Kozhi porichathu is a Kerala style chicken fry. Use coconut oil to enhance the taste of this chicken fry.
Chicken Recipes, Non-Vegetarian
Kashmiri chilli powder
1/2 – 3/4
for deep frying
Grind together chilli powder, kashmiri chilli powder, black peppercorn, fennel seed, garam masala, and turmeric powder into a fine powder.
Mix the ground masala with all the other ingredients except oil for deep frying and make a paste.
Marinate the chicken pieces with the masala paste and refrigerate it for about 2 hours or overnight.
Heat coconut oil in a pan and deep fry the chicken pieces in low – medium flame until brown. Drain on a paper towel to remove excess oil.
NOTE – One tablespoon = 15 ml, one teaspoon = 5 ml.
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