chicken
chicken fry
Goan Cuisine
kashmiri red chillies
Goan Chicken Fry
Goan Chicken Fry
Goan cuisine is simply delectable, and my favorites are their lollipops and racheado fish fry (one of the most popular recipes) on my blog!
This chicken fry is no less delicious! The crispness from the gram flour, and corn flour, with the slight crunchy Kashmiri Chillis, make this chicken fry a lot more delicious unlike the usual chicken fry.
Try to marinate overnight for better results or at least for half an hour. Fry the marinated chicken right before serving.
Ingredients:
- 500 gms Chicken pieces with bone
- 1 tsp Ginger Garlic paste
- 6-8 Kashmiri Dry Red Chillies
- 1 tbsp White Vinegar
- 1/4 tsp Turmeric powder
- 2 tsp Kashmiri Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 1 tbsp Gram Flour
- 2 tbsp Corn Flour
- 1 tsp Rock Salt*
- 1 tbsp Lemon Juice
- Coconut oil, for frying
- Curry leaves, for garnishing
Instructions:
- Soak the dry red Kashmiri Chillies in hot water for 10-15 minutes.
- Next, grind them with Vinegar and make them to a coarse paste.
- To the cleaned chicken, add ginger garlic paste, spice powders like turmeric powder, Kashmiri Chilli powder, Coriander powder, and Garam masala powder.
- Next add in your corn flour and gram flour, rock salt and lemon juice and combine everything well.
- Marinate at least for half an hour or overnight if possible.
- Deep fry the chicken pieces in coconut oil, make sure to add them when the oil is hot, on medium flame.
- Fry the chicken pieces for 15-20 minutes until all sides are fried well and crispy.
- Add in curry leaves, and fry them and drain them and add to the fried chicken.
- Serve them hot.
*Note : Using Rock Salt helps the salt to penetrate to the bones, making your chicken even more flavorful.
Make sure not to flip them quickly, as the coating will come off, allow one side to fry on medium low and then only flip.
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