Kozhi Porichathu

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Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	2 tablespoons	Ginger-garlic paste
	1 tablespoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Black pepper powder
	1 teaspoon	Garam masala
	1 teaspoon	Fennel seed powder
	1 tablespoon	Lemon juice
	to taste	Salt
	as needed	Coconut oil , for deep frying
	1 sprig	Curry Leaf

Instructions

1. 1 Clean the chicken pieces thoroughly and pat them dry with a paper towel.
2. 2 In a large bowl, combine ginger-garlic paste, red chili powder, turmeric powder, black pepper powder, garam masala, fennel seed powder, lemon juice, and salt.
3. 3 Add the chicken pieces to the bowl and mix well to coat them evenly with the marinade. Let it marinate for at least 30 minutes.
4. 4 Heat coconut oil in a deep frying pan over medium heat.
5. 5 Once the oil is hot, add the marinated chicken pieces in batches, being careful not to overcrowd the pan.
6. 6 Fry the chicken pieces until they are golden brown and cooked through, about 10-12 minutes per batch.
7. 7 Remove the fried chicken pieces and drain them on paper towels to remove excess oil.
8. 8 In the same oil, fry the curry leaves until crisp and use them as a garnish over the fried chicken.
9. 9 Serve the Kozhi Porichathu hot with rice or parotta.