Wednesday, July 18, 2012

Kerala Chicken Fry




To Marinate :
Chicken Thigh or Breast :1 kg
Garlic : 1 1/2 tbsp (crushed )
Ginger : 1 tbsp  (crushed)
Red Chilly Powder : 2 tbsp
Gram Masala : 1 tsp
Chicken Masala : 1 tsp
Black Pepper Powder : 1 1/2 tbsp or to your tolerance level
Fennel Powder : 1/4 tsp
Lemon Juice : 2 tsp
Salt to taste

To Fry :
Onion : 1/4 cup thinly sliced
Green Chillies : 4-6 nos Slit lengthwise
Curry Leaves : 2 sprig
Oil : 3-5 tbsp



1  Wash chicken pieces, make 2-4 slits on each chicken pieces  pat dry  using a paper towel.
2. In a blow, marinate the chicken pieces with all the above listed ingredients 'To Marinate'
 and cover the bowl with a plastic wrap and refrigerate for a minimum of 1 hour
3. Pressure cook the marinated chicken pieces without adding any water for about 1 whistles and cook the marinated chicken pieces until it turns to tender.
4. When its done, open and release the pressure fully and again cook it uncovered over a low flame,
untill the gravy thickens and water dries up and the oil clears.
5. Heat oil in a pan, add sliced onions, green chilles, twig of curry leaves and  now shallow fry the chicken pieces 
for about 5-8 minutes and then turn it around and continue frying for another 5-8 minutes or until the chicken is evenly browned and its crispier on the outside (Note :  Make sure you keep the heat at low-medium, so that the inside of chicken gets cooked well too and flip the chicken pieces frequently to avoid burning.)
6. Remove from the fire and transfer it to a paper towel and allow to slightly cool.
7. Serve hot & enjoy!

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