Chettinad Fried Chicken

Fried Chicken is the one recipe that is made in different style in different places. Chettinad, a region in Tamilnadu, is well-known for its cuisines which are rich in aroma and spices. Many Chattinad non-vegetarian curries like Pepper Chicken, Eral Thokku, Crab Kurma and many other vegetarian dishes like Chettinad Mushroom, Kadalai Kuzhambu, Chettinad Vellai Kurma are popular. However Chettinad fried chicken is so much different from Kerala Chicken Fry, Fried Chicken like KFC. This is a very popylar dish in South Indian restaurants.

Prep Time 3-3.30 hours

Cook Time 31-40 minutes

Serve 4

Taste spicy

 

Ingredients:

  • Chicken 800 grams( cut into 8 pieces)
  • Onions 2 medium size
  • Garlic 5 cloves
  • Ginger 1 inch piece
  • Dried red chillies broken 6
  • Green chillies 4
  • Curry Leaves 12
  • salt to taste
  • Turmeric powder 1/2 teaspoon
  • Rice flour 2 tablespoons
  • Oil 2 tablespoons
  • Lemon juice 1 tablespoon

Method:

Make a masala paste

Roughly chop onion, garlic, ginger and green chillies and grind them along with red chillies. Little water can be added to make a smooth paste.

Marinate the chicken

Blend turmeric powder, lemon juice and rice flour into the masala paste along with salt. Now apply this mixture along with shredded curry leaves into the chicken and leave to marinate for 2-3 hrs in the refrigerator.

Fry the chicken in a pan

Heat oil in a pan. Place the marinated chicken on the pan, make sure that the pieces do not stick to each other. Cover and cook on medium heat for 15-20 minutes or till the chicken is almost done. Now turn over the pieces and baste frequently with the remaining marinade, if any.The last few minutes of cooking should be done on high heat so that the surface of the chicken becomes crispy and golden brown. Now its ready to serve.

Chettinaad-Fried-Chicken-FoodFood

Aha tips: 1. If you see the chicken is getting too much dry, while frying in pan, you can sprinkle some water to save it from burning.

2. While frying the chicken always put the flame low to medium (except the last few minutes), otherwise the outward portion will burn remaining uncooked from the inside.

3. For the best taste the chicken should be marinated properly.