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Main Course

Chicken Fry Naadan Style

Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

8 piece Chicken thighs/legs
6 tsp Chilly powder
4 tsp Coriander powder
1 tsp Turmeric powder
2-3 tsp Black Pepper
2 tsp Fennel seeds (Perumjeerakam)
6-8 Cloves Garlic grind to paste
1 Lemon Lemon Juice
1 Onion chopped fine
4-6 Green Chillies slit lengthwise
Curry Leaves A, a few
Salt, to taste

Preparation

Step 1
Heat up a skillet and cook chilly powder, coriander powder, turmeric powder, black pepper and fennel seeds. Grind to a fine paste.
Step 2
Make some slits on the chicken and marinate with the ground masala paste, garlic paste, salt and lemon juice for 1/2 hour.
Step 3
Cook the chicken in a pressure cooker(3-4 whistles) and open the cooker and cook down the gravy.
Step 4
Heat up oil in a skillet and fry in hot oil the chicken pieces.
Step 5
Keep the fried chicken in a tissue paper. Fry onion, green chillies and curry leaves in the same oil and garnish the chicken pieces with them.
Step 6
Goes well with rice or porotta.

Tip

Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Chicken Fry Naadan Style

Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

8 piece Chicken thighs/legs
6 tsp Chilly powder
4 tsp Coriander powder
1 tsp Turmeric powder
2-3 tsp Black Pepper
2 tsp Fennel seeds (Perumjeerakam)
6-8 Cloves Garlic grind to paste
1 Lemon Lemon Juice
1 Onion chopped fine
4-6 Green Chillies slit lengthwise
Curry Leaves A, a few
Salt, to taste

Preparation

Step 1
Heat up a skillet and cook chilly powder, coriander powder, turmeric powder, black pepper and fennel seeds. Grind to a fine paste.
Step 2
Make some slits on the chicken and marinate with the ground masala paste, garlic paste, salt and lemon juice for 1/2 hour.
Step 3
Cook the chicken in a pressure cooker(3-4 whistles) and open the cooker and cook down the gravy.
Step 4
Heat up oil in a skillet and fry in hot oil the chicken pieces.
Step 5
Keep the fried chicken in a tissue paper. Fry onion, green chillies and curry leaves in the same oil and garnish the chicken pieces with them.
Step 6
Goes well with rice or porotta.

Tip

Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

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30 min|4 servings|4

Main Course

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an easy to prepare fish curry with very less number of ingredients. Easy Mathi Curry is a spicy fish delicacy, very p...

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Main Course

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A and tasty dish that can be prepared in a jiffy. Working mothers and bachelors can note the dish that can be easily ...

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