Trivandrum Chicken Fry

Recipe by
Total Time:
2.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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

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