In Kerala, Chicken fry is very popular in all restaurants especially in thattu kadaa’s (Kerala street food stalls). Here I am try to introduce to you that kerala thattu kada style recipe and preparation. In my home I always try and test these kinds of typical cookery experiments 😉 and most of the time with the grace of god, I get a good and successful result. 🙂 Here is the evidence of my experiment. Take a look, make an experiment and enjoy like me 🙂
Recipe Type | Kerala/Spicy/Side Dish |
Cooking and Preparation Time | 15 Minutes |
Resting Time | 3 hours (At least) |
Serve to | 3 to 4 |
Ingredients For Kerala Thattukada style Kozhi Porichathu / Kerala Street Food Stall Style Chicken Fry
Ingredient | Quantity | Notes |
---|---|---|
Chicken thigh | 4 (medium size) | With or without Skin |
Ginger (Fat) | 2 Inch Root | Skinned and Diced |
Garlic (Fat) | 4 Cloves | Skinned and Diced |
Shallots/Small Onions | 4 to5 Numbers | Skinned and Diced |
Red Chilly Powder | 1 1/2 Tablespoon | Try to use Kashmiri chilly powder for a better colour and less spice flavor. |
Coriander Powder | 1/2 Tablespoon | |
Black pepper Powder | 1 Teaspoon | |
Turmeric Powder | 1 Teaspoon | |
Meat Masala/Indian Spices Mix Powder (Erachi masala podi) | 1 Tablespoon | Click and read the recipe. |
Plain flour | 1 1/2 Tablespoon | |
Rice flour | 1 Tablespoon | |
lemon Juice | 1 Tablespoon | |
Salt | As per Your Taste | |
Curry leaves | 5 to 6 leaves(to grind) | |
Curry Leaves | Few for Fry (Optional) | |
Oil | For Deep Fry Chicken Pieces | Try to use coconut oil For the typical taste and aroma. |
Method For Kerala Thattukada style Kozhi Porichathu / Kerala Street Food Stall Style Chicken Fry
• Using a sharp knife, make 2 or 3 slits on both sides of each chicken legs.Keep aside.
• In a blender Jar (small), place ginger, garlic, shallot(small Onion) and few curry leaves. Grind and make paste.
• In a mixing bowl, add ground paste, all the spices, rice and plain powders, lemon juice and salt. Mix and make a thick batter form.
• Place chicken pieces in it, marinate well. Make sure each chicken piece well covered with masala paste.
• Refrigerate them few hours ( at least 1 hour) for deep marination.
• Heat oil in a deep frying pan.
• Place marinated chicken pieces and fry them in a medium heat.
• Sprinkle some curry leaves in the hot oil along with chicken pieces.
• When the chicken pieces are well cooked and both sides are looks crispy and golden in colour remove them from oil, along with curry leaves.
• Serve hot and garnish with crispy curry leaves and enjoy 🙂
• Serve hot and garnish with crispy curry leaves and enjoy 🙂
This spicy and juicy chicken delicacy is a perfect and heavenly combo with Kerala Perotta or chappathi or boiled rice.
Naadan chicken fry, sambar and any pickle with a bowl of hot boiled rice is one of my favorite platters from Kerala. You can see that heavenly delightful platter down, here 🙂
You can use any part of chicken pieces for this recipe.
You can adjust the spices quantity as per your taste.
For more Chicken Fry recipes please click HERE
Looks super tempting dear.. Feeling hungry now
Hi Rani:)
Successful indeed, Rani. What a delicious looking meal. I adore street food but oh how nice it is to be able to prepare it at home.
The flavors and ingredients in this dish sound so inviting. I am very intrigued by the use of the rice powder in the mixture. I guess it’s like using cornstarch to make it crispy.
Thank you so much for sharing…
Flavorful dish Rani:-)
Really tempting chicken
Chicken fry looks absolutely fantastic….
Tempting chicken…I’m drooling here:)
Looks like a flavorful dish
Kollam nalla poricha kozhi.
I do believe all the ideas you’ve offered for your post. They’re really
convincing and will definitely work. Nonetheless, the posts are
too quick for starters. May just you please extend them a little from next time?
Thanks for the post.
Yummy. …superb
Very mouthwatering chicken fry
Delicious….really tempting