Thattukada Chicken Fry
Do you all remember the post where I raved about my friend Suraj Jacob’s cooking skills and shared recipes of the delectable Suraj’s Chilli Chicken and his Chicken Wings Roast? Well, those recipes got many good reviews and so I guess it’s about time to share another one of his famous recipes. This is an awesome recipe which turns out so well that he often prepares it for potlucks! And he calls it "Thattukada Chicken fry!" This recipe is dedicated to all Thattukada food lovers.
This one has been there in my drafts for quite long in need of a decent pic Every time I clicked this chicken fry, I felt the picture didn’t do justice to the taste. Anyways, now since Easter is here, I thought I will share with you this amazing chicken fry so that it will be the star on your Easter Table. All your appreciation shall go to Chef Suraj:D. Here goes the recipe..
1. Chicken with bones – 1.5 kg, cut into small pieces (You can use 12 halved chicken drumsticks instead)
2. Kashmiri chilli powder – 2 tbsp
Garam masala powder – 1 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Pepper powder – 1 tsp (Add more if you want it more spicy)
Fennel seeds – 1/2 tsp, crushed
Salt – 1 tsp
1. Marinate chicken pieces with all the ingredients numbered 2. If required add 1 – 2 tbsp water so that the chicken is well-coated with the masala. Keep in the refrigerator overnight or for at least 2 hours. Take it out of the refrigerator 1/2 hour before frying.
2. Heat oil in a heavy bottomed pan at medium-high heat. Fry the chicken pieces until browned on all sides, in 2-3 batches. It would take at least 15 minutes for them to get properly cooked. (Do not fry in high heat, otherwise the masala coating would get burnt, also the chicken would not get cooked inside.) Drain the fried chicken pieces onto paper towels using a slotted spoon. Garnish with fried curry leaves. Serve hot with lemon wedges.