Crispy Kerala Chicken Fry


1/2 kg chicken, cut into medium pieces
1 tbsp ginger-garlic paste
1 1/2 tbsp kashmiri chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp garam masala
3/4 tsp chilli flakes
1 tsp fennel seeds, slightly crushed
1 1/2 tbsp lemon juice
1 1/2 tbsp cornflour
salt to taste
1 sprig curry leaves
3-4 green chillies, slit
oil, for frying


  1. Clean chicken pieces and marinate it with ginger-garlic paste, kashmiri chilli powder, coriander powder, turmeric powder, pepper powder, garam masala, chilli flakes, crushed fennel seeds, lemon juice and salt.
  2. Keep it in the refrigerator overnight or for at least 2 hours.
  3. Take it out 1/2 hour before frying and then add cornflour and mix well.
  4. Heat oil in a thick bottomed pan at medium flame and fry the chicken pieces in multiple batches for about 6-8 minutes until browned.
  5. Remove it from the oil and drain them on a paper towel.
  6. Then fry curry leaves and slit green chillies.
  7. Garnish the fried chicken with fried curry leaves and green chillies.. Serve hot…


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