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Nishana’s Chicken Fry

Kerala style spicy fried chicken, recipe by Nishana.
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Keralite
Keyword: Chicken, No Bake, Savoury, Stovetop, Toddler Approved
Servings: 4 people


  • 1 kg Chicken washed, cleaned and cut to pieces
  • 3 tbsp Kashmiri Chilli Powder
  • 2 tsp Turmeric Powder
  • 3 tsp Fennel powder
  • ½ tsp Garam Masala powder
  • 2 pinches Powdered Fenugreek seeds
  • 1 pinch Coriander powder
  • 3 tsp Ginger Garlic paste – 3 tsp
  • 4 pieces Peeled shallots OR Onion – ¼ roughly chopped
  • Salt to taste
  • 1 handful Curry leaves
  • Coconut Oil


  • On a low flame, dry roast all the powders for half a minute just until the aroma is released.
  • In a grinder, blend the roasted powder, shallots OR onion, ginger garlic paste to a fine paste. It will be fairly thick.
  • Generously add salt to the marinade and mix well.
  • Cut tiny slits into the chicken meat to allow the marinade to penetrate.
  • In a glass bowl, place the chicken pieces and lightly salt the chicken pieces. Mix well.
  • Add the marinade and rub it into the chicken pieces thoroughly especially into the slits.
  • Marinate for minimum half an hour or overnight.
  • Heat a heavy bottomed sauce pan, and add the marinated chicken directly into the pan.
  • Without adding any liquid, let the chicken on a medium flame for 15-20 minutes.
  • After 20 minutes, the chicken would have released water.
  • Start adding coconut oil up to 9 Tablespoons in intervals to fry the chicken.
  • Add more oil if required.
  • The fried chicken will be fiery red in color and crisp.
  • Finish frying by adding the curry leaves a few minutes before you take the chicken off the heat.
  • Serve hot with Porotta, Neichor or Biriyani.