside.

2. Take a blender and grind all the specified ingredients into a fine paste ( except oil). Water must be added only after adding the lemon juice, egg white and yogurt. Otherwise the masala paste will become more watery or runny*.

3.Apply masala on the chicken pieces and marinate overnight in fridge.

4. In a pan heat enough oil on medium flame. When the oil is sizzling hot, fry the marinated chicken until it is done (flip the chicken pieces in between)*.

6. Remove the fried chicken from the oil and pat dry it with a kitchen towel.

7. With the same oil which we used to fry the marinated chicken, fry the curry leaves, sliced onion and slitted green chillies. Add this to the fried chicken and serve hot