Malabar Chicken Fry
Chicken pieces coated in a thick spice paste of Kashmiri chilli, black pepper, ginger, garlic, and fennel, then deep-fried until deeply golden and crunchy. A Malabar tea-shop staple that also anchors home celebrations — the combination of heat from chilli and warmth from fennel is distinctly North Keralite.
Cuisines
Kerala
Malabar
Best for
Lunch
Dinner
Snacks
Build a full meal around Malabar Chicken Fry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into medium pieces |
|
1 tablespoon | Ginger , paste |
|
1 tablespoon | Garlic , paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Fennel , powder |
|
1 teaspoon | Black pepper powder |
|
1 tablespoon | Lemon juice |
|
— | Salt , to taste |
|
2 | Green Chili , slit |
|
1 cup | Coconut oil |
|
1 | Onion , thinly sliced |
|
10 | Curry Leaf |
Instructions
- 1 Clean the chicken pieces and pat them dry.
- 2 In a large bowl, mix ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, fennel powder, black pepper powder, lemon juice, and salt to form a marinade.
- 3 Add the chicken pieces to the marinade and mix well to coat evenly. Let it marinate for at least 30 minutes.
- 4 Heat coconut oil in a deep pan over medium heat.
- 5 Add the marinated chicken pieces to the hot oil and fry until they are golden brown and cooked through, about 15-20 minutes.
- 6 In the same oil, add sliced onions, green chilies, and curry leaves. Fry until the onions are crispy and golden brown.
- 7 Remove the fried chicken and garnish with the crispy onion mixture before serving.
Tips
For a more authentic taste, use coconut oil for frying and serve with lemon wedges.