Kerala Style Chicken Fry | How To Make Nadan Chicken Fry Recipe
Nadan chicken fry, Kerala style chicken fry with easy step by step pictures.
Restaurant Style Kerala chicken fry or nadan kozhi varuthathu is a very popular Kerala chicken recipe. This chicken fry recipe is made with grinding some spices and that gives a unique flavor and very restaurant style.
The grounded spices form a light crumb coating and the fried chicken is so juicy; that they vanished within minutes. I used bone-in-chicken but you can use boneless too though I prefer bone-in. Curry leaves add an extra flavor.
Overnight marination is what I prefer for this chicken fry; but if you are in a hurry at least two hours will work too.
Kerala chicken fry, step by step pictures.
Gather the spices and pulse them in the dry ginger once it is coarsely grounded add in ginger and garlic. Then grind again.
Add the cleaned chicken into a bowl, dunk in the grounded spices, Kashmiri chilli powder, turmeric powder..
Add in salt and squeeze in one whole lemon.
Mix everything and keep refrigerated overnight. Deep fry in oil until light brown, lastly add in some curry leaves and fry it also. Sprinkle the fried curry leaves over the fried chicken. Serve with onion rings and lemon wedges.
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- Kerala Style Chicken Fry | How To Make Nadan Chicken Fry
- PREP TIME:
- 8 hours |
- COOK TIME:
- 20 mins |
- AUTHOR::
- NISA HOMEY
- INGREDIENTS
- Chicken: 750 gms
- Whole Kashmir chillies: 12 -15
- Coriander Seeds: 1 tbsp
- Jeerakam (Jeera) 1/2 tsp
- Perumjeerakam (saunf): 1/4 tsp
- Ginger: 1/4 inch piece
- Garlic: 6-7 cloves
- Kashmiri chilli powder: 1 tsp
- Organic turmeric powder: 1/2 tsp
Salt: 1 tsp or as needed.
Juice of one whole lemon
Curry Leaves
Oil for frying
METHOD:
Grind the chilies, coriander seeds, jeera, and saunf in a dry grinder. Add in ginger and garlic and grind again.
Add the chicken into a bowl and dunk in the grounded spices, Kashmiri chilli powder, turmeric powder, salt, and lemon juice.
Mix everthing nicely and refridgerate overnight.
Heat oil in a kadai or pan and deep fry in oil until light brown, lastly add in some curry leaves and fry it also. Sprinkle the fried curry leaves over the fried chicken. Serve with onion rings and lemon wedges.
NOTES
Extra Kashmiri chilli powder gives a nice colour to the chicken fry.
This fry is very crunchy outside and juicy inside.
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