Payyoli Chicken Fry (With boneless chicken)

Payyoli Chicken Fry

Ingredients (Serves 4 – 5)

1. Chicken, boneless – 1/2 kg, cut into small cubes

2. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 tbsp

Ginger-garlic paste – 1 tbsp

Lemon juice – 1.5 tsp

Fennel seeds, crushed – 1 tsp

Salt – As required to taste

3. Coconut oil – To deep/shallow fry

4. Green chilies – 2 – 3, slit

Curry leaves – 1 – 2 sprigs

5. Grated coconut – 3/4 cup

Chilly paste – 1 tbsp (or crushed chilly flakes – 1 tsp)

Fennel seeds, crushed – 1/2 tsp

Salt – 1 –2 pinches or to taste


1. Marinate chicken pieces with the other ingredients numbered 1. Set aside for 2 hrs or overnight in the refrigerator. Take it out 30 minutes before frying.

2. Heat oil in a pan. Fry chicken pieces in 1 – 2 batches for about 5 – 8 minutes until browned and completely cooked. Transfer to a paper towel. Next fry green chilies and curry leaves for 15 – 20 seconds.

3. Meanwhile combine grated coconut with chilly paste, crushed fennel seeds and little salt. Fry in the remaining oil for a few minutes until crisp and brown. Transfer to a paper towel. Serve as an appetizer or with rice and other side-dishes.

Payyoli chicken fry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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