Skip to main content

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
Kerala Chicken Curry
Lemon Chicken Fry
Pepper Chicken 
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

Labels:

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

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import...
64 comments
Continue Reading this Recipe

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h...
Post a Comment
Continue Reading this Recipe

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help...
Post a Comment
Continue Reading this Recipe