Spicy Chicken Leg Fry (Indian Style)

Spicy Chicken Leg Fry (Indian Style) is a tasty and crunchy Indian appetizer or side dish. In this recipe, I used fresh aromatic Indian spices and curry leaves blended paste for its ground masala. The fresh chicken legs/thigh must be marinated with these spices paste and refrigerated for 3 hours (at least). In Kerala (India), chappathy and kozhikkaallu Porichathu (Chicken Leg Fry) is an important delicacy in all mallu non veg restaurants. Yeah! It tastes awesome:-) and it is a good recipe for parties, picnics and festivals too. Try this aromatic Spicy Indian Style Chicken Leg Fry and enjoy πŸ™‚

Recipe Type Spicy Fry/Side Dish
Cooking and Preparation Time 15 Minutes
Resting Time 3 hours (At least)
Serve to 3 to 4

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Ingredients For Spicy Chicken Leg Fry (Indian Style)

Ingredient Quantity Notes
Fresh Chicken Leg pieces 10 Numbers With Skin
Ginger 4 Inch Root Skinned and Diced
garlic 4 Cloves Skinned and Diced
Shallots/Small Onions 5 Numbers Skinned and Diced
Cardamom Pods 3
Cinnamon Stick 2 inch Cut into small pieces
Cloves 5 to 6
Fennel seeds 2 Pinch
Black Pepper Seeds 6 to 8 seeds Adjust as per your taste
Curry Leaves A hand full
Red Chilly Powder 1 Tablespoon
Turmeric Powder 1 Teaspoon
Salt As per Your Taste
Oil For Deep Fry Chicken Legs

Method For Spicy Chicken Leg Fry (Indian Style)

Spiced chicken drum stick fry method (640x480)
β€’ Place ginger, garlic, shallots, cardamom, cinnamon sticks, cloves , fennel seeds, curry leaves and pepper seeds in a blender or food processor. Blend and make a crushed form.
β€’ Add spice powders and salt as per your taste in it. Blend again and make a paste form. Keep aside.
β€’ Place chicken leg pieces in a big mixing bowl. Using a sharp knife, make 2 slits on both sides of each chicken legs.
β€’ Marinate chicken legs with the masala paste.
β€’ 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 it in a medium heat.
β€’ When both sides are gold brown, remove it from oil and place on kitchen towel/tissue to remove excess oil.
β€’ Serve hot and crispy with chappathy or boiled rice and enjoy πŸ™‚

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You can freeze the marinated chicken leg pieces and use as per your need

Long hours marinated chicken will give you more taste but you need to freeze them

Comments

  1. andrew says

    Hi Rani
    Wow looks out of the world !!! I have no words to describe it…
    WWWWooow…really great…

    Andrew

    • Rani Vijoo says

      Thanks Manju, happy to hear that everyone like it πŸ™‚ thanks for your support dear..I appreciate it!

  2. says

    Hi Rani , I had recently visited ur site n tried this dish , it was really yummy for the first make n I was really happy for the outcome , I passed this receipe to some of my friends

    • Rani Vijoo says

      Thanks Manjula for your lovely comment and beautiful feedback πŸ™‚ It is a wonderful inspiration for me..sure! Thanks a lot πŸ™‚

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