Kerala Thattukada style Kozhi Porichathu / Kerala Street Food Stall Style Chicken Fry

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 πŸ˜‰ and most of the time with the grace of god, I get a good and successful result. πŸ™‚ Here is the evidence of my experiment. Take a look, make an experiment and enjoy like me πŸ™‚

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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 crushed
Garlic (Fat) 4 Cloves Skinned and Crushed
Shallots/Small Onions 4 to5 Numbers Skinned and crushed
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 Flower 1 1/2 Tablespoon
Rice Powder 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

naadan chicken fry method (640x480)

β€’ Using a sharp knife, make 2 or 3 slits on both sides of each chicken pieces.Keep aside.
β€’ In a mixer Jar (small), place ginger, garlic, shallot(small Onion) and few curry leaves. Grind and make paste.
β€’ In a mixing bowl, add ground paste, all the spices, rice and plain powders, lemon juice and salt. Mix and make a thick form.
β€’ Place the chicken pieces in it, marinate well. Make sure each chicken piece well covered with masala paste.
β€’ Place it in an air-tight container and refrigerate at least 3 hours.
β€’ Heat oil in a deep frying pan.
β€’ Place marinated chicken pieces one by one and fry them in a medium heat.
β€’ Add/Sprinkle some curry leaves in the hot oil along with chicken pieces.
β€’ When the chicken pieces are well cooked and both sides are looks crispy and golden in colour remove it from oil with curry leaves and place on kitchen towel/tissue to remove excess oil.
β€’ Serve hot and garnish with crispy curry leaves and enjoy πŸ™‚

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 πŸ™‚

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Tips and Notes;

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

Comments

  1. says

    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…

  2. says

    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.

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