• 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. 

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.