Thattukada Chicken fry / Chicken Fry ( Kerala Style) / Kozhi Porichathu

"Thattukada" is a Malayalam word for roadside vendors in Kerala, South India. It's a very famous  hot selling dish. It can be made as a side dish or as a star player. This dish is perfectly crisp from outside and juicy from inside. Can have with Rice or Chapati. Do try this mouthwatering dish.

Ingredients:

1 lb Chicken breast ( bone or boneless) ( You can even use drumsticks)
3-4 green chillies ( slit lengthwise)
1 small onion finely sliced ( lengthwise)
Oil for shallow frying

Marination:

1 tblsp Kashmiri chilli powder
1 tblsp red chilli powder ( alter as per your spice tolerance)
1 tblsp ginger and garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1 tblsp chicken masala
salt to taste
few curry leaves

Method:

• First wash and make a deep slits on the fleshy part of the chicken pieces.
• In a mixing bowl, add all the ingredients listed for marination.
• Marinate the chicken from all sides even into the slit part and massage well.
• Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.
• Heat oil in a nonstick pan and add the chicken pieces.
• Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning)
• Fry them until the sides are golden brown and fully cooked.
• Remove and transfer it onto a paper towel.
• In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes.
• Garnish on top of fried chicken pieces.
• Serve hot.

Pictorial:

First wash and make a deep slits on the fleshy part of the chicken pieces. In a mixing bowl, add all the ingredients listed for marination.

Marinate the chicken from all sides even into the slit part and massage well. Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.

Heat oil in a nonstick pan and add the chicken pieces. Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning) Fry them until the sides are golden brown and fully cooked. In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes. Garnish on top of fried chicken pieces.

Notes:

1. Can deep fry instead of shallow frying.
2. Using coconut oil enhances the flavor
3. Flame should be on low.