• Kerala Chicken Fry

    Ingredients

    Chicken, bone-in and skin removed- 5 leg-thigh piece or use 8 to 10 chicken legs
    Oil- enough for deep frying
    Curry leaves- 2 sprig, to add to the oil while frying
    For making the homemade marinade
    Small onion or shallots- 6-small ones or 3- large shallots
    Garlic cloves- 4, large
    Ginger, chopped- 3 inch slice
    Green chilly- 3
    Whole cardamom- 3
    Whole cloves- 2
    Whole cinnamon- 2 inch slice
    Chilly powder- 1 1/2 tsp ( if you prefer less spicy use Kashmiri red chilly powder, gives an intense red color)
    Turmeric powder- 1/4 tsp
    Fennel powder- 2 1/2 tsp
    Coriander powder- 1 1/2 tsp
    Lemon juice- 2 tbsp
    Cilantro, chopped- 2 handful
    Curry leaves- 1 sprig (optional)
    Salt- to taste
    Water- just enough to make a smooth and thick marinade

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    Methods

    1.In a blender, add all the above mentioned ingredients to make the marinade with just enough water to make a smooth and thick sauce.
    2.Don’t add too much water, so begin with little water and add accordingly.
    3.Pour the marinade into a bowl.
    4.Bone-in chicken pieces are good for frying, especially chicken legs.
    5.So use bone-in chicken legs or leg-thigh combined pieces or other parts and I prefer skinned pieces.
    6.Using a sharp knife, put a couple of gashes or shallow lines over each chicken piece.
    7.Spread the marinade over the chicken pieces evenly.
    8.Cover the bowl with the chicken using a plastic wrap and keep it in the refrigerator overnight.
    9.When it’s marinated overnight, all the flavors will get into the chicken and the fry will taste much much delicious.
    10.If you don’t have enough time you could marinate for a couple of hours or so, make sure to marinate in the refrigerator for at least sometime.
    11.Next morning, take the chicken out of the refrigerator, keep it on the counter top for 15 minutes or so.
    12.Heat enough oil for deep frying in a frying pan.
    13.It’s very hard for me to say if the marinade is salty enough, if the salt added is less, the fried chicken will taste blant. So here is a trick that I do, first cut a small piece may be a hanging part out of the chicken and fry that. Taste it and adjust the amount of salt and chilly powder accordingly. If needed more, sprinkle over the marinated chicken pieces and combine well before frying them.
    14.Place the chicken pieces in the oil without crowding them.
    15.Add the curry leaves into the oil as well, curry leaves will really enhance the taste of the fried chicken. I just love adding curry leaves but it’s just optional.
    16.Fry the chicken over medium heat till both sides have turned golden brown in color. Transfer to a kitchen paper towel and let it absorb all the excess oil.
    17.Before frying the next batch, make sure to remove any fried particles or small fried slices that’s left in the oil using a slotted spoon. Otherwise, those particles will make the next batch of chicken burn very fast.
    18.Serve the chicken fry on a platter and garnish with cut onions, tomatoes, cilantro and lemon wedges.
    19.While having this chicken fry, squeeze some lemon juice over it and enjoy.