Ingredients

• 200 g - boneless chicken
• 1 tbsp - rice flour
• 6- curry leaves (optional)
• 200 ml - oil (to Deep Fried)
• For the spice paste:
• 1 tsp - Kashmiri red chilli powder
• 1/2 tsp - fennel powder (perum jeerapodi)
• 1/4 tsp - turmeric powder
• 1/2 - inch piece ginger
• 4- cloves garlic, chopped
• 5- shallots (chuvannulli / small onion), chopped
• 1/2 tsp - salt
• 1 tsp - lemon juice
• curry leaves

How to Make Trivandrum Chicken Fry

• Wash and clean chicken pieces.
• Drain out water completely and wipe each chicken piece with a soft kitchen towel.
• In a bowl, mix chicken pieces with spice paste.
• Marinate evenly and cover and keep aside for two hours.
• Sprinkle rice flour evenly over marinated chicken pieces just before frying.
• Heat oil in a karahi / frying pan on high heat.
• Reduce the heat to medium and Deep Fried chicken until golden brown and crisp on both the sides (8 - 9 pieces at a time). Drain out from oil and place on kitchen towel to absorb extra oil.
• Deep Fried curry leaves (optional) in hot oil and decorate.
• Serve fried chicken as a starter / side dish with rotis / parathas / pulao / biryani.
• Recipe Courtesy: Niya's World