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Prep Time20 Mins
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Cook Time15 Mins
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Serving4
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Ready In35 Mins
Kerala Thattukada Style Chicken Fry or Kozhi Porichathu is another street food / thattukada recipe you can make at home. This Kerala chicken fry is tangy, spicy, hot and utterly irresistible. It is also an easy and simple dish that will have your guests licking their fingers.
This Kozhi Porichathu is an easy to make Kerala chicken fry with simple ingredients. The marinade is what makes the chicken fry tastes so divine and irresistible. Red chili powder imparts a lovely fiery red color to this tasty Kerala chicken fry recipe. Black pepper powder, red chilly flakes, garlic-ginger, and green chilies enhance the taste of this yummy dish. The chicken is then fried in coconut oil with curry leaves to enhances the taste further. This spicy Kerala Thattukada Chicken Fry is a delicious side dish with Parotta and Chapathi.
Do try this Kerala Thattukada Chicken Fry recipe and impress your family and friends. Please check out the video given below the recipe. The spice-marinated chicken pieces are deep fried to golden brown perfection. They are crispy on the outside and soft, juicy, and succulent on the inside.
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Based on 2 Review(s)Ingredients
Ingredients
Directions
The marinade is what makes the chicken fry tastes so divine and irresistible. Red chili powder imparts a lovely fiery red color to this tasty Kerala chicken fry recipe. Black pepper powder, red chilly flakes, garlic-ginger, and green chilies enhance the taste of this yummy dish. So its best to marinade over night. But if you don't have enough time let it sit for at least 2 hours.
Here, I have taken 1kg of chicken which is cut into medium pieces. The chicken is washed thoroughly and drained well to remove excess water.
To the Chicken add ginger garlic paste, chili powder, turmeric powder and pepper powder.
Next add fennel powder, rice powder, salt and vinegar.
Finally add red chili flakes, fennel seeds and water. Mix them thoroughly until the chicken is well coated with the masala.
Rest the chicken for 2 hours at least, although over night marination is the best.
Heat enough coconut oil to deep fry the chicken in a small pan on a medium heat. Slowly drop the chicken pieces into the oil one by one. Do not over crowd the pan.
Add some crushed garlic, green chilies and curry leaves into the oil.
Fry the chicken pieces on medium-high flame. Keep turning them in between till they reach a dark brown color evenly. This should take 12-15 minutes.
Transfer to a plate. Serve immediately and enjoy with Kerala parotta, ghee rice, chapati, etc.
Conclusion
Always use coconut oil for the special taste and aroma. For best results, marinate chicken pieces over night. If you want more crispier chicken, you may add the rice powder just before frying.
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