Kerala Street Food Stall Style Chicken Fry

Cooking and Preparation Time 15 Minutes

Resting Time 3 hours (At least)     Serve to 3 to 4

INGREDIENTS:

• 4 medium size Chicken thigh With or without Skin
• 2 inch Ginger (Fat) Skinned and Diced
• 4 cloves Garlic (Fat) Skinned and Diced
• 4-5 Shallots/Small Onions Skinned and Diced
• 1,5 TBSP Red Chilly Powder Try to use Kashmiri chilly powder for a better colour 
• 1/2 TBSP Coriander Powder
• 1 TSP Black pepper Powder
• 1 TSP Turmeric Powder
• 1 TBSP Meat Masala/Indian Spices Mix Powder (Erachi masala)
• 1,5 TBSP Plain flour
• 1 TBSP Rice flour
• 1 TBSP lemon Juice
• Salt As per Your Taste
• 5-6 Curry leaves
• Curry Leaves Few for Fry (Optional)
• Coconut Oil

METHOD:

1. • Using a sharp knife, make 2 or 3 slits on both sides of each chicken legs.Keep aside.
2. • In a blender Jar (small), place ginger, garlic, shallot(small Onion) and few curry leaves. Grind and make paste.
3. • In a mixing bowl, add ground paste, all the spices, rice and plain powders, lemon juice and salt. Mix and make a thick batter form.
4. • Place chicken pieces in it, marinate well. Make sure each chicken piece well covered with masala paste.
5. • Refrigerate them few hours ( at least 1 hour) for deep marination.
6. • Heat oil in a deep frying pan.
7. • Place marinated chicken pieces and fry them in a medium heat.
8. • Sprinkle some curry leaves in the hot oil along with chicken pieces.
9. • When the chicken pieces are well cooked and both sides are looks crispy and golden in colour remove them from oil, along with curry leaves.
10. • Serve hot and garnish with crispy curry leaves 

Rani's Kitchen Magic