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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken(boned & skinned) - 1 lb
- Dry red chillies(large chillies soaked in warm water, Kollamulaku) - 18 nos
- Cumin seeds(Jeerakam) - 1 tsp
- Fennel(Perinjeerakam) - 1/2 tsp
- Coriander seeds - 2 tbsp
- Fresh ginger(peeled & pulped) - 3-4 pieces
- Lemon juice - 1 no
- Salt(As reqd) -
- Vegetable oil for deep frying -
- Lemon wedges for garnishing -
- Note : Reduce Chilli if you don`t like spicy food. -
Ingredients
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Rate this recipe!
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Instructions
- Dry roast the cumin, fennel and coriander together and then grind with the drained chillies.
- Chop chicken into bite size pieces.
- Add chicken to bowl and mix with the marinade thoroughly.
- Cover and refrigerate overnight.
- Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
- Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.
- You can keep chicken warm in a low oven until all is ready.
- Garnish with lemon wedges.
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