Monday, March 15, 2010

Crispy Chicken fry : Kerala Style

This is a very common dish 'burped after' by almost everyone of us, but when we try to recreate the taste in our tongues s where we understand the magic in the hands of our mom, mom-in-law n grandmas and the importance of using the right amount of ingredients to get the perfect taste..This one s a must try guys! Perfect idea to make ur hubby praise u ;)!

We would require

Chicken pieces; leg pieces would be perfect : 4-5 pieces

To marinate;
  1. Ginger : 1 inch piece
  2. Garlic : 7 pods
  3. Green chilly : 5 nos.
  4. Shallots : 10 nos
  5. Garam masala : 1/2 tspn
  6. Red chilly powder : 3 tspn
  7. Turmeric powder : 1/2 tspn
  8. Coriander powder : 1/2 tspn
  9. Fennel seeds powder : 1 tspn
  10. Salt : 1/2 tspn or asper ur preferences
  11. Cornflour : 1 tspn
  12. Red colour : a pinch
To fry;

Coconut oil : 3 tbspn
Onion : 1 small (finely sliced vertically)
Curry leaves : 1 sprig
Green chilly : 2 nos

To garnish; 

Onion : 1 no.
Half a lemon

Clean the chicken legs and make slits on them diagonally from upside left to down. Grind the first 5 ingredients to make a coarse to fine paste and marinate all parts of the chicken (including inside the slit parts) and keep aside. Now, mix ingredients from 6 -12 with a little water and squeeze about 9 drops of lemon to make a thick paste. Marinate the chicken pieces thoroughly with the paste and keep aside for about 2 hours.

Heat 3 tablespoons of oil in a heavy bottomed pan and fry the curry leaves, remove them once done. Fry the onion till golden brown n crispy and diagonally cut the green chillies and drain oil n keep aside for garnishing.Now, fry the chicken pieces in medium flame ; flipping each side after about 2 minutes until golden brown. Do not flip very often or else the marination would go off from the pieces. Remove from pan and keep over tissue paper to drain excess oil. Fry the remaining mix used for marination until crispy for garnishing.

To garnish, first of all, place the chicken legs on a lovely plate and sprinkle over with fried marination mix, curry leaves and onions. Keep a round slice of lemon on one side and rings of fresh onion over the fry. Serve hot!!!

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