Crispy outside, juicy inside – this Malabar Chicken Fry is flavor at its finest, bursting with the aroma of curry leaves. Serve with lemon & onion rings for that perfect kick – guaranteed to impress!
Ingredients:
-Hari mirch (Green chillies) 3-4
-Adrak (Ginger) 1-inch piece
-Lehsan (Garlic) 4-5 cloves
-Pyaz (Onion) roughly chopped 1 small
-Saunf (Fennel seeds) 1 & ½ tsp
-Curry patta (Curry leaves) 15-20
-Water 1 tbs or as required
-Chicken mix boti 1 kg
-Iodized Himalayan pink salt 1 tsp or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 & ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Garam masala powder ½ tsp
-Chawal ka atta (Rice flour) 3 tbs
-Cornflour 3 tbs
-Anda (Egg) whisked 1 small
-Cooking oil for frying
-Curry patta (Curry leaves) 15-20
Directions:
-In a spice grinder,add green chillies,ginger,garlic,onion,fennel seeds,curry leaves,water,grind well & set aside.
-In a bowl,add chicken,ground paste,pink salt,kashmiri red chilli powder,cumin powder,turmeric powder,garam masala powder,rice flour,cornflour,egg & mix well,cover & marinate for 30 minutes.
-In a wok,heat cooking oil (140°C) & fry on low flame until golden & crispy (8-10 minutes).
-Add curry leaves & fry for a minute.
-Serve with onion rings,lemon & paratha!
