A typical Kerala style starter. Chicken (skinless & boneless) made to small pieces, mixed with typical Kerala spices and deep fried in Coconut oil. Some times added with sliced onion, garlic, ginger & green chilli to the masala to have some richness to the fry mix. I haven’t done it here that way, to make more like a healthy diet dish.
Ingredients
- Chicken Boneless & skinless : ½ kg
- Chilli powder : 1 ½ Tbl sp.
- Pepper powder : 2 T sp.
- Turmeric powder : ¼ T sp.
- Ginger Paste : 1 T sp.
- Garlic paste : 2 T sp.
- Fennel powder : ½ T sp.
- Lemon juice : Of ½ half lemon
- Salt for taste
- Oil for deep frying
Method
- Marinate the above ingredients (except oil) with the chicken minimum one hour.
- Keep a deep bottom kadai/pan on the stove.
- Pour the oil and wait for the oil to boil.
- Add a bunch of chicken into to the oil and fry it .fry until the color became golden brown.
Tips :-
- Spice level may be varied for individual taste.
- If you want the traditional taste, use coconut oil for frying.
