• 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 

1. Soak the dry red Kashmiri Chillies in hot water for 10-15 minutes.
2. Next, grind them with Vinegar and make them to a coarse paste.
3. To the cleaned chicken, add ginger garlic paste, spice powders like turmeric powder, Kashmiri Chilli powder, Coriander powder, and Garam masala powder. 
4. Next add in your corn flour and gram flour, rock salt and lemon juice and combine everything well. 
5. Marinate at least for half an hour or overnight if possible. 
6. Deep fry the chicken pieces in coconut oil, make sure to add them when the oil is hot, on medium flame. 
7. Fry the chicken pieces for 15-20 minutes until all sides are fried well and crispy. 
   
   
   
   
   
   
8. Add in curry leaves, and fry them and drain them and add to the fried chicken. 
9. Serve them hot. 

• 500 gms Chicken pieces
• 1/4 tsp Turmeric powder
• 2-3 tsp Kashmir Chilli powder
• 1 clove Garlic, minced
• A squeeze of lemon 
• Salt, as required
• 4-5 tbsps Coconut oil
• 2 Garlic cloves, minced
• Curry leaves
• 2-3 tbsp Tomato Ketchup
• 1 tbsp tomato paste, optional

1. Marinate cleaned chicken pieces with turmeric powder, chilli powder, garlic paste, and salt as required and set aside for half an hour.
2. In a pan, add the marinated chicken and cook covered for 15 minutes on low flame (the flame must be medium high for the first five minutes).
3. Reserve the stock water that oozes out from the cooked chicken.
4. In a fry pan, pour in coconut oil and fry the chicken for around 5 minutes and transfer it to another dish. 
5. In the same fry pan with the fried oil, add in the minced garlic and curry leaves, sauté and add in the tomato paste and/ tomato ketchup and allow to cook on low for a couple of minutes until you see the oil separating from the tomato base.
6. Slowly add in the stock water to the tomato base to form a thick gravy. Mix continuously and add in the fried chicken pieces and combine well so that the gravy coats the fried chicken well.
7. Serve immediately with wheat dosa, or as a side dish.

• 400 gms Chicken pieces, preferably spring chicken
• 10-12 Whole Dried Kashmir Chillies
• 1 tsp Rock Salt 
• 1 tsp Fennel seeds
• 2-3 Garlic cloves
• 1/4 inch Ginger
• 1 tsp Rice Flour
• 1 tbsp Lemon Juice
• 1 tsp Red Chilli flakes (optional)
• 1+1/2 tsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric powder
• 2 sprigs Curry leaves
• Coconut Oil, for frying

Instructions:

• 800 gms Chicken (bone in)
• 1 tsp lemon juice 
• 1 tsp ginger garlic paste 
• 1/2 Turmeric Powder 
• 2 tsp Chilli Powder 
• 1 tsp Coriander Powder 
• 1/2 tsp Red Chilli Flakes
• 1/4 tsp dried Fenugreek /methi leaves
• 1 tbsp Soy Sauce 
• 1 tbsp Tomato Ketchup 
• 2 tbsp All Purpose flour 
• 1 tbsp Corn Flour 
• 1 tbsp Rice Flour (Optional) 
• Salt as required 

1. Marinate the chicken with lemon juice, ginger garlic paste, Turmeric powder, chilli powder, Coriander powder, red chilli flakes, dry methi leaves, soy sauce, ketchup, all purpose flour and corn flour. 
2. Add water if required and coat well. 
3. Allow to marinate at least for 1/2 an hour. 
4. In a kadai, pour vegetable oil and allow to heat. 
5. Add the rice flour just before frying the chicken. And fry the chicken in medium low heat for 6-7 minutes and flip the chicken and fry until done. 
6. Serve hot! 

• Rice Flour is totally optional, it helps to make it crisper. You can skip if you don't have.
• Be careful to fry on medium low flame as you want the chicken to cook well and since the marinade consists of soy sauce and ketchup, the chicken tends to brown easily if fried on high or medium high.
• Do not flip  the chicken until 6-7 minutes so that the coating does not budge. 

Ingredients :

• 700 gms bone-in chicken (small cut pieces)
• 8 dried red chillies soaked in hot water for 15 minutes and made into paste
• 2 tsp gg paste
• 1 tsp meat masala/chicken Masala powder
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Red chilli powder
• 1 tbsp lemon juice
• 1/2 tsp red chilli flakes (optional)
• 2 tbsp cornflour
• 1 tbsp maida/ all-purpose flour
• Salt as required
• 3/4 tbsp rice flour

• Coconut oil
• Salt as required
• 4-5 tbsp grated coconut
• 3-4 green chillies (slit)
• Curry leaves
• 1-2 tsp of red chilli paste prepared earlier

Instructions :

1. Grind the soaked red chilies to a paste.
2. Marinate the cleaned, bone-in chicken pieces with the items under 'for the chicken marinade' title for at least half an hour to 2 hours.
   
   
   
   
3. Reserve a couple of teaspoons of the chili paste for the coconut roast. The rest of the paste may be added to the chicken marinade.
4. Right before you fry the chicken, mix in the rice flour and fry or med-high heat.
5. Fry for 4 minutes each side for a total of 15-18 minutes or until well done and slightly crispy on the outside.
   
   Drain the chicken on a tissue paper.
6. 
7. Grind the coconut with the reserved chilli paste and salt and set aside.
8. Set aside some of the fried oil and fry the green chillies, and curry leaves in the same Kadai or pan.
   
9. Next, fry the coconut chilli paste until crispy roasted. Be careful not to burn it.
   
   
   
   
   
   
   
   
   
   
10. Scoop the fried coconut from the oil and transfer it onto a tissue paper.
11. Serve your spicy chicken topped with your crispy roasted coconut, green chillies and curry leaves.

• Keep a close watch when roasting the coconut, thus one step goes wrong and the whole dish isn't worth it.
• Use coconut oil for frying the chicken for bringing out its 'naadan' flavors.
• Always remember while frying chicken do not overcrowd the Kadai or pan, it makes the chicken soggy and the chicken might not get done from the inside.
• Another tip for the coating to stay in place is to let the chicken cook at least for 3-4 minutes and flip so that the coating cooks and does not stick to the Kadai or pan.