Chicken Fry / Poricha Kozhi

This deep-fried chicken dish is flavourful and juicy with a crispy crust. A mixture of spices, ginger garlic paste, curd and lemon is rubbed on the chicken and left to marinate in the refrigerator before cooking. Chicken fry goes very well with chicken rice, biryani, parota, and chappathi.

Ingredients

Chicken pieces – ½ kg (medium Pieces)

Ginger Garlic Paste – 2 tsp

Lemon Juice – 1 tsp

Curd – ½ cup

Chilli Powder – 2 tsp

Turmeric Powder – ½ tsp

Garam masala – 1 tsp

Fennel Seeds powder – 1 tsp

Minced onion – 2 tsp

Salt

Oil

Method

Clean and pat dry the chicken pieces and make fine slits on them with a knife.

In a medium bowl, combine curd, onion, garlic & ginger paste, lemon juice, all the powders and salt to make a smooth paste.

Marinate the chicken with this paste and refrigerator it for 2 hours or overnight.

Cook the marinated chicken in a pan with ½ cup water until all the juices evaporate.

Heat oil in a pan and add the chicken pieces.

Fry the chicken pieces on medium heat, changing sides occasionally, until golden brown.

Serve hot with chicken rice J