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Kerala Style Chicken Fry | How To Make Nadan Chicken Fry

kerala style chicken fry

Nadan chicken fry, Kerala style chicken fry with easy step by step pictures.

 Restaurant Style Kerala chicken fry or nadan kozhi varuthathu is a very popular Kerala chicken recipe. This chicken fry recipe is made with grinding some spices and that gives a unique flavor and very restaurant style.

The grounded spices form a light crumb coating and the fried chicken is so juicy; that they vanished  within minutes. I used bone-in-chicken but you can use boneless too though I prefer bone-in. Curry leaves add an extra flavor.

Overnight marination is what I prefer for this chicken fry; but if you are in a hurry at least two hours will work too.

kerala chicken fry

Kerala chicken fry, step by step pictures.

Gather the spices and pulse them in the dry ginger once it is coarsely grounded add in ginger and garlic. Then grind again.


Add the cleaned chicken into a bowl, dunk in the grounded spices, Kashmiri chilli powder, turmeric powder..
kerala style chicken fry 2

Add in salt and squeeze in one whole lemon.

Mix everything and keep refrigerated overnight. Deep fry in oil until  light brown, lastly add in some curry leaves and fry it also. Sprinkle the fried curry leaves over the fried chicken. Serve with onion rings and lemon wedges.

Other Recipes You May Like
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Lemon Chicken Fry
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Chilli Chicken Recipe
Nadan  Chicken Roast

Kerala Style Chicken Fry | How To Make Nadan Chicken Fry


PREP TIME: 8 hours    |  COOK TIME: 20 mins    |  AUTHOR::
  kerala style chicken fry  

  INGREDIENTS

  • Chicken: 750 gms
  • Whole Kashmir chillies: 12 -15
  • Coriander Seeds: 1 tbsp
  • Jeerakam (Jeera) 1/2 tsp
  • Perumjeerakam (saunf): 1/4 tsp
  • Ginger: 1/4 inch piece
  • Garlic: 6-7 cloves
  • Kashmiri chilli powder: 1 tsp
  • Organic turmeric powder: 1/2 tsp
  • Salt: 1 tsp or as needed.
  • Juice of one whole lemon
  • Curry Leaves
  • Oil for frying

  METHOD:

  1. Grind the chilies, coriander seeds, jeera, and saunf in a dry grinder. Add in ginger and garlic and grind again.
  2. Add the chicken into a bowl and dunk in the grounded spices, Kashmiri chilli powder, turmeric powder, salt, and lemon juice.
  3. Mix everthing nicely and refridgerate overnight.
  4. Heat oil in a kadai or pan and deep fry in oil until light brown, lastly add in some curry leaves and fry it also. Sprinkle the fried curry leaves over the fried chicken. Serve with onion rings and lemon wedges.

NOTES

  • Extra Kashmiri chilli powder gives a nice colour to the chicken fry.
  • This fry is very crunchy outside and juicy inside.

©Copyright Reserved, first published on nisahomey.com

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Comments

  1. Jayanthy KumaranFebruary 9, 2015 at 5:53 PM

    sooper tempting n yummm Nisa..

    ReplyDelete
  2. jaseelaFebruary 9, 2015 at 6:37 PM

    Looks very nice....but wont it be too spicy since there is chilli powder and whole red chillies? Can I add coriander powder instead of seeds?

    ReplyDelete
    Replies
    1. Nisa HomeyFebruary 9, 2015 at 7:38 PM

      Jaseela, I used kashmiri chillies which does not have much heat and hence not very spicy. But if you are worried you can reduce whole chilies and powder by half. I would suggest coriander seeds for this recipe. Thanks for stopping by :)

      Delete
  3. appyFebruary 9, 2015 at 8:50 PM

    Yummy.... mouth watering.....

    ReplyDelete
  4. VrishaliFebruary 10, 2015 at 7:04 PM

    Super tempting! Can this same procedure can be used for country chicken?

    ReplyDelete
    Replies
    1. Nisa HomeyFebruary 10, 2015 at 9:30 PM

      Country chicken takes longer time to cook; keep that in mind when making :)

      Delete

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