Google+ Spices in the Cookie Jar: Trivandrum Chicken fry


Friday, March 8, 2013

Trivandrum Chicken fry

Who doesn't like fiery red, crispy fried, tender, succulent chicken that tickles your taste buds and leaves you wanting more??? Well I haven't come across anyone who doesn't.....I was first introduced to this delectable dish by my mom and she through her a big thanks to both of them. The enticing aroma, the visual feast of colours and explosion of flavours when you bite in.....what more can you ask for in a dish? This is a crowd pleaser people and hands down one of the best chicken fries I have had. Also the fact that you can do all the prep work in advance is an added bonus, how good is that? All you got to do when the guests arrive is to fry and serve this deliciousness and even before you plate up the guests will be tantalised by the intoxicating aroma wafting from the kitchen.... So what are you waiting for, go ahead and serve this at the next party and get swarmed with compliments.... :)

  • Chicken - 1 kg 
for step 1:
  • Shallots - 3 or 4 grated 
  • Lime juice - 2 tbsp 
  • Fresh ginger garlic paste - 2 tbsp each 
  • Turmeric powder - 1/2 tsp
  • Garam masala - 1 tsp
  • Kashmiri Chilly pdr - 3 tbsp
  • Salt to taste 
for step 2:
  • Dry chilly flakes - 3 tbsp (adjust to spice tolerance)
  • Fennel seeds - 1 to 2 tbsp
  • Curry leaves - 2 sprigs  
  • All purpose flour - 2 tbsp
  • Oil as required  
  • Shallots - 4 chopped 
  • Green chilly - 2 sliced 
  • Curry leaves - 2 sprigs 

  • Clean and wash the chicken, pat dry using a paper towel. Make incisions in the chicken for the marinade to coat properly.
  • In a wide bowl place all the ingredients under step 1 and make a thick paste (add a little water if necessary). Add chicken to this marinade, rub it well into the gashes. Cover the bowl and leave it in the refrigerator for at least 1 hour or overnight. 
  • Take it out and sprinkle the ingredients under step 2 on the marinated chicken, let it stand. In the meantime, heat oil in a kadai or wok and fry the shallots, green chilly and curry leaves one by one. Remove using a slotted spoon when colour changes and drain on paper towel.
  • Place the chicken carefully into the oil and deep fry until deep brown, remove and drain. Garnish with fried shallots, green chilly and curry leaves.

Cut the chicken into fairly big pieces or use chicken drumsticks or maryland.
Make sure the oil is at the right temperature before putting the chicken in and do not over crowd the wok.
Be careful not to burn the chicken on the outside so keep the heat between low and medium and ensure the insides get cooked properly.  

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