Kethel’s Fried Chicken / Kethel’s Chicken Fry


500 gm chicken, cut into small pieces
12-15 whole dried kashmiri chillies
3 garlic cloves
1/4 inch ginger
1 tsp fennel seeds
1 tbsp lemon juice
2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
2 sprig curry leaves
1 tsp rice flour
salt to taste
coconut oil, for frying


  1. Grind together the whole dried kashmiri chillies, garlic, ginger, fennel seeds and lemon juice to a coarse mixture using a small mixer/ a mortar and pestle.
  2. In a bowl, take the cleaned chicken pieces and add turmeric powder, kashmiri chilli powder, crushed chilli mix (reserve a tablespoon of the mix aside to add at the end of the frying process) and salt.
  3. Mix well and marinate the chicken well and keep it aside for an hour.
  4. Add curry leaves and rice flour to the marinated chicken and mix well.
  5. Heat coconut oil in a deep pan/ kadai and fry the marinated chicken in batches for 8-10 minutes over medium flame, until both sides are cooked.
  6. When the last batch of chicken is cooked, add reserved chilli mix to the oil and fry for 1-2 minutes.
  7. Add this over the fried chicken pieces and then serve…

Leave a Reply

Your email address will not be published. Required fields are marked *