Spicy Chicken fry Kerala Style

Ingredients:

Chicken drumsticks- 10
Onion- 3
Tomato- 1
Ginger- 1/2 tablespoon (chopped)
Garlic- 1/2 tablespoon (chopped)
Green chillies- 2
Curry leaves- 2 spring
Oil 1/2 cup

For the marinade:

Kashmiri chilli powder- 2 tablespoon
Garam masala- 1 teaspoon
Ginger garlic paste- 1 tablespoon
Lemon juice- from 1/2 lemon

Preparation:

Clean chicken after removing the skin and make lot of gashes on both sides. Make a paste out of the ingredients for the marinade and add enough salt. Apply this to the cleaned chicken drumstick and leave for couple of hours in the room temperature. Reserve some marinade for the gravy.

Heat oil in a non-stick pan and shallow fry chicken until brown by turning the chicken half way through. Remove from oil and keep it aside.

Sauté chopped ginger and garlic in the same pan you fried the chicken. Add a bit more oil if required. Add onion and green chillies when the garlic and ginger changes colour. Once the onions are soft, add rest of the marinade and sauté very well. When the raw smell disappears add the chopped tomato and curry leaves. Sauté for few minutes until the tomatoes are cooked and finally add the fried chicken. Sauté very well until the gravy thickens and get stuck to the chicken  pieces. Enjoy hot.

Kadai Chicken- Kerala style

I have tried finding a recipe for Kadai Chicken and with a big disappointment, tried my own recipe. It did taste like the kadai chicken I had from Kerala during my last visit. Try it and let me know your suggestions to make it better.

Ingredients:

Chicken- 1kg
Onion- 6 medium sized (Cubed)
Tomatoes- 3 (Cubed)
Ginger garlic paste- 1 tablespoon
Dried chillies- 5 nos
Bay leaves- 2
Curry leaves - 2 spring
Ghee- 2 tablespoon
Coriander leaves- 2 plants

 

 For Dry Roasting:

Chilli powder- 1 1/2 tablespoon
Coriander powder- 1 tablespoon

 

 

Preparation:

Dry roast chilli powder and coriander powder in a very low flame until its raw smell disappears and onion start to change colour. Do not allow this to burn.

 Marinate the cleaned chicken with the dry roast mix and little salt and keep it aside.

 Heat Ghee in a kadai and add cubed onions, bay leaves, curry leaves and whole red chillies and sauté very well. Add ginger garlic paste after 5 minutes.  Once the onions turns transparent, add the cubed tomatoes.  Wait for the tomatoes to soften and then add the marinated chicken. Close the kadai with the lid cook the chicken in a medium flame. You don't need to add water as the chicken will get cooked from its own juices. Open the lid every 10 minutes to make sure the chicken is not get burned. Can add a little bit of water if you think there is not enough water to cook the chicken. The chicken usually gets cooked in 30 minutes. Open the lid and stir the chicken mix until to get your desired consistency. Add coriander leaves towards the end.

 Please let me know your feedback or if you have a better option to cook kadai chicken with a Kerala twist.